Gluten-Free Gingersnap Cookies


These gluten-free gingersnaps are the best cookies I've ever made, and I might even go as far as to say they are my new favorite cookies of all time! They are made with nut, oat flour, and pack a serious flavor punch — thanks to tons of spices and fresh ginger! When I think about the perfect cookie, I think it's crispy on the outside and soft inside. These are exactly that!

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 45 mins
25 cookies


  • ¾ cup unsalted butter, softened

  • ½ cup brown sugar

  • ½ cup unbleached cane sugar

  • 1 egg

  • ¼ cup blackstrap molasses

  • 1 teaspoon vanilla extract

  • 1 cup oat flour

  • ½ cup almond flour

  • cup coconut flour

  • 1 (1/4 inch thick) slice fresh ginger, grated

  • 1 tablespoon ground ginger

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ¼ cup unbleached cane sugar, or as needed

  • ½ teaspoon ground cinnamon, or as needed

  • ¼ teaspoon ground nutmeg, or as needed


  1. Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.

  2. Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.

  3. Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

  4. Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.

  5. Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.

  6. Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.


You can use cashew flour instead of almond, or a combination of both.

Use grass-fed unsalted butter, if possible. You can use coconut oil instead of butter, if preferred.

Nutrition Facts (per serving)

123 Calories
8g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 123
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 57mg 2%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 1mg 6%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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