Last Updated on June 16, 2026 by Deliciously Organic Editor
I have one final recipe for you before the holidays begin! These slice-and-bake Gingersnaps, are full of spicy ginger flavor and can be iced, or sprinkled with homemade powdered sugar.
Here are some more cookies you might enjoy:
The Perfect Molasses Cookies
Homemade Mallomars
Snickerdoodles
Slice and Bake or Roll-Out Cookies
Gingerbread Men (you can use this dough to make a gingerbread house, too!)
I hope you have a wonderful Christmas and Happy New Year!
Gingersnaps (Gluten-Free)
Makes about 24 3-inch cookies
7 tablespoons unsalted butter or 6 tablespoons palm shortening
1/2 cup coconut sugar
3 tablespoons molasses
1 1/4 cups almond flour
1/3 cup coconut flour
1/3 cup tapioca flour
2 tablespoons arrowroot flour
1 tablespoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon Celtic sea salt
Place butter, sugar and molasses in the bowl of a standing mixer. Using the beater attachment, beat the mixture on medium-high for 2 minutes.
In a large mixing bowl, combine almond flour, coconut flour, tapioca, arrowroot, ginger, allspice and sea salt. Turn the mixer on low and slowly add the dry ingredients to the butter mixture. Continue to mix until the mixture forms a thick dough (this will take about 1 minute).
Place a large piece of plastic wrap on the counter and place the dough on top. Using your hands, form a thick log with the dough, and then wrap the plastic wrap around the dough tightly. Place the dough in the fridge and chill for about 3 hours until firm.
Preheat the oven to 350 degrees F and adjust the rack to the middle position. Place a piece of parchment paper on a large baking sheet. Slice the dough into 1/4″ slices and place on the baking sheet. Bake for 11 minutes. Cool. Store in an airtight container for up to 5 days.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I just made these and I must have done something wrong! I used vegetable shortning and the dough just turned into millions of little balls.. I tried forming the log with my hands.. It kind of worked.. I did the rest of the instructions but they just did not turn out :/ was there supposed to be an egg? I’m trying to think if I missed a step but I just don’t think I did…
Vegetable shortening and Palm shortening aren’t the same thing, so that’s probably what went wrong. There isn’t an egg in this recipe. Did you make any other substitutions? Also, when it’s mixing, it will first be very clumpy, but it will eventually come together to form a nice dough (about 45 seconds of mixing).
Merry Christmas Carrie! These look wonderful.
I have a question unrelated to the above recipe:
I have your cookbook and wanted to try to pie crust recipe to make a pie tomorrow…but don’t have access to brown rice or tapioca flour…is there any chance I could get by with whole wheat pastry flour and coconut flour??? I realize it’s a long shot, but thought I’d ask…thank you!! I’d really like to make a crust to use with your pumpkin pie recipe. 🙂
If you have brown rice, you could try making your own flour. A food processor works for grinding it, but you may need to use a coffee grinder to get it fine. Just a suggestion :o) I hope it works. Otherwise, Carrie has other pie crust recipes on her site.
http://gluten.lovetoknow.com/gluten-free-foods/how-make-brown-rice-flour
Hi,
Merry Christmas!
Do u measure the palm shortening after melting it or scoop it workout in general and in this recipe?
Thanks
Measure, then melt.
Any way to make it nut free? What could I substitute for the almond flour?
I only test recipes with the listed ingredients, but I do have lots of nut-free recipes on my website. Here’s one for chocolate chip cookies: https://deliciouslyorganic.net/nut-free-grain-free-chocolate-chip-cookies-paleo/
I needed a nut free option and I replaced the nut flour with sunflower seed flour (which I made myself in a food processor). It turned out great!
Hi I love gingersnaps and cannot wait to make this. My question is if I can use monk fruit (Lakanto) sweetener, instead of coconut sugar? I am wrestling with insulin resistance and try to avoid sugar where I can.
I haven’t tested it with substations, so I can’t say for sure what would work best.