Gingersnap cookies – GF, Vegan

Gingersnap cookies – GF, Vegan
Prep time

Cook time

Total time


I’ve never actually made gingersnap biscuits, so I decided to slightly adapt one from one of my favourite blogs. called ‘Gluten-Free Gingersnaps’ I made these for Christmas, and they went down light a treat. I loved them. I made them thick and thin. The thicker ones came out chewier and the thinner ones crunchier. It’s all down to preference. I made these for Christmas and they went down really well for breakfast…. cheeky i know…
Recipe type: Dessert
Serves: 36

  • 1 Cup Sorghum flour – also called Jowar flour from Indian stores
  • 1 Cup tapioca starch
  • ½ Cup almond flour
  • 1 Cup Rapadura Sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp fine sea salt
  • 1¼ tsp xanthan gum
  • 1 tsp baking soda
  • 2-3 Tbs Cup Vegan butter
  • ¼ Cup maple syrup / and or dark agave nectar
  • 4 Tbs almond milk (or any other non-dairy milk)

  1. Pre heat your oven to 175 degrees Celsius
  2. In a food processor, place all the dry ingredients (You can use a mixer for this, but I don’t own one)
  3. Blend then add the butter and syrup, then add the milk one tablespoon at a time
  4. Consistency should be doughy and semi wet. Mixture should stick together. You’ll only blend for a minute or two. You may need to add more milk if necessary.
  5. Take mixture out of food processor and cut in half. Cover the non used half with a tea towel.
  6. Sprinkle some almond flour on your work bench and roll out the mixture with a rolling pin.
  7. Use your cookie cutters to cut out the shapes, and gently with a scraper pick up the cookies and place on a non stick baking tray or on baking paper.
  8. Repeat this until mixture has all been rolled out and cut.
  9. Bake in the centre of the oven for approx 8-10 minutes. Keep a close eye as these can cook and burn pretty quickly.
  10. Remove from the oven and place on a cooling wire rack. The thinner cookies will bake quicker than the thicker ones.
  11. After these cookies have cooled you can decorate them. I didnt get time. I was making 4 desserts in one night.
  12. These cookies can be frozen or placed in an air tight container.
  13. Depending on how large your cookie cutters are, this can make 2 – 4 dozen cookies. I had large cookie cutters and managed to make 2-3 dozen.
  14. These cookies are quiet moorish. I ended up having them for breakfast right thru Christmas.
  15. Enjoy!

This post was submitted to ‘Pennywise Platter Thursday 1/19′ @ and to ‘ Allergy Friendly Friday 1/20/12 @

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