Gluten-free + Vegan Gingersnap Cookies

Chewy, moist, crackly-topped gluten-free gingersnap cookies.

Eating Style: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 12


Cinnamon Sugar



  • 3 tablespoon blackstrap molasses
  • 1.5 tablespoon water
  • 1/2 cup coconut sugar
  • 1/4 cup avocado 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.

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Nutrition Information Per Serving

  • Calories: 122
  • Calories from Fat: 17
  • Total Fat: 1.8
  • Sodium: 59 mg
  • Carbs: 24.6 g
  • Dietary Fiber: 1.4 g
  • Net Carbs: 23.2 g
  • Sugars: 13.5 g
  • Protein: 1.6 g