Healthy Soft Ginger Cookies are the perfect holiday treat! Low in sugar, gluten free & delicious- they will be your new favorite cookie! This post is sponsored by Bob’s Red Mill.
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These healthy gingersnaps are SO delicious and simple. A lighter version of a traditional recipe I grew up eating – these gluten free cookies are perfect for sharing with friends and family!
As much as I absolutely love spending time with my family during the holidays, I won’t lie… the desserts are kinda my favorite thing about it.
Maybe it’s a combo between the two. There’s nothing better than sharing a meal with family, especially when you end it with delicious treats.
Baking and cooking have always been a big deal to my family. We are Italian, so naturally… we love to eat and we love to feed people, especially during the holidays!
While I’m not gluten free, I know many people who are, and I don’t want them to have to miss out on all the holiday goodies!
If you need other Christmas recipes, check out these Healthy Christmas Recipes
That’s why I was SO excited to discover Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour. I am already a huge fan of all of their products (Remember those Paleo Pumpkin Snickerdoodles?! They’re made with their paleo flour blend!)
You can sub their 1-1 flour for regular wheat flour in pretty much any recipe!
Ingredients for Gluten Free Ginger Cookies:
To make these healthy ginger cookies, you’ll need:
- gluten free flour
- coconut oil
- cinnamon
- ground ginger
- baking soda
- molasses
- an egg
- coconut sugar
Most of these are things you probably already have on hand! Once you have your ingredients, these cookies are fairly simple to make!
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Healthy Ginger Cookies:
Making gingersnap cookies is super easy.
- Mix together your ingredients
- Let the dough chill in the fridge. Yes, you have to chill the dough.
- Once the dough is chilled, form into balls. Roll into cinnamon/sugar mixture and place on a baking sheet. Press the cookies flat with the palm of your hand. Bake + enjoy!
Substitutions for this recipe:
These cookies are pretty versatile. Here are a few ways you can customize them!
Can other types of flour be used? I haven’t tried this recipe with regular white flour, but I think it would work fine! Coconut flour + almond flour will not work in this recipe.
Molasses: You can’t substitute anything for the molasses! Along with the ground ginger, it’s what creates that delicious gingersnap flavor: totally rich and yummy!
Sugar: I only tried this recipe with coconut sugar, but I think it would work with brown sugar if you don’t have coconut sugar on hand.
Chilling the dough: You can leave the dough in the fridge overnight and it will be fine. If you find it difficult to work with when shaping the cookie dough balls, just let it sit for about 10 minutes at room temperature.
Freezing dough: I haven’t tried freezing the dough, but I think this would work fine! I would freeze the dough without the cinnamon/sugar coating, allow it to thaw on a baking sheet + then toss in the sugar coating once thawed/ready to bake.
How to store ginger cookies:
Storing: It is best to store these cookies in an airtight container after cooking completely. They will last for about 1 week.
Freezing: Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow cookies to cool completely. Place them in a freezer safe container or bag + store.
Healthy Gingersnap Cookies
Ingredients
- 1/4 cup coconut oil melted+cooled
- 2/3 cup coconut sugar
- 1 egg
- 1/4 cup molasses
- 1 teaspoon baking soda
- 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 2 teaspoon ground ginger
- 2 teaspoon cinnamon
Cinnamon/Sugar Topping
- 1/3 cup coconut sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl mix together coconut oil, coconut sugar, egg, and molasses until combined. Stir in baking soda, flour, and spices
- Allow dough to chill for at least 1 hour in the refrigerator.
- Preheat oven to 350. Roll dough into 1.5 inch balls. Roll the cookie dough balls in separate coconut sugar/cinnamon mixture until completely coated.
- Place on a greased cookie sheet, pressing down flat with the palm of your hand. Bake for 10-12 minutes until bottoms of cookies start to get slightly brown and edges are crispy.
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