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Gluten-free, vegan gingersnap cookies made with quinoa flour! They’re crunchy on the outside, chewy on the inside and absolutely delicious!
For this recipe I used quinoa flour instead of white or whole wheat flour so the cookies are gluten-free and have an extra boost of nutrition! They’ve also got that crunchy outside, soft and chewy inside consistency thing going on that gingersnap cookies are known for. I think I’m in love.
I ended up making several batches to ensure the recipe was perfect so they’ve been taste-tested by a bunch of people — family members, friends, Isaac’s co-workers, etc. I’m happy to say that it’s not just me, everyone loves them! Someone even asked if I could make her some to buy for the holidays. No one has ever asked to PAY for my baked goods before so that goes to show you how good these cookies are.
If you’ve never baked with quinoa flour, you’re in for a treat. It’s gluten-free, high in protein and high in fiber. I wouldn’t sub it 1 for 1 with traditional flour, but there are plenty of recipes that use quinoa flour out there! You can find it in most health food stores and even in some conventional grocery stores as well! I love the Ancient Harvest and Bob’s Red Mill quinoa flour.
One big difference between these gingersnap cookies and others is the crystallized ginger pieces — I definitely think they make the cookies. Well, the ginger pieces and the molasses. I accidentally left out the molasses in one batch and they turned out light brown and weren’t nearly as tasty. So word to the wise, don’t forget the crystallized ginger or the molasses — they’re essential!
Make these gingersnap cookies extra festive with the sugar coating. It looks like they’re sprinkled with glittery snow! If you’re in need of a holiday cookie recipe that’s healthier than most cookie recipes and allergy friendly, I highly recommend making these. I already know you’re going to LOVE them!
If you try this gingersnap cookie recipe, please leave a comment and star rating below. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!
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These cookies are in my regular rotation – everyone loves them. – they keep well in my cookie jar while they last – do not hesitate to try them, they are rally fantastic – sort of an old fashioned spicy cookie with such a great texture and chew
Woo!! So glad these cookies are a hit! Thanks for the review, Karen. I so appreciate it!
YUM! I just made these on a cozy Xmas eve and they are fantastic! I have to admit I was skeptical about them having a great flavor with the quinoa flour, but it is undetectable to me. The only change I made to the recipe was to use a regular egg in place of the flax egg. They are perfectly crispy on the outside and deliciously chewy in the middle. Will definitely be making these again!
Ahh, this makes me so happy to hear! Thanks for giving them a try and for the review, Luna. I so appreciate it!
I love ginger , but not crystalized ginger. Can I omit it? What would change about the cookie? I would love to make these for Christmas. Thank you!!
Yes, you can totally make them without the crystalized ginger. It just adds more ginger flavor and a little chewiness, but they will still be good without it. Hope you get to try them for Christmas.
These are fantastic. I toasted my quinoa flour before baking with it, removing the bitter and grassy flavour. Wonderful depth of flavors. I’m really excited about baking with quinoa flour after this.
So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review, I so appreciate. 🙂
I used 1 part coconut flour and 3 parts almond flour— they turned out delicious! Also cooked less than 10 mins for a nice dense but somehow still pillowy texture. YUM!
Ahh yay, I’m so glad these cookies turned out with the coconut and almond flour. That’s super helpful for other readers who are looking for a sub, so I appreciate you coming back to leave a comment.