Dairy, Egg and Nut Free Gingersnaps

Hope everyone has recovered from the Thanksgiving Holiday! I finally am…after my entire family was hit with the flu, not once, but twice, I have to say it has been a challenging few weeks around here. But all the while I was dreaming of getting back into the kitchen to do some hard core baking.

After making my brother-in-law’s favorite cookie last week, the Molasses, I realized I haven’t posted my other favorite Molasses-type cookie; the Dairy, Egg and Nut Free Gingersnaps. And believe me, they are a snap to make! Unlike most Gingersnap cookie doughs, this one doesn’t need the chill time in the fridge. It’s also not overly-spicy, a big bonus when making them for small kiddos. If you like more or less kick, adjust the ginger measurement according to your taste. But leave the cinnamon measurement as is.

They are wonderful right out of the oven with a cold glass of Soy or Rice Milk, but they are also fabulous as gifts. Make them as an easy dessert for Hanukkah this week, or make double batches to freeze for Christmas gift-giving (perfect for teachers, school nurses, or principals). Here’s to many, many more days of baking ya’ll!!


3/4 c. dairy free vegetable shortening

1 c. brown sugar

1/4 c. unsweetened applesauce

1/4 c. molasses

1 tsp. good quality vanilla

2 1/4 c. unbleached all purpose flour

2 tsp. baking soda

1/4 tsp. salt

1 T. powdered ginger

1 tsp. cinnamon

1/2 c. granulated sugar for rolling cookie balls in

Preheat oven to 350 degrees and line two baking sheets with parchment paper, set aside.

In the bowl of a mixer fitted with the paddle attachment, combine the shortening, brown sugar, applesauce, molasses and vanilla until thoroughly combined.

In a separate medium bowl, combine the flour, baking soda, salt, ginger and cinnamon with a wire whisk. Add to shortening mixture and mix until combined. Use a small cookie scooper to divide 1-inch balls of dough onto prepared sheets. Take each mound of dough and roll in your hands until it forms a ball, then roll in granulated sugar. Place back on sheet and bake for about 10 minutes until lightly browned. Cool.

28 Responses

  1. I was just looking over your molasses cookie recipe today. The recipes look very similar. How would you describe the differences in the end products? My sons enjoyed looking over the choices of cookies knowing that they could choose any of these allergy-free recipes to add to our holiday baking repertoire. Thank you!

  2. Hi Heidi! The main difference is in the spices. The Gingersnaps are spicier, and crispy, while the Molasses is robust and chewy. Enjoy!

  3. Like Katie I can’t wait to try these. Your molasses cookie is a family favorite. There once was a time when I didn’t think I would have any cookies recipes for Christmas baking and now I have to narrow down my choices from all these wonderful cookies recipes. Thanks.

    • So happy to hear that Liz!!! Our kids have sooo many choices and can have equally as delicious cookies!!!

  4. School Nurse!!! Never thought I’d be adding her to my school gift giving list, but now with an allergic child in school, my school nurse deserves a gift!!! 🙂 Good idea!! 🙂 Thanks! How perfect too, dairy, egg, nut free cookie plate. LOVE IT! 🙂

  5. These sound great! Can you substitute oil for shortening? I do have some coconut oil that is solid. Would that work? The only allergy I have to be concerned with is peanuts and tree nuts.

    • I much prefer shortening for this recipe Linda…but you can certainly try it. The texture will be different. Good luck!!!

  6. Thanks, Kelly for another great recipe! I made these last night for my kiddos and their Grandma (who loves gingersnaps) and everyone loved them.

  7. Thanks for the recipe. I have made two batches. I made the first batch one morning before going to work. My son had them all eaten before I arrived home. With the second batch I made more, because my husband wanted to try them, he likes ginger snaps. The same thing, by the time I arrived home there was only two left. Thank you so much for allowing me to give my son choices when it comes to baking for him, He is allergic to peanuts, dairy and eggs. I just tried the bolognese sauce recipe. Yummy Please keep them coming.

    • LOVE that Erna! Love that you tried the bolognese sauce…YUM and laughed so hard about your son eating all the gingersnaps before you got home! bravo! so happy….oxox

  8. Great recipe Kelly – Thanks! I made one batch to try them out with my food allergic daughter. She’s a picky eater besides having allergies. She loved them! We had 3 guests visit that day too and noone could keep their hands off of them. They went very quickly. I have a similar, non allergy friendly recipe, that I have always loved. These were an excellent alternative. I’m going to have to make another batch this week because they were so good and we all want more. Thank you!!

  9. Thanks for the recipe! I made them and they turned out so yummy and chewy – all my non-allergy friends loved them maybe even more than my food allergic kids! These are a definite addition to my holiday cookie plate.

  10. I was so happy when I found this recipe in your book! I made them just yesterday and dipped half of each cookie in melted chocolate. To die for!

  11. Oh, Kelly, thank you! These gingersnaps are amazing! I am always so excited when I find a new recipe that everyone will enjoy, allergic or not. I’m hoping we’ll have a few cookies left for Christmas Day…it’s not looking good!

    Do you ever take requests? I used to make the yummiest iced lemon cookies, but they were cake-like and I haven’t been able to replicate them yet.

  12. It was so enjoyable to watch everyone gooble up these easy to make cookies. I was thrilled to make them as gifts for friends. We have a family member who often comments about allergen-free food items. My son…..who I had hoped was unaware of these commments…said ” I bet so and so will not have anything to say about these cookies.” Thank you for all the time and effort you put into creating these recipes. You give a wonderful gift to many children and their grateful mothers.

  13. These cookies are killer! Thank you so much for publishing these recipes. Up til now I had been using a commercially available egg-substitute powder that gave a somewhat bitter flavor to the batter and the texture was never right…
    The gingersnaps are delish as were the chocolate crinkle cookies that we tried first. It’s so great to be able to bake something indulgent that our son can enjoy along with the rest of the family…he’s only two and a half and it breaks my heart when he eyes an off-limits donut or baked good and asks me hopefully: ‘does it have eggs in it, mama?’ Finally the answer is: these are for YOU, sweetheart!!
    Thanks, Kelly XO

  14. Just baked these this morning and everyone loves them! Thank you for another delicious recipe!

  15. Thank you so much for the gingersnap recipe! Cooking without gluten has been a challenge and I recently went dairy free too. These cookies are perfect! I served them to holiday guests and received many compliments. No one knew they were gluten or dairy free, they were just good! Thank you again 🙂

  16. Thank you so much for the gingersnap recipe! I substituted the wheat flour with rice flour. Cooking without gluten has been a challenge and I recently went dairy free too. These cookies are perfect! I served them to holiday guests and received many compliments. No one knew they were gluten or dairy free, they were just good! Thank you again 🙂