Gluten Free Gingersnaps–Crisp & Spicy
Recipe type: Gluten Free Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 48 cookies
Crisp and spicy, rich and buttery, these gingersnaps add lots of Christmasy spice to your holidays!
  • ½ cup pastured or organic unsalted butter (I use Kerry Gold or Plugra)
  • 1 cup coconut sugar or organic brown sugar
  • 1 organic egg
  • ¼ cup molasses
  • 2 cups almond flour
  • ¼ cup arrowroot powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt (I use RealSalt exclusively)
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  1. Preheat oven to 350. Grease 2 large baking sheets or to save clean up, cover each sheet with parchment paper.
  2. Place the butter and sugar in the bowl of a stand mixer. Mix until well combined. Add the egg and molasses. Mix until combined.
  3. In a separate bowl, mix the almond flour, arrowroot powder, baking soda, salt and spices until blended. Add to the sugar and butter mix slowly and mix until just blended.
  4. Chill mixture in the refrigerator for at least an hour but up to a couple days.
  5. Using a scoop if you have it or a teaspoon, make small balls, about an inch in diameter, and place 2 inches apart on parchment lined cookie sheets. Bake a total of 12 to 14 minutes, rotating cookie sheet halfway through baking.
  6. Remove from oven when cookies have spread and are a rich brown color. Let cool for 1 minute on the baking sheet.
  7. Remove each cookie carefully and place on a wire rack to cool. Cookies will get crisp as they cool.
  8. To keep cookies crisp, store in a covered container.
Recipe by Kate Battistelli at