Gluten-Free Gingersnaps
These gluten-free gingersnaps are crisp around the edges, delicately spiced, and packed with that classic gingerbread flavor we all love. With an almond flour base and a bunch of spices, these low carb cookies are perfect to make and enjoy during the colder months of the year- just like my Air Fryer baked apples.
They're also naturally sweetened with erythritol, making them a great option when you're looking for a lower-sugar cookie that's still perfect for enjoying with a cup of coffee or tea.
What I love most about these cookies is how easy the dough is to work with. After a short rest in the refrigerator, you simply roll it out, cut out your favorite shapes, and bake until lightly golden.
They're especially lovely during the holiday season- much like my eggnog cupcakes and snowball cookies, but there's no reason to save these spiced cookies for Christmas!
Quick Look: Gluten-Free Gingersnaps
- 🔪 Prep time: 15 mins.
- ⏲️ Cook time: 8–10 mins.
- ❄️ Chilling time: 1 hour.
- 👪 Servings: About 18–24 cookies, depending on the cookie cutter size.📋 Main ingredients: Almond flour, ginger, molasses, erythritol, butter, egg white, nutmeg, and cloves.
- ♨️ Cooking method: Oven-baked.
- ⭐ Difficulty: Easy.
- 🥣 Best served: With coffee, tea, hot chocolate, or as a holiday cookie with some Devonshire cream spread on it!
Jump to recipe
What's So Good About this Recipe
- It's really easy to make. The dough comes together in one bowl with no complicated techniques.
- Almond flour replaces regular wheat flour, making these cookies gluten-free and keto-friendly.
- It's great for the holidays- like my almond Florentines. Use festive cookie cutters to make these perfect for Christmas cookie platters.
Recipe Ingredients
Almond flour: The base for these gluten free cookies. Almond flour brings a nice nutty flavor and a tender, delicate texture- I realized this when I used it for my low carb peach cobbler recipe.
Molasses: For that deep, rich sweetness and that characteristic gingerbread-like flavor.
Spices: I used a mix of ground ginger (from my stash of Air Fryer ginger powder), ground nutmeg and ground cloves.
Granulated Erythritol: To sweeten the cookies.
Butter: For richness and to bring all the ingredients together.
Egg white: To give the cookies the structure as it bakes.
Substitutions & Variations
- You can experiment with a dairy-free butter alternative if needed, although the texture may vary slightly.
- A little ground cinnamon would fit beautifully with the ginger, nutmeg, and cloves.
- Add some orange zest if you want that lovely citrus note.
- Once completely cool, drizzle with a simple glaze or decorate with your favorite cookie icing to take them up a notch. I like to spread some of my homemade pastry cream between 2 cookies and create a kind of sandwich.
How to Make Gluten-Free Gingersnaps
Step 1: Combine all the ingredients until a thick dough is formed.
Step 2: Cover the dough with plastic wrap and refrigerate.
Step 3: Cut out your favorite shapes using cookie cutters.
Step 4: Transfer cookies onto a lined baking tray
Step 5: Bake for 8-10 minutes until the edges are golden browned.
Tips and Tricks to Nail the Recipe
- Use finely ground almond flour for the best texture.
- Make sure your butter is softened but not melted. If the dough becomes too soft, refrigerate it again briefly.
- Chill the dough for the full hour before rolling.
- Roll the dough evenly to about ¼ inch thick, and keep the dough between plastic wrap while rolling to prevent sticking.
- Don't overbake the cookies- remove them once they're lightly golden. I always do this when I make my homemade vanilla wafers too.
- Let the cookies cool on the baking sheet before transferring them to a wire rack.
How to Serve Gluten-Free Gingersnaps
These cookies are delicious on their own, but they're especially good alongside a warm drink. Serve them with coffee, tea, hot chocolate, or a glass of milk for a simple afternoon treat.
For the holidays, arrange them on a cookie platter alongside other Christmas treats like butterscotch pudding cups, cranberry goat cheese truffles and my favorite honey walnut cream cheese dip. You can also use festive cookie cutters and decorate the cooled cookies with a light glaze or icing. They're also lovely packaged in small treat bags or tins as homemade holiday gifts- like sugared cranberries.
Troubleshooting & FAQs
Almond flour dough can be softer than traditional cookie dough. Chilling it for at least an hour helps firm it up. If it becomes soft again while you're rolling and cutting, refrigerate it for a few more minutes.
The butter may have become too warm before baking. Chilling the dough helps the cookies hold their shape, so make sure the dough is properly chilled before cutting and baking.
Yes. You can wrap the dough well and freeze it for later use. Thaw it in the refrigerator before rolling and cutting.
Transfer them to an airtight container and keep them at room temperature. If you're stacking them, you can place a sheet of parchment paper between the layers to prevent them from sticking together.
More Holiday Snacks and Treats
If you tried this gluten-free gingersnaps recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Gluten-Free Gingersnaps
Ingredients
- 2 cups almond flour
- ½ teaspoon ground nutmeg
- 1 tablespoon molasses
- 2½ teaspoons ground ginger
- ⅓ cup granulated erythritol
- ⅓ cup softened butter
- 1 egg white
- ⅛ teaspoon ground cloves
Instructions
- Add the almond flour, ground nutmeg, molasses, ground ginger, erythritol, softened butter, egg white, and ground cloves to a bowl.
- Mix until a cohesive dough forms.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F and prepare a baking sheet.
- Place the chilled dough between two sheets of plastic wrap.
- Roll the dough out evenly until it is about ¼ inch thick.
- Use a cookie cutter to cut out the cookies.
- Transfer the cookies to the prepared baking sheet.
- Bake for 8–10 minutes, or until lightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes.
- Carefully transfer the cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- Chilling the dough makes it much easier to roll and cut.
- Keep the dough between plastic wrap while rolling to prevent sticking.
- If the dough becomes too soft while working with it, refrigerate it again briefly.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
- Store completely cooled cookies in an airtight container.
