The best gingersnap cookie recipe, in my humble opinion, is this recipe for chewy white chocolate gingersnaps.
It’s not your traditional ginger snap cookie because for a couple reasons. First, it doesn’t snap as much as it slowly and luxuriously pulls apart in a mouthwatering way. Second, it has streams of beautiful, melty white chocolate throughout.
They’re an elevated gingersnap cookie that is a far cry from that hard cardboard ginger snap you used to eat as a kid.
Gluten Free Ginger Snaps
Ginger snaps aka gingersnaps (all one word) are a traditionally crispy cookie that makes a “snap” sound when you break it in half. It’s perfectly spiced with warm, cozy winter spices and delightful with a cup of coffee or tea.
These chewy ginger snap cookies are, well, chewy! They are more of a soft gingersnap cookies and absolutely amazing to sink your teeth into.
Ingredients and Substitutions for Soft Gingersnap Cookies
- cashew butter: it’s the really creamy, mellow base of these cookies. Yes, you can sub in another nut or seed butter if you prefer, but keep in mind the cookies will take on that flavor and become a ginger spiced peanut butter cookie or ginger spiced almond butter cookie. Cashew butter is great because it’s super mellow and allows the spices to shine. So, if you can, I’d leave it as is.
- agave nectar: honey or maple syrup is a good sub!
- vanilla: for some cozy cookie magic
- egg: to hold everything together! I haven’t tried it with a flax egg or egg substitute, so if you do any experimenting, let me know how it goes!
- almond flour: I used blanched almond flour because it’s super-fine than an almond meal.
- baking soda: helps the cookies puff up a bit.
- cinnamon: because they are spiced.
- ginger: with ginger.
- salt: and tons of other.
- nutmeg: warm cozy winter spices.
- allspice: more spice.
- white chocolate: adds the creamiest little burst of melty puddles throughout the cookie that contrasts the spiced cookie beautifully.
How to make chewy gingersnap cookies:
These ginger snap cookies are made easily in one bowl! Whisk together the cashew butter, agave nectar, vanilla, and egg in a medium bowl.
Then, add the almond flour, baking soda, cinnamon, ginger, salt, nutmeg, and allspice and whisk until combined.
Finally, fold in the white chocolate chunks. I chopped up a white chocolate bar for little puddles of creamy white chocolate, but you can use white chocolate chips or chunks, whatever you have!
Then, use a cookie scooper to scoop out 8 – 12 cookies on a baking sheet lined with parchment paper. Bake for 10 minutes until the tops and edges are slightly golden brown.
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. This will allow the edges to crisp up and make for an even more amazing cookie.
How do I store them?
Pantry. Keep them in an airtight container in your pantry for about 3 days. After the three days, if you still have some leftovers, transfer them to your fridge.
Fridge. These store nicely in the fridge for about a week. Keep them in a plastic bag or air tight container.
Freezer. If you’re making a big batch and want to freeze them, store them in an airtight container in the freezer for about 2 months. When you’re ready to eat them, defrost them in the fridge and then bring them to the counter to come to room temperature.
More ginger spiced recipes to try:
- Moist Gluten Free Gingerbread Cake
- Gluten Free Gingerbread Oatmeal Cookies
- Gingerbread Banana Bread (gluten free + dairy free)
- Homemade Gingerbread Hot Chocolate
- Gluten Free Gingerbread Waffles
- Gluten Free Gingerbread Loaf
- 1/2 cup cashew butter
- 1/3 cup agave nectar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 4 oz. white chocolate, chopped in chunks
- Preheat oven to 350F.
- In a medium bowl, whisk the cashew butter, agave, vanilla, and egg.
- Add the almond flour, baking soda, spices, and salt to the bowl and whisk to combine.
- Fold in the chopped chocolate, reserving some to press into the tops of the cookie.
- Line a baking sheet with parchment paper.
- Use a cookie scooper to drop 8 – 12 cookies onto the parchment paper.
- Press a couple chocolate chunks into the tops of each cookie.
- Bake the cookies for 8 – 10 minutes until the edges and tops are slightly golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 8.2g
- Sodium: 131mg
- Fat: 6.2g
- Saturated Fat: 1.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10.6g
- Fiber: 0.5g
- Protein: 2.2g
- Cholesterol: 9mg