Gingersnap Cookies

Gingersnap Cookies



I’ve always wanted to make a perfectly healthy, crunchy gingersnap cookie! I love gingersnap cookies but haven’t eaten them in years because I could never find one that was healthy… and so I decided to make up my own recipe so that I could enjoy them once again! I am beyond thrilled with how it’s turned out & am really excited to be sharing it with you…

This recipe is gluten-free, dairy-free, refined sugar-free AND totally healthy!

A great gingersnap cookie has to:

-be crunchy
-have a delicious buttery taste
-have a great ginger flavor
-be sugary and absolutely addictive (in a good way)

This gingersnap cookie passes the test (according to my friends, family and me) even though they are dairy-free (no butter), sugar-free (no sugar) and are gluten-free.

I hope that you love them as much as I do… xo



-2 + 1/4 cups brown rice flour
-1/4 cup 100% pure maple syrup
-1/2 cup pure coconut sugar
-3/4 cup cold-pressed coconut oil
-1 free-ranged egg
-1 to 4 teaspoons ginger powder, or as needed (depending on how gingery you like them)
-2 teaspoons cinnamon
-tiny pinch sea salt

(makes 25-30)


Here’s how I like to make them…


-preheat oven to 180 degree’s Celsius (360 F)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the melted coconut oil, brown rice flour, pure maple syrup, coconut sugar, egg, ginger powder, cinnamon and sea salt together in a bowl until well blended

-grease a baking tray with additional coconut oil

-roll the cookie dough into small balls (I don’t like to make these cookies too big) and place onto the greased baking tray

-flatten the cookie dough balls by gently pressing them down onto the baking tray with your palm

-gently press the top of each cookie with the back of a fork to make lines on top (optional)

-bake for 15-25 minutes or until crisp (depending on thickness – be careful you don’t dry them out or make them too thick)

-once baked to your satisfaction, remove them from the oven

-gently lift each cookie from the tray with a flat spatula and leave to cool (they’re always best when fully cooled)

-serve with almond milk or coconut milk (optional)

-share, eat & enjoy every single bite!

-store in an airtight container to keep fresh

Made with love by Liezl Jayne xo