These gluten free 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. These healthy homemade cookies are gluten free, vegan and paleo friendly.
To say that I'm excited about this recipe would be an understatement. EEEK!
These gluten free 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.
Why You'll Love these Gingersnap Cookies
- gluten free - made with cassava flour and tahini, no wheat flour
- paleo and vegan - only wholesome, real-food ingredients!
- nut free and allergy friendly - these gingersnap cookies are free from top allergens (no nuts, no gluten, no dairy, no eggs, no soy)
- easy to make - a one-bowl dough that's slightly chilled and then baked in minutes!
Ingredients
The full recipe for these paleo gingersnap cookies can be found in the recipe card below, but here's an overview of the ingredients needed:
- tahini - to keep these cookies gluten free and dairy free, they use tahini. It helps create the perfect cookie texture (and taste). Other nut/seed butters can work, but won't give you quite the same taste or texture.
- molasses - for flavor.
- maple syrup - to sweeten the cookies.
- vanilla extract - for flavor.
- cassava flour - to keep these gingersnap cookies gluten free and grain free, I used cassava flour. A gluten free blend, oat flour or all purpose flour should work as a replacement, but I haven't tried any of these subs.
- baking soda - for a slight rise and spread of the cookies.
- ground ginger - for flavor
- ground cinnamon - for flavor
- salt - enhances the flavors
How to Make Gluten Free Gingersnap Cookies
These 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.
Storage
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.
FAQ
While I have only tested this recipe with cassava flour, a gluten free blend, oat flour, or all purpose flour should work as a substitute. Simply swap at a ratio of 1:1 by weight (given in grams).
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).
These cookies work best with tahini, but if needed then you can swap it for another nut or seed butter. I recommend one with a runny texture, like cashew butter.
More Gluten Free Cookie Recipes
Healthy Gingersnap Cookies (Paleo, Vegan)
- Prep Time: 35 minutes
- Cook Time: 8 minutes
- Total Time: 43 minutes
- Yield: 1 dozen cookies 1x
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
- 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 8 minutes.
- Cool slightly on pan, then transfer to a wire cooling rack.
Notes
*For best results, measure cassava flour by weight.
**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
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
Yay! So glad to hear that 🙂 Thank you for the review!
Liz Petralia
Hi! Can I use regular flour for this recipe?
Katie
You can try, but I do not bake with regular flour so have not tested this swap myself.
B
Hi there! Any recommendations on tahini substitute?
Katie
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
What type of tahini do you recommend? I have only found roasted or plain? Thank you:)
Katie
I typically use tahini that's made from organic toasted sesame seeds.
Lynn
If my tahini is unsalted how much should I add? Thanks!
Katie
1/4 tsp salt will still be fine.
Lynn
Thank you:)
Lorrae
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.
Katie
I think subbing the molasses for honey (or more maple syrup) would work, but I'm not sure about just omitting it.
Lorrae
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
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.