Coconut Sugar Gingersnaps


Paleo Ginger Snap Cookies (gluten and grain free recipe)

Video taken from the channel: Diana Keuilian


How to Make Keto GINGER Cookies | Very Easy Sugar-Free Recipe

Video taken from the channel: Keto Connect


How to Make Coconut Ginger Cookies | Gluten-free & Sugar-free

Video taken from the channel: Fablunch



Video taken from the channel: Simply Quinoa


Vegan Gingersnap Cookies | gluten-free holiday recipe

Video taken from the channel: Liv B


Is Coconut Sugar A Healthy Sugar Substitute? �� (COCONUT SUGAR VS REGULAR SUGAR) | LiveLeanTV

Video taken from the channel: Live Lean TV


SCD Ginger Snap Cookies (Grain, Egg, Dairy & Refined Sugar Free)

Video taken from the channel: The Healing Hands Duo

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt and cloves until well blended. In a large mixing bowl or stand mixer, beat the coconut oil and 1/2 cup of the sugar on medium speed until fluffy. Scrape down sides of the bowl.

Add the molasses and vanilla and beat until blended. Add the egg and beat to combine. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.

In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside. In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger. Preheat oven to 350° and line a cookie sheet with parchment paper. In a large bowl, combine coconut oil, sugar, molasses and egg.

Add in the almond flour, coconut flour, ginger. In a large bowl mix together coconut oil, coconut sugar, egg, and molasses until combined. Stir in baking soda, flour, and spices Allow dough to chill for at least 1 hour in the refrigerator.

Preheat oven to 350. Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar. Place onto prepared baking sheet and gently flatten cookies with hands (they won’t spread while baking.) Bake for 11 minutes.

Allow cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely. spices, baking soda, sweetener, ground ginger, coconut oil, cream of tartar and 11 more Easy Christmas Gingersnap Cookies all-purpose flour, gingerbread mix, butter, hot water. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mator parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, whisk. 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. To a small saucepan add the coconut sugar and 2 tablespoons water.

Heat over low heat (be careful not to burn) while stirring until the sugar is dissolved. Remove from heat. To a mixing bowl add the oats, almonds, pecans, cinnamon and salt. Pour the melted sugar over and mix well.

Coconut sugar is made in a natural 2-step process: A cut is made on the flower of the coconut palm and the liquid sap is collected into containers.

List of related literature:

Coconut sugar is subtly sweet, almost like brown sugar.

“The Coconut Palm (Cocos nucifera L.) Research and Development Perspectives” by K. U. K. Nampoothiri, V. Krishnakumar, P. K. Thampan, M. Achuthan Nair
from The Coconut Palm (Cocos nucifera L.) Research and Development Perspectives
by K. U. K. Nampoothiri, V. Krishnakumar, et. al.
Springer Singapore, 2019

Also known as coconut palm sugar or coconut crystals, this natural sweetener has a flavor very similar to brown sugar.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Produced by small-scale cottage industries, moulded coconut sugar is used for edible purposes essentially as a sweetening agent in many traditional food preparations and food products especially in Indonesia.

“Value Addition of Horticultural Crops: Recent Trends and Future Directions” by Amit Baran Sharangi, Suchand Datta
from Value Addition of Horticultural Crops: Recent Trends and Future Directions
by Amit Baran Sharangi, Suchand Datta
Springer India, 2015

In a medium, heavy pot place the coconut, coconut water, sugar, and cinnamon; cook over high heat for 15 to 20 minutes, stirring continuously.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

Add remaining powdered sugar and remaining coconut, then purée on medium speed until creamy, about 1 minute.

“Fine Haitian Cuisine” by Mona Cassion Ménager
from Fine Haitian Cuisine
by Mona Cassion Ménager
Educa Vision, 2005

stirring todissolve the sugar,about 3 minutes.Add the coconut and bring backto a simmer, stirring.

“Memories of Philippine Kitchens” by Amy Besa, Romy Dorotan
from Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
ABRAMS, 2014

Coconut sugar: This is my second most used sweetener.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Fresh unfermented coconut sap contains sugars, mainly sucrose (14%-17%, w/w).

“Philippine Fermented Foods: Principles and Technology” by Priscilla C. Sanchez
from Philippine Fermented Foods: Principles and Technology
by Priscilla C. Sanchez
University of the Philippines Press, 2008

To toast the coconut, place it in an 8-inch skillet over medium heat and cook, stirring often, for 3 to 5 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Put the coconut flour, erythritol, cinnamon, baking powder, and salt in a medium-sized bowl and mix well with a fork.

“Keto Made Easy” by Megha Barot, Matt Gaedke
from Keto Made Easy
by Megha Barot, Matt Gaedke
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • It is as healthy as sugar, by that I mean, it is ok to add one teaspoon of sugar to a drink or bake desserts with a moderate amount of it. Habitual consumption of sodas, prepackaged foods, ready made desserts, and fast food seems to be the culprit in sugary calories excessive intake.

  • I love coco it sugar and its lower and need less and its Healthier! I am Diabetico and it just love it my glucouse its regúlales. NUTRIENTS we need great flavorrr

  • I have PPMS and react to processed sugars (they make my symptoms worse due to inflammation). But natural or minimally processed are totally accepted by my body. Maple syrup, honey, and coconut sugar are sweeteners that dont inflame my nerves.

  • The right glicemic index is 35 for the coconut, if you believe him check on the google, I did it, diferent sites say the same thing “35” pretty low glicemic index

  • I bashed your channel sometime ago, I tried the Paleo diet, and now I’m hooked!!!
    No more heart burn, no more high insulin, no more being sore after a workout…. Thank-you ��

  • Hi I need help I do intermittent fasting and I eat 1 big meal a day and I work 6 days week and in the last day I only do stretches for 20-40 minutes and today is my rest day how should I know if should be eating the same or do a refeed day or cheat meal or cheat day please help ASAP thanks

  • Pre KETO I made my ginger cookies with vegetable shortening, my neighbor made hers with butter. Mine were crisp, hers were soft. Try substituting lard or tallow for the butter. Let them cool completely to see their true texture. All cookies will be soft hot out of the oven. Once cool, store in an airtight container, as even crisp cookies will soften when exposed to air.

  • I just saw a video about coconut sugar the other day saying they are usually cut with white sugar and can have anywhere from 25-75% white sugar in it.

  • Perfect timing! I was just trying to find a good vegan gluten free cookie recipe to bring to a cookie swap next week. I don’t care about them being Paleo…can I use any gluten free flour in place of coconut flour?

  • I have a quick question: Do all gingersnap cookies have to be rolled into a ball to be baked? What if they were rolled out flat then baked? Any guestimations pop up that you could share?

  • Omg guys I just realized I forgot to put in my little intro clip with the waves…. this might be the first time ever that I did that haha!

  • Liv, what kind of wonderful baking trey are you using here?? Such a yummy and simple recipe that I can’t wait to make for my fam.:-)

  • MMMmmmzzzzz holy snrf so ultradeliciouzzz i love to eat them with my hawt teazzz hawt coffeezzz and hawt almond milkzzz MMMmmmzzzzz OOOOoofffffffffffffff ��������������������������������������☕️����������������������������

  • My 2 fav accounts! PS for your outros it could be fun to have like a theme question or something that we ask you:) I love a good ramble

  • I just made these (with regular flour because I didn’t have the others) but they came out SOOOOO good! Thank you so much for this recipe!

  • Hi Liv! I love all of the cooking and baking equipment you use in your videos like your cute mixing bowls and baking sheet! Do you think you could do a video on these and other cooking equipment you use?

  • I must make these cookies for my friend Elena! Some time ago I made her your snickerdoodle cookies and she said they’re the best cookies she’s ever tried. They’re her favorite cookies now! I’m sure she’s gonna love these ones too. Thank you so much for the recipe!:) <3

  • My mom makes her’s with coconut oil and it makes them super crispy. It’s a regular flour recipe, though. I wonder if it would make this recipe with almond flour crispy as well?

  • Mmm one of my favorite. I added a pinch or two of ground cloves to enhance the ginger. I made a lemon zest drizzle of a lemon cream cheese drizzle.

  • Love your channel.
    I use liquid sucralose to sweeten drinks. I see that you’re not using the stevia as a bulk item (like sugar).
    Do you know what would be the conversion of pure sucralose to stevia drops?
    I use 2 drops in my 8 oz coffee, which previously I used 1 packet of powdered sucralose.
    Worded another way: what is the equivalent sweetness of the 10 drops of stevia to sugar? Then I could figure to the sucralose, if you don’t have it. (most websites are comparing their brand of sweetener to sugar….)

  • So glad you tried the molasses! It really is a key flavor in ginger cookies. You could try using some of the rest of that jar in pecan pie recipes instead of maple syrup also. Game changer. I make pecan pie muffins with allulose and molasses that taste just like pecan pie.

  • Absolutely in love with the way these came out tonight. The only complaint I have is that the recipe makes so few lol I tried Feasting on Fruit’s similar recipe as well, which was super soft so i definitely prefer yours but would you suggest anything to bulk up the recipe without merely doubling it?

  • I think I might make some right now. I get my christmas cookie bags at my local Dollar Tree store. I think it’s $1 for about 10 bags.

  • I’m soooo excited about this recipe!!! Ginger cookies have always been a favorite of mine. Looks easy to make.
    Question: why are there 2 different sweetners? I’m new at keto baking.

  • Have been craving these same exact cookies. Oh Mary! brand used to have ginger snaps at my store but not anymore. Will def make today!

  • Good movie! Sitting here at Y&S FOOD! we really like to find this style of content. We make Travel & Food films as well, anywhere in the world, and also we are frequently seeking out inspirations and so creative concepts. Thank You.

  • This looks delicious as always! So… after years of being vegan and watching and being inspired by my favorite vegan youtubers (including you of course!) my twin sister and I finally decided to start our own Vegan Cooking Channel! We’ve wanted to make videos for years but always gave ourselves excuses like: “We need professional lighting”, “Our kitchen isn’t nice enough”, “Our filming equipment isn’t good enough”… etc. But we finally just decided to hell with the excuses! The predicaments are never gonna be perfect and that’s ok! Because our first and foremost objective is to get our recipes out to the vegan community! And hopefully even curious meat eaters. Being vegan is our life and cooking/baking vegan is our passion. There’s been so many trials and errors and coming from an ethnic family there have been so many recipes that we couldn’t find veganized online so we had to make them ourselves. So we really just wanted to share our wisdom and love and passion with the community that we feel so belonged to. I apologize for the self promotion but we know how supportive the vegan community can be and we think that ultimately there’s no shame in reaching out for support. We are just super excited to start our journey and appreciate it if you check out our channel. We hope that whoever reads this comment has an amazing day, joyful holidays, and a happy life. �� The Vegan Twins

  • Hi thank you so much for this recipe. However is there another healthy sweetener substitute. I know stevia is the best but don’t have it at hand. It is also very costly where I am.

  • Thanks for the wonderful video! Can i store these cookies in a container over the counter or do they need to be refrigerated/freeze? If yes, what is their shell life?

  • Hi, I �� your vegan hot coco, i just had some and my 5 year old also enjoy it!(no whipped cream,didn’t have the can of cocounout milk �� ) i also like to try to make this recipe, but i’am missing the hemp seeds�� can i make it with out it? Or maybe use almond butter or somenthing else? Instead? Thank so much for your wonderful ideas��

  • I like your recipes but your accent it makes it hard for me to understand what you say sometimes. Can you use aluminum foil to cover the tray or no?

  • i love your videos, but more importantly you! i really love how sweet you are and your positivity. definitely want to try these! a stevia sweetner would be great!!

  • Hi Olga:) It’s Caroline again! I just wanted to say that I made these cookies last night and I LOOOOOOVED them! They were so light and fluffy and kind of tasted a little bit lemony:) It actually made me want to add a little bit of grated lemon rind next time. I am vegetarian so I added one egg and 1/4 cup of coconut oil instead of 1/2 cup of coconut oil. I also didn’t have liquid stevia so I added a tiny bit more than a tablespoon of maple syrup and added a bit more coconut flour to keep the consistency:) I formed them with a tablespoon measurement and patted the mixture in there with the backside of a spoon to really help them keep there form in the oven! There were soooooooooo yummy!! Thank you thank you!:)

    Caroline Jarvis

  • I just tried making these today but mine came out less crumbly than yours look to be. They seem a bit too soft and kind of fall apart. Could it be too much liquid maybe?

  • Hi!

    These definitely look great! Really enjoying your videos. I am slowly adopting a more plant based diet. I’m already totally dairy free.

    I recently had some serious medical issues with my kidneys and after 2 surgeries (and one more within the next few months) I want to try to heal myself from the inside out:).

    Ive done my best with stevia, but it seems no matter what it’s just so bitter.

    Also, do you sweeten your teas? Fluid intake is really such a huge part of my healing process and just plain lemon water really hasn’t helped curb my desire for flavored beverages. I love jasmine tea and have been drinking that frequently, but miss a little sweetness.

    Thank you for your videos!

  • thanks so much for this perfect SUGAR FREE cookie recipe. Please continue to create more of sugar free recipes. Thanks again. Love your website and the beautifully presented recipes. The best thing about it is it’s so easy to print.

  • THANK YOU for this recipe! I recently found out I have Candida overgrowth, so it’s so nice to see a cookie I can eat safely! Subscribing ♥

  • I made these cookies and they did not cook right. I followed the instruction on the recepie and also watched the video a few times. I left them in the over for 30 min and when I took them out they were soggy. So, I decided to put them in the oven for another 30 min. After I took them out the second time they were still a little soggy, and the few that appeared cooked they fell apart when I try to put them on a cookie plate. So sad I wasted all the ingredients, I had to trash everything. But, I did taste a small piece and it was great, too bad they did not hold together. I think the oil is too much, but I would have to try again and see if less oil would do:(

  • Will this work if I do it with a gingerbread man cookie cutter and than the cream cheese icing that you showed how to make? just wondering if it can be rolled and cut out with out cracking the dough.  

  • What a great idea for the holidays. I know hemp seeds are healthy but do they really taste good in the cookies because this could also be a great way to get the kids to eat healthy over the holidays and to not gain weight. I will need to try this for myself. Im guess I can get the coconut flower from a health food place. Would that be right? 

  • Can I substitute the hemp seeds for others, such as chia seeds and use another type of flour? I know it changes the recipe completely but yours is the only one that is simpler and healthier.

  • Hello thank you for sharing this recipe. I made these cookies last night and was wondering if there was another sweetener option than the stevia. I find the stevia gave the cookies a weird taste. Also just would like to add to make sure your almond milk is room temp before mixing with the coconut oil.

  • These are sooo goooooooddddd! But get them out of the oven as soon as you smell them. I burned the bottom on mine, but they are still chewy and yummy! I made 16 1-tablespoon-sized cookies and topped them with dried ginger candy.

  • Looks awesome! I love coconut!

    It would mean the world if you could check out my channel as I’m a teenager with a passion for cooking:)

  • these look SO GOOD! how about if i melt a couple chocolate chips on top of the hot cookies? =)

    i would love if you did a separate video about stevia because i have quite a few friends who use artificial sweeteners and i will share it with them.

  • I tried to make these. Followed the recipe. My end mixture looked too wet and considering the comments that previous people have made I added maybe 1/3 cup more coconut flour. When I put them in the oven and checked 10 mins later they were all flat completely wet the coconut oil had run out of the cookie. It was a disaster. Binned the whole lot. Still don’t know what I did wrong?? A real shame because they smelled divine.

  • You read my mind! I just bought a bottle of molasses to add to my morning lemon water and wanted to incorporate it into something else. I got the rest of the ingredients so I’ll get baking yay!

  • I’ve tried using powdered pure stevia, and it didn’t mix through resulting in intensely sweet spots. I’ve recently been using powdered erythritol that has been crystallizing resulting in more sweet spots, cooling effect, and weird texture. How do you avoid these things?? Or do you just have to accept that?? Thanks for the help!

  • Yummyyyy! But i don’t know where i can find coconut flour or coconut oil in France, i feel like it’s way less common than in the US or Canada:( 

  • Hello! Made these last night, amazing. For me as a Ketoian, what do you think about adding the equivalent of 10 drops of liquid monk fruit or liquid erythritol vs liquid stevia

  • Favorite childhood cookies were chewy “Molasses Crinkles”… sprinkled the tops with water just before putting in the oven. The tops came out crackled and cookie was ginger n molasses chewy. These may be my low carb version, thank you! Mrs MM

  • Made these. Sooooo yummy, but mine turned out more “fluffy”. Thinking about adding a little more Ginger and a bit of melted Coconut �� Oil to see if I can make them more of a Ginger Snap Cookie. Thanks again for another stellar recipe.

  • I’m very new to this. I’m almost at 30 days. With lots of learning to go. I’m very interested in what you guys think about Atkins low carb chocolate bars? I’m i shooting my diet in the foot by having them as my go to treat?! I would love any input! Thanks so much! This page has been so helpful!

  • I just made the cookies, and my goodness they are delicious. Also, my reaction to opening the molasses and smelling it was the same as Megha’s, lol.

  • I love ginger snaps….I’d love to try this recipe and hope it tastes good….gotta try it! Did your mini-Matt sweet baby like these. Babies love cookies! Hope these turn out!

  • Thanks for the recipe? Question. You been doing these videos 3 plus yrs now. What was both your starting weight and how much have you lost?

  • Hey Guys! Can I ask you, how many fat bombs do you eat in a day? I’m going to be making my first batch soon but I’m unsure how many to eat. Between meals? Before meals? Thanks in advance. ����

  • In this video we’ll show you how to make Tearradactyl with NOOO Tearradactyl. It also will barely resemble what we went for and taste basically inedible. Enjoy!

  • Can you guys make a recipe for strawberry cake? I’ve had such a craving ever since you guys taste tested the cakes they sent you ��

  • Thank you for this recipe! I’ve been looking for something that doesnt use egg or refined sugar so I’ll try it and let you know! Thanks again

  • I recently made a simple keto sugar cookie recipe and simply added ginger essential oil. They were great. I’m sure fresh ginger would give an even better kick.

  • Molasses cookies are ginger cookies without the snap! Now, to make it nut free…sure miss the days you were “allergic”, happy for you you’re not Megha.

  • I’m liking this…because I wish I had some of the ingredients…..Ginger Snaps would be so great, right now. This is the problem I’ve had, throughout my Keto journey. I don’t have the “sweeteners”, others have. I’m the keto person in my family. We’re not poor, but other things come first. Thank you!! And, when I’m able….I will def. try this recipe!!

  • I bet you guys can come up with a fantastic Keto version of the 2 day chocolate chunk, brown butter, and homemade caramel cookie. Can you? Would you?

  • So upset mine didn’t come out that great ��they aren’t sweet at all so I will definitely double sugar next time and I really taste the flax so will probably use egg replacer instead next time too!!!

  • In Europe coconut butter/oil is considered as as unhealthy fat like the fat from a pig. It is quite surprising to me that in the US they think everything about the coconut is beneficial.

  • I kind of miss when Megha thought she was allergic to nuts. Seems like all the goodies have almond flour ������. Can anyone recommend a low carb substitute for almond flour…. if it exists����‍♀️? Thank you ��

  • I am just curious…..why don’t you ever measure anything when you are baking? For me, eyeballing ingredients seems to work o.k. when I am making soups and stews etc. but when it comes to baking, I find it is more of a scientific process and measurement must be exact to get the best results.

  • One of my favorite cookies, ginger snaps! Will def have to try this. I wonder if leaving them out a while after baking a bit longer would make them a little snapper? Will have to experiment. Thanks for sharing:)

  • I’m going to make these but be careful fellow pet owners. Just a warning— that 1/3cup sugar substitute is toxic to pets. People left baked goods out with that in it and the pet ate it and died. Read the amazon reviews, for more details.

  • Thanks you guys for all of the great recipes and low carb advice. Keto literally saved my life. Since 2017 I have embraced a low carb lifestyle. The soft Ginger Snap cookies look amazing and I am going to bake them using your recipe as given. However for the viewers that prefers a crisper version eliminating the baking soda and coconut flour may do the trick for added crispness. May have to adjust the butter to almond flour ratio. A basic shortbread recipe along with the molasses (spices) and perhaps brown sugar swerve as another viewer suggested. Thanks again for another great recipe. I no longer describe myself as “keto” because I don’t want to always defend my low carb choices such as using a tablespoon of molasses, etc. Thanks again for everything and keep up the great work. ��

  • It’s obvious you didn’t create this recipe considering you’d never even smelled molasses before. It’s pretty shady that you don’t give credit to whoever did create the recipe.

  • Thank you so much for this. I’ll eat ANYTHING as long as it’s vegan, haha but my friend is gluten intolerant so she’ll love this! Thanks again! ������

  • I’ve loved your blog for such a long time and your videos are even better! I’ve been a subscriber(emails & social media) for a while. I’ve also been low carb/paleo/Grain-Free/gluten-free for almost 7 years…back when it was very difficult to find recipes & certain products that were not just readily available as they are now(yay we’ve come a long way haha!) & even when it wasn’t a trending/popular to like unsweetened non-dairy milk or Grain-Free/paleo versions of everything.
    I just have to say that I really appreciate you & your efforts Diana. THANKS so much��!