The Best Ever Gluten Free Gingerbread Cookies – Nutmeg Ginger Apple Snaps

These gluten free gingerbread cookies are actually ginger snaps — very famous ones at that. They are inspired by Mrs. Bean’s Nutmeg Ginger Apple Snaps from the movie Fantastic Mr. Fox. My version is grain free, refined sugar free, and paleo. But don’t let that scare you off. They are also delicious and full of cozy fall spices like nutmeg, ginger, cinnamon and cloves. Topped with a slice of apple, they are the ultimate fall cookie!
Jump to RecipeA Glimpse into the World of Fantastic Mr. Fox

“Fantastic Mr. Fox” is a film adaptation of Roald Dahl’s beloved children’s book. The story follows the life of Mr. Fox, a cunning and adventurous fox who leads a double life as a loving family man and a daring chicken thief. The film is a visual feast with Wes Anderson’s signature style, offering a quirky and heartwarming experience for audiences of all ages.
Our family has a wee obsession with all things Wes Anderson. And personally I have a rather large obsession with foxes. So naturally, Fantastic Mr. Fox is one of our favorite films. Not only is it wildly entertaining, super quirky, and hilarious, it’s a great movie for foodies.
Fun fact: my husband and I dress up as characters from Wes Anderson movies every year for Halloween. I hand painted that dress.
Nutmeg Ginger Apple Snaps: A Delectable Culinary Delight
In the film, Mr. Fox’s love for good food is evident throughout. Among the numerous delectable dishes featured, the Nutmeg Ginger Apple Snaps stand out as a culinary masterpiece. It’s a spicy cookie that’s topped with an apple slice cut through the middle of the apple so there’s a star shape inside. Each fall we love to watch the movie, accompanied by our own gluten free gingerbread cookies topped with apple slices.

What is a Gingersnap?
Let’s clear something up right from the start, shall we? Ginger snaps are meant to be a crisp cookie that SNAPS when broken, hence the name. I cannot tell you how crazymaking it is to see recipes for ginger snaps that are actually soft, ginger molasses cookies. They are two different kinds of cookies entirely, and each with its own merits. These gluten free gingerbread cookies are baked until crisp, so IMO they definitely qualify as a gingersnap.



How to Make Gluten Free Gingerbread Cookies – AKA Nutmeg Ginger Apple Snaps
Bringing the Nutmeg Ginger Apple Snaps from the screen to your kitchen is a delightful way to relive the magic of “Fantastic Mr. Fox.” Here what you’ll need to make these gluten free, grain free, dairy free, nut free, refined-sugar free cookies.
- Grain free (or gluten free) flour blend – I used Beth’s Blends
- Coconut Sugar
- Coconut Oil – I prefer refined so it doesn’t actually taste like coconut
- Molasses
- An egg
- Spices including nutmeg, ginger, cinnamon, and cloves
- Baking soda (omit if you’re using self-rising flour, Beth’s Blends is self rising)

Whether or not you’re a fan of Wes Anderson or Fantastic Mr. Fox, you will certainly be a fan of these gluten free gingerbread cookies — AKA Mrs. Bean’s Nutmeg Ginger Apple Snaps. They are pure autumnal bliss.
Here are a few more gluten free apple recipes to try!
- A Delicious Gluten Free Irish Apple Cake – The Perfect Comfort Dessert
- Gluten-Free Mini Caramel Apple Cakes
- Baked Gluten-Free Apple Cider Doughnuts
- Recipe for Gluten-Free French Apple Cake
Did you make this gluten free gingerbread cookie recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

The Best Ever Gluten Free Gingerbread Cookies
Equipment
Ingredients
- 6 tablespoons coconut oil refined soft at room temperature
- 1/2 cup coconut sugar
- 3 tablespoons blackstrap molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups grain free flour blend or 1 3/4 cups almond flour and 1/2 cup tapioca flour or arrowroot flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda omit if you’re using self rising flour
- 1/4 teaspoon fine sea salt
- Turbinado sugar for rolling or additional coconut sugar
- 1-2 small apples cut into very thin slices through the equator
Instructions
- Preheat your oven to 350° F and line 2 large baking sheets with parchment paper.
- In a large bowl using a a whisk or electric hand mixer, beat the coconut oil, brown coconut sugar, and molasses together until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
- In a separate large bowl, combine the flour(s), cinnamon, ginger, nutmeg, cloves, baking soda (if using) and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. If you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
- Roll a 1.5” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 15 cookies. Flatten the cookies using your fingers or the bottom of a drinking glass until about 2.5″ in diameter. Top with slice of apple.
- Bake in the preheated oven for 15 minutes or until edges are browning. Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. If needed, pat the apples dry with a paper towel. Store the cookies covered at room temperature for up to 3 days.
Nutrition
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Excited to try this recipe! Just wish you has the metric weights for the ingredients, so much more reliable.
Hi Michelle – I just updated the recipe with metric weights. Thanks for the comment!