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Ginger Snaps

Prep Time 10 mins
Cook Time 12 mins


  • 1 1/2 cups finely ground almond flour
  • 1/2 cup tapioca starch
  • 2 tsp baking powder or 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ginger powder
  • 2 tsp cinnamon powder
  • 1 tsp allspice
  • 3/4 cup maple sugar
  • 1/3 cup softened coconut oil or butter
  • 1 large egg or 1 flax "egg"
  • 1 tsp vanilla extract
  • 1 tbsp molasses
  • additional sugar for tops of cookies if desired


  • Preheat oven to 325 degrees
  • Take a large mixing bowl and add the almond and tapioca flours, baking powder, salt, ginger, cinnamon, and allspice.  
  • In a separate bowl, add your sugar, coconut oil or butter, egg, vanilla extract, and molasses. Mix with a hand mixer on low. Once well mixed, add to your dry ingredients and gently mix completely.  
  • Line your baking sheet with parchment paper or a silicone baking sheet, use a small spoon and make into 2-inch sized balls. Bake for 12-15 minutes. 
  • Once done, remove from the oven, and place cookies on a cooling rack. Store in an airtight container.