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Home By Meal Dessert

Paleo Soft Baked Gingersnaps

★★★★★ 14 Reviews Recipe Print
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By: ErinPosted: 11/15/19Updated: 2/17/21

This post may contain affiliate links. Please read my disclosure policy.

soft baked gingersnaps

This simple recipe for Paleo Soft Baked Gingersnaps produces soft, moist, and delicious healthy paleo gingersnap cookies. They’re completely gluten and dairy free, are sweetened with natural sugar, and are ready in less than one hour.

stack of healthy gingersnaps

Healthier paleo soft baked gingersnaps

‘Tis the season for all of the cookie eating, all of the spiced wine drinking, and all of the indulgent treats! If I can help out a little by showing that there can be indulgent cookies with a healthier twist, I have done my job! I swear to you that no one will even know that these aren’t made with your typical butter, flour, and white sugar.

So, that’s part of the reason why I decided to make this week Cookie Week, and share a new healthier holiday cookie each day (see Chocolate Mint Cookies and Peanut Butter Blossoms here!). My family has grown to love my treats so much that they will often request a certain treat for me to make ‘healthier,’ and I absolutely love that challenge.

soft gingersnaps healthy

My family typically asks for healthy cookies, so I started collecting a list of flavors that I wanted to make a little bit healthier for the holidays. And yes, I still enjoy the “normal,” less healthy options too, because hey – that’s the best part of the holidays! But, I love bringing healthy options along to create a balance between the two.

Name a more nostalgic cookie than the good old gingersnap… I seriously can’t! Every year around fall, my family picks up a box of our beloved Ivin’s gingersnap cookies, and I swear I could seriously go through an entire sleeve in one sitting.

They’re crunchy, thin, and sooo gingery – which I love. I’m obsessed with dipping them in my coffee and then letting them get slightly soft before eating… bonus points if a few pieces fall off into the actual coffee and there is some left over at the end!

How to make gingersnaps video

Ingredients required to prepare this recipe

Making this recipe is actually quite easy. From start to finish, it requires less than an hour. Ingredient-wise, you’re probably already stocked with many of these items! Here’s what you’ll need to bring these cookies to life: 

  • Almond Butter (or a nut butter of your choice)
  • Coconut oil 
  • Coconut sugar
  • Molasses
  • Egg
  • Vanilla
  • Almond flour
  • Coconut flour
  • Baking soda
  • Salt
  • Cinnamon 
  • Ground ginger
  • Allspice
dipping gingersnap into coffee

Kitchen tools required to make paleo treats

To make your tasty ginger treats, you’ll need the following kitchen tools: 

  • Baking sheet
  • Parchment paper
  • 2 small mixing bowls
  • Medium mixing bowl
  • Whisk

Perfectly soft and chewy cookies

As much as I love crunchy and chewy gingersnaps, I realized that I love them even more when they’re soft and chewy, hence my dipping into coffee. I decided that I wanted to make a version that would be just melt-in-your-mouth delicious!

And, since it’s cookie week over here at Erin Lives Whole headquarters, I figured now would be a perfect time to share these healthier gingersnap cookies.

What makes these cookies healthy?

These cookies are completely grain, gluten, and dairy free, and they’re sweetened with natural sugar! I love using natural sugar in place of other artificial options.

To make things even better, they come together in less than an hour! It always amazes me how I can go from nothing to a full tray of deliciously warm cookies in under an hour.

gingersnap dough

How to prepare healthy paleo gingersnaps

First, preheat the oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses. Add the egg and vanilla, and whisk.

Next, in a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices. Add the wet ingredients to the dry, and stir until completely combined. Place the mixture in the refrigerator to chill for 30 minutes. 

While chilling, mix the coconut sugar and cinnamon in a small bowl.

Once the first mixture is chilled, roll the dough into balls, and then dip them in the coconut sugar mixture. Place on baking sheet and flatten with hand. 

Bake for 9-11 minutes. Tada! 

How to make vegan gingersnaps

It’s quite simple to make a vegan version of this healthy cookie recipe. To do so, you won’t even need an extra ingredient! To make this recipe vegan-friendly, simply omit the egg, and add an extra 3 tablespoons of your preferred nut butter. Your treats will be vegan and extra delicious! 

soft baked gingersnaps

How to store these healthy cookies

Store extra treats in an airtight container. Feel free to leave them on the counter, as they will stay fresh at room temperature.

Looking for some more holiday treat ideas? Try these!

  • Paleo Double Chocolate Mint Cookies
  • Healthy Peanut Butter Blossoms
  • Healthy Peanut Butter Fudge

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stack of healthy gingersnaps
★★★★★ 4.9 from 14 reviews

Paleo Soft Baked Gingersnaps

This simple recipe for Paleo Soft Baked Gingersnaps produces soft, moist, and delicious healthy paleo gingersnap cookies. They’re completely gluten and dairy free, are sweetened with natural sugar, and are ready in less than one hour.

Prep: 35Cook: 10Total: 45 minutes
Yield 12 cookies 1x
Print Pin it Rate

Ingredients

  • 1/4 cup almond butter (any nut butter would work)
  • 1/4 cup coconut oil melted
  • 1/4 cup coconut sugar
  • 1/4 cup molasses
  • 1 egg – room temperature
  • 1  tsp vanilla
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice

For rolling

  • 1/4 cup coconut sugar
  • 2 tsp cinnamon

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper
  2. In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses.
  3. Add in the egg and vanilla and whisk.
  4. In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices.
  5. Add wet ingredients to dry and stir until completely combined.
  6. Place in refrigerator for 30 minutes to chill.
  7. While chilling pour coconut sugar and cinnamon in small bowl.
  8. Once chilled, roll dough into balls and then into the cinnamon sugar mixture.
  9. Place on baking sheet and flatten with hand.
  10. Bake for 9-11 minutes.
  11. Let cool completely before eating.
  12. Store at room temperature in airtight container.
Author: Erin MorrisseyCategory: gluten-free, dessert, holiday cookies, paleo,
stack of healthy gingersnaps

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Angela Luo says

    Posted on 1/16 at 12:04 am

    The perfect soft gingersnaps! So delicious and will be a holiday staple. I did make a couple of changes: I didn’t use a room temp egg (used a cold one from the fridge because I didn’t take out the egg early enough) and applesauce for the oil. Amazing recipe as always Erin! Thank you

    ★★★★★

    Reply
    • Erin says

      Posted on 1/17 at 1:13 pm

      Hi Angela, I am so happy you loved them! 🙂

      Reply
  2. Steph says

    Posted on 1/3 at 3:48 pm

    I doubled the recipe and made for my family for Christmas – everyone LOVED them! They stayed soft and chewy for days. Will definitely make again!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:39 pm

      Hi Steph, I am so happy everyone liked them!

      Reply
  3. Anne Westbrook says

    Posted on 12/16 at 11:05 pm

    I made these exactly as directed, and I can’t taste any of the spices. Truly. It just tastes like an almond molasses cookie. The texture is really nice, though, and they are soft.

    If I try it again, I think I’d change the allspice to being a full teaspoon. It might help at least. Then adding more into the rolling sugar at the end.

    Thanks for providing a good base recipe.

    ★★★

    Reply
  4. Kellen says

    Posted on 12/14 at 11:42 am

    These are a hit! I used 2 cups (plus maybe a tad bit more) of almond flour and no coconut flour and they turned out great!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/14 at 2:34 pm

      Hi Kellen, I am so glad to hear that! Thank you for sharing!!

      Reply
  5. Patty says

    Posted on 12/13 at 8:19 pm

    I loved how these turned out and I’ll post IG IG. My question could we use gluten free all purpose flour instead of almond flour?

    ★★★★★

    Reply
    • Erin says

      Posted on 12/14 at 2:23 pm

      Hi Patty, yes that should work! Let me know how they come out!

      Reply
  6. Kathryn Schoenfeldt says

    Posted on 12/7 at 8:43 am

    These were great! My husband said these were the best ginger snaps he has ever had!!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/7 at 4:38 pm

      Hi Kathryn, I love hearing that! Glad you both like them!

      Reply
  7. Jo Ann says

    Posted on 11/22 at 12:22 am

    Hi Erin,

    Thank you for this delish recipe. However, how come my dough is flat. Is it maybe because I put butter? Then I realized after it calls for BUTTER NUT

    Reply
  8. Megan says

    Posted on 9/21 at 10:57 pm

    These are PHENOMENAL!! Everyone in my family loved them. They are melt in your mouth delicious!!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/22 at 9:19 am

      Hi Megan, thanks so much for your kind words! I am thrilled everyone loves them!

      Reply
    • Kayla says

      Posted on 12/5 at 6:54 pm

      These are AMAZING! Chewy and soft and the perfect amount of spice.

      ★★★★★

      Reply
      • Erin says

        Posted on 12/6 at 1:18 pm

        Hi Kayla, so happy you loved them so much!!

  9. Sarah Rucker says

    Posted on 1/1 at 6:21 pm

    I made these for Christmas and they were delicious. My picky husband liked them too. ???? Thank you for sharing this recipe.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/12 at 8:48 am

      Hi Sarah! I am thrilled you and your husband both enjoyed them! 🙂

      Reply
  10. Alex says

    Posted on 12/16 at 9:42 pm

    Love these cookies! Just what I needed in this holiday season. Next time I will make them mini cookies because I enjoyed the hard outer shell and the soft inside. And also, I had to stop myself from eating all of them! Thank you for the recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/17 at 2:52 pm

      YAY! So glad that you liked them. Thanks for sharing!! 🙂

      Reply
  11. HC says

    Posted on 11/28 at 11:54 am

    Best paleo cookies I’ve made. I used a flax egg and they turned out great. I do recommend flattening the dough on the pan to look more like “normal” cookies since, like most paleo cookie recipes, they don’t flatten out as they bake.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 12:43 pm

      So glad you liked them! Thanks for the comment!

      Reply
  12. Jill says

    Posted on 11/12 at 4:09 am

    Could I sub a flax egg for the one egg in this recipe to make it vegan?

    Reply
    • Erin says

      Posted on 11/17 at 8:13 pm

      Yes!!

      Reply
  13. Denise says

    Posted on 10/31 at 10:44 am

    My daughter has a tree nut allergy. What can I use instead of almond flour? Will using all coconut work?

    Reply
    • Erin says

      Posted on 11/2 at 1:41 pm

      I would try a gf or whole wheat flour.

      Reply
  14. Jenny says

    Posted on 9/18 at 6:59 am

    Do you think you could substitute coconut oil with unsweetened applesauce?

    Reply
    • Erin says

      Posted on 9/18 at 12:04 pm

      You can definitely try! I have not tried myself but please let us know if you do.

      Reply
      • Angela Luo says

        Posted on 1/16 at 12:00 am

        I subbed unsweetened apple sauce for coconut oil and still delicious! Soft and moist (sorry I know ppl don’t like that word)

        ★★★★★

      • Erin says

        Posted on 1/17 at 1:12 pm

        Hi Angela, thanks for sharing and so glad you enjoyed them!!

  15. Kaitlin says

    Posted on 4/4 at 9:38 am

    These were delicious! Perfect healthy sub for gingersnaps.

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 4:23 pm

      Thank you, Kaitlin!!!

      Reply
  16. Sharon Belove Daley says

    Posted on 12/21 at 10:49 pm

    Is coconut flour a must, can I sub anything else in? (I have and love almond flour)

    Reply
  17. Sarah B says

    Posted on 12/18 at 9:15 pm

    Question about the size of balls to make – 1tbsp? How many cookies does it make?
    Thank you!

    Reply
    • Erin says

      Posted on 12/18 at 9:40 pm

      Between 1-1.5 tbsp should be perfect and you should plan to get between 14-16 cookies!

      Reply
  18. Lindsay says

    Posted on 12/13 at 4:26 pm

    Could I use this recipe to make gingerbread men?

    Reply
    • Erin says

      Posted on 12/13 at 4:26 pm

      I have seen lots of people do it with this recipe!! Should work well.

      Reply
  19. Dylan says

    Posted on 12/8 at 9:21 pm

    Hi! Any thoughts on what I could sub instead of a nut butter?

    Reply
    • Erin says

      Posted on 12/9 at 5:02 pm

      sunflower seed butter or coconut butter should work.

      Reply
  20. Megan says

    Posted on 12/6 at 1:53 pm

    Hi Erin! These look great. I have all the ingredients except the almond flour. Do you think I could substitute it for anything else?

    Reply
    • Megan says

      Posted on 12/7 at 11:48 am

      I ended up making these last night and they are SO GOOD! I used ~ 1 1/4 cup of all purpose flour and then came out perfectly.

      Reply
      • Erin says

        Posted on 12/7 at 2:07 pm

        Sorry I missed your comment!! But I am SO glad they worked with that! Did you make any other adjustments?

      • Megan says

        Posted on 12/7 at 6:50 pm

        I also did not take the 30 minutes to chill the dough (it was late and I really wanted a cookie haha!). But I followed the rest of the recipe exactly as stated

      • Megan says

        Posted on 12/7 at 6:52 pm

        I also did not chill the dough at all (it was late and I was impatient haha!) but they stayed nice and fluffy! Other than that I followed the recipe as you wrote it 🙂

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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