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A reader asked me for a gluten-free ginger snaps recipe in the middle of July last year, and I’ve been waiting impatiently to test it for you ever since. Since it’s getting to be that time of year, now it was the perfect opportunity to create that recipe. Let’s make some low carb ginger snaps cookies!

Gluten-free Crispy Ginger Snaps vs. Soft Ginger Snaps

Just like my other almond flour cookies, you can make gluten-free ginger snaps crispy or soft. The main difference is in the technique.

How to make crispy low carb ginger snaps:

Make the cookies as thin as possible.
Let the edges brown well.

Allow the cookies to cool completely.

How to make gluten-free ginger snaps soft:

Make the cookies a bit thicker.
Don’t let the cookies get quite as dark.
Eat the low carb ginger snap cookies while they are still warm.
You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies.

Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.

Also, make sure to pack the cookie dough into your cookie scoop, otherwise they’ll crumble.

Flatten them with the palm of your hand or the bottom of a glass, like this:

How To Store Gluten-free Ginger Snaps Cookies

Gluten-free ginger snap cookies are just as easy to store as they are to make. Here are 3 ways to store them:

Keep them in an airtight container on the counter or in the pantry for a few days.
Store them in the fridge for up to a week.
Freeze them for months.

If you are adding any icing or frosting, you’ll want to refrigerate within a couple hours rather than days.

More Keto Holiday Desserts

For more gluten-free low carb holiday desserts that don’t taste like they are, try these:

Tools To Make Low Carb Ginger Snap Cookies

Tap the links below to see the items used to make this recipe.

Besti Brown Monk Fruit Allulose Blend – Using this specific sweetener in your gluten-free ginger snaps recipe adds an incredible brown sugar flavor, plus moisture so they aren’t dry.
Hand mixer – A must for creaming the butter and sweetener together.
Baking sheet – Any baking sheet will do, but this one is both light-weight and heavy duty.
Parchment paper sheets – These are pre-cut, so more annoying rolling edges!
Medium cookie scoop – This scoop makes the perfect sized cookies.

Low Carb Gluten-Free Ginger Snaps Recipe

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Recipe Video

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Review

Ingredients

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6 tbsp Unsalted butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different) ▢
1/3 cup Besti Brown Monk Fruit Allulose Blend ▢
2 tsp Cinnamon ▢
1/2 tbsp Ground ginger ▢
1/4 tsp Sea salt ▢
1 tsp Vanilla extract ▢
2 1/2 cups Wholesome Yum Blanched Almond Flour ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
Using a hand mixer at medium speed, cream butter and sweetener together until fluffy.
Beat in the cinnamon, ginger, sea salt, and vanilla extract.
Beat in the almond flour, 1/2 cup (64 g) at a time.
Use a medium cookie scoop to scoop the dough and press into the scoop. Release onto the lined baking sheet and flatten using your palm. Arrange cookies at least 1.5 inches (4 cm) apart.
Bake for about 15 to 20 minutes, until golden. Cool completely before moving. Cookies will crisp up as they cool.

Last Step: Leave A Rating!

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Recipe Notes

Serving size: 1 2-inch cookie

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 140

Fat 13g

Protein 3g

Total Carbs 4g

Net Carbs 2g

Fiber 2g

Sugar 0g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: almond flour cookies, cookies, dairy-free, gluten-free cookies, keto cookies, low carb cookies

Calories: 140 kcal

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48 Comments

Kim
0 September 11, 2022Reply

I don’t see egg in the ingredient list– is that correct?
- Wholesome Yum D
  0 September 12, 2022Reply
  
  Hi Kim, Yes, that is correct.
Sheila
0 April 1, 2022Reply

How much copper in this recipe?
- Wholesome Yum D
  0 April 4, 2022Reply
  
  Hi Shelia, I am not really sure what you are asking here?
Jennifer
0 August 13, 2021Reply

Fantastic recipe – simple, fast and delicious. Wasn’t sure what sort of ginger to use (I’m not sure if it’s recommended to use powdered or fresh ginger and I just didn’t see it?) but my mom left fresh ginger in the fridge last weekend, so I grated that up and used it – wow, were this cookies good.
- Wholesome Yum M
  0 August 13, 2021Reply
  
  Hi Jennifer, This recipe uses ground ginger, but fresh ginger would give these cookies more of a bite!
Patricia Freire
0 December 20, 2020Reply

This turned out so well. I did cave and added about a tbs of molasses but I made 27 cookies with this recipe
Karen
0 December 19, 2020Reply

These were horrible. I had to add a bit of water. So dry. What a waste of ingredients
- Maya | Wholesome Yum
  0 December 20, 2020Reply
  
  Hi Karen, Sorry to hear they didn’t turn out. Did you use the same brown sweetener listed on the recipe card? This is required for them to not be dry.
Kristina
0 December 10, 2020Reply

Are these spicy like the ones you would get from the uk or they more like gingerbread…I’ve been missing the “spicy” ginger snaps.
- Wholesome Yum M
  0 December 11, 2020Reply
  
  Hi Kristina, The recipe as written is more like the Americanized version of ginger snaps. Sweeter and less of a bite. With that said, you can spice these to fit your needs. by adding both powdered and fresh ginger to the recipe. Enjoy!
Nancy Emery
0 October 21, 2020Reply

Oops! Mine nearly burned also with just 9 minutes in the oven. I had a second tray on the bottom rack that I put in about 4 minutes later and they look ok right now. I turned the oven off and left them in to see if they would finish cooking and crisp a little. The almost burnt ones taste ok but not crisp yet. Hope I saved the second tray! I also made the granola today and it turned out fabulous. Can’t wait for breakfast!
Matt
0 October 6, 2020Reply

Sadly, these didn’t work for me, it never really formed a dough and was just a waste of ingredients.

Many of your recipes are wonderful, this one just didn’t work.
- Wholesome Yum M
  0 October 7, 2020Reply
  
  Hi Matt, Did you happen to see the video for this recipe? The dough is very ‘sandy’ in texture. It does not come together like traditional cookie dough.
Debi
0 August 21, 2020Reply

I made these cookies last night. They are delicious! Even my picky husband likes them. I was looking for something different than I usually make (mostly chocolate chip or lemon cookies) and these were the perfect choice. Thanks for a great recipe!
AnnsVision
0 August 16, 2020Reply

I don’t know what went wrong the cookies turned out like dry cookie dough. I followed the recipe exactly but they weren’t crispy like a ginger snap. The first batch baked quickly and had dk brown almost burned edges within 5 of the 15 mins bake time. So I turned oven down to 325 and put the second batch on top shelf of oven they are thinner, browned and again not crispy. Disappointing.
- Wholesome Yum M
  0 August 17, 2020Reply
  
  Hi AnnsVision, Where was the oven rack your cookies baked on? It sounds like these cookies were too close to the heating element. They should not have burned after 5 minutes. They will crisp up as they cool. You can even leave them out at room temp overnight if you like them really crispy.
Katrina
0 February 25, 2020Reply

These are amazing!!! Totally hits the spot for an afternoon snack, or anytime of day snack 😀 my boyfriend loves them too and they help him stay away from sugary treats! Thanks for an easy/delicious recipe!
Willow
0 February 19, 2020Reply

I was unhappy with recipe and I followed it to the tee. It was too powdery and would not take shape. They would break up. Not enough moisture to keep them together. I love to bake and have made many other recipes but could not get this one… Sad
Not sure what I could have done wrong.
- Wholesome Yum M
  0 February 24, 2020Reply
  
  Hi Willow, The dough is crumbly (see images in the post) but it should be able to be formed into cookies. If they are too dry, please add and additional 1 – 2 tablespoons of softened butter or coconut oil.
June
0 February 17, 2020Reply

I made a batch yesterday and they turned out awesome! This morning as I had two with coffee, I was pleased to note that “snap.” I have been wanting to try coconut flour and so I substituted one-quarter cup of the almond flour and it worked out giving just a hint of coconut. Thanks for sharing your awesome recipe!
Kristen
0 December 22, 2019Reply

Do you think that I could make the dough ahead of time – say, the night before I plan to bake – and keep it in the fridge until it’s time to bake? I made these as a test run before making them as holiday gifts, and they turned out great, but I need to bake them for real this time and would prefer to get a head start on them. I’m going to give it a try regardless – wish me luck!
- Wholesome Yum M
  0 December 30, 2019Reply
  
  Hi Kristen, Yes, this dough can be refrigerated without a problem!
Zara
0 August 29, 2019Reply

Hi Maya, these look so good! Can I use oat flour instead of almond flour?
- Wholesome Yum
  0 August 29, 2019Reply
  
  Hi Zara, I don’t think that will work as a 1:1 conversion.
eticket
0 June 22, 2019Reply

I’ve been looking for a recipe that replicates the taste of the soft Trader Joe’s Gingeroos, which they stopped making about 2 years ago. I tried your ginger snaps recipe and it was very good, but it didn’t taste like Gingeroos.

I’m not much of a cook but your site has inspired me to cook. I’ve read other non-keto ginger cookies recipes and cloves, eggs and molasses seem to be popular ingredients. Maybe you aren’t familiar with how Gingeroos taste but how do you think these ingredients, in combination with your recipe, would fare? Oh, yes, and instead of molasses, how about substituting Blue Lily Pure Yakon Syrup?

Thanks for the recipes!
- Maya | Wholesome Yum
  0 June 26, 2019Reply
  
  I’m not familiar with those cookies and have only tested the recipe as written. It would be pretty safe to add ground cloves, and you can add maple extract if you want a molasses flavor, though about 1/2 or 1 tsp of molasses for the entire batch would also be acceptable as it wouldn’t significantly change nutrition info for an individual cookie.
Jen
0 May 23, 2019Reply

Can I use that brand of sweetener but the maple syrup version? And how much of that can I use if I can use the syrup.
- Wholesome Yum
  0 August 26, 2019Reply
  
  Hi Jen, you may be able to substitute partially, but replacing the sweetener altogether might change the texture of the cookies too much.
Allison
0 May 10, 2019Reply

Thanks for this tasty recipe.
Brenda
0 April 11, 2019Reply

Sorry, this is about something else. I’m searching for a keto friendly Brandy Snap recipe. Any Ideas if any exist? Thank you for all your wonderful recipes. I’ve enjoyed them.
- Maya | Wholesome Yum
  0 April 12, 2019Reply
  
  Hi Brenda, This is the only snap recipe I have right now.
Mel
0 February 5, 2019Reply

Can I use stevia powder instead? What would be the conversion? Thanks.
- Maya | Wholesome Yum
  0 March 13, 2019Reply
  
  Hi Mel, I don’t recommend pure stevia (too concentrated and would throw off the consistency), but you can use a stevia blend. Check the sugar-free sweetener conversion calculator here.
Steve Walker
0 January 17, 2019Reply

Hi
Just tried this recipe and I must admit I am liking them very much. A strange taste as you eat them with a nice after taste.
Going to try again doing a couple of things different to see if I can improve my culinary skills.

Thanks for the recipe.
Jules Shepard
0 January 10, 2019Reply

LOVE LOVE LOVE ginger snaps! I also love finding new recipes and finding new products…golden monk fruit sweetener?! Looking forward to giving this a try!
Amy
0 December 12, 2018Reply

I’m so excited to make these! I needed a cookie recipe for Christmas and these are perfect!!
Rachel
0 December 10, 2018Reply

Can I use Pyure or truvia instead of monk fruit?
- Maya | Wholesome Yum
  0 January 18, 2019Reply
  
  Hi Rachel, Yes, you can! Check the sweetener conversion calculator here for the amount.
Candace Norton
0 December 8, 2018Reply

Instead of using the sweetener you used for this recipe can I use Swerve Brown? What would be the conversion?
- Maya | Wholesome Yum
  0 January 18, 2019Reply
  
  Hi Candace, Yes, you can. In this case the amount would be the same.
Liz
0 December 4, 2018Reply

These were wonderful for dipping in my afternoon tea! So delicious!!!
Abeer Rizvi
0 December 4, 2018Reply

They look so good you can’t even tell they are low carb!
Doreen
0 November 29, 2018Reply

Maya! What are you doing to me tempting me with these ginger snaps? I love them!!
Ayleia Marcum
0 November 28, 2018Reply

Will this work with a different nut-free flour?

Thank you for all your awesome recipes!!!
- Maya | Wholesome Yum
  0 November 29, 2018Reply
  
  Hi Ayleia, Sunflower seed flour might work instead of almond flour.
Holly Hayes
0 November 28, 2018Reply

Hi, my daughter has a severe allergy to all nuts. Any suggestions or recipes using coconut or another flour? When we were Paleo, I used Cassava flour all the time but it is high in carbs.
- Maya | Wholesome Yum
  0 November 29, 2018Reply
  
  Hi Holly, Sunflower seed flour would probably work. Coconut flour will not.