These Healthy Gingersnap Cookies are chewy on the inside with a crispy exterior. They are Paleo, Vegan, gluten free and allergy friendly! This easy ginger cookie recipe is perfect for the holidays or made into an ice cream sandwich during the hot summer months.
To say that I'm excited about this recipe would be an understatement. EEEK!
These Healthy Gingersnap Cookies are probably my favorite cookie recipe yet! They turned out perfect the first time I tested them, which doesn't happen often when it comes to Paleo baking.
There's always something to tweak, especially when I'm trying to make an egg-free recipe. But, these babies turned out perfectly from the start (although I did test them multiple times), and I'm thrilled to be sharing the recipe with you all today.
Recipe Highlights
This easy gingersnap cookie recipe is:
- Paleo, Vegan AND allergy friendly
- gluten free
- grain free
- dairy free
- nut free
- egg free
- refined sugar free
Basically, these easy Paleo ginger molasses cookies fit any diet and are perfect for celebrating the holidays in a healthy manner. They have a crispy exterior and slightly chew interior - simply stated, the best ginger cookie recipe!
Ingredients in Paleo Vegan Gingersnap Cookies
Here's what you need to make these healthy gingersnap cookies:
- tahini
- molasses
- maple syrup
- vanilla extract
- cassava flour
- baking soda
- ground ginger
- ground cinnamon
- salt
In combination, all of these ingredients create a healthy, grain free, dairy free and egg free cookie with a moist interior and crispy exterior.
How to Make Healthy Gingersnap Cookies
These Vegan ginger molasses cookies are easy to make. They do require chilling to get the proper cookie texture, but they are worth the wait!
Here's what you need to do:
First, combine all wet ingredients in a medium-sized mixing bowl. This includes the tahini, molasses, maple syrup and vanilla.
Next, mix in the dry ingredients. This includes the cassava flour, baking soda, ginger, cinnamon and salt. Mix until well combined.
Refrigerate the dough for 30 minutes. While refrigerating the dough, preheat your oven to 350 degrees F. This is also a great time to do the dishes 😉
Remove the chilled dough from the fridge and use a small cookie scoop (about 1 tablespoon in size) to scoop the dough onto a lined baking sheet. The recipe makes one dozen (12) cookies.
Next, place the cookies in the oven and bake at 350 degrees for 12 minutes.
Lastly, remove the cookies from the oven, cool slightly on the baking sheet, then transfer to a wire cooling rack.
How to Store Paleo Gingersnap Cookies
These cookies can be stored at room temperature for a few days, a little over a week in the fridge, or up to one month in the freezer.
They are definitely best freshly baked, as all cookies are. But they also freeze well. I suggest making ice cream sandwiches with them during the summer months.
More Paleo Ginger Recipes
If you like these cookies, be sure to check out these ginger-molasses flavored recipes from my site:
- Gingersnap Plantain Cookies
- Chocolate Gingerbread Truffles
- Gingerbread Protein Muffins
- Allergy Free Gingerbread Waffles
Enjoy!
Print
Healthy Gingersnap Cookies (Paleo, Vegan, Gluten Free)
- Prep Time: 35 minutes
- Cook Time: 12 mintues
- Total Time: 54 minute
- Yield: 1 dozen cookies 1x
Description
This healthy gingersnap cookie recipe is gluten free, Paleo and Vegan friendly. These cookies are crispy, delicious, perfectly spiced and great for dipping into a cold glass of almond milk.
Ingredients
- ½ cup tahini
(salted) - 2 Tbsp molasses
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup cassava flour, lightly packed (43g)
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp salt
(salted)Instructions
- In a medium-sized mixing bowl, combine tahini, molasses, maple syrup and vanilla.
- Mix in cassava flour, baking soda, ginger, cinnamon and salt.
- Refrigerate dough for 30 minutes*
- Preheat oven to 350 degrees F.
- Remove dough from fridge and use a small cookie scoop (about 1 Tbsp per cookie) to scoop the dough onto a lined baking sheet. Recipe makes 12 cookies.
- Bake at 350 degrees F for 12 minutes.
- Cool slightly on pan, then transfer to a wire cooling rack.
Notes
*Refrigeration is not required, but is necessary for the proper cookie texture (slightly chewy on the inside and crisp on the outside). Without refrigeration, the cookies will be a little flatter and may require less baking time.
Bonnie says
This is definitely one of my husband and my favorite gluten free cookie! And it is vegan?!? That is so important because I have family members that are allergic or sensitive to eggs! ...I think that most ginger tastes like soap... but I love these cookies! (No soap flavor 😉👍🏼🤤)
★★★★★
Katie says
Yay! So glad to hear that 🙂 Thank you for the review!
Liz Petralia says
Hi! Can I use regular flour for this recipe?
Katie says
You can try, but I do not bake with regular flour so have not tested this swap myself.
B says
Hi there! Any recommendations on tahini substitute?
Katie says
Hi! You can use any drippy nut butter (like almond or cashew). The texture and taste is slightly different, but the recipe still works 🙂
Lynn says
What type of tahini do you recommend? I have only found roasted or plain? Thank you:)
Katie says
I typically use tahini that's made from organic toasted sesame seeds.
Lynn says
If my tahini is unsalted how much should I add? Thanks!
Katie says
1/4 tsp salt will still be fine.
Lynn says
Thank you:)