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.
Joana says
These biscuits looks way too good to be this healthy!
The London Mum says
Oh my! how delicious! And healthy- I've gotta try and make these!
GiGi Eats says
Aw man, back in boarding school... Cashews were my BEST FRIENDS! lol!
Julia@Vikalinka says
Congratulations on your book, how exciting! These look delicious. I am off carbs for the month of January but these seem like they wouldn't be as naughty as most threats out there. Pinning!!
Mayuri Patel says
wonderful looking cookies and that too without flour.
fashion-mommy says
Don't really like gingernut biscuits, but they are my dad's absolute faves so would love to make these for him.
Cathy Glynn says
Mmm these look yummy, I wonder if you could use them in a cheesecake base?
Natasha Mairs says
these look great. I love eating ginger biscuits when I am ill and feeling a bit sick.
Donna says
Ginger biscuits with gravy and sausages sounds like it would weirdly work!
These look lovely though. Love the combination of ingredients too
Laura Hartley says
Ooh I would definitely make these and swap out maple syrup for agave syrup to make it even healthier!! Great recipe :)
Life as Mum says
These sound interesting and look really tasty!
Debbie Flanner says
Thank you for sharing more sweet recipes. I really enjoy all your dinners, but desserts and my sweet tooth is where I really struggle. Do you have any healthy muffin recipes?
Lara says
I can't believe how simple these are. I am trying to avoid sweets during the week, even the healthy ones, but I will try these at the weekend.
Congrats again on the book!
Cheyanne @ No Spoon Necessary says
These gingernut biscuits look delicious, Dannii!! LOVING the maple syrup and cashew flour in here! Thank you for making these healthy, because now I can eat a dozen and not feel terrible about myself! A big 'ole cup of tea and a few dozen of these sound perfect right about now with all this cold weather! :) Cheers, doll!
Nadia says
Doesn't make sense for a gingernut biscuit not to have any nuts! I love how simple this recipe is Dannii :) Need to give it a try!