Gingersnap Cookies

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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!

I think I’m in love. These gingersnap cookies have that crunchy outside, soft and chewy inside consistency thing going on that gingersnap cookies are known for. Also, 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!

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. 

Gingersnap cookies on a cookie sheet.

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!

Here’s What You Need

  • quinoa flour – I love Bob’s Red Mill quinoa flour.
  • baking soda – a leavening agent.
  • spices and seasonings – ground cinnamon, ground cloves, ground ginger, and sea salt.
  • crystalized ginger – or candied ginger, getting little bits of ginger in each bite is *chefs kiss*
  • coconut oil – loaded with healthy fats, coconut oil provides some moisture to these cookies so they’re soft and chewy on the inside.
  • light brown sugar – I made these with brown sugar but you can probably swap for coconut sugar if you prefer!
  • flaxseed egg – we’re keeping these egg-free and vegan and boosting nutrition all in one go! To make a flaxseed egg just combine ground flaxseed + 3 Tablespoons water, mix and let sit for a few minutes to gel up.
  • molasses – a sweetening agent that also gives these gingersnaps their gorgeous color.
  • cane sugar – you can skip this step if you want, but it gives the cookies that pretty, freshly fallen snow look that’s perfect for the holidays!
Two gingersnap cookies. One with a bite taken out of it.

How to Make the Cookies

Combine dry ingredients: Start by preheating your oven to 350ºF and preparing your flaxseed egg. Then gather your dry ingredients (flour, spices and salt) and mix them together in a medium bowl.

Mix wet ingredients: In a separate bowl with an electric mixer or the base of your stand mixer, cream together the brown sugar and liquid coconut oil for about 2 minutes until it’s creamy. Beat in the molasses and flaxseed egg until just combined.

Combine dry and wet ingredients: With the mixer on low, gradually add the flour mixture. Be careful not to over mix! Add in the crystalized ginger and give it one last mix to incorporate.

Bake: Put your cane sugar in a bowl. Then, using your hands, roll the dough into 3/4-1 inch balls and roll each ball into the sugar to coat. Place each cookie on a baking sheet, spacing evenly. Bake for 12-15 minutes or until the cookies are dark golden brown and puffy. You’ll want to rotate the baking sheet halfway through. Remove from the oven and use the back of a fork to press gently on the center of each cookie to make more of a flattened cookie shape. Let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Note!
Rotate the baking sheet halfway through baking.
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 together. 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!

Holiday Baking Tip

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.

How to Store

These are the perfect make-ahead cookies for any holiday party! After cooling completely, they can be kept in an air-tight container for up to 5 days on your counter. You can also refrigerate them if you prefer. I haven’t tried freezing them but I think they’ll hold up well, just put them in a freezer-safe container for up to 3 months. Let them come to room temperature on your counter before serving.

More Healthy Cookies To Try

Be sure to check out all my dessert recipes or my collection of healthy Christmas cookies here on EBF!

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4.59 from 31 votes

Gluten-Free Gingersnap Cookies

These gluten-free gingersnap cookies are made with quinoa flour. They’re crunchy on the outside, chewy on the inside and absolutely delicious!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 30 -32

Ingredients  

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

Instructions 

  • Preheat oven to 350° F.
  • Whisk flaxseed with water in a small bowl to make flaxseed egg. Set aside.
  • In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
  • 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.
  • 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.
  • 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. Transfer cookies to prepared baking sheets, spacing evenly.
  • 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.
  • Let them cool slightly before transferring to a wire rack to cool completely. Enjoy!

Video

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: gluten-free gingersnap cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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95 Comments

  1. 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.

    1. You could certainly try it with those flours but I’m not sure how they would turn out because I haven’t tried it. Let me know how they turn out if you do try it. 🙂

  2. These look so delicious, and I love that there aren’t hard-to-find ingredients in them 🙂 I’ve never baked with quinoa flour, but now I’m interested!

  3. 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.)

  4. So creative! I love Ancient Harvest, but I’ve never tried their flour! Will have to do that 🙂

  5. One of the best kinds of cookies this time of year! I was just thinking about how much I wanted a ginger snap cookie. Gotta make these!

  6. These look and sound amazing Brittany. I’m always on the hunt for new and different recipes to try. Especially those with Quinoa. Thanks! 🙂

  7. totally making these! question… can’t do coconut (sad i know) can I sub avocado oil?

    1. I’ve never used avocado oil, but you can certainly try it. I also think regular butter would work well if you’re okay using that. 🙂

  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. quinoa flour exists?!?! dang, they are always coming out with creative flours these days, haha!! These look gorgeous!

  10. I love love love quinoa flour! It’s so much fun to work with and great for muffins, cookies and cakes. These cookies look amazing – I can’t wait to make them!

  11. I have so much quinoa flour in my pantry that is now begging to be made into these cookies. They look phenomenal! Pinning for now.

  12. 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.

  13. 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!

  14. 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!

    1. Hey Caroline. The cookies aren’t broken — gingersnap cookies are known for crackling like this. I should also note that everyone who has tried these cookies LOVES them. 🙂

  15. 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.

    1. 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. ????

  16. 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.

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

  18. 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!

    1. Hi Helen. I don’t currently provide grams for my recipes, but I will certainly make note of the request. In the meantime, there are online converters that you can use. Sorry for any inconvenience.

    1. I think that should work just fine, but I haven’t tried it so I can’t say for sure how it will affect the result. Let me know how they turn out if you decide to experiment and try it.

  19. I’m not vegan, and I prefer to cook with real eggs. Has anyone tried this recipe using a real egg instead of a flaxseed egg? If so, would you use 1 egg or 2 for this recipe? I’m thinking of adding these cookies to my Christmas gift baskets this year.

    1. Hey Maurita! You can definitely use 1 real egg instead of the flax egg. 🙂 Let me know how they turn out for you!

  20. Hi there, love your recipes and share them with my friends! Can I use almond flour instead of quinoa flour? I have two bags I need to use. thank you.

    1. Hey Lynn – I’m so glad you love the recipes and thanks so much for sharing them!! I haven’t tried these cookies with almond flour, but you can certainly try it! Let me know how they turn out if you try them.

  21. 5 stars
    The most wonderful recipe! Absolutely delish.. ginger flavour shines through! Just a few things though, dry roast the Quinoa flour beforehand to avoid bitterness and sprinkle sugar on top of cookies AFTER they come out of the oven, (whilst they’re still warm) otherwise the sugar just melts! Also, it would be nice if you mentioned how much this recipe yields.. I halved this recipe and it made 12 yummy cookies 🙂

  22. 5 stars
    Just finished making a batch of these. They don’t disappoint. My mom ate 3 right out of the oven. My bird even enjoyed a piece. The husband has eaten quite a few, except for the one the dog snatched from his plate. As for me, well I love them. They will be one of my Christmas cookies for sure. I followed the recipe exactly, and they were perfect. Can’t wait to try your other recipes.

  23. 5 stars
    Just made these, fresh out of the oven and soooo soooo good! The quinoa flour is genius!!! Used avocado oil instead of coconut, as I’m allergic and half the sugar, added extra ginger powder because I am obsessed! Definitely will make again …. and again!

    1. Ahh yay! This makes me so happy to hear, Kayla. I’m so glad these cookies turned out for you. Thanks for sharing the subs you made and for coming back to leave a comment + star rating. It’s super helpful for other readers, so I really appreciate it. <3

    1. Hey Theresa – I haven’t tried coconut sugar, but I would imagine it would work just fine. Let me know if you try it and how these cookies turn out!

      1. 5 stars
        I made these cookies with coconut sugar and they turned out delicious!! I ate all of them in 3 days!! I love your recipes, thank you!

        1. Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies. Thanks for making them and for coming back to leave a review. I so appreciate it!

  24. 5 stars
    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!

    1. 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.

  25. 5 stars
    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.

    1. So glad you enjoyed these cookies!! Thanks for making them and for coming back to leave a review, I so appreciate. 🙂

  26. 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!!

    1. 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.

  27. 5 stars
    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!

    1. Ahh, this makes me so happy to hear! Thanks for giving them a try and for the review, Luna. I so appreciate it!

  28. 5 stars
    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

      1. Molasses is a sweet syrup that is often used in baking. You can find it in the baking section at your grocery store or on Amazon.

  29. 5 stars
    Chewy Deliciousness! I Made a bunch of these for Christmas gifts. They were a big hit! Recipe was easy to follow too.

      1. Hi, Julie! I haven’t tried this recipe with oat flour so I’m not sure, but you could try it. Another commenter mentioned she used 1 part coconut flour and 3 parts almond flour and they turned out well for her, you could try that. Let me know if you try it and how it turns out for you!

  30. 5 stars
    Made it. These tastes like quinoa for sure, but a good alternative to traditional APF cookies.
    I added Crystallized ginger and dark chocolate chips, 1.5 tsp clove, 0.25tsp nutmeg (based on my original ginger cookie recipe from InaGarten). I’ll enjoy these without feeling guilty

  31. 5 stars
    WE LOVE THESE COOKIES! I found the recipe because I had some quinoa flour to use up. Two batches later and we are using teff flour because it’s what we have that we can all eat. I do use a regular egg and have tried them with coconut sugar and it doesn’t matter…. they’re delicious. I’ve been told they must always be in the cookie jar!

    1. Yay! I’m so glad you’re loving these cookies, Cindy! Thank you for sharing your swaps and review, it means so much to me!

  32. 5 stars
    These are so amazing and the most delicious cookies ever! I’m probably one of the pickiest people on earth (haha) so I was definitely reluctant with changing from regular flour but you seriously can’t tell. I mean there’s a hint of something that tells you something is different but it’s not a bad hint. I did cut back on the brown sugar though…..I do 1/2 cup lightly packed and 1/2 cup loosely scooped, we try to cut as much out as possible so we can indulge ourselves.

    And yes you can definitely freeze them. I put mine in a plastic jar put plastic wrap over the top and screwed the lid down and 3 months later we pulled a few out and they were still amazing!

    Thank you for the recipe I’ve made them several times and I’m I’m taking a bag full with your link to my cardiologist tomorrow.

    1. Amazing! This is so great to hear, Shirley. I am so glad you loved these cookies! Thanks so much for sharing your review + star rating, I truly appreciate it!

  33. 5 stars
    these are amazing! I can’t say enough good things about the receipt! I even had to make modification to the flour and ginger crystals bc I couldn’t get them at the store. I used a tube of ginger paste and I used 1 to 1 gf flour with the added 2 tablespoons that I read was adjusted in the comments when changing the flour and they were nice a puffy, just like id hoped and like the picture. The taste is also amazing. I baked for 12 min and they were perfect for me, a little crisp on the bottom and all soft everywhere else.
    There is a coffee shop down the road who makes a cookie just like this and I wanted to make them at home and this recipe was spot on what I was looking for and what I expected. Thanks so much for sharing!
    I’ve also tried to make ginger cookies before and never had success, so this recipe really is a good one.

    1. WOO! This is amazing, Tiffany. I am SO excited to hear that you are loving these cookies and they turned out for you with your substitutions. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!