Gingersnap Tahini Cookies (Gluten Free and Dairy Free Recipe)

Gingersnap Tahini Cookies (Gluten Free and Dairy Free Recipe)

Here is my holiday cookie recipe…gingersnap tahini cookies :) I hope you guys love them!!

Gingersnap Tahini Cookies

Recipe by The Pure LifeDifficulty: Easy


Prep time


Bake time




  • 3/4 cup almond flour

  • 3/4 cup oat flour (oats ground in a blender)

  • 1/2 cup tahini

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 3 tbsp blackstrap molasses (optional)

  • 1 pasture-raised egg

  • 1 tsp baking soda

  • spices: 1 tsp cinnamon, 2 tsp ground ginger (fresh or dried), 1/2 tsp flakey sea salt


  • Mix the dry ingredients. Mix the wet ingredients. Combine.
  • Set the dough in the fridge while you wait for the oven to preheat and clean up the kitchen.
  • Roll the dough into tablespoon-sized balls and roll them in a small plate of coconut sugar mixed with cinnamon.
  • Place the balls on a cookie sheet far apart from each other.
  • Bake at 350F for about 11-13 minutes, depending on your oven.
  • Important: let the cookies cool for at least 15 minutes before enjoying :)

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