These soft and chewy gingersnap cookies need no introduction. They are gluten free, grain free, dairy free, egg free, and vegan and you will never know the difference. I’ve also included easy swaps to make them Paleo. They have that perfect combination of the crispier exterior with the soft and chewy inside. It’s gingersnap perfection!
Do you like your gingersnap cookies hard or soft? I mean, other than politics, religion, or the debate over legumes, nothing divides a family at the holidays like the consistency of a gingersnap.
I believe that gingerbread men cookies should be hard. Cuz I want to hear that crisp break when I bite the head off. It’s so fulfilling. (Earmuffs, Hubby).
But gingersnap cookies on the other hand… now those should be soft and chewy.
That was the perfect balance that I was going for when I made these cookies, and they definitely have the perfect outside crunch with the soft and chewy inside. Ahhhh… best… cookies… EVER!
Hubby is used to my alternative cooking and baking. Most of the time, he will sample something and say, “it doesn’t taste like a$$.” Which means that it’s edible for someone who likes to eat things like meat and eggs and white flour, but it doesn’t taste like the food his Mom used to cook.
He literally hovered over me as I was pulling these out of the oven, grabbed one, and said, “Wow, these are amazing” as he was shoveling 2 more down his gullet. Um… hello… we need to save these cookies for our gluten free guests. We were 2 days out from Christmas and a house full of family. I will not confirm nor deny if I hid them.
I did hide them.
I have no shame.
Paleo and Vegan Swaps
This recipe is pretty versatile and with a few minor modifications can take it from vegan to Paleo or both.
I can’t eat eggs, so my personal preference is to use EnerG Egg Replacer as a swap to make it vegan. You can easily swap out the replacer for 2 real eggs to make it Paleo, or try your hand at another Paleo egg replacer like flax seeds and water mix.
You can use vegan butter (Earth Balance is my favorite) to keep it vegan, or easily swap out Ghee to make it Paleo.
You can switch to coconut sugar to keep it Paleo.
Finally, eliminate the vanilla extract if you want the recipe to be Paleo.
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Recipe Notes and Hacks
Gluten free (and vegan) baking can be a bit cantankerous. Don’t take shortcuts. Soften your butter to room temperature. Be sure to put the whisk through your dry ingredients. [Did anyone else’s Mom use one of those sifter things back in the day to sift the flour to make cookies?!?!?] And also be sure to let your cookies cool on a rack.
I like using turbinado sugar to roll the cookies. It’s a larger sugar and is perfect for times such as this.
You can use regular cinnamon to add to the sugar and they will taste great. But my secret weapon is Primal Palate’s Gingersnap Spice. It has ginger, maple sugar, Saigon cinnamon, and Allspice. It literally takes the taste of these cookies into another stratosphere.
I like using a glass bottom to flatten the cookies. You have to be a little more gentle with gluten free dough, so don’t push too hard. You can always sprinkle a little more sugar mix on top once they are on the baking sheet.
Start checking the cookies at around 9-10 minutes, and you are going to want to take them out when they are still slightly uncooked. For our oven, 15 minutes was perfect, but I would rather you check and keep them in longer rather than to overcook them.
Gingersnap Cookie Recipe
Best Ever Soft and Chewy Gingersnap Cookies
gluten free, grain free, egg free, vegan, and easy Paleo swap included
- 1/2 Cup Vegan Butter (like Earth Balance) substitute Ghee for Paleo
- 1/2 Cup Sugar substitute coconut sugar for Paleo
- 2 tsp Vanilla Extract eliminate for Paleo
- 1/2 Cup Molasses
- 2 Egg Replacers substitute 2 eggs for Paleo
- 1 1/2 - 2 Cups Cassava Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 tsp Cinnamon
- 2-3 tsp Ginger Spice
Sugar Mixture for Rolling
- 1/4 Cup Sugar substitute coconut sugar for Paleo
- 2 TBSP Cinnamon or Gingersnap spice
Soften butter to room temperature.
In a standing kitchen mixer, mix together the butter and sugar until creamy. Then add the egg replacer, molassas, and vanilla.
Whisk together the dry ingredients in a small bowl. Use less of the flour than you think you need.
GRADUALLY add the dry ingredients into the wet ingredients in the large bowl.
Gradually add more flour until you reach your dough consistency.
Form a ball with the dough, and wrap it in parchment paper.
Place in the fridge for 2 hours.
Preheat oven to 350.
Roll the dough into balls and then into the cinnamon-sugar mix.
Place the cookies on a baking sheet and flatten.
Bake at 350 degrees for 10-15 minutes.
Cool the cookies on a cooling rack.
More Christmas Resources You Will Love
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Love, hugs, and so if a redhead goes crazy, is it called a ginger snap?
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