Low Carb Gluten-Free Ginger Snaps Cookies Recipe

This gluten-free ginger snaps recipe tastes like the real thing! You only need 6 ingredients and one bowl to make these easy low carb ginger snaps cookies.

Before jumping to the recipe card, don’t miss the HELPFUL RECIPE TIPS in the post! I hope you’ll find them useful and will love this low carb recipe!

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A reader asked me for a gluten-free ginger snaps recipe in the middle of July last year, and I’ve been waiting impatiently to test it for you ever since. Since it’s getting to be that time of year, now it was the perfect opportunity to create that recipe. Let’s make some low carb ginger snaps cookies!

Gluten-free Crispy Ginger Snaps vs. Soft Ginger Snaps

Just like my other almond flour cookies, you can make gluten-free ginger snaps crispy or soft. The main difference is in the technique.

How to make crispy low carb ginger snaps:

  • Make the cookies as thin as possible.
  • Let the edges brown well.
  • Allow the cookies to cool completely.

How to make gluten-free ginger snaps soft:

  • Make the cookies a bit thicker.
  • Don’t let the cookies get quite as dark.
  • Eat the low carb ginger snap cookies while they are still warm.
  • You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies.

Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.

Also, make sure to pack the cookie dough into your cookie scoop, otherwise they’ll crumble.

Flatten them with the palm of your hand or the bottom of a glass, like this:

How To Store Gluten-free Ginger Snaps Cookies

Gluten-free ginger snap cookies are just as easy to store as they are to make. Here are 3 ways to store them:

  • Keep them in an airtight container on the counter or in the pantry for a few days.
  • Store them in the fridge for up to a week.
  • Freeze them for months.

If you are adding any icing or frosting, you’ll want to refrigerate within a couple hours rather than days.

For more gluten-free low carb holiday desserts that don’t taste like they are, try sugar-free low carb gingerbread cookies , keto coconut macaroons, or sugar-free keto pecan pie.

This gluten-free ginger snaps recipe tastes like the real thing! You only need 6 ingredients and one bowl to make these easy low carb ginger snaps cookies.

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Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings: 15 2″ cookies Author Maya Krampf from WholesomeYum.com


  • 6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different)
  • 1/3 cup Golden monk fruit sweetener blend
  • 2 tsp Cinnamon
  • 1/2 tbsp Ground ginger
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract
  • 2 1/2 cups Blanched almond flour

US Customary – Metric


  1. Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.

  2. Using a hand mixer at medium speed, cream butter and sweetener together until fluffy.

  3. Beat in the cinnamon, ginger, sea salt, and vanilla extract.

  4. Beat in the almond flour, 1/2 cup (64 g) at a time.

  5. Use a medium cookie scoop to scoop the dough and press into the scoop. Release onto the lined baking sheet and flatten using your palm. Arrange cookies at least 1.5 inches (4 cm) apart.

  6. Bake for about 15 to 20 minutes, until golden. Cool completely before moving. Cookies will crisp up as they cool.

Recipe Notes

Serving size: 1 2-inch cookie

Video Showing How To Make Gluten-Free Ginger Snaps:

Click or tap on the image below to play the video. It’s the easiest way to learn how to make Gluten-Free Ginger Snaps!

Nutrition Information Per Serving

Calories: 149 | Fat: 13g | Total Carbs: 4g | Net Carbs: 2g | Fiber: 2g | Protein: 4g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.