Gluten-Free Gingersnaps

These cookies are the crispy, snappy cousin to the chewy Ginger Molasses Cookies from our Gluten-Free Cookies Course (available to all members).

They’re a great gluten-free cookie base for gingerbread houses and we have lots of variations in this recipe. Try topping with crunchy sugar or not, hand-rolling for more chewiness or using a rolling pin and our mess-free tips for thin and cookies with great snap.

Access all plant-based, gluten-free recipes and courses: $99/yr

Recipe Ingredients

Prep Time: 5 minutes
Cook Time: 12 minutes
Passive Time: 40 minutes
Servings: 24+ 2″ thin-rolled cookies



Wet Ingredients

40 grams maple syrup (¼ cup)

40 grams molasses not blackstrap (1 tablespoon + 1¾ teaspoons)

40 grams coconut oil, gently melted (3 tablespoons)

1 teaspoon vanilla extract (6 grams)


Dry Ingredients

30 grams blanched almond flour (3 tablespoons)

50 grams brown rice flour (¼ cup + 1 tablespoon + 2 teaspoons)

50 grams sorghum flour (¼ cup + 1 tablespoon)

30 grams arrowroot flour (¼ cup)

20 grams Sucanat (2 tablespoons)

3 grams baking soda (½ teaspoon)

2 teaspoons ground ginger

¼ teaspoon ground cinnamon

Pinch nutmeg grated

¼ teaspoon sea salt fine-ground


Crunchy Sugar Topping (optional)

¼ cup Turbinado sugar or more

Recipe Steps & Video

  1. Preheat oven to 350°F (180°C), move the baking rack to the center of the oven, and line a baking sheet with unbleached parchment paper. If you’re doing hand-rolled cookies, you only need one sheet of parchment. If you want to roll the dough thinly for gingersnaps with snap (!), cut a second sheet of parchment paper the same size.
  2. Now, in a large bowl, whisk together the dry ingredients ingredients and set aside. If you want a crunchy sugar topping for your cookies, scatter Turbinado sugar on a plate and set aside, too.
  3. If you haven’t yet, gently melt your coconut oil over low heat until liquid—a few seconds should do the trick. Then, in a medium bowl, vigorously whisk together all of the wet ingredients until smooth (see video for ideal consistency). Use a silicone spatula to help you scrape the sides of the bowl if needed.
  4. Add the wet ingredients to the dry ingredients and fold until a dough comes together. Roll into a ball with your hands, cover, and place in the fridge to chill for 20–60 minutes.
  5. For hand-rolled cookies: use a medium-sized ice cream scoop (1″-ish) for about 1 tablespoon’s worth of chilled dough and roll it between your palms so it’s ¼–½” thick. The thicker the cookie, the chewier it will be, and the thinner it is, the more crispy it will be—baker’s choice. Now, if using crunchy sugar, press the cookie into the sugar (see video) and place on a parchment-lined baking sheet 2″ apart. Repeat until you fill up the sheet with rolled cookie dough. Pop in the fridge to chill for 20 minutes before baking—this helps cookies hold their shape.
  6. For rolling-pin-thin cookies with snap: place the dough ball in between the two sheets of parchment and roll until ¼” thick (see video). If using crunchy sugar, press the cookie into the sugar and place on a parchment-lined baking sheet 2″ apart. Repeat until you fill up the sheet with rolled cookie dough. Pop in the fridge to chill for 20 minutes before baking—this helps cookies hold their shape.
  7. Bake chilled hand-rolled cookies for 12 minutes and rolling-pin-thin cookies for 8–10 minutes, until tops are dry. Remove from heat and allow to cool completely on the baking sheet—cookies will harden and crisp up as they cool.

About Good Food Cooking School

If you have dietary restrictions or food sensitivities, Good Food Cooking School (GFCS) is an on-demand, ad-free treasure trove of courses, recipes, and meal planning tools that can help you cook and bake more plant-based, gluten-free meals.

Created by Heather Crosby, author of the YumUniverse and Pantry to Plate cookbooks, GFCS is designed to meet you where you are, with exclusive recipes and support to make healthy eating easier, and super delicious every day.

Members get it all.

  • Know/see what to expect: 26+ hours of step-by-step video learning
  • Find it when you need it: on-demand courses, classes, meal plans
  • All the classics made allergy friendly: 280+ recipes and counting
  • Abundance, not limitations: all recipes are plant-based and gluten-free
  • Stay inspired: new additions regularly
  • You’re busy—stay flexible: content accessible anywhere

Being gluten-free can be overwhelming. (And not very delicious if you don’t know where to look—good thing you’ve landed here!)

It’s especially challenging if you’re also dairy-free, plant-based, and/or don’t eat eggs.

Good Food Cooking School (GFCS) empowers you to create delicious, health-boosting meals that all the eaters at the table will love.

GFCS is the mothership of recipes/courses Heather has developed and shared with students around the world since 2009. Her work has been featured by; O, Oprah Magazine; Reader’s Digest; HGTV; NPR; and she has a Plant-Based Nutrition Certification from eCornell and the T. Colin Campbell Center for Nutrition Studies. Her recipes and courses are ones you can count on.

Whether you’re looking to improve your health or expand your allergy-friendly recipe library, we help you build the confidence and skills to cook/bake intuitively and creatively.

Say “goodbye” to squeaky, flavorless gluten-free bakes and uninspired veggie-based meals. Comfort food, decadence, freshness, and so-delicious-you’d-never-know-it’s-gluten-free-and-plant-based is here.


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