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:
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.
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.
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.
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.
That’s the problem with having super hip and urban grandma’s. They know how to read these blog things.
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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The perfect healthy Christmas cookie!
- 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
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.
* I know the measurements are very exact, which is why I HIGHLY recommend using a scale to weigh your flour. Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
**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.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
If you make these cookies, please tag #foodfaithfitness and share them on Instagram! I LOVE seeing your recipe re-creations! 🙂
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