Healthy Gingersnaps // Gluten & Dairy Free

Healthy Gingersnaps // Gluten & Dairy Free via Nutrition in the KitchThis recipe was updated and rephotographed in December 2017 for relevancy and quality!

Christmas is only 2 weeks away, so I hope you’ve been getting your fill of gingerbread, peppermint, and all flavours that scream Christmas. We haven’t actually had much “winter” yet here in YEG, which I honestly can’t complain about, so baking in the house with the tree lights on and Christmas tunes playing is what really puts me into the festive mood!

Healthy Gingersnaps // Gluten & Dairy Free via Nutrition in the Kitch

We had a family get together a couple weeks ago and my sister brought her famous gingersnap cookies in their white sugar, white flour, soft, chewy, glory! While she does make them dairy free (which means I can enjoy a couple!), they definitely aren’t what I would consider “healthy”… and that’s totally OK, everything doesn’t have to be all healthy all the time, right?!

Her cookies got me thinking that I’d better get baking to update my healthier version of this amazing and festive cookie!

Healthy Gingersnaps // Gluten & Dairy Free via Nutrition in the Kitch

For my version I use Bob’s Red Mill all-purpose “1 to 1” gluten-free flour instead of white flour which is a combination of garbanzo flour, potato flour, tapioca flour, fava bean flour, and sorghum flour.  All great, naturally gluten free flours!

I swapped the white sugar for coconut palm sugar, which is naturally unrefined and lower glycemic, as well as a tiny bit of pure maple syrup for that extra moisture and sweetness. Instead of butter I use a combination of vegan butter and coconut oil. A healthier, dairy free alternative combination.

Healthy Gingersnaps // Gluten & Dairy Free via Nutrition in the Kitch

After those healthier swaps, I made sure to keep the “essentials”…ground ginger, cinnamon, and unsulphured organic molasses. If you didn’t already know, molasses is actually an amazing source of minerals, particularly iron!

In this recipe I also give the option of adding in protein powder. While this does change the taste and texture slightly, the cookies still turn out deliciously and it’s worth a try if you want to bring a little more balance into these sweet gingersnaps.
Healthy Gingersnaps // Gluten & Dairy Free via Nutrition in the Kitch

Right out of the oven these cookies are soft and chewy. If you store them in the fridge they become more on the “snappy” side of gingersnap, rather than soft and chewy, so if you want to keep the softness I would recommend storing in a tupperware at room temperature and consuming within a couple of days (you will also end up with a softer cookie if you forgo the protein powder and use just the gluten-free all purpose flour).

These cookies are a great little treat.. go ahead, have a few! 

5.0 from 3 reviews
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!


Have a wonderful day!

Christal // NITK

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

  • Hi K, the protein addition is optional as it states right in the recipe title. So, without the OPTIONAL addition of protein, the recipe is completely dairy free! The recipe ingredients list states you use an additional 1/2 cup of gluten free flour if not using they whey protein. Please read everything first before commenting. I do not make any “claims” that are false or inaccurate.

  • Hi, Thanks for this recipe. for ginger snaps I tried just substituting gluten free flower with my old recipe, it was awful. Your recipe came out amazing, but this is my son’s favorite cookie and the old recipe tasted more like molasses. Could I increase the amount of molasses the next time I make these. Thanks again

    • Hi Peg! So glad to hear this turned out so well for you! You can try adding more molasses to the batter if you like, you will probably get a softer cookie!

  • I feel I missed something – I followed the directions to the letter, substituting plant based protein for the whey protein only, and came out with genuinely inedible dry little things. On paper these look great but in practice they did not work for me.

    • Hi Jan!

      I’m sorry they didn’t turn out for you – sometimes I wonder in these cases if it is just from a variance in oven temperature?? They may have needed less time in your oven? Hopefully the taste was still Ok!

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