Paleo Gingersnap Cookies

Paleo Gingersnap Cookies
  • 1-3/4 cup blanched almond flour
  • ¾ cup tapioca flour
  • ¼ cup molasses
  • ¼ cup honey/maple syrup (I use 2 tbsp of each)
  • ¼ cup coconut sugar
  • 2 tbsp melted coconut oil
  • 2 tbsp melted ghee
  • 2-3/4 tsp ground ginger
  • 2 tsp vanilla extract
  • 1-1/2 tsp cinnamon
  • ¾ tsp lemon zest
  • ½ tsp baking soda
  • ¼ tsp ground cloves
  • ¼ tsp sea salt
  1. Preheat oven to 325 & line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk all dry ingredients together (except coconut sugar) and form a well in the center.
  3. In a medium bowl, whisk melted ghee + coconut oil, honey/maple syrup, molasses, coconut sugar, & vanilla together and pour into well. Mix until well-combined dough forms.
  4. Using a tablespoon, evenly roll into uniform balls of dough. Flatten to ½ inch thickness and place on parchment lined baking tray.
  5. Chill entire baking sheet with unbaked cookies in refrigerator for 5 minutes.
  6. Immediately place chilled baking tray in preheated oven and bake for 12-13 mins.
  7. Remove from oven and let cool completely before serving.








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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.


  • beth banks

    15.12.2019 at 12:09 Reply

    Do these wind up chewy or hard/crunchy like traditional ginger snaps? If crunchy, could you cook them for less time, and would they stay chewy for awhile?

  • Ann Thompson

    27.04.2016 at 21:44 Reply

    wow! love these cookies…. so delish

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    04.12.2015 at 20:50 Reply

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  • Barbara

    17.07.2015 at 18:52 Reply

    AMAZING! Loves this recipe!!

    • Nicole

      22.07.2015 at 12:54 Reply

      BARB!!!! (do you hate when people call you that?) :) So so so happy to hear you enjoyed them! If you get a chance, I highly recommend you try the Perfect Paleo Chocolate Chip Cookies. They really are PERFECT! Hands down, my most requested recipe. Thanks again!!!!

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