This image is an overhead view of a cookie with a bite taken out of it. The cookie lays on a piece of parchment paper and has chunks of white chocolate and a sprinkle of salt. Recipe

Chewy White Chocolate Ginger Snaps (gluten free)

Chewy gluten-free gingersnap cookies are soft baked and perfectly spiced. The creamy white chocolate chunks add such a delicious flavor!

Prep: 10 minCook: 10 minTotal: 20 min
Servings: 20 cookies 1x


  • 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


  1. Preheat oven to 350F. 
  2. In a medium bowl, whisk the cashew butter, agave, vanilla, and egg. 
  3. Add the almond flour, baking soda, spices, and salt to the bowl and whisk to combine. 
  4. Fold in the chopped chocolate, reserving some to press into the tops of the cookie. 
  5. Line a baking sheet with parchment paper.
  6. Use a cookie scooper to drop 8 – 12 cookies onto the parchment paper. 
  7. Press a couple chocolate chunks into the tops of each cookie. 
  8. Bake the cookies for 8 – 10 minutes until the edges and tops are slightly golden brown. 
  9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. 

Nutrition Info:

  • 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
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