This healthy Ginger Snap Recipe, tastes even better than Grandmas and is quick, easy and Paleo friendly! Perfect for healthier Christmas baking!
I am m bringing you a classic Christmas treat today – the Ginger Snap!
I have been trying for YEARS to get three AMAZING recipes from my Grandma: her Easy Gluten Free Stuffing, her Paleo Pecan Pie Bars and her Ginger Snap Recipe.
Until I told her how it would benefit my blog so much to have a paleo friendly version of everyone’s favorite Christmas treat. And, you guys, I finally did it. No grandma can resist the thought of helping her granddaughter OUT.
What Are Ginger Snaps
Ginger snaps are a type of cookie that is traditionally made with molasses and ginger. They are often crisp and crunchy. The ginger gives them a warm and aromatic taste, while the molasses adds a touch of sweetness. Ginger snaps are a popular treat during the holiday season, but they can be enjoyed year-round. Some people also enjoy them with a glass of milk or a cup of tea.
There are many variations of ginger snaps, including some that are made with honey or brown sugar instead of molasses, and others that are flavored with spices like cinnamon and nutmeg.
are ginger snaps good for you
Ginger snaps can be a healthy snack option depending on the ingredients used to make them. Traditional ginger snaps are made with molasses, which is a good source of iron and calcium. They also contain ginger, which has anti-inflammatory properties and may provide some health benefits.
However, store-bought ginger snaps may also contain added sugars and other ingredients that can detract from their nutritional value. It’s always a good idea to check the label and ingredients list to make sure you’re choosing a healthy option.
INGREDIENTS
- 1/4 Cup Coconut Oil melted
- 1 Cup Coconut sugar lighty packed + more for rolling
- 1 Egg white
- 1 1/2 Cups + 1 Tbsp Almond Flour * 5.4 oz
- 1/4 Cup + 1 tsp Coconut Flour * 1.2 oz
- 1 3/4 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ginger powder
- 2 tsp Cinnamon
- 2 Tbsp + 2 tsp Molasses
INSTRUCTIONS
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
- Once the dough has chilled, roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
- Let cool completely on the pan and then DEVOUR.
Top Tips to Make Ginger Snaps
Use a scale: I know the measurements are very exact, which is why I HIGHLY recommend using a scale to weigh your flour. Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
Parchment paper is VERY important here: If you don’t use parchment paper, your cookies will NOT come off the pan.
Use a light colored baking sheet: I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch closely for the edges to begin to darken.
What is the difference between gingerbread cookies and ginger snap cookies?
Gingerbread cookies and ginger snap cookies are similar in that they both contain ginger as a key ingredient. However, there are some key differences between the two types of cookies.
One of the main differences is the type of sweetener used in the cookies. Gingerbread cookies are typically made with brown sugar, honey, or molasses, which gives them a rich, deep sweetness. In contrast, ginger snap cookies are typically made with molasses, which gives them a slightly tangy and bitter flavor.
Another difference is the texture of the cookies. Gingerbread cookies are often soft and chewy, while ginger snap cookies are typically crisp and crunchy. This difference in texture is largely due to the type of flour and leavening agents used in the cookies. Gingerbread cookies are typically made with wheat flour and baking powder, which produces a softer, more pliable dough. In contrast, ginger snap cookies are often made with a combination of wheat and corn flour, along with baking soda, which helps to create their characteristic crisp texture.
Overall, while both gingerbread cookies and ginger snap cookies are delicious treats, they have their own unique flavors and textures. Which one you prefer may depend on your personal taste preferences.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Other Recipes You Might Like:
Paleo Healthy Gingerbread Cookies
Healthy Ginger Snap Recipe with Caramel and Apple
Chocolate Hazelnut Healthy Ginger Snap Recipe
Paleo Gingersnaps
Ingredients
- 1/4 Cup Coconut Oil melted
- 1 Cup Coconut sugar lighty packed + more for rolling
- 1 Egg white
- 1 1/2 Cups + 1 Tbsp Almond Flour * 5.4 oz
- 1/4 Cup + 1 tsp Coconut Flour * 1.2 oz
- 1 3/4 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ginger powder
- 2 tsp Cinnamon
- 2 Tbsp + 2 tsp Molasses
Instructions
-
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
-
In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
-
In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
-
Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
-
Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
-
Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE ***) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
-
Let cool completely on the pan and then DEVOUR.
Video
Notes
**Parchment paper is VERY important here. If you don’t use parchment paper, your cookies will NOT come off the pan.
*** I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch closely for the edges to begin to darken.
Nutrition
FOR THIS RECIPE, I RECOMMEND:
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If you make these cookies, please tag #foodfaithfitness and share them on Instagram! I LOVE seeing your recipe re-creations! 
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