Gluten Free Grain Free Gingersnaps Recipe

by Carol Kicinski on December 23, 2013

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I’ve been a little concerned about Santa Claus. After all, the man works hard! What with that hectic schedule of making lists, checking them twice, organizing thousands of elves, producing millions of toys, feeding reindeer, and taking long midnight rides, he is one busy man. And let’s face it; his diet leaves a lot to be desired. Cookies, milk, hot chocolate, it’s a wonder he is able to keep up with all his activities.

I say we help Santa out a little. When you leave out cookies for him on Christmas Eve, how about leaving him some cookies that are low in carbs as well as being gluten free? I mean, let the man have his cookies, he deserves them. But he also deserves to have someone looking out for his health, don’t you think?

These grain free gingersnaps are just the ticket – leave out a plate this Christmas Eve and you may find a few extras in your stocking.

Recipe notes: I used Wholesome Sweeteners organic honey, molasses, and turbinado raw cane sugar and Honeyville Almond Flour in these cookies. If you can eat dairy you can use organic melted butter instead of oil, it gives the cookies a little extra richness. I always recommend using freshly grated nutmeg – it is worth the extra 5 seconds of effort!

Gluten Free Grain Free Gingersnap Cookies Recipe

Gluten Free Grain Free Gingersnaps Recipe

Ingredients

2 cups blanched almond flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground nutmeg
4 tablespoons grapeseed oil or melted butter
¼ cup organic honey
2 tablespoons organic molasses
¼ cup candied ginger, finely chopped
1 tablespoon turbinado sugar

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats.

Whisk together the almond flour, salt, baking soda, cinnamon, ginger, and nutmeg. Add the oil, honey, and molasses and combine well. Stir in the candied ginger.

Roll tablespoons of dough into balls and place on the prepared baking sheets spacing about 2 inches apart. Flatten the cookies and sprinkle with some turbinado sugar.

Bake for 12 – 15 minutes or until the cookies are firm and starting to brown around the edges. Let cool for 10 minutes.

Servings:

A gluten free recipe that makes about 2 dozen cookies.

Ready for dessert?

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{ 4 comments… read them below or add one }

Cari December 18, 2014 at 3:38 pm

I really like these. I don’t add the candied ginger. Thank you, Merry Christmas!

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Tebu March 10, 2015 at 10:44 pm

I made these for a colleague who is dairy and gluten free. It is perfect for people watching carbs or with diabetes. The cookies are slightly nutty and on the mild side for ginger. In my oven, they baked for 10 min. Perhaps I flattened them more than the photo above.
I got 23 cookies and calculated 108 calories per cookie with 8 g carbs, 6 g sugar, 8 g fat, 2 g protein, 71 mg salt.
Thanks for a very satisfying recipe!

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Patty December 14, 2015 at 9:19 am

Have you made a version of this recipe without NUT flours? I need a gluten-free, tree nut-free, peanut-free recipe. The link for the flourless chocolate cookie is not working.

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Carol Kicinski December 18, 2015 at 10:20 am

Hi Patty,
If you’re looking a ginger flavor, I would make my Gingerbread People recipe and just not shape them like men. :)
xo,
Carol

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