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




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

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