Healthy Ginger Snaps with Pumpkin Dip – Better than the traditional, dairy-laden pumpkin dip and superior to the way-too-hard store bought ginger snaps. My Ginger Snaps with Pumpkin Dip recipe is so good in fact, that our 14 year old son was bummed out that this healthier version tastes better than the traditional. ?
This is called winning and tells me that everyone that lands on this recipe for healthy Ginger Snaps and Pumpkin Dip should give it a try.
This Healthy Ginger Snaps with Pumpkin Dip Recipe is Better than…
A few weeks ago, I went to the store and bought Mi-Dels Gluten Free Ginger Snaps along with the ingredients to make classic (not healthy) pumpkin dip. I love a good compare and contrast. Especially with our 2 teenage kids that tell me bluntly whether they like my healthy attempts to clean up our food.
Compare Gluten Free Store Bought Ginger Snaps with Healthy Homemade Ginger Snaps
Can I just admit that I’ve never had a store bought ginger snap that didn’t scrape the insides of my mouth? They are always too hard, over-baked or maybe just old with an exhaustive expiration date.
In addition, they are made with corn, soy and rice flour, canola oil and cane sugar. Yuck. So, not only do they not taste good but they hurt my mouth. Why do I ever bother.
My healthy ginger snaps recipe meets every effort of clean eating. See the ingredients below.
Compare Traditional Unhealthy Pumpkin Dip with Healthy Homemade Pumpkin Dip
Now, traditional pumpkin pie dip is not only unhealthy for you but also will raise your sugars and send you to take a nap when you crash. Mixing a can of pumpkin puree with vanilla pudding mix (loaded with everything unhealthy) and a tub of unhealthy cool whip (made with canola oil and more refined sugar). You’re bound to get nothing good from this.
But for this compare and contrast, I did it. I made gave them the store bought ginger snaps with pumpkin dip. Then, I made this homemade version…
Ingredients for this Ginger Snaps with Pumpkin Dip Recipe
For the healthy Ginger Snaps recipe, it is made with whole ingredients, nothing processed. Which is why we can claim HEALTHY. There is no gluten, grain, refined sugar or dairy. And yet, so delicious.
- almond flour
- pumpkin pie spice – simple to make homemade with a handful of spices!
- ground ginger
- grade A maple syrup
- unrefined coconut oil – will need to be melted and cooled
- organic vanilla extract
My Pumpkin Dip recipe is just as delicious and healthy.
- 100% pure pumpkin puree – check the ingredients to make sure there’s no additives.
- organic coconut sugar, – I add the coconut sugar to a dry blender and pulse until the coconut sugar resembles powdered sugar.
- pumpkin pie spice
- organic vanilla extract
- whipped coconut cream – you can make our homemade coconut cream or find a good coconut cream in the vegan section of your local grocer.
Double the Recipe – How to Store the Almond Flour Ginger Snaps with Pumpkin Dip
Our kids loved it so much that our son Jack said, “Mom, I am so bummed. This really healthy one is so much better than the one we had last week.” WOW! A few weeks ago I was blown away when our daughter Abigail said that this gluten free brownie recipe was better than store bought. But for Jack to tell me this, was a shock and pure joy.
In fact, they loved it so much that I made a double batch of the ginger snaps and they slowly and carefully ate the entire container of pumpkin dip in 3 days.
Perfect for Entertaining or Healthy Appetizer or Dessert
This Ginger Snaps and Pumpkin Dip recipe is perfect for entertaining. The recipe below makes a large batch of the pumpkin dip and over 40 little ginger snap cookies. You’ll be able to fill up your dipping bowl twice to keep the party going.
It’s also a perfect healthy appetizer if you have starving kids while waiting for their dinner to be ready – or for an after dinner dessert.
Because the cookies are made with almond flour, it can be quite filling. So just a few cookies and a 1/4 cup of pumpkin dip will suffice.
Ginger Snaps with Pumpkin Dip – Grain Free, Gluten Free and Vegan
Although we are not vegan, we do love simple recipes. The ginger snaps with pumpkin dip are grain free, gluten free, vegan/vegetarian (no eggs or honey), and naturally sweetened.
You literally cannot find a healthier fall recipe on the internet… okay, well maybe you can. But this is our new favorite that we’ll be making several more times during this fall season.
If you Enjoyed This Recipe – Try These Healthy Fall Recipes
As we embrace the fall season, we have been loading up Clean Cuisine with more clean eating recipes using pumpkin and our new recipe for Pumpkin Pie Spice. In fact, when I made this recipe, I made over 1 cup and have it for the rest of the season to add to as many recipes as possible.
Here’s a few more of my favorite fall recipes that you should definitely try out.
- Recipe for Gingerbread Loaf – I love making this Healthy Recipe for Gingerbread Loaf during the fall. It is perfect for a Halloween treat-and-great, for Thanksgiving and perfectly versatile.
- Recipe for Brownie Cake – This Recipe mixes the rich chocolatey flavor and chewiness of brownies, with the moist, fluffiness of cake for the perfect Brownie Cake combo!
- Easy Candied Pecans Recipe – Looking for a quick and easy Candied Pecans Recipe? Well, you’ve found it. Using a skillet and less than 10 minutes of prep time, this is by far the easiest candied pecans recipe I’ve ever made.
- Pumpkin Donuts Recipe with “Brown Sugar” Frosting – I do not care if it’s spring, summer or the middle of winter, this Pumpkin Donuts recipe is a staple in our house.
Healthy Ginger Snaps with Pumpkin Dip
No guilt Ginger Snaps with Pumpkin Dip because they are made with all the flavor and no processed ingredients. Gluten Free and Vegan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8–10 1x
HEALTHY GINGER SNAPS INGREDIENTS:
- 3 cups almond flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 cup grade A maple syrup
- 1/4 cup unrefined coconut oil, melted and cooled
- 2 tablespoons molasses
- 1/2 teaspoon organic vanilla extract
- 3 tablespoons organic coconut sugar
- 1 tablespoon pumpkin pie spice
HEALTHY PUMPKIN DIP INGREDIENTS:
- 1 – 15oz cup 100% pure pumpkin puree
- 1/2 cup organic coconut sugar, see notes
- 3 tablespoons pumpkin pie spice
- 2 teaspoons organic vanilla extract
- 3 cups of whipped coconut cream
HEALTHY GINGER SNAPS INSTRUCTIONS:
- In a large mixing bowl, combine the almond flour, pumpkin pie spice, ground ginger and baking soda. Whisk until well combined
- To the almond mixture, add the maple syrup, melted coconut oil, molasses, and vanilla extract. Stir with a wooden spoon until well combined. The mixture will be dense and pliable. Place the bowl in the fridge for 10-20 minutes to chill the dough.
- In a small bowl, combine the coconut sugar with 1 additional tablespoon of pumpkin pie spice.
- Once the dough is chilled, pre-heat the oven to 350. On 2 large stone baking pans, use a 1 tablespoon small scoop to scoop all of the dough. Each baking pan will hold about 24 balls.
- Working quickly, take each ball in your hands and gentle roll them, then roll in the coconut sugar mixture and place back on the baking pan. Using the back of a flat measuring cup, gentle press the dough balls down to flatten. They will not spread out while baking.
- Place the ginger snaps in the oven for 12-14 minutes. The cookies will be slightly puffy in appearance and begin to show small cracks when done. Do not overbake.
- When done, place the baking pans on the counter to cool. Let the cookies fully cool and harden. Use a mini metal scraper to remove the cookies from the baking pans.
- To store, place the ginger snaps in an airtight container in the fridge (not on the counter).
HEALTHY PUMPKIN DIP INSTRUCTIONS:
- To refine the coconut sugar, add the 1/2 cup to a clean blender and pulse on high. This makes it consistent with powdered sugar and easier to stir and enjoy without grainy coconut sugar.
- In a large mixing bowl, combine the pumpkin puree, refined coconut sugar, pumpkin pie spice and vanilla. Using a whisk, mix well until completely combined. Scrape down the sides of the bowl and combine again.
- Add the 3 cups of whipped coconut cream and gently fold into the pumpkin mixture. Mix and fold VERY slowly to avoid thinning the coconut cream too much.
- Enjoy with the healthy ginger snaps right away.
HOW TO STORE:
- If you use our homemade whipped coconut cream, I would recommend eating right away since it doesn’t store well in the fridge.
- If you use store bought whipped coconut cream, you can store in an airtight container for up to 2 days.
- The almond flour ginger snaps store best in an airtight container in the fridge for up to 7 days.
Keywords: Ginger Snaps with Pumpkin Dip