Moist & Chewy Chewy Ginger Snap Cookie Recipe

Perfect for a healthy holiday treat! Chewy gingersnap cookies. Palso, grain free, healthy.Around the holidays I crave ginger snap cookies (for some crazy reason!). Last season, my homemade gingerbread latte curbed that craving. However, I have been craving ginger snap cookies for a few weeks now so after hiking a few miles in the snow, I finally gave in and made them.

These ginger snap cookies are made with almond flour so they are grain free, easy to make and have a fairly mild taste. They cook up in about 8 minutes, so from start to finish you could be in the kitchen for 20 minutes max! My kind of cookies! I should also probably tell you that these are CHEWY gingersnap cookies which honestly is my preference. I hope you enjoy this recipe! These were inspired by Elana’s Pantry and Mommypotamus.

How to Make Chewy Ginger Snap Cookies


Chewy Ginger Snap Cookies
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: 12

  • 2 cups almond flour
  • ⅓ tsp sea salt
  • ¼ tsp baking soda
  • 3 tbsp honey
  • 1 tbsp blackstrap molasses
  • 6 tbsp butter (melted)
  • ½ tsp vanilla extract
  • 2 tsp ground ginger
  • 1½ tsp cinnamon
  • pinch of cloves

  1. Preheat oven to 350F.
  2. Combine and mix dry ingredients in a bowl
  3. Add wet ingredients and mix.
  4. Place 1 rounded tbsp of dough in your hands and form a ball. Place on greased cookie sheet (or on a silpat on a cookie sheet) and press into a cookie shape.
  5. Bake for 8 minutes.
  6. Remove and let cool before picking up and removing from sheet.

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I am an aspiring homesteader on a journey to become self-sustainable and free. In my past, I've worked corporate jobs to make ends meet and get ahead a little; it didn't make me happy or confident in my future. Since taking the leap to self-employment and living a more simple life, my happiness levels have increased greatly and I've never felt more alive. I finally understand what I want in life and how to get there, and that is what this blog is all about.

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