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.
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.
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!
These paleo vegan gingersnap cookies require less than 10 ingredients to make. Here's what you need:
- maple syrup
- vanilla extract
- cassava flour
- baking soda
- ground ginger
- ground cinnamon
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 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.
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.
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.
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 RecipesPrint
This healthy gingersnap cookie recipe is paleo, vegan and nut free. These ginger cookies are chewy on the inside and crisp on the outside.
- 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 8 minutes.
- Cool slightly on pan, then transfer to a wire cooling rack.
*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.
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