These gluten free ginger snaps are soft & chewy yet slightly crisp on the outside! They are the perfect holiday cookie that is also dairy-free & nut-free, sure to please all!
THE BEST GLUTEN FREE GINGER SNAPS
Where are my ginger snap lovers at… I am telling you these gluten free ginger snaps are a serious game changer, not only for my gluten-free friends but for anyone! They are rich, decadent & soft & fudgy on the inside yet slightly crunchy on the outside, all while packed with those classic gingerbread flavours. They are sure to please anyone you share them with (if they last that long)!
CAN I MAKE THESE GLUTEN FREE GINGER SNAPS LOWER IN SUGAR?
First of all, yes I did use real brown sugar for these cookies. I don’t bake with that ingredient often, as I like to opt for less processed sweeteners but from time to time I believe they are totally fine to indulge in.
That being said, if you do want to make them lower in sugar I have a few alternatives I can recommend. As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the white sugar for something that won’t spike blood sugar I would use this. For a sugar-free brown sugar substitute, I would use this.
CAN I MAKE THESE GLUTEN FREE GINGER SNAPS DAIRY-FREE?
Yes! I made them dairy-free by using coconut oil. You can use refined or unrefined coconut oil. Refined coconut oil lacks that classic, light coconut taste, whereas unrefined still has that. I used unrefined & personally didn’t notice any coconut flavour in these at all. You could also use regular butter if you are not dairy-free. Or you can also try your favourite vegan butter. My favourite is Miyoko’s.
HOW TO MAKE GLUTEN FREE GINGER SNAPS
So over the years, & my love for cookies has led me to fine tune a few no-fail tips & tricks for the best cookies. I love a good rich, fudgy, soft, chewy cookie & that is just what you will get with these, especially if you follow these tips I have below!
- Roll your dough into cylinders not balls (see the process photo on this blog post for what my cookies look like before baking). This gives a nice thick cookie. I found when I rolled my dough into balls they were still flattening out way too much. So I started rolling them into more of a cylinder shape & it made all the difference in how they baked.
- Remove your cookies from the oven when they are still slightly under-baked & let them cool on the baking tray for 5-10 minutes. They still bake a bit while on the hot tray but just the right amount compared to if you were to keep them in the oven. Once slightly cooled I like to move them to a wire rack to finish cooling. This tip alone has changed my cookie game & I swear by it!
Ingredients you will need for these gluten free ginger snaps
Gluten-Free Ginger Snaps
- coconut oil or butter, softened
- brown sugar (I recommend golden Lakanto for a lower sugar option)
- pink salt
- vanilla extract
- baking soda
- egg
- cloves
- ground ginger
- cinnamon
- molasses
- gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
Topping:
- granulated sugar (use Lakanto for a lower sugar option)
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Gluten Free Ginger Snaps [Soft & Chewy]
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies 1x
- Category: cookies
- Method: oven
- Cuisine: dessert
- Diet: Gluten Free
Description
These gluten free ginger snaps are soft & chewy yet slightly crisp on the outside! They are the perfect holiday cookie that is also dairy-free & nut-free, sure to please all!
Ingredients
Gluten-Free Ginger Snaps
- 1/3 cup coconut oil or butter, softened
- 1/2 cup brown sugar (I recommend golden Lakanto for a lower sugar option)
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 egg
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tbsp molasses
- 1 cup + 2 tbsp gluten-free flour (I used this one. If you aren’t gluten-free, regular flour should work)
Topping:
- 1/4 cup granulated sugar (use Lakanto for a lower sugar option)
Instructions
- Pre-heat your oven to 350 degrees F.
- Line a baking tray with parchment paper & set aside.
- In a large bowl, beat the softened coconut oil with the sugar until smooth.
- Add in the vanilla, baking soda, salt & egg, mixing in well.
- Mix in the spices & molasses.
- Add your flour 1/2 cup at a time, mixing into a dough.
- Roll the dough into cylinders (not balls), about 2-3 tbsp of dough per cookie.*
- Roll in the sugar topping & place on your baking sheet.
- Bake for about 8-10 minutes, really making sure not to over-bake. I like to remove mine when they are still slightly soft in the middle.
- Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
- Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
- Store in an air-sealed container & enjoy!
Notes
*I find this produces the best final result. It allows the cookies to not spread too much when they are baking & makes them soft & chewy when the are cooled from the oven. See the photos in this post.
Keywords: ginger snap, cookies
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I made these last night and they are TO DIE FOR. They are the perfect combination of chewy and crispy. I used a combination of butter and coconut oil and it worked perfectly. I also used regular all purpose flour and everything was great!
I would HIGHLY recommend baking these. They are easy (and can be made in one bowl, for those of us with tiny kitchens, it’s less mess to clean!) and delicious. Perfect for the holidays! I must say, they are even better the next day!
Thank you Lauren!!
★★★★★
You are the freakin BEST Jenn! I am so happy you made them & loved them SO much! This feedback has me smiling ear to ear! 🙂