Gingernut Biscuits (or Ginger Snaps) with a freshly brewed cup of coffee is the perfect winter afternoon treat. You have the fiery taste from the ginger and then that classic crunch - they also hold together really well when dunked in a cup of tea. With a few nutritious changes, these are Healthy Gingernut Biscuits, and dairy and gluten-free too.
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The flavour of ginger might divide people, but we LOVE it. These gingernut biscuits are a favourite in our house. Lots of flavour and texture and the perfect dunkable biscuit with some healthier swaps like nuts and maple syrup.
I also find the ginger flavour really settling when I have nausea and don't feel like much else. I practically lived on these during pregnancy and had horrendous morning sickness.
Packed full of nuts, these healthy gingernut biscuits have 4g of protein in each one and only 140 calories. So simple to make, by just mixing everything together in a bowl and rolling into balls. A simple bake for kids.
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Healthy Gingernut Biscuit Ingredients
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Nuts - We used cashews and almonds.
- Desiccated coconut - Helps with binding the mixture, but doesn't give a coconut flavour.
- Ground ginger - Obviously for the fiery ginger flavour. Commenters have said they have used fresh ginger, but I haven't tried this myself.
- Maple syrup - To sweeten the biscuits. You could use honey, but they wouldn't be vegan.
- Baking powder
- Lemon juice
Variations
I love adding these to a homemade cookie box at Christmas time. Although they are pretty special as they are, I make them extra special by drizzling them with some 80% dark chocolate.
30g/1oz is enough when melted to cover all 8 healthy gingernut biscuits.
You could even then add some festive sprinkles.
How to Make Ginger Nut Biscuits
Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Step 1: Place the cashews, almond and coconut into a food processor and blend until a flour like consistency. Transfer into a large bowl.
- Step 2: Add the salt, baking powder, ground ginger, lemon juice and maple syrup to the nut flour.
- Step 3: Mix well to until a dough forms.
- Step 4: Using your hands roll the dough into 8 equal sized balls and place on a baking tray lined with baking paper, evenly spaced.
- Step 5: Using the palm of your hand, flatten each ball so they have a diameter of about 3 inches; this will ensure they crisp up nicely.
- Step 6: Put the baking tray of biscuits into the oven for 15-18 minutes until golden. Leave to cool on the baking sheet for 5 minutes and then transfer to a cooling rack and allow to cool completely before eating.
Dannii's Top Tips
- Cooking times will vary depending on your oven and they can burn very quickly. So keep and eye on them from 10 minutes and if they start browning, taken them out.
- Add some dark chocolate chips or raisins for a little extra flavour.
- Don't feel like you have to stick to almonds and cashews - try using walnuts and pecans too.
- These ginger biscuits will become crispier once left to cool on a wire rack.
Frequently Asked Questions
We have frozen gingernut biscuits, and whilst they are a perfectly acceptable biscuit when defrosted, they do lose their crunch. A gingernut is all about the crunch for us, so I would say these are best made from fresh. Store them in an airtight container to maintain their crunch.
Traditionally, gingernut biscuits don't actually have nuts in them. Weird! Apparently they are called gingernuts because they are hard like a nut shell. Well, we have actually used nuts in the recipe for ours, so we can safely call them gingernuts.
More Snack Recipes
If you've tried these homemade ginger biscuit recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Healthy Gingernut Biscuits
Ingredients
- 70 g (0.5 cups) Cashews
- 70 g (0.5 cups) Almonds
- 20 g (0.25 cups) Desiccated coconut
- 1 pinch Sea salt
- 0.5 teaspoon Baking powder
- 1.5 tablespoon Ground ginger
- 1 teaspoon Lemon juice
- 3 tablespoon Maple syrup
Instructions
- Preheat the oven to 180°C/160°C(fan)/350°F/Gas 4. Line a large , flat baking sheet with baking parchment.
- Place 70 g Cashews, 70 g Almonds and 20 g Desiccated coconut into a food processor and process to a fine, floury consistency. Transfer the mixture to a large mixing bowl.
- Add 1 pinch Sea salt, 0.5 teaspoon Baking powder, 1.5 tablespoon Ground ginger, 1 teaspoon Lemon juice and 3 tablespoon Maple syrup to a bowl and mix well to form a dough.
- Using your hands, roll the mixture into 8 equal-sized balls and place, evenly spaced, on the baking sheet.
- Using the palm of your hand, flatten each ball to a diameter of 7.5cm/3 inches; this will ensure that your biscuits crisp up nicely.
- Transfer the biscuits to the oven and bake for 15-18 minutes until golden. Leave to cool on the baking sheet for 5 minutes, then transfer to a cooling rack and allow to cool completely before eating.
Recipe Tips
- Cooking times will vary depending on your oven and they can burn very quickly. So keep and eye on them from 10 minutes and if they start browning, taken them out.
- Add some dark chocolate chips or raisins for a little extra flavour.
- Don't feel like you have to stick to almonds and cashews - try using walnuts and pecans too.
- These ginger biscuits will become crispier once left to cool on a wire rack.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Stella says
I am not much of a ginger fan but this sounds yummy.
Julie @ Running in a Skirt says
I'm such a ginger fan! These look amazing!
Alice @ Hip Foodie Mom says
Cashews, almonds and ginger???!!! I love these healthy biscuit cookies!!!
Becca @ Amuse Your Bouche says
I never knew that gingernuts don't usually contain any nuts! That really is weird. These ones sound even tastier though :)
Susie @ SuzLyfe says
Yes. Must make. Putting on my list like right now.
Annmarie says
Delicious and so easy to make!
Naomi Willis says
I have never thought about it, but gingernuts don't have nuts in them. How funny!
I am so excited for more recipes from your book xx
Mir says
I love how you all call them "biscuits," It always throws me for just a second, because over here biscuits are a savory food only. Anyway, love this recipe! They look crunchy and delicious!
Ana De- Jesus says
I love ginger nut biscuits with orange and ginger tea it really compliments the flavours well. I love that it is healthy too
Gayle @ Pumpkin 'N Spice says
These gingernut biscuits sound so good, Dannii! I've never seen anything quite like this, so I'm loving that they're on the healthier side. What a perfect snack!
Jemma @ Celery and Cupcakes says
These look like the perfect match to my chai latte right now. So yummy!
Angie@Angie's Recipes says
These vegan, and naturally gluten free biscuits look right out my alley!
Justine says
I am so excited to see a recipe from your book. I preordered mine, so I can't wait for it to arrive but I am going to make this tomorrow afternoon with my daughter as a healthier treat.
Thanks for sharing Dannii.
Rebecca Smith says
I am definitely going to make these, gingernut biscuits are my favourite!
Maria @ runningcupcake says
These sound fab! Thanks for sharing the recipe. I think the crunch of gingernuts is why they are so good.