Paleo Ginger Snap Cookies {Gluten-Free}

There’s no denying it… 

Holiday cookies are delicious. 

But traditional recipes are not exactly nutritious. They come full of simple carbohydrates, sugars, or ingredients like molasses.

We’ve developed a paleo ginger snap cookie recipe that skips the gluten and molasses in favor of a natural ingredient profile that fits within your ancestral diet. 

Go straight to the recipe

Paleo Ginger Snap Cookies

Which Paleo Sweetener Should You Use?

Obviously, traditional sugar (such as brown or white) is not paleo-friendly. 

This is a highly processed sugar derived from sugarcane, and our ancestors would not have had access to this sweet substance. 

There are different paleo sweeteners that could be used, including: 

  • Maple syrup
  • Honey 
  • Monk fruit
  • Stevia

You can also use dates, natural applesauce, or mashed banana to sweeten a recipe naturally. However, these also come with fiber that can change the consistency of your recipe, and ginger snaps are all about texture. 

So, to achieve the chewy, delicious texture of a traditional gingersnap cookie but without the unnatural  (or unhealthy) ingredients, we recommend swapping the molasses traditionally used with honey.

Which Paleo Sweetener Should You Use?

Obviously, traditional sugar (such as brown or white) is not paleo-friendly. 

This is a highly processed sugar derived from sugarcane, and our ancestors would not have had access to this sweet substance. 

There are different paleo sweeteners that could be used, including: 

  • Maple syrup
  • Honey 
  • Monk fruit
  • Stevia

You can also use dates, natural applesauce, or mashed banana to sweeten a recipe naturally. However, these also come with fiber that can change the consistency of your recipe, and ginger snaps are all about texture. 

So, to achieve the chewy, delicious texture of a traditional gingersnap cookie but without the unnatural  (or unhealthy) ingredients, we recommend swapping the molasses traditionally used with honey.

Common Substitutions 

You can feel free to swap out the flour or sweetener in this paleo gingersnap recipe, just note that the flavor or texture may vary. 

We use almond flour because it’s versatile, has a more neutral flavor and most people have it in their pantry already! However, you can swap out the almond for coconut or cassava flour if you prefer. 

We used honey to provide the chewy, decadent texture of traditional ginger cookies, but if you don’t have honey or are sticking with a plant-based diet, you can use maple syrup. 

The recipe uses macadamia nut oil instead of melted butter, to make it ultimately paleo, but also to provide a nutty, delicious flavor and boost the nutrition of the recipe even more. You can swap it out for ¼ cup of ghee or butter, or use coconut oil if you don’t mind the coconut flavor. 

Paleo Ginger Snap Cookies

Ingredients

  • 2 cups almond flour
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup raw honey
  • ⅕ cup FBOMB Macadamia Oil
  • 1 egg
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350 degrees. 
  2. In a large mixing bowl, mix the dry ingredients. In a separate, medium-sized bowl, mix the wet ingredients (oil, egg and vanilla extract) together.
  3. Add the wet ingredients to the dry ingredients in the large bowl. 
  4. Blend with a hand mixer at low speed until fully combined and a stiff crumbly batter is formed.
  5. Measure out each cookie with a tablespoon and flatten out into a round cookie shape by hand or fork if you prefer. 
  6. Lay evenly on a sprayed sheet pan/cookie sheet in 6 rows of 4 cookies each.
  7. Bake for 10-12 minutes until lightly browned, rotating the pan halfway through.

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Yield: 24 cookies

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