Gluten Free Almond Flour Ginger Snaps

These gluten-free ginger snaps are made with almond flour and flavored with plenty of ground ginger and a hint of ground cinnamon. Fresh out of the oven, they’re crunchy, and great with a steeping cup of tea. Best eaten within the same day of baking, but if not, store in an airtight container. Dough can also be prepared before hand and frozen until ready to be baked.

These gluten free ginger snaps are low carb, high protein and super healthy because of the almond flour dough.

Total Time

40 mins

Prep: 30 mins

Cook: 10 mins




134 cals


For Salad:
  • 2 cups of blanched almond flour
  • ¼ teaspoon of salt
  • ½ teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 2 teaspoons of ground ginger
  • 1/3 cup of raw honey
  • 4 tablespoons of coconut oil


  1. Pre-heat oven to 350 deg. Fahrenheit (175 deg. Celsius)
  2. Line a large baking sheet with parchment paper
  3. In a large mixing bowl, mix almond flour, salt, baking powder, ground cinnamon and ground ginger
  4. Add raw honey and coconut oil to the dry ingredients and mix well until a soft dough forms (If the dough is too soft to shape into small balls, place dough in freezer for 5 to 10 minutes)
  5. Shape dough into roughly 12 small balls of even size
  6. Place the balls of dough on the prepared baking tray about 2 inches apart
  7. Oil your palms with coconut oil and use your oiled palms to flatten the dough until you get a flat cookie shape
  8. Bake for 10 minutes or until edges turn golden brown (be careful that the cookies don’t burn as they burn easily)
  9. Once cooked, allow cookies to cool for 10 minutes before serving or storing in an air-tight container



134 cals


10.4 g


3.2 g


8.8 g


6.3 g


1.6 g

Potassium 109.3 mg
Phosphorus 81.5 mg
almond flourcookiesgluten free
Felicia Lim
Felicia Lim is a Singaporean girl who moved halfway across the globe to Buenos Aires, Argentina for love. Her interest for healthy cooking began after her boyfriend was diagnosed with Celiac Disease and several food allergies, and intensified after her mum was diagnosed with Type II diabetes. Felicia strongly believes that food is our medicine and that we are what we eat, so she only cooks with whole foods and unprocessed ingredients to create dishes that still taste delicious but have the added bonus of being nutritious.

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