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Vegan Gluten-Free Gingersnap Cookies Recipe

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Gingersnap cookies are a holiday dessert snack that no Christmas should be without. Unfortunately, going in for more than one pop can set you back in terms of your dietary goals and make any New Year’s resolutions to trim down all the more justified. This gingersnap cookies recipe is a vegan version of a classic holiday sweet and a surefire way to get all the flavors of the season in one bite.

In traditional gingersnap cookies, you’re likely to find white flour, butter, white sugar and eggs. This recipe replaces white flour with gluten-free and low-carb almond flour, butter with heart-healthy coconut oil and sugar with low-glycemic maple syrup. Molasses is also in the recipe to provide that iconic thick but sweet taste. The resulting gingersnap cookies are guilt-free, packed with spice and ready for your holiday dessert table. Enjoy!

Vegan Gingersnap Cookies

Makes 20-25 cookies


  • 2 cups almond flour
  • ¼ cup coconut oil
  • 3 tablespoons maple syrup or agave nectar
  • 1 tablespoon molasses
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Dash of salt
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From the Organic Authority Files


Preheat the oven to 350 degrees Fahrenheit. Place all ingredients into a food processor and pulse until the ingredient clump together to form a dough ball. Remove the dough, form into a ball, cover with plastic wrap and put into the refrigerator to chill for about 30 minutes. Remove and roll out the dough until it is about ½-inch thick. Use a 1.5-2-inch wide cookie cutter to form the cookies and place them on a parchment paper lined baking sheet. Bake for about 12 minutes, or until the gingersnap cookies have risen slightly and are lightly browned. Stick around and keep an eye on them for the last 2-3 minutes to prevent burning. Remove and let sit on a cooling rack before eating.

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Photo Credit: Bruce Guenter

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