Ginger Snickerdoodle Cookies (Gluten Free)

This cookie is just such a beautiful combination of two amazing ones – the ginger and the sugar cookies (also known as snickerdoodle!).

The ginger and the cinnamon just go together and give it such a warm taste, while the coconut sugar gives it a super addictive crunch! It’s soft on the inside, just as a cookie should be! These ginger snickerdoodle cookies are quickly becoming a household favourite (I’ve made them twice in less than a week!) and I just love how they taste just like Christmas!

Ginger Snickerdoodle Cookies

These delicious cookies are also gluten, grain, and refined sugar free, so it’s all the fun without any of the bloating and sugar crashes usually associated when eating cookies. But don’t worry, they actually taste delicious, you wouldn’t even guess they were full of goodness!

I’ve used a mix of almond and coconut flour, which makes this cookie quite high in fibre and protein! It’s sweetened with maple syrup and coated in coconut sugar, which just gives it a delicious but not too overpowering sweetness so that the ginger still comes through. Honestly, I just love it, and I think you will too!

Ginger Snickerdoodle Cookies

Ginger Snickerdoodle Cookies (Gluten Free)
Prep time
Cook time
Total time
These ginger snickerdoodle cookies are the perfect holiday treat!! The ginger gives it such a warming spice, especially with the cinnamon. It's super soft on the inside and deliciously crunchy on the outside, just as a sugar cookie should be! It's also gluten, dairy, and refined sugar free, so it's definitely something your body will also love!
Recipe type: Cookies, Snacks
Cuisine: Paleo, Grain Free, Healthy,
Serves: 15 cookies
Dry Ingredients
  • ½ cup (55g) coconut flour
  • 2 cups (200g) almond flour
  • 1 tablespoon arrowroot powder
  • 3 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
Wet Ingredients
  • ¼ cup (60ml) coconut oil, melted
  • 5 tablespoons pure maple syrup
  • 1 vanilla stalk, split and seeds scraped
  • Pinch of salt
  • 2 eggs
Roll: coconut sugar + cinnamon
    1. Preheat your oven to 175ºC/350ºF and line a baking tray with some baking paper.
    2. Also prep your rolling mixture by adding the coconut sugar and the cinnamon to a bowl or plate, and set aside.
    3. Combine the dry ingredients in a large bowl and mix.
    4. In a separate bowl, combine all the wet ingredients and whisk until well combined. Add your wet mixture to the dry and mix, using your hands if you want to to make sure everything is mixed properly.
    5. Measure out around 1 tablespoon of the mixture and roll into a ball with your hands. Then roll the ball over the cinnamon and coconut sugar, lightly flatten with your palms, and place on the baking sheet. You should get about 15 medium sized cookies!
    6. Bake in the oven for 12-15 minutes, until the edges are slightly browned but the middle is still nice and soft. It will harden a bit more as it cools!
    7. Store in the fridge in an airtight container!
    Ginger Snickerdoodle Cookies

    This is a great cookie to have on had as a snack, especially if you’re heading to office parties! You could even just bring it into the office and watch as they disappear!

    Make sure to check out:
    My Goji + Walnut Oat Cookies
    8 Tips to Stay Healthy Over the Holidays

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