stack of healthy gingersnaps

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


  • 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. 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,