This healthy Ginger Snap Recipe, tastes even better than Grandmas and is quick, easy and Paleo friendly! Perfect for healthier Christmas baking!
It’s that time again! Time to team up with my all star blogging ladies to bring you some Healthy, Paleo Friendly Christmas Cookies! I’m excited that Kelly from Nosh and Nourish is joining the holiday fun today!
Here’s what these awesome chicas have baked up for ya:
Kelly made you guys some INANELY delicious looking shortbread cookies…I mean, check out the chocolate! Click to get the Paleo Shortbread Recipe!
Davida made you guys a classic…GONE HEALTHY! Totally in awe of the chocolate goodness in these Crinkly Cookies! Click to get the Paleo Peppermint Chocolate Crinkle Cookies Recipe!
The talented Lee is bringing some more chocolate goodness. We all know hot chocolate is better in cookie form! Click to get the Paleo Hot Chocolate Cookies Recipe!
Lexi. That girl. She makes her own healthy Nutella! And she’s stuffing it in a healthy cookie for some salty/sweet action! Click to get the Sea Salt Nutella Thumbprint Cookie Recipe!
AAAANNND I’m bringing you a classic Christmas treat – the Ginger Snap!
I have been trying for YEARS (read: It’s may have only been a few days) to get three AMAZING recipes from my Grandma: her Easy Gluten Free Stuffing, her Paleo Pecan Pie Bars and her Ginger Snap Recipe.
As you know, I got the gluten free stuffing and pecan pie bars out her at Thanksgiving.
BUT SHE WOULD NOT BUDGE ON THE COOKIES. They’re just HER THANG.
Until I told her how it would benefit my blog so much to have a paleo friendly version of everyone’s favorite Christmas treat.
And, you guys, I finally did it. No grandma can resist the thought of helping her granddaughter OUT.
HOLD UP THOUGH. My grandma did NOT make us any paleo Ginger snap recipes growing up, lemme finish.
I got it out of her…and then I changed eryyythang about it.
Except they still have Molasses. And baking soda. And salt.
So…there’s that?
I don’t really know why I am trying to, UGH what’s that word?! I CAN’T THINK OF IT RIGHT NOW.
Oh yeah, JUSTIFY. I don’t know why I am trying to justify these to you because, well….
They’re better than Grandma’s.
SORRYGRANDMAPLEASEDON’TNOTBAKEMECOOKIESATCHRISTMAS.
That’s the problem with having super hip and urban grandma’s. They know how to read these blog things.
Now I’m really not getting any whipped gluten free shortbread cookies. And she is DEFINITELY not making me any sugar cookie recipes.
We should move along before I end up being banished to the floor to share kibbles with my puppy during Christmas dinner.
So. Ginger snaps. What’s your take on them? Do you like how snappy and crackly they are? (No pop – not Rice Krispies. Kapeesh?)
Or are you more for the super soft, melty in your mouth, airy bites of sweet kind of gluten free cookies?
I can’t lie to you. I usually lean towards option B, HOW-EV-ER, Ginger snaps are the only cookie that I deem it 100% A-Ok to include a snappy, crunchy factor.
Especially because they look COOL. I mean, look at all those crevices and valleys. Ginger snaps are like the Grand Canyon of the cookie WURLD.
Whatever that means.
These babies took quite a few tests because I am of the thinking that a ginger snap recipe needs to 1. Taste like ginger. OBVI. AND 2. It NEEDS perfect crackly tops.
Which was no easy feat without the gluten and general easiness that comes with baking with wheat flours. But, you guys, we got there.
And not like the getting there when you’re on a road trip and your parents tell you that WE’RE HERE, but really they only meant that you’re at the gas station pit stop which TOTALLY crashes all your hopes and dreams of EVER getting out of the car.
We got there, as in we reached the END GOAL.
And it has crunchy, sweet, crackly perfection, WITH my 6 favorite letters.
H E A L T H
Side note: I just used my fingers to count how many letters that was. Someone shoot me.
Now. Mr. FFF is, what I like to call, a pinky-up Ginger snap eater.
Which means he is PICKY about his ginger snapety snap-er-oos. He is a regular connoisseur. <— Big word.
AND, he agreed that they tasted EXACTLY like any unhealthy ginger snaps recipe out there. He couldn’t even TELL they were good for him.
And, in man world, that is basically reaching the cookie mecca.
You get it.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Other Recipes You Might Like:
Paleo Healthy Gingerbread Cookies
Healthy Ginger Snap Recipe with Caramel and Apple
Chocolate Hazelnut Healthy Ginger Snap Recipe
Ingredients
- 1/4 Cup Coconut Oil melted
- 1 Cup Coconut sugar lighty packed + more for rolling
- 1 Egg white
- 1 1/2 Cups + 1 Tbsp Almond Flour * 5.4 oz
- 1/4 Cup + 1 tsp Coconut Flour * 1.2 oz
- 1 3/4 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ginger powder
- 2 tsp Cinnamon
- 2 Tbsp + 2 tsp Molasses
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
- Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE ***) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
- Let cool completely on the pan and then DEVOUR.
Tips & Notes:
**Parchment paper is VERY important here. If you don't use parchment paper, your cookies will NOT come off the pan.
*** I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch closely for the edges to begin to darken.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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If you make these cookies, please tag #foodfaithfitness and share them on Instagram! I LOVE seeing your recipe re-creations! 🙂
AND, Don’t forget to enter My Favorite Things Giveaway AND The Adobe Creative Cloud Giveaway!
Want more Christmas treats?
Vegan Rum and “Egg Nog” Ice cream
Skinny Peppermint Chocolate Biscotti
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Cam says
I litterally never wanted to punched someone in the face so much as I did the Author. I just wanted the recipe not your life story. You try to hard to act ~cute~. Literally no one cares. I’m sorry it had to be said. Now these cookies better be amazing.
Taylor Kiser says
This is a food BLOG which, by definition, is a story. Feel free to scroll to the bottom and bypass the blog part of food BLOG if you’d like. Thanks!
Smilia says
This recipe is delicious. I wanted to use the alternative ingredients I already had on hand so I did a little flour research and replaced all of the flour with 3/4 coconut flour (Baker Josef’s Organic Coconut flour). My guess turned out to be perfect! A lovely surprise. For this recipe I would reduce the salt a bit – maybe my changes caused them to taste a little saltier. I used just organic cane sugar but will try some coconut sugar next time. I added 1/8 t. ground cloves. I baked them for 15 minutes which was too long and next time will check at 10. Thank you so much.
Taylor says
Great to hear Smilia!
Rachel Thompson says
Yum
Jennifer says
Oh my gosh these are awesome! I never find a recipe any more that I don’t have to tweak! Thank you!
Taylor Kiser says
Yay!!! I am SO glad to hear this! Thank you for letting me know! <3
Rebecca says
Hi!
These were amazing, however one question!
Does anyone know if it’s possible to leave out the baking soda? The taste is pretty perfect, I’d just like to have them nice and flat, and SUPER crunchy like the popular Australian gingernut biscuits ?
I’m not actually expecting a reply (but worth a shot right?)
Taylor Kiser says
Hi!
So I can’t tell you for sure as recipes are only tested as written! But try it! I think that would definitely make ’em crunchy! Let us know if you do!
PS I always reply <3
CToth says
WOW, these are soooo good! Wonderfully crunchy and perfectly spiced. Lovely with a cup of tea. Thank you for adding some .gingersnap love to my life.
Much gratitude
Taylor Kiser says
I am SO GLAD you love them! Thank you!
susan says
Lots of decent recipes but I have to say I HATE your layout or whatever you call it. I am eeading onmy phone and there is something above (free ebook) and something below (ads, links) it leaves such a tiny space to view. A very unpleasant experience. Hope you take this as constructive. It is a good blog but I wouldnt come back if this is how its viewed.
Taylor Kiser says
I’m sorry Susan. Please keep in mind that ads help me offset the cost of running a blog (which costs me thousands of dollars a month) and delivering 3-5 recipes per week FREE for you. If I did not have ads, I would have to charge you a monthly cost to access recipes and I’m sure you don’t want that 🙂 Hope you understand!
Mary says
I just made these. I did use the whole egg. I’m not really sure why you said to only use the white though because they still turned out terrific. I didn’t see your note at the bottom on baking them less time than the recipe noted. I baked them for 18 minutes. They turned out great but next time I’m going for less time because I would like them a little bit softer. They were a little sweet for my taste so will go with a bit less coconut sugar and also see about substituting with some erythritol/monk fruit sweetener. What do you think about that switch up Taylor? Do you think they will turn out okay? Thanks for the recipe. The taste was so amazing. They were so yummy and gingery!
Taylor Kiser says
Glad you like them!
misty says
Just FYI, I could not get the pin button to work
Taylor Kiser says
Which one???
Bridget says
These are by far the best cookies I have ever made! I’ve made two batches in 3 days. 😉 Thank you so much for this amazing recipe!!
Taylor Kiser says
Thank you Bridget! So glad to hear that you love these!
moozi says
Ginger always increse the taste of any dish ,,,,,,,,,,,,
am always like the taste of ginger taste in my cooking .
You also point the taste of amazing dish .
Thank you