Gingersnaps GlutenFree VeganThis triple-ginger cookie is light, crispy and sweet, the perfect gluten-free gingersnaps. Maple sugar stands in for white and brown sugar, and gluten-free flours make it great for families with allergies.

My original recipe came from Sunset magazine, who attributed it to Royal Pacific Foods. It’s not on either website. You can order candied ginger here, if you can have regular sugar in your diet.

The renovation: I traded white flour for a blend of GF flours, added xanthan gum, and bought granulated maple sugar to make this incredible cookie again. The combination of three types of ginger really makes them zing. For this recipe, I candied my own ginger (recipe below) a few days before.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Gingersnaps GlutenFree Vegan

Gluten-free gingersnaps

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Prep Time 30 mins
Cook Time 16 mins
Total Time 2 hrs 16 mins
Servings 54 cookies



  • 1/2 cup ginger (candied)
  • 1/2 cup molasses
  • 1-1/2 tbsp ginger (fresh)
  • 2 tsp ginger (dried)
  • 1 cup granulated sugar (organic) maple sugar, firmly packed brown sugar (120 g)
  • 3/4 cup Earth Balance margarine, butter (135 g)
  • 1 eggs large, or egg replacer for one egg
  • 3/4 cup brown rice flour (120 g)
  • 3/4 cup oat flour (gluten-free) (100 g)
  • 3/4 cup sweet sorghum flour (100 g)
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt kosher salt

Candied ginger

  • 8 ounces ginger (fresh)
  • 1/2 cup agave syrup


Per cookie:
  • 76 calories
  • 2 g fat
  • 1 g saturated fat
  • 1 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 64 mg sodium (42 mg sodium with salt omitted)
  • 80 mg potassium
  • 13 g carbohydrate
  • 1 g fiber
  • 8 g sugars
  • 1 g protein
  • 2 Weight Watchers Points Plus
If you use egg replacer and vegan margarine, these cookies are vegan. I use 1 T. flaxseed meal plus 3 T. water for one egg, letting it sit 5 minutes before adding. You can use 2¼ C. Bob's Red Mill all-purpose flour mix instead of the three flours, if you can have bean flour. This was my first time using maple sugar, which is organic maple syrup that's been dehydrated and functions like crystallized raw sugar. In small amounts, this works fine for me. But if I overdo it on these cookies, I start to get some sugar inflammation symptoms, so be thoughtful about your intake. If you don't have a lot of willpower (like some Recipe Renovators I know), make a half recipe.
Thanks to David Lebovitz for the original recipe and instructions here for candied ginger.