Grain-Free Double-Ginger Gingersnaps


Greg Dupree ; Food Styling: Cat Steele ; Prop Styling : Mindi Shapiro


  • 1 1/2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 cup coconut sugar
  • 1/4 cup molasses
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons minced fresh ginger


1. Combine flours, baking soda, ground ginger, cinnamon, salt, and pepper in a small bowl, crushing any lumps. Whisk together butter, 3/4 cup of the coconut sugar, molasses, egg, vanilla, and fresh ginger in a large bowl until well combined. Pour in flour mixture; stir until well mixed. Refrigerate for 30 minutes.

2. Preheat oven to 350.F. Line 2 baking sheets with parchment. Place remaining 1/4 cup coconut sugar in a small bowl. Scoop batter into small balls (a 1-tablespoon cookie scoop is useful for this), roll lightly in coconut sugar, and place on baking sheets, spacing them 1 inch apart. Use the bottom of a glass to flatten cookies slightly.

3. Bake until golden, 13 to 15 minutes, switching baking sheets front to back and top to bottom halfway through. Let cool on sheets on cooling racks for 5 minutes, then transfer to racks to cool completely.

  • Active:
  • Total:
  • Yield: About 34 cookies

Nutritional Information

Calories per serving: 76
Fat per serving: 4g
Saturated fat per serving: 1g
Cholesterol per serving: 9mg
Fiber per serving: 1g
Protein per serving: 1g
Carbohydrates per serving: 9g
Sodium per serving: 98mg
Iron per serving: 1mg
Calcium per serving: 21mg

This Recipe Is

Beth Lipton