Healthy Gingersnaps

KristineBreads, Muffins, Cookies, Gluten Free, Healthy "MAKEOVERS", Recipes1 Comment

Gingersnaps. What’s Christmas without them? I much prefer gingersnaps over gingerbread.  I still continue to make Healthy Gingerbread Cut Out Cookies each year as the girls love to decorate them. But I still prefer the chewiness of gingersnaps. Traditionally gingersnaps are a hard cookie, hence the ‘snap’ in the name, but I grew up with chewy gingersnaps, so that’s always how I’ve made them and prefer them that way.

These really (I mean really) hit the spot if you’re looking for a chewy and healthy gingersnap cookie recipe.  They are light, crispy on the outside and chewy on the inside.  It was an experiment that went totally right!  I was inspired by Elana’s Pantry recipe but its actually an adaption of the recipe my Mom used from Company’s Coming – Cookies.

This recipe is gluten-free as it uses oat flour and almond flour, but if you’re celiac make sure your oats are uncontaminated. This recipe can also be made dairy-free by swapping out the butter for a vegan style margarine.

Merry Christmas!


Healthy Gingersnaps
Prep time
Cook time
Total time
Yield: 26 cookies
  • 1 cup oat flour (just grind oats to flour in blender)
  • ½ cup almond meal (just grind raw almonds in blender)
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp sea salt
  • ¼ cup Krisda stevia baking formula (or 6 packets of stevia)
  • ¼ cup sucanat or coconut palm sugar (or brown sugar)
  • 2 Tbsp molasses
  • 3 Tbsp butter, softened (if you need it dairy-free, use vegan margarine, but butter will produce a better result)
  • 2 Tbsp unsweetened applesauce
  • 2 egg whites (I used ¼ cup carton egg whites)
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together all the dry ingredients (from oat flour to sucanat).
  3. In a smaller bowl, mix together all the wet ingredients (from molasses to egg whites) with a whisk. The butter will look curdled, but that's ok.
  4. Pour the wet ingredients into the dry and stir very well with a wooden spoon. The batter won't be thick as typical cookie dough.
  5. Drop by the teaspoonful onto a cookie sheet lined with parchment paper.
  6. Bake for 10 minutes. Its difficult to tell when they are done as they remain the same color, but they will be slightly firm around the edges.
I recently learned that as a general rule, soft cookies should be stored in a plastic container, crunchy cookies in a glass container. I stored mine in a plastic container, so they lost the crispy edges they had straight out of the oven, but they were still nice and chewy and delicious.
Serving size: 1 cookie Calories: 58 Fat: 2.8 g Carbs: 8 g Sugar: 3 g Sodium: 19 mg Fiber: 1.1 g Protein: 1.2 g