Vegan Gluten-Free Gingersnap Cookies
by Olivia Biermann
on Dec 6, 2018 (updated Mar 17, 2026)
My gluten-free vegan gingersnap cookies are crispy and absolutely delicious. This easy recipe uses almond flour and brown rice flour, and is perfectly spiced. Best part? They come together in only 20 minutes, meaning you’ll have warm, fresh-from-the-oven cookies on your countertop without too much waiting!
Biting into a well-made gingersnap is a winter right of passage for me. Crackly exteriors giving way to a chewy interior that exude ginger and cinnamon. These have been both mine and my mom’s favourites for years; the perfect dunking vessel for hot tea on Christmas morning!
After experimenting with this recipe for years, I’ve learned not to be tempted by shortcuts. By no means is this a difficult recipe anyway, but the right balance of flours and spices make the difference between a flat, brittle cookie, and one that melts in your mouth. Like the rest of our favourite vegan cookie recipes!
Layering flavours like a pro
It wasn’t until my second attempt at testing these that it became clear that getting a gingersnap to taste rich, takes the perfect blend of spices. Here’s what I learned through testing and retesting:
- Ginger brings all the heat, and of course is the star of the show. But cinnamon produces the complexity.
- Sugar isn’t just for sweetness! I like how the brown sugar brings moisture and a flavour pairs perfectly with the molasses, ensuring the cookies are chewy and decadent.
The crackle trick you don’t want to miss
Have a little extra time to add some extra crunch? Roll each dough ball in sugar before you place them on the cookie sheet.
Gluten-free, hassle-free is the name of my game
In my experience, working with gluten-free flours can be dicey at times. But it doesn’t have to be! The unique blend of almond flour and brown rice flour produces crispy edges while staying soft inside.
It might seem easier to just use a 1:1 gluten-free baking blend flour, but I haven’t tested this recipe with anything but the almond & rice flour combo (because I think they are just so perfect this way!). However, if you try it out, we would love to hear how it went in a comment below!
Beyond the cookie sheet
Once you’ve mastered the basic batch, start to experiment! Some of my favourite ways to enjoy these cookies is sandwiching them with your favourite scoop of ice cream in between.
And remember, the best cookies aren’t the ones you just eat. It’s the ones you experiment with, play around with and most importantly…share!
Print
Thin & Crispy Vegan Gluten-Free Gingersnap Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: cookies
- Method: baked
- Cuisine: American
- Diet: Vegan
Description
My gluten-free vegan gingersnap cookies are crispy and absolutely delicious. This easy recipe uses almond flour and brown rice flour, and is perfectly spiced. Best part? They come together in only 20 minutes, meaning you’ll have warm, fresh-from-the-oven cookies on your countertop without too much waiting! I love using these cookies for ice cream sandwiches; they’re also good on their own!
Ingredients
- 1 cup almond flour
- 1 cup brown rice flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 cup vegan butter or margarine, softened
- 2/3 cup brown sugar
- 1/4 cup molasses
Instructions
- Preheat oven to 375 F.
- In a mixing bowl, combine almond flour, brown rice flour, spices and baking soda.
- In a separate bowl, beat together vegan butter, brown sugar and molasses until list and fluffy.
- Add the dry mixture to the wet in 2 parts, stirring to form a dough.
- Roll 1 tbsp of dough into balls and place on a cookie sheet.
- Bake 10-11 minutes until golden brown.
- Let sit a minute or two before placing cookies on a wire rack to cool.
Notes
Store cookies in an airtight container at room temperature or in the fridge for up to 5 days. Freeze for up to 2 months.
Hi! Will this recipe work for cut-out cookies? Thanks.