Chocolate Dipped Gingersnaps

Keeping it short and sweet today! Here’s yet another holiday recipe that you can grace your family with. It’s totally gluten, dairy, and refined sugar free. The chocolate dip is totally optional, but why would you go without it?? Have a happy holidays friends!


  • 2 cups almond flour

  • 1/4 cup arrowroot starch

  • 2 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 2 tbs applesauce

  • 3 tbs maple syrup

  • 1 tbs vanilla

  • Optional: Hu dark chocolate bar, peppermint sticks or candy canes


  1. Combine all dry ingredients first and mix well

  2. Slowly add in wet and mix until you form a crumbly mixture

  3. Start mixing and kneading the dough with your hands until it forms a ball. The dough starts out very crumbly and separated, but the more you mix, the more it becomes a put together dough

  4. On a floured or non stick surface, roll out the dough until it’s the right thickness. You want them to be pretty thin so you can get a nice crunch on them, but not too thin that they just break apart

  5. Use a cookie cutter (I used the lid of a mason jar) to cut out circles for the cookies. When you have cut out all you have space for, you can re-knead the dough, roll it out, and repeat this step until you don’t have any more dough left over

  6. Use the prongs on a fork to make the little indents (totally optional) on each cookie

  7. Lay them flat on a baking sheet and bake at 350 for about 10 minutes. Look for golden brown tops, but watch them because they’ll crisp up fast

  8. Let cool, dip in melted dark chocolate and sprinkle crushed candy cane on top! Add a dash of sea salt for an extra fun addition

Use a mason jar lid for an easy cookie cutter!

easy peasy!