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.
Dawn says
I dont like coconut can I just omit it or use something to replace it?
Dannii says
It would change the texture and it might not hold together as well - I haven't tried it though. But these don't taste like coconut.
Jagruti says
We love ginger nut cookies, especially with masala Chai. I like your recipe, soon I'll bake a batch of this:)
Camilla says
These biscuits are simply genius, no flour just nuts - who knew a healthy biscuit existed!?
Zara Lipstixx says
Oh yes, love ginger nut biscuits! They seem to be a weakness in my household! x
Charlotte says
These look really yummy! I love gingernut biscuits! x
Liz says
I am so excited for your book Dannii. I ordered mine today :)
David @ Spiced says
These cookies sound incredible, Dannii! You guys really know how to use ginger over there. I've been meaning to try to recreate a ginger cake that I ate on our last European trip, but I just haven't gotten to it yet. I'm thinking these cookies might bump that cake back another notch anyways. Congrats on the book, and great photo! :-)
Jo of Jo's Kitchen says
I love ginger nuts and these healthier ones sound just like what I need! I
Laura@howtocookgoodfood says
I also love a good ginger nut biscuit and they always bring back memeories of scholl days. I spotted these in your book which I am enjoying and have plans to make these and other tasty recipes over the next few weeks!
Emma White says
oh I love ginger biscuits you need to come here and make some mine never come out looking like this
Alison says
One of my favourite biscuits and I have not had them for ages. I really must rectify that!
Anna @AnnaTheApple says
It always makes me chuckle when I see what Americans call biscuits (I suppose they must laugh at us too!). That said, American biscuits are AMAZING. So good but probably very bad as well.
I love the sound of these. I'm not a huge biscuit fan unless it comes with a cup of tea for dunking as I find them a bit too dry, but these sound a lot more exciting!
Laura ~ RYG says
We'll, I've never had gingernut biscuits and feel like I'm missing out! I love every ingredient in there! Chock-full of good-for-you stuff. Nice. The perfect snack for my daughters school lunch. I have to pack her a "healthy" snack everyday since school is so long and this would be PERFECT! Tasty, but still healthy. Just what I'm always looking for.
Charlie @ The Kitchen Shed says
MMmmmm! These sound great! I always loved a good old Gingernut Biscuit too so to have a healthy version is a bonus!
kellie@foodtoglow says
Bets wishes with the official book launch. What a great recipe to share, showing that healthy doesn't mean boring or worthy. I now prefer nut-based biscuits myself. Not with gravy ;-)