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Guilt Free Ginger Snaps

Prep Time:

Cook Time:

8-9 Minutes



Introductory Chef

About the Recipe


  • ½ cup of coconut oil, warmed

  • 1 cup molasses

  • 1 ½ cups of almond flour (Alternatives: rice, teff, coconut, arrowroot, all-purpose glute-free flour, etc.)

  • ½ tbsp ground ginger

  • ½ tbsp baking soda

  • pinch of Himalaya sea salt


  1. Preheat oven to 375’F

  2. To a large mixing bowl, mix coconut oil and molasses

  3. Add and mix ginger, baking soda and salt

  4. Slowly mix in flour until dough is crumbly

  5. By hand, mash the dough into a round form and wrap in wax paper

  6. Place dough in the refrigerator to cool for 3-4 hours

  7. Once chilled, remove dough from refrigerator and roll into small quarter sized balls

  8. Using your hand or a flat surface, flatten the balls to approximately ¼ - 1/3 inch in height

  9. Place cookies on parchment paper on a cookie sheet

  10. Bake for 8-9 minutes

  11. Once baked, remove and let cool for 5-10 minutes prior to consuming

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