Gingersnaps are such a classic Christmas cookie. I have to admit though, I didn’t grow up eating them and only made them for the first time last year. My husband on the other hand, had these every year and his mom always made multiple batches. I knew I wanted to recreate them and I am so happy with the result! My husband is eating these paleo gingersnaps every chance he gets and goes on and on about how good they are. That does my heart good knowing I am remaking something so special to him.
Because they are paleo gingersnaps, that makes them dairy-free, gluten-free, and refined sugar free. You will not miss any of those items though, I promise! The Golden Barrel Coconut Oil keeps them moist, the coconut sugar keeps them sweet, and the molasses and ginger give them that slight spice.
They are so easy to make and mix up in one bowl in just minutes. They are small, but that means you can enjoy a few. I tried making them bigger but the texture was better with the small ones so I stuck with that. I think they are so cute and just the right size for a small treat. They are thick, chewy, and just the right sweetness.
The ginger and molasses are the stars of the show here and Golden Barrel Blackstrap Molasses truly delivers. It is loaded with flavor and richness and gives that signature flavor. It pairs perfectly with the ginger to make these cookies exactly like you remember as a child. They are slightly crunchy, yet chewy in the center. They bake for 15 minutes which is longer than I usually bake such small cookies, but they need to be cooked through and not underdone at all. They have that crackly top that is iconic and the light dusting of sugar on the outside- you will love everything about this cookie!
You will love this healthier take on the classic holiday cookie! So easy and just as delicious as the original! If you have any questions about the ingredients to make the paleo gingersnaps or where to find the ingredients, let me know and I’ll be happy to answer them for you.