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Baking You Happy

Baking You Happy Review

Gluten-free, vegan gingersnaps from Baking You Happy
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 17
Author Cookie Madness


  • cups Bob’s Red Mill gluten-free all-purpose baking flour
  • ¾ cup + 6 tablespoons coconut sugar divided
  • ¼ cup flax meal
  • teaspoons xanthan gum
  • teaspoons ginger
  • teaspoons cinnamon divided
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon sea salt
  • teaspoon cloves
  • ½ cup melted coconut oil
  • ½ cup gluten-free molasses
  • 1 tablespoon vanilla extract


  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  • STEP ONE In a medium bowl, sift together the Bob’s Red Mill gluten-free all-purpose baking flour, ¾ cup coconut sugar, flax meal, xanthan gum, ginger, 1 teaspoon cinnamon, baking soda, cream of tartar, sea salt, and cloves.
  • STEP TWO In a large bowl, mix together the melted coconut oil, gluten-free molasses, and vanilla extract. Add the flour mixture to the wet mixture and stir them until a grainy dough is formed.
  • STEP THREE In a separate small bowl, mix together the remaining 6 tablespoons of coconut sugar and the remaining 1½ teaspoons of cinnamon. Using an ice cream scoop or similar tool, shape the dough into round balls and roll them in the cinnamon/sugar mixture to coat fully. Place them on the cookie sheet 1 inch apart. Press down with a spoon to almost totally flatten each cookie.
  • STEP FOUR Bake the cookies for 9 minutes. Rotate and bake for 4 additional minutes.