Spicy Chocolate Gingersnaps {gluten-free & egg-free}

These spicy chocolate gingersnaps perfectly celebrate the holiday spirit -- with nourishing ingredients, too! Makes approximately 18 cookies.

Course Dessert
Author Jenny Cazzola



  1. Preheat oven to 300 degrees Fahrenheit.
  2. In the bowl of a food processor with the blade attached, pulse the crispy almonds until finely ground.
  3. Combine with arrowroot, soda, cocoa, and spices. Set aside. Cream butter and Rapadura. Add molasses, then add dry ingredients.
  4. Form about 1 tablespoon of dough into a ball and place on a greased (or lined with parchment papecookie sheet. Repeat with all dough. Bake for about 20 minutes.
  5. After 5 minutes, gently flatten the balls into rounds using your finger or pressing down lightly with a fork.
  6. Remove to cooling racks and let cool completely before storing in the refrigerator.
  7. Serve with a cup of hot chocolate, tea, or cold milk!

Recipe Notes

*To make crispy almonds, combine almonds with filtered water and a small amount of sea salt, to taste.

Set in a warm place for 7 hours or overnight.

Drain, then spread on a cookie sheet or dehydrator tray and dry at low heat (115 degrees Fahrenheit or less) for 12 to 14 hours.

Nuts are done when they are dry and crisp.