Gluten-free + Vegan Gingersnap Cookies

I loved the idea of gifting my homemade cake stands to friends and families for the holidays. (Thanks everyone!)

Thing is – you can’t really give a cake stand to someone without having treats on it, especially if they know that you love to bake.

So I tried to figure out what seasonal recipe I could make for the stands that I could prepare ahead of time, freeze, would appeal to everyone I know (gluten-free, vegan, egg allergies, potato allergies etc), and will stay on the stand with little concern of things breaking.

Tall order, right?


Enter the gluten-free, vegan, egg-free (obviously), potato-free gingersnap cookie.

*does the fist pump dance*

… the answer to this years’ Christmas gifts.

Ha! It’s only November 14th and I just declared that I have Christmas gifts planned. And better yet? The stands are done, the cookies are in the freezer, this lady is rockin’

Gingersnap Cookies

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

These gingersnaps are full of flavor. They’re chewy, moist, and have a crackly top, as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!

Yield: 12 cookies

Servings: 12


Cinnamon sugar


  • 1 cup brown rice flour
  • 2/3 cup blanched almond flour
  • 1/3 cup arrowroot powder
  • 1 tablespoon whole flax seed
  • 1 tablespoon freshly ground flax seed
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 teaspoon gluten-free baking soda
  • 1/4 teaspoon Himalayan rock salt


  • 3 tablespoon blackstrap molasses
  • 1.5 tablespoon water
  • 1/2 cup coconut sugar
  • 1/4 cup grapeseed oil
  • 2 tablespoon canned pumpkin – just pumpkin, not the pie filling


  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
  2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
  3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
  4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
  5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
  6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
  7. Roll balls in cinnamon sugar and place on prepared sheet.
  8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Kevin likes his gingersnaps snappy, so I cooked a second batch for 20 minutes juuust for him.

calories: 212; fat 8g; carbs 31g; sugars 15g; protein 3g

Don’t let my organization fool you. The house is a disaster and I’ve just realized my left sock has gone missing.

You can’t win ‘em all my friends, you can’t win ‘em all.

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Comments | Leave Your Comment

  1. Are the nutrition facts for 1 cookie? They look fabulous..what a great idea!!!

    I cannot tell you how much I LUV your blog!!!! Thanks for being you and posting amazing posts!! hehe

    • You bet, one cookie :) Thanks for your kind words, Liz! I luv your daily comments!

  2. Between these and the paleo almond-flour gingerbread men I have bookmarked, I can tell it’s going to be a happy holidays. I just really need to pick up some molasses.

    • please please please share the paleo gingerbread men recipe with me?! Please with a cherry on top??

    • Heck ya! Love me my blackstrap… poured overtop of snow in the winter it turns to chewy candy! So good :)

        • Oh you better believe I’m going to write a post about it this year… you laugh now, but you’ll want to do it too. I promise.

  3. Fabulous and guilt-free. I just made a batch using dates instead of pumpkin. Yummmmm. Thank you for introducing me to a new family snack favorite.

    • Dates, brilliant! I’ll have to try that for my next batch. Glad you like them :)

    • Not weird at all! I was dreaming about these cookies in my spin class this morning, and even admitted to it when the instructor asked me why I was still standing when he’d asked us to sit. Nothing wrong with daydreaming :)

  4. These look FABULOUS!! I just have to tell you thank you for all of the hard work you put into your website, I’m on here practically daily checking out the recipes. Just curious, would it be possible to substitute honey or (even better) stevia for the palm sugar?

    • Thanks for stopping by and saying hello, Rachel! I’m glad you like my recipes ;) I’m sure you could replace the palm sugar with honey, but I’m not too sure how. I’d have to test the recipe before I commited to a final answer. You could try testing it out by adding a bit more flour (maybe more almond flour would work better) and replacing the palm sugar with honey. Good luck!

  5. Woohoo, thanks for the delicious recipe Leanne! I absolutely adore Gingersnap cookies and am so happy to now have one that’s gluten-free. You rock, girl.
    I’m currently working on making my first cake stand. It’s not quite as easy as you made it sound, but then again, I’m not very crafty so anything requiring a little bit of skill is difficult for me. That and I also don’t have opposable thumbs.

  6. LOVE giving christmas baking away as gifts! I’m doing that too!!

    I love molasses cookies! They are my hubby’s fav too!

  7. When you posted the homemade cake stands, Christmas gifts immediately popped into my mind. That happens to me a lot this time of year :)

  8. Holy yum! These cookies look incredible. I love the idea of adding in pumpkin! PS I just read your comment a few up about blackstrap molasses on snow… haha this I HAVE to see.

  9. Yum, yum, yum! I love gingersnap cookies, but they don’t usually have the healthiest ingredients. Love how you made a healthier version!

    Btw…loving the recipage! It’s so much easier to navigate your site now. Will be back for more recipes…

    • I’m so glad you think so. My gosh, it’s a huge project but totally worth it when I’m told how much it helps :)

  10. Oh friggin WOW! These look soooo good and they are bringing me back to my naughty days when I would eat a gingersnap from starbies almost every day…..dang ginger…and sugar. they get me every time!


  11. These look great! Would it be possible to use another type of GF flour in place of brown rice? I’d like to make them for my dad, but he can’t have rice. Thanks!

  12. I was looking at making these for an upcoming party I’m hosting. How long in advance do you think you could make these without compromising their freshness?? Do you think you could sub coconut flour instead of almond?

    • Hi Corinne! Your best bet would be to make them, then freeze them. I had mine in the freezer for a week before I brought them over to a friends house and they were perfect. I just let them defrost on the counter on a baking rack for a couple of hours while I got ready. They should be fine in the fridge for a couple of days also, although I have not tried this. Re: the coconut flour – it acts WAY different than almond flour, so I cannot say. If you’re going to substitute it, start with a very, very small amount, maybe 15% of what it should be and work your way up. Enjoy the party :)

  13. I made these this weekend to share with friends while playing board games. I’m the only one with a specific eating plan, but they all loved one! I had one for dessert tonight with some coconut butter smeared on top. Mmmm…thanks for your hard work on this and all your recipes!

    • I’m so happy that you and your guests liked them, Jenny!

  14. Can I leave out the ground flax and flax seed or replace it with something?

    • Hi Rachel – the flax seed acts like an egg so if you had egg replacer or if you eat eggs, you could use it?

    • Heck YES it could! I’ve never tried it, but I don’t see why it couldn’t. Enjoy!

  15. I’m pretty new to your site and am really enjoying the recipes I have tried so far! Especially the blueberry crockpot cake …yum! I have to keep my ingredients gluten, dairy, egg, oat, and almond free for my daughter….so many great recipes have almond flour, what would be my best substitute for consistency as well as nutrition?
    P.s. Your positivity and enthusiasm is very encouraging as I find myself navigating these ingredient restrictions. Thanks!

    • Hi Lise! Thanks for your sweet comment. Recipes for almond flour… that gets a bit tricky. If it’s a small amount, any seed or nut grounded would do the trick, I’m sure!

  16. oh wow! I just made these cookies and they’re amazingly delicious! I just thought I’d pass this on in case other readers are like me and don’t have arrowroot powder. I just used mashed potato flakes instead of the arrowroot powder. Worked just fine! :)

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