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:

Enjoy!