Homemade holiday gifts made simple & delicious!
Baking cookies is a cherished holiday tradition that no one should miss out on! And honestly, baking with almond flour is so easy and delicious, it’s perfect for creating amazing holiday treats the whole family will enjoy whether they’re gluten-free or not.
Slightly crispy along the edges with a sweet-n-spicy chewy center, these scrumptious little grain-free gingersnap cookies make a thoughtful holiday gift! I like to stack them in recycled mason jars and dress-them-up with festive ribbons and bows. Of course, I highly recommend baking double batches, because it’s next to impossible to give away these tasty little cookies without enjoying a few yourself!
Chewy Gingersnap Cookies
Ingredients
- 1 1/2 cup blanched almond flour
- 1 teaspoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons butter, softened (or palm shortening)
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 1 tablespoon unsulfured molasses
- 1/2 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
- Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
- Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
- Drop the dough by rounded tablespoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
- Bake for 8-10 minutes, until slightly golden brown along edges. Allow the cookies to cool on the cookie sheet at least 3-5 minutes, as they will be very soft and crumbly when hot. Then, use a spatula to transfer cookies to a wire rack to finish cooling.
These were so yummy, thank you for the recipe! I have a little one who cannot have eggs or dairy so these cookies were the perfect sweet treat for him, and I love, LOVE that you use wholesome sweeteners (honey, molasses, etc.)
This recipe (and all your recipes I have made) had the perfect amount of spices, etc., so I didn’t have to worry about tweaking anything. Thanks Kelly!
You are so sweet, Kari. Thanks so much for taking the time to leave a kind note. It blesses my socks off to hear that your little one enjoyed these. Everyone deserves a good cookie! Give him a big hug! Hope you have a healthy and happy new year! Blessings, Kelly 🙂
Could I use ghee in place of the butter?
I haven’t personally tried it, but it should be just fine from a baking standpoint, it will impart a strong buttery flavor since ghee is more flavorful than butter, but ghee is so delicious I don’t see that as a disadvantage. 🙂
Is there something I could use in place of the coconut flour?
Hi, Jessie. You could use arrowroot or tapioca in place of the coconut flour. It helps to absorb some of the moisture so the cookies aren’t as crumbly. Enjoy! With blessings, Kelly