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:
Sugar-free Low Carb Gingerbread Cookies Keto Coconut Macaroons Keto Peanut Butter Chocolate Chip Skillet Cookie Sugar-free Keto Pecan Pie
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.
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too - I’d love to see it!
