Healthy Gingersnaps // Gluten & Dairy Free
Prep time
Cook time
Total time
Serves: 12
  • 1¼ cup gluten free all purpose flour (I use Bob's Red Mill brand)*
  • ½ cup coconut palm sugar + 1 tablespoon for rolling
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ tablespoon ground ginger
  • 1 egg
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon pure maple syrup
  • ¼ cup melted coconut oil or vegan butter
  • ¼ tsp pure vanilla extract
  1. Preheat oven to 350 degrees.
  2. In a bowl combine flour, ½ cup coconut sugar (reserve the additional tablespoon), baking soda, spices, and salt and mix well.
  3. In a seperate bowl, whisk together the egg, molasses, pure maple syrup, coconut oil/vegan butter, and vanilla.
  4. Pour the wet into the dry and stir to combine.
  5. Cover the bowl and allow the cookie dough to chill in the fridge for 20-30 minutes.
  6. Once the dough has chilled, line a baking sheet with parchment paper.
  7. On a large plate spread the 1 tablespoon coconut palm sugar for rolling.
  8. Roll the cookie dough into 12-14 balls using clean, slightly wet hands, then roll the cookie balls lightly in the 1 tablespoon coconut sugar, and place evenly on the cookie sheet, then press each cookie ball to flatten slightly.
  9. Bake for 8 minutes.
  10. Allow cookies to cool completely.
  11. Enjoy!
Recipe by Nutrition in the Kitch at