Gluten-Free Ginger Snap Cookies

by | Updated: October 13th, 2020

Ginger snaps should literally snap. That’s not easy to accomplish when you’re baking without gluten. Often, cookies end up too chewy, too dry or – worse – too rubbery. But when it comes to texture, ginger snaps have high standards. By using a few less wet ingredients than traditional recipes, this gluten-free, no-molasses-needed version forms the perfect balance of spicy on your taste buds, crispy on the outside and a smidge chewy on the inside.  

Ginger Snap Cookies Recipe


1 ½ cups almond flour
1 scoop vanilla protein powder
2/3 cup coconut sugar
¼ cup coconut oil, melted
1 Tbsp. coconut nectar
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking soda
1 egg white


  1. In a large bowl, mix all ingredients and stir until well-combined.
  2. Roll batter into balls and place about an inch apart on a greased baking sheet.
  3. Press down on balls to form cookie shapes.
  4. Bake at 350 degrees F for about 10 minutes, or until the edges begin to become crispy.
  5. Get snappy, be happy!