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    Home » Paleo

    Healthy Gingersnap Cookies (Paleo, Vegan)

    Published: Oct 23, 2018 · by Katie

    Jump to Recipe·Print Recipe

    These healthy gingersnap cookies are chewy on the inside with a crispy exterior.  They are made with tahini and cassava flour and flavored with molasses, ginger and cinnamon. This paleo gingersnap cookie recipe is perfect for the holidays or made into an ice cream sandwich during the hot summer months.

    bite-of-paleo-gingersnap-cookies

    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 paleo 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 gingersnap cookie recipe!

    top view of cookies

    Ingredients

    These paleo vegan gingersnap cookies require less than 10 ingredients to make. Here's what you need:

    • 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.

    ingredients-in-paleo-molasses-cookies

    How to Make Gingersnap Cookies

    These vegan ginger cookies are easy to make, but they do require chilling to get the proper cookie texture. I promise though, they're 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.

    scooping-the-cookie-dough-onto-a-lined-baking-sheet

    Next, place the cookies in the oven and bake at 350 degrees for 8 minutes. If you prefer a crispier gingersnap cookie, then increase the baking time by a few minutes.

    Lastly, remove the cookies from the oven and cool them on the baking sheet to room temperature.

    side view of chewy gingersnap cookies

    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.

    holding a gingersnap cookie with a bit out of it

    Frequently Asked Questions

    Do I have to use cassava flour?

    Yes, this is a cassava flour gingersnap cookie recipe and no other flours have been tested. Substituting (by weight) with all purpose flour or a gluten free blend may work, but I have not tested these substitutions.

    Are gingersnap cookies healthy?

    This recipe for gingersnap cookies IS healthy...for a cookie that is. What makes this recipe healthy is that it's gluten and grain free (gut friendly), made with organic ingredients, refined sugar free and free from preservatives (as most homemade cookies are).

    Not all gingersnap cookies are healthy though. Many are loaded with refined sugar, use all purpose flour (which is tough on the gut and often heavily sprayed with glyphosate), use vegetable oils (like soybean or canola oil) and contain preservatives (store-bought).

    More Healthy Molasses Recipes

    chocolate gingerbread truffles

    Chocolate Gingerbread Truffles

    paleo vegan gingerbread cake

    Gingerbread Cake

    Paleo-gingerbread-men-recipe

    Gingerbread Men

    Print
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    bite-of-paleo-gingersnap-cookies

    Healthy Gingersnap Cookies (Paleo, Vegan)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Katie
    • Prep Time: 35 minutes
    • Cook Time: 8 minutes
    • Total Time: 43 minutes
    • Yield: 1 dozen cookies
    Print Recipe
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    Description

    This healthy gingersnap cookie recipe is paleo, vegan and nut free.  These ginger cookies are chewy on the inside and crisp on the outside.


    Ingredients

    Scale
    • 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


    Instructions

    1. In a medium-sized mixing bowl, combine tahini, molasses, maple syrup and vanilla.
    2. Mix in cassava flour, baking soda, ginger, cinnamon and salt.
    3. Refrigerate dough for 30 minutes*
    4. Preheat oven to 350 degrees F.
    5. 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.
    6. Bake at 350 degrees F for 8 minutes.
    7. 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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for healthy gingersnaps
    « Paleo Red Velvet Pancakes
    Paleo Pumpkin Cassava Pancakes (The Best Pumpkin Pancakes) »

    Reader Interactions

    Comments

    1. Bonnie

      July 26, 2020 at 3:26 pm

      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 😉👍🏼🤤)

      Reply
      • Katie

        July 27, 2020 at 5:14 am

        Yay! So glad to hear that 🙂 Thank you for the review!

        Reply
    2. Liz Petralia

      September 24, 2020 at 1:59 pm

      Hi! Can I use regular flour for this recipe?

      Reply
      • Katie

        September 25, 2020 at 12:22 pm

        You can try, but I do not bake with regular flour so have not tested this swap myself.

        Reply
    3. B

      December 08, 2020 at 1:10 pm

      Hi there! Any recommendations on tahini substitute?

      Reply
      • Katie

        December 09, 2020 at 9:56 am

        Hi! You can use any drippy nut butter (like almond or cashew). The texture and taste is slightly different, but the recipe still works 🙂

        Reply
    4. Lynn

      December 15, 2020 at 12:59 pm

      What type of tahini do you recommend? I have only found roasted or plain? Thank you:)

      Reply
      • Katie

        December 16, 2020 at 7:58 am

        I typically use tahini that's made from organic toasted sesame seeds.

        Reply
    5. Lynn

      December 15, 2020 at 6:02 pm

      If my tahini is unsalted how much should I add? Thanks!

      Reply
      • Katie

        December 16, 2020 at 7:58 am

        1/4 tsp salt will still be fine.

        Reply
        • Lynn

          December 17, 2020 at 3:36 pm

          Thank you:)

    6. Lorrae

      June 12, 2023 at 4:33 am

      Thank you for another wonderful recipe, you’re so incredibly talented.
      Would this recipe work if I eliminated the molasses & only used the 2 Tbsp honey to sweeten them?
      Thanks for your help.

      Reply
      • Katie

        June 13, 2023 at 7:57 pm

        I think subbing the molasses for honey (or more maple syrup) would work, but I'm not sure about just omitting it.

        Reply
        • Lorrae

          June 23, 2023 at 3:32 am

          Thanks for your wonderful help & guidance. Is that because the recipe would need the stated amount of liquid (Sweetener) to make it successfully work?
          Thanks so much your amazing!

        • Katie

          June 23, 2023 at 6:03 am

          Yes, not enough liquid will change the texture of the cookies. And I had someone swap the molasses for water, but she said that didn't work well. I suppose if you just want to use 2 Tbsp of honey and no other sweetener, then using less flour may work. But I don't know the exact amount you'd need.

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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