Ginger Cookies (Grain-Free)


It may be a little early to start thinking about holiday baking, but I can’t keep these cookies to myself any longer.

If you ask me, these are exactly what ginger cookies should be like. Soft and chewy, and highly addictive.

Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup, they’re also egg-free and dairy-free!

While I prefer my ginger cookies soft and chewy, if you’d like them more crispy, simply press them into flatter shapes before baking and increase the baking time.

Grain-Free Ginger Cookies
makes 12 cookies

Inspired by this recipe

Ingredients:

1 1/2 cups almond flour
2 Tablespoons coconut oil, softened
1/4 cup pure maple syrup
1 Tablespoon blackstrap molasses
2 teaspoons ground ginger
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda

Directions:

Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.

Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.

Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Serve with a cold glass of homemade almond milk, and enjoy!

4.6 from 26 reviews
Grain-Free Ginger Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup, they're also egg-free and dairy-free! While I prefer my ginger cookies soft and chewy, if you'd like them more crispy, simply increase the baking time and press them into flatter shapes before baking.
Ingredients
  • 1½ cups almond flour
  • 2 Tablespoons coconut oil, softened
  • ¼ cup pure maple syrup
  • 1 Tablespoon blackstrap molasses
  • 2 teaspoons ground ginger
  • ⅛ teaspoon fine sea salt
  • ¼ teaspoon baking soda
Instructions
  1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it's nice and firm before scooping.
  2. Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness.
  3. Bake for 8-10 minutes, until firm around the edges, but still soft in the center.
  4. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.

Reader Feedback: What’s your favorite type of holiday cookie? Ginger cookies are definitely my #1, but peanut butter balls and frosted sugar cookies are not far behind!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

115 thoughts on “Ginger Cookies (Grain-Free)

  1. April

    These cookies are absolutely wonderful! Thank you so much for a wonderful recipe that is grain and dairy free and uses natural sweeteners. I made some last night and was so pleasantly surprised at how good they are.. it makes a huge difference to have a treat when you start cutting out food groups for health reasons. Thank you so much!

    Reply
  2. Laura

    I tried this recipe, they tasted great but were flat as pancakes. I made my own almond flour by grinding them in the vitamix. Could this have been the issue?? I am stumped. Yours are so pretty!

    Reply
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  4. Madz

    These are amazing – I cooked them for friends and they were literally gone in seconds! Love them. Thank you … from me and ALL of my family and friends! 😉

    Reply
  5. Vicki

    I just made these and the batter looked exactly the same, left them in the fridge for 30 minutes, put them in the oven and when I took the pan out, the batter had spread completely and it was basically a sheet of ginger cookies! Haha! I followed the recipe exactly, so I’m wondering if anyone has any insight into what I might’ve done wrong. Still tastes and smells delicious as heck though!

    Reply
    1. Lane

      I made these and had the same result as you, Vicki. The problem was that I used unblanched almond flour/meal. I tried it again with King Arthur super fine blanched almond flour and they turned out perfect!

      Reply
  6. kyrie

    Hi!

    I am dying to make these cookies and have all the ingredients but the molasses. Here is the twist…I am living in Spain and cannot find it. What could I sub for the molasses?

    Thanks so much 🙂

    K

    Reply
  7. Edie

    These are perfect-tasting ginger cookies. I doubled the recipe, but instead of using 1/2 cup maple syrup, I used 1/4 cup of sorghum and 1/4 cup of maple syrup. The sorghum made them sticky and thick enough to not need refrigerating before baking them. Thanks for a great recipe!

    Reply
  8. Jana

    I cannot tell you enough how much I LOVE these cookies. I make them at least twice a month. They freeze really well too! Thank You!

    Reply
  9. Stephanie

    Just made these! Super yum and super easy!! Bringing them to a holiday party next week with all non-paleo folk (aside from me) so hoping they are a hit!!

    Reply
  10. Lauren

    I made these cookies last Christmas and they were amazing! I was planning to make them again for someone who is allergic to almonds. Do you think the recipe would work well if I used coconut flour instead of almond flour?
    Thanks!

    Reply
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  12. Ashley

    Can you make these ahead and freeze them? I wasn’t sure since I fknd gluten free flours are more dense to begin with.

    Reply
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  15. Britney

    I made these subbing oat flour for almond because of a nut allergy and these are amazing! I have been looking for a yummy cookie recipe that is dairy, gluten and refined sugar free and this one is a winner!

    Reply
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  17. Souzanna

    I was so excited to find this receipe. I wanted a yummy cookie that had no sugar in it. Now this is as good as it gets. I altered the receipe a little, mainly added cinnamon and clove to it also. Wow, these are really good.
    If I wanted to make it less sweet, what could I change for it? Thanks for sharing this one

    Reply
  18. Matt

    Hi! Every time I click on a cookie recipe and see your face it makes me happy to know these will be very simple! I was wondering if I can make these even more simple! How would I substitute the molasses and maple syrup with coconut sugar? I am a guy and last time I tried to substitute something… well I will just stop there.

    Thanks!!

    Reply
  19. Kelly

    I saw this and thought it seemed too easy to be a success. But man, these are delicious. Well done!!

    Reply
  20. Onaella

    Yet another great one. I love how ways your recipes are. Never too many steps which NEARLY worked against me on this one. I did not read the instructions to chill for 30mins so when I took them out of the oven they were soft sonic turned them over and put them for anew minutes more and these came out perfect. They are crisp like a ginger snap cookie and sooooo yummy. Exactly what I wanted!

    Reply

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