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Easy Gingersnap Cookies – Gluten Free

Gingersnap cookies stacked

These easy to make gingersnap cookies are loaded with all the holiday gingerbread spiciness you’re looking for. All in an easy to make, one bowl recipe! No chilling time and no cookie cutters required!

Gingersnap cookies overhead

Gingerbread cookies are often quite labour intensive. First making your dough, wrapping and chilling it, then rolling it out and using cookie cutters until finally, baking. These easy recipe skips several of these steps and only requires ONE bowl! No need to separate your dry and wet ingredients for this one. Just whisk together all the dry, then add in your wet ingredients one at a time and mix until incorporated! Then using a tablespoon, scoop drops of your batter onto your prepared cookie sheet, and bake! You may sprinkle some course sugar over each cookie prior to baking if desired. If you’re short on time, you can skip this step too! It really doesn’t get any easier than this.

gingerbread cookies

My boys and I just love spicy gingersnap cookies.

Well, these cookies are not only kid approved in my house, but hubby cannot get enough of them! Good thing I often make a double batch for freezing for next time! Did I mention these cookies can be prepared well ahead of time? That’s right, just bake and let them cool completely before freezing in an air tight container. Then take them out and let thaw a few hours before using. No one will ever guess these came out of your freezer. Plus, this will save you a ton of time for prepping your holiday main course. Like, maybe a tray of this Seriously the BEST Vegan Lasagna. 🙂

gingerbread cookies

gingersnap cookies on cooling rack

These cookies are soft and delicious in the middle, with a slight crunch on the outside. The perfect texture for a perfect cookie. If you prefer a softer cookie, don’t press the mixture down as much while shaping your cookies. Leave them a little fatter and fluffier. Or, for a crunchier cookie, make them even thinner!

Gingersnap cookies stack

Gingersnap cookies stacked

Easy Gingersnap Cookies – Gluten Free

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 30 Cookies
For easy gingersnap cookies, made all using just one bowl, you need to give these a try! Perfect for the holidays, or any day!
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Ingredients

  • 2 ¼ cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup
  • 2 tsp vanilla
  • ½ cup unsweetened cashew milk or almond milk
  • Optional: 1-2 tbsp course white sugar for sprinkling on cookies

Instructions

  • Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  • Add all your dry ingredients to a large bowl and mix to combine. Then add your melted coconut oil, syrup, vanilla and milk to the same bowl and mix well until incorporated.
  • Using a tablespoon, scoop the cookie batter onto your tray, leaving plenty of room in between each one. Using your fingers, or back of the spoon, gently press them down, and form a smooth thin cookie.*
  • Sprinkle the cookies with your course sugar if using. Bake for 10 minutes, then remove from the oven and let cool for at least 5 minutes before handling to allow the cookies to set.

Notes

If you prefer a crunchier cookie, spread the batter thinner. If you prefer a crunchy outside and soft middle, don’t push the cookies down as much, and leave them a little thicker.
Serving: 1Cookie | Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 60mg | Sugar: 1g | Calcium: 1.7% | Iron: 2.5%
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

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