I have to be honest with you, I feel conflicted about sharing my recipe for Gluten-free, Vegan, Allergen friendly Ginger Snaps (or any recipe that contains sugar of any kind).

Anyone who knows me knows that I think sugar (refined sugar, basically any kind of sugar that’s not in its whole form) is the devil. There are thousands of studies showing the negative effect sugar has on our bodies. When I eat sugar, it literally makes me unable to think sanely about my life (check out a post I wrote for Mind Body Green titled “I was suicidal, I ditched sugar and it changed my life” 

And….at the same time, when someone is working to switch their eating habits from the Standard American Diet (aka SAD) of processed foods, having better options is always helpful to transition to a healthier diet (if it weren’t for this, I don’t think I would have ever made the switch).

What people find is that the more you add in foods in their whole form–especially leafy greens, the less they crave sugar. And, when they do want something sweet, they want something that is a higher quality.

So….that being said, here is the recipe for Ginger Snaps 🙂 Feel free to share with your friends and, if you’d like more delicious gluten-free, dairy-free, allergen-friendly recipes to help you in your transition to a healthier lifestyle, check out my cookbook, “Smart Sexy Sweets: Decadent Desserts That Happen To Be Free of Gluten, Dairy, Eggs, Soy, Corn & Refined Sugar”.

Ginger Snaps

Makes approximately 16 (depending on the size balls you make)

Sugar Coating:
6 Tablespoons Coconut Sugar
2 1/2 teaspoons Cinnamon

Dry Ingredients:
1 3/4 cups Bob’s Red Mill All Purpose Baking Flour
3/4 cup Coconut Sugar
1/4 cup Flax Meal
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1/2 teaspoon Sea Salt
1 1/2 teaspoon Xanthan gum
1 teaspoon Cinnamon
1 1/2 teaspoon Ground Ginger
1/8 teaspoon Ground Cloves

Wet Ingredients:
1/2 cup Coconut Oil, melted
1/2 cup Gluten-free molasses
1 Tablespoon Vanilla extract

Preheat oven to 350º. Line large sheet tray with parchment paper.

In a small bowl, mix together the sugar coating.

In a medium-sized bowl, sift together the dry ingredients.

In a separate medium bowl, combine the wet ingredients.

Mix the dry ingredients into the wet ingredients.

Using a cookie scooper, scoop out balls of dough.

Roll balls of dough into cinnamon/sugar mixture to coat fully. Place on cookie sheet approximately 1 inch apart.

Press down with the palm of your hand to slightly flatten.

Bake for 9 minutes, rotate 180º and bake for 4 more minutes.

Let cool on tray for a few minutes before transferring them to a wire rack to cool completely.


This recipe freezes really well so feel free to bake double to have on hand!

Please note:

There are so many variables with cooking and baking that impact how recipes turn out–which is why often times the things that you make at home, never look like the pictures in the cookbook.

The picture to the right shows the same batter of cookies, some of them came out beautifully “crackled”, some of them didn’t. This is because I used two different types of baking pans. The ones that turned out beautifully “crackled” were baked on “Threashold TM” brand (I purchased at Target).