Gluten-free Gingersnaps packed with holiday flavor and exactly like the real thing? Here they are! Bonus? Bonus?
No need to worry! It’s easy to make the dough. Make some cookies with your friends, and let’s celebrate the season!
What is a Gingersnap?
Gingersnaps are thin, crunchy gingersnaps flavored with spices such as cinnamon, nutmeg, and ginger.
Gingersnaps are a popular sweet and spicy treat around the world.
How to make vegan, gluten-free gingersnaps
The combination of maple syrup, molasses, and coconut sugar gives these cookies their sweetness. The spice of these cookies comes from ginger, cinnamon, and nutmeg. The best texture is created by melted coconut oil, which has a neutral taste! It’s getting spicy in here!
The next step is to combine the dry ingredients. Oats flour and almond flour with arrowroot starch. This will create a crisp cookie that really brings out the flavors of molasses, spices, and other dried fruits.
Roll the dough after adding all the dry ingredients! By rolling and cutting out cookies, you can create the thinnest and snappiest cookies. A 2-inch round cutter is perfect for the ultimate cookie that can be eaten in two bites!
It’s finally time to bake. In minutes, you can enjoy the Gingersnaps of Your Dreams. Grab a glass (vegan eggnog) or (dairy-free milk) and dip them in!
- 1/4 cup maple syrup
- 3 Tbsp Coconut Sugar
- 3 Tbsp coconut oil
- Molasses 2 Tbsp
- 1 1/4 tsp ground ginger
- 1/4 tsp of ground cinnamon
- One pinch of ground nutmeg
- 1/2 tsp baking soda
- 1/4 teaspoon sea salt
- 1 cup oats flour*
- We like Wellbee’s almond flour.
- 1/4 cup arrowroot (also known as arrowroot starch).
- Preheat the oven to 350° F (176 C). Line two large baking sheets in parchment paper.
- Whisk together the maple sugar, coconut sugar, and melted coconut oil in a medium bowl. Add the ginger, cinnamon and nutmeg.
- Mix the oat, almond, and arrowroot flours with a wooden spatula or spoon until they are fully incorporated. The dough should be sticky but not tacky or crumbly. If your dough seems too dry, you may need to mix it more.
- Place the dough in the fridge for 30 minutes.
- After the dough has rested for a few minutes, spread a piece of parchment paper out on a large countertop or cutting board. Place the dough on the parchment paper, lightly dust it with arrowroot, then add more starch. Finally, place another piece of parchment over the dough. Roll the dough outwards, starting at the center. It should be about 1/16 inch thick. This thickness will make the cookies crisp, which is our preferred texture. If you are having trouble rolling out the dough, chill it in the fridge for 10-20 minutes before attempting to roll.
- Use a cookie cutout (we used a 2-inch circle) to make as many cookies as possible. Transfer the cookies onto a parchment-lined baking sheet using a metal spatula that has been lightly dusted with starch arrowroot. The cookies should be placed about an inch apart on your baking sheets. Repeat steps 5-6 with the remaining dough scraps.
- The cookies should be baked for 9-12 minutes until they feel dry. Cool the cookies on the pans for 5-10 mins before transferring them to a cooling rack. Enjoy!
- The gingersnaps will be kept in an airtight container at room temperature for 2-3 days, in the fridge for 7-10 days, or in the freezer for 1-2 months. The dough can be frozen for up to one month and then rolled/baked in the oven after overnight defrosting.