Chocolate-Hazelnut Healthy Gingersnap Recipe With Coffee

These easy, sweet, and spicy gingersnap cookies have notes of rich coffee! They’re the perfect treat for the holidays!

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Are Chocolate-Hazelnut Gingersnaps Healthy?The Power Couple—Ginger And Coffee How Do I Store Leftovers?Serving Suggestions Recipe

The cozy crackle of a gingersnap feels tailor-made for the holidays. In my kitchen, ginger cookies are a seasonal staple, but this recipe takes the classic and gives it a bold, modern twist. Think spicy ginger and cinnamon, earthy hazelnuts, and the rich depth of brewed coffee—all baked into a perfectly crispy cookie. Then, just for good measure, they get half-dipped in dark chocolate and finished with a hazelnut crunch. These are not your grandma’s gingersnaps, though she might just ask for the recipe.

Inspired by traditional European spice cookies, this version is updated with a few clever ingredient swaps. Hazelnut flour brings a nutty richness that plays beautifully with molasses and warm spices, while coconut sugar adds depth without the crash. These cookies are equally at home at a holiday cookie exchange or as an afternoon treat alongside a hot cup of coffee.

And while they may sound fancy, they’re surprisingly simple to make—no chill time, no rolling pins, and no complicated steps. Just a quick mix, a roll in coconut sugar, and into the oven they go. The result? A festive, flavorful cookie that feels both nostalgic and new. Whether you’re baking for a crowd or just treating yourself, these gingersnaps are bound to become a new seasonal favorite.

Are Chocolate-Hazelnut Gingersnaps Healthy?

Compared to traditional ginger cookies, these are a more balanced treat. They’re made with hazelnut flour and coconut flour—both naturally gluten-free and lower in carbs than refined white flour. Hazelnut flour in particular is a good source of healthy fats, vitamin E, and plant-based protein. Coconut sugar and molasses provide natural sweetness without refined white sugar, although they still contribute some sugar overall. Using just an egg white and skipping butter helps keep the fat content modest. As always, portion control is key—these cookies are still a treat—but they’re one you can feel a little better about enjoying.

The Power Couple—Ginger And Coffee

Ginger and coffee might not sound like a natural match at first, but they complement each other beautifully. Ginger delivers a bold, peppery warmth, while coffee brings a roasted bitterness that adds balance and richness. The result is a cookie that hits a broader spectrum of flavors: sweet, spicy, nutty, and just a little bitter—in the best way. If you’ve ever enjoyed gingerbread with a cup of strong coffee, you already know how well these ingredients can work together.

How Do I Store Leftovers?

Once the cookies have cooled completely and the chocolate has set, transfer them to an airtight container. They’ll stay fresh at room temperature for up to 5 days, or you can refrigerate them for 1 week. For longer storage, freeze in a single layer, then transfer to a zip-top bag and freeze for up to 3 months.

Serving Suggestions

Serve these cookies with a mug of dark roast coffee, a scoop of Coconut Milk Ice Cream With Rum And “Eggnog” or alongside a cup of Vegan Hot Chocolate for a cozy winter treat. They also make a great gift—just stack a few in a cellophane bag with a ribbon, and you’re ready to go. If you’re putting together a cookie box, consider rounding it out with Healthy No-Bake Cookies With Coconut Oil, Iced Oatmeal Cookies, or Seven-Layer Cookies.

Recipe

Print Recipe

Prep Time 20 mins

Cook Time 17 mins

Cooling Time 15 mins

Total Time 52 mins

Servings Cookies

Calories 48

Ingredients

1 cup + 2 tablespoons coconut sugar divided1/4 cup coconut oil melted2 tablespoons + 2 teaspoons molasses1 egg white1 1/2 cups hazelnut flour 140 grams5 tablespoons coconut flour 30 grams1 3/4 teaspoons baking soda1 tablespoon ground coffee2 teaspoons ground ginger2 teaspoons cinnamon1/2 teaspoon sea salt

For Dipping:

3 ounces dark chocolate melted1/4 cup toasted hazelnuts finely chopped

Instructions

Preheat your oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat.

In a large bowl, using an electric hand mixer, beat together 1 cup of the coconut sugar (reserving the rest for later), coconut oil, molasses, and egg white until well combined.

Add the hazelnut flour, coconut flour, baking soda, coffee, ginger, cinnamon, and salt and stir until well mixed.

Spread the remaining 2 tablespoons of coconut sugar in a shallow plate. Roll the dough by tablespoons into balls, then roll around in the coconut sugar.

Place the cookie dough balls onto the prepared cookie sheet and gently press to about 1/2-inch thick.

Bake until the cookies are just lightly brown on the edges, about 17 minutes. Remove from the oven and let them cool on the pan for 5 minutes. Then transfer them to a cookie sheet to cool completely. Note that your cookies will feel really soft just out of the oven, but they firm up a lot once cooled.

Once cooled, dunk half of the front side of each cookie (I don’t put any chocolate on the back side of cookie) in the melted chocolate and press the end in the toasted hazelnuts.

Let the chocolate harden and DEVOUR!

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