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.
Harriet Emily says
Gingernuts are my favourite type of biscuit. I'm obsessed with ginger in baked goods! These cookies look so beautiful Dannii and I love that they're vegan and healthy!
[email protected] says
Like you Dannii, I've got such good memories of gingernut biscuits being an after school treat. :-)
But, they were the shop bought ones and I'd much rather have home made healthy ones like these.
Thanks for sharing the first recipe in your book. I've pointed it out to Lynne and stuck it in my Amazon wishlist. Fingers crossed for my birthday in May! (She says I've already had enough cooking stuff at christmas :lol: )
Charlotte Braithwaite says
Goodness! These look so lush and perfect!
I need to get my baking on this year - Why not start with these.
Pinned and will try them this week minus the nuts though.
Thanks for sharing hun
Charlotte x
Kari @ bite-sized thoughts says
These sound like a delicious take on the classic gingernut - and I do like that they actually have nuts in them. I go through phases with gingernuts but they are always a biscuit I go back to eventually. And yes, your photo was worth sharing twice ;)
Bec says
I absolutely love ginger biscuits so I'm going to bake these. Thank you.
Love bec xx
helen @ scrummylane says
I absolutely love this recipe dannii! I too used to dunk gingernuts as a child. Used to love them when they went soft! Healthy versions? I'm in!
Elizabeth says
Sounds like a lovely recipe - I like that it's made from nuts and no flour.
Tandy | Lavender and Lime says
So glad you shared this as I love a decent biscuit. I will also pass the recipe on to my sister as she prefers recipes without refined sugar in them
Annie @ The Garlic Diaries says
These have my mouth watering!! They look so, so yummy :). Pinned!
Kate says
They look delicious, seems too good to be true to be able to have a healthy, yummy biscuit!x
Rachelle @ Beer Girl Cooks says
I think that's a great photo! So true that here in the US (and especially here in the south) biscuits are something completely different and I'll take a sausage gravy biscuit any day of the week! Your biscuits look quite tasty too and I do love me some ginger!
Working mum Blog says
These look amazing! I've got nearly all the ingredients to make this at home - just need to get some maple syrup. Thanks for sharing this recipe. I can't wait to make them.
Phi @ The Sweetphi Blog says
I'm always looking for healthier sweet snacks, and I think I have found a new favorite, definitely need to try these out stat!
Alida says
Love the look of these biccies and they are simple to make. I "discovered" ginger cookies for the first time in the UK. I love ginger, such a punchy interesting root indeed. You are right, nuts are great in your recipe, they add more taste to these biscuits and I really welcome the fact that they are made with maple syrup. I have not touched sugar for over a week now, I just didn't fancy it and I am not missing it at all. A good start of the year!
marcie says
I'm a huge fan of ginger cookies (or biscuits!) and these look like a great way to enjoy them with a lot less guilt!