Chewy Double Gingersnaps (THM S)

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Hello, I’m Erin Murray, gingersnap neophyte.


Everyone has a holiday cookie repertoire that they stick to pretty much every year. Growing up, baking cookies with my mom, her holiday goody stash consisted of red velvet cake (which I WILL turn into a THM cake one day,  BTW.), Danish wedding cookies, chocolate chip nut cookies, M&M cookies, peanut butter kiss cookies, and salted cashews covered in white chocolate.

As I started making my own holiday recipes, my cookie stash looked eerily similar to my moms. So, I decided to branch out. Before long, I was making shortbread, pumpkin bread, chocolate crinkles, pistachio kiss cookies, and holiday spiced nuts.

I hadn’t even sampled a gingersnap until a year ago. (I know. HOW did it take me so long?!) We were visiting my aunt after the New Year, and she makes these awesome vegan gingersnap cookies. And of course my kids were eating them like they were going out of style.

As cookie season rolled around this year, I vowed to try a THM gingersnap recipe.

This recipe does NOT disappoint. I used two different kinds of ginger: ground and fresh grated, rich blackstrap molasses, and spicy allspice for a little *kick*.


Once the dough is mixed, scoop it with a medium cookie scoop (about 1 Tsp in size) and form into balls between damp hands. Place on a parchment lined baking sheet, about 1-1 1/2 inches apart.

*NOTE: You have the option to roll the unbaked cookie balls into coconut sugar, if you like. Some enjoy that “candy coating” the sugar rolling provides. If you’re worried about sugar spikes, or don’t keep any coconut sugar in the house, don’t worry about it. I only rolled about 6 of 2 dozen in coconut sugar, and I honestly found them on the verge of too sweet. Tread lightly, my friends!


Bake them in a 350 (or 325 for dark pans) degree oven for 10 minutes, press them down with the flat of a glass or measuring cup, and bake an additional 3-5 minutes.


These cookies come out soft, chewy, and bursting with rich ginger-y flavor.

Om nom!

Double Gingersnaps (THM S)

  • Servings: Makes 24 cookies
  • Time: 25 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food



  1. Preheat oven to 350.
  2. Cream together the softened butter, sweetener, and molasses.
  3. Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.
  4. Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.
  5. Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.
  7. Cool and enjoy!


18 thoughts on “Chewy Double Gingersnaps (THM S)

  1. Is there a reason you bake them partially before pressing them down with a glass. I’ve always done it before putting them in the oven, but am totally open to something new if there’s a reason for it 🙂

    • I prebake to get them puffed first. I dislike flat cookies, so I don’t like pressing them down beforehand because I feel like they stay too flat. I just like being able to control the flatness 🙂

  2. Yup!! I just made these (without the fresh ginger as I have none) and they are yummy! Thanks so much for the recipe. Next time I will add some cinnamon though….. 🙂

    • With almond meal, the texture would definitely be more coarse than described here with the flour. If you have THM baking blend, you can try that (replacing both the almond and coconut flours), going slightly scant on the measurement. Hope this helps – thanks for stopping by!

    • I had some almond meal from making almond milk and used that. The cookies were very moist, but the texture made it hard to swallow a large bite (not a terrible thing, but best to eat small bite with a swig of milk, lol). I’d recommend using almond flour or baking blend as Erin said 🙂

  3. I’m pregnant and craving cookies but trying to stay on the THM plan around the holidays especially. These hit the spot! So delicious!

  4. I bought the dough looked a little too wet so I added a Tbs of baking blend. The flavor is pretty good. But the texture is more grainy than I’d like. But they are a good alternative to sugary cookies.

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