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Serves 12

Gingersnap Cookies

A great ginger biscuit with a crunch. We usually make these around 4 inches in size and so you only need 1 biscuit as they are quite filling. You can leave out the crystallised ginger if wanting to save on calories but that does add a nice zing.


  • 1 tbsp ground flaxseed + 3 tablespoons water
  • 300g quinoa flour
  • 2 tsp bicarbonate of soda
  • 1.5 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 120g coconut oil, in a liquid state
  • 80g maple syrup
  • 100g crystallized ginger, chopped into small pieces


  • Preheat oven to 180°C.
  • In a small bowl, mix the flaxseed and water together to make a flaxseed egg. Set aside.
  • In a medium bowl, mix together the dry ingredients (quinoa flour, bicarbonate of soda, cinnamon, allspice, ginger, and sea salt).
  • Add in the flaxseed egg, coconut oil, and maple syrup, and mix well.
  • Once combined, stir in the crystallised ginger.
  • Roll the dough into 3/4-1 inch balls with your hands and place on a baking sheet lined with baking paper with even spaces.
  • Bake in the oven for 12-15 minutes or until dark golden brown and risen, turning the sheet around halfway through.
  • Remove them from the oven and allow to cool on a wire rack. Enjoy!
  • Kcal: 226
  • Protein: 4g
  • Fats: 12g
  • Carbs: 25g
  • Fibre: 2.4g
  • Cookie: One cookie

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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