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Gluten Free Ginger Snaps [Soft & Chewy]

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 10 cookies 1x
  • Diet: Gluten Free


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!



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)


  • 1/4 cup granulated sugar (use Lakanto for a lower sugar option)


  1. Pre-heat your oven to 350 degrees F.
  2. Line a baking tray with parchment paper & set aside.
  3. In a large bowl, beat the softened coconut oil with the sugar until smooth.
  4. Add in the vanilla, baking soda, salt & egg, mixing in well.
  5. Mix in the spices & molasses.
  6. Add your flour 1/2 cup at a time, mixing into a dough.
  7. Roll the dough into cylinders (not balls), about 2-3 tbsp of dough per cookie.* 
  8. 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.
  9. Once removed from the oven, let them cool on the pan for 5-10 minutes & then transfer to a wire rack.
  10. Once cooled, after baking following this method they should be soft in the middle, yet crunchier on the outside.
  11. Store in an air-sealed container & enjoy!


*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.

  • Category: cookies
  • Method: oven
  • Cuisine: dessert

Keywords: ginger snap, cookies