Quinoa Gingersnap Cookies (Vegan + Gluten-Free)

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.

Gingersnap cookies on a cookie sheet.

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. 

Two gingersnap cookies. One with a bite taken out of it.

Quinoa Flour 101

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.

Two gingersnaps cookies on a cookie sheet.

Don’t Skip the Ginger and Molasses!

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!

Stack of gingersnap cookies. The top one has a bite taken out of it.

More Healthy Cookies To Try:

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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Gluten-Free Gingersnap Cookies


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 30-32

Description

These gluten-free gingersnap cookies are made with quinoa flour. They’re crunchy on the outside, chewy on the inside and absolutely delicious!


Ingredients

  • 2 cups quinoa flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/3 cup crystalized ginger, chopped into small pieces
  • ½ cup coconut oil, in a liquid state
  • 1 cup packed light brown sugar
  • 1 Tablespoon ground flaxseed + 3 Tablespoons water
  • ¼ cup molasses
  • ¼ cup cane sugar (for rolling)

Instructions

  1. Preheat oven to 350° F.
  2. Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  3. In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  4. Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
  5. With the mixer on low, gradually add the flour mixture, beating just until incorporated. Add in crystalized ginger pieces and give it one last mix.
  6. Using hands, roll dough into 3/4-1 inch balls. Place sugar in a shallow bowl and roll each ball of dough in the sugar to coat.
  7. Transfer cookies to prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until dark golden brown and puffy, rotating baking sheet halfway through baking. Remove from oven and use the back of a fork to press gently in the center of each cookie to make more of a flattened cookie shape.
  9. Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 112
  • Sugar: 9g
  • Fat: 4g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g

Keywords: gluten-free gingersnap cookies

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    42 comments
  1. I am a ginger lover– and especially ginger cookies. I just made these and they’re amazing! Great texture, and I LOVE the crystalized ginger in them. A keeper recipe for sure!

  2. My apologies Brittany, you learn something new every day. Thanks for being such a good sport about it! I will try them!

  3. I made them once and they are absolutely great. As for the pictures I think they look exactly like they are supposed to and very enticing, ha.

  4. in case some or all of you readers think i’m being unkind, I have cooked for many years. Sharing recipes is a great responsibility since food isn’t cheap. I have lost a lot of money with tacky recipes. Admittedly I haven’t tried this one but the picture doesn’t evoke confidence in trying it.

    • And so have I cooked for many years and I also cater and never have I seen a gingerbread or molasses cookie that doesn’t crackle on top. It’s what makes it look nice. ????

  5. These are amazing! I had never baked with quinoa flour before, and I’m glad that I tried it. I have been eating gluten free for a few years, and this is one of the first cookie recipes that I’ve tried that I doesn’t make me miss real flour. Thanks for the recipe!

  6. That truly looks and sounds amazing. I started eating glutenfree accidently through a fat loss program. I wanted to drop body fat, and my way to doing that was by cutting calories in general. It worked nicely – I will be publishing my transformation through 6 months on my blog within a couple of days – but in my diet there just wasnt space for gluten since pasta and similar products took up too many calories. So after eating gluten free for a couple of months I gave myself a carb cheat day where I made a nice pot of pasta carbonara. After eating it I felt really bad, and noticed similar symptoms after eating something containing gluten. I have to eat large quantities to really feel bad, but it really shows me that gluten just isnt for us. It should not be ingested.

    Thank you for this recipe!

  7. These are FANTASTIC!!! My whole family loves them and they are in the regular snack baking rotation. I could not find quinoa flour in the store so I subbed white whole wheat flour. Very well put together recipe and one I feel good about feeding my family. Will try the quinoa flour next time I place a specialty flour order.

  8. I made them with about 2/3 buckwheat and 1/3 whole rice flour and they are very tasty, if not a little crunchy (probably over baked a minute or so). I’ll be making them again with regular whole wheat flour.

  9. Love that these are gluten free, nut free, and vegan!!! Plus I love ginger everything, good luck with the competition, voting now! (And I also hate rinsing quinoa- I don’t know why I hate it so much but I do.)

  10. I’d like to make these right now but don’t have any quinoa flour. Can I replace it with teff, brown rice or buckwheat flour.

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