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.
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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!
- 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
- 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.
- 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 before serving.
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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!
Love this recipe! I’m so excited for holiday baking too and this just made me a little more excited!
i miss ginger snaps the most after i got diagnosed with celiac disease. i am definitely making these!
These look amazing. Although I am usually a chocolate addict, sometimes I want a snack or treat which is not chocoaltey such as these ginger cookies (or your peanut butter blondies without the chocolate chips & macaroons). Thanks for the great post!
I can’t wait to try these this year! My sister always requests I make her favorite ginger cookies, so this year I’ll make both and see how it goes. Thank you, thank you…
This made me so excited for the holidays coming up! Love this recipe. I’ve actually never tried molasses, and I think that needs to change!
made these for my boyfriend tonight and they are soooo good! i added a pinch of ground cloves, and cinnamon, and used rounded teaspoons for the ginger (we’re big fans of ginger!) and they turned out soooooo great. once again, another amazing recipe.
My son is allergic to egg/, gluten, peanuts and almonds. What can I use instead of the almond flour?
Maybe you could try sunflower seed butter? I’d use half the amount called for when compared to almond flour, so 1 cup almond flour = 1/2 cup sunflower butter. And beware, baking with sunflower butter + baking soda can result in a GREEN cookie! But it’s totally safe to eat.
This looks great! I’m pinning for sure and looking forward to exploring your site for more recipes!
Rita
Your cookies sound so yummy and I have all the ingredients in my pantry. Can’t wait to make them! Thanks for the great recipe I will share it on my Facebook page and Pinterest!
This looks fantastic… Any ideas for a maple syrup/molasses free version?
Im trying to think of something to substitute… Nut butter and stevia? I know stevia isnt awesome in baking, but I can’t have any sweeteners right now! Maybe pumpkin??
Yes I too would like a syrup substitution. Thanks
Nut butter won’t work as a substitute, but pumpkin puree might! Of course, they will lose the authentic “gingerbread” flavor by cutting out the molasses, but let please let us know if you have any success!
if I still use the molasses can I use stevia in place of the agave?
I meant the syrup*
update: I used the molasses but substituted they syrup with almond milk and added stevia. They turned out very yummy, but I will add more ginger next time.
Thanks for letting us know!
I tried a 2nd batch with more milk and whole wheat pastry flour in place of almond flour. They weren’t as good. Do you think oat flour would work? I have not problem with almond flour. It’s just that I would like to have a higher carb and lower fat content to enjoy with my morning coffee. I workout right after breakfast and do not eat fats around workout times because they slow digestion. thanks
Unfortunately, grain-based flours don’t work well as a substitute for nut-based flours. You can try the oat flour, but the results will vary. This recipe was developed to avoid grain-based flours, but there are plenty of traditional recipes available on the internet– I’m sure you could try using oat flour for one of those!
they look delicious great recipe
simple and delicious. making these ASAP!
These look so yummy, I already told my sister we’re making these for Thanksgiving. As for a maple syrup/molasses free version, I use yacon syrup in a lot of holiday baking and it tastes great. Not sure where it ranks on the sweetness scale, but it has the same molasses-type flavor and consistency! Thank you for another great recipe.
Made these cookies last night…so good! Definitely a keeper!
Thank you! These look amazing!
A definite must try!
These were totally tasty!!!
Oh my gosh, THANK YOU!!!! I love making grain-free cookies! They are always so delicious! THANK YOU!
made them. turned out awesome. made them again in the same day, and doubled the recipe. SO GOOD!!
Yay! So glad you enjoyed them.
These look amazing. Would love to try them out but my husband is allergic to almonds. What would you use as a replacement for the almond flour? Thanks!
If he can tolerate other nuts, any ground nut meal would probably work. You could also try using ground sunflower seeds, though the flavor will definitely be affected, so be sure to taste as you go!
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Wow. You were not kidding! I have become skeptical on all the grain free recipes lately because they haven’t tasted that great. These are amazing!! I am definitely going to make these often as they will not last. Even my picky 3 yr old said, “these are good, mom” and then asked for another!
So glad you both enjoyed them!
I followed this recipe pretty closely, but used 1tsp of ginger and 1/2 ground cloves and 1/2 cinnamon. The spice wasn’t very dominant in the cookie and they tasted pretty overwhelmingly almond, so I think next time I’ll used the 2 tsp of ginger and add some ground cloves and cinnamon to taste. They also spread out a good bit in the oven-yours didn’t seem to, so maybe I’ll chill them for a bit longer?
Pretty good overall though. And healthy!
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I tried these and they came out great! I was a bit leary about making my own almond flour, but after that little experiment went over well using my ninja chopper, it went smoothly. Will be keeping these in my recipe box. Thanks!
Will unsulphered molasses work? My grocery store didn’t have blackstrap.
I’ve never tried another type of molasses, but I assume their flavors would be similar? I’d give it a shot!
[...] I’m even cutting out gluten free flours. While doing some experimenting with an almond flour ginger cookie recipe I found online, I had the brilliant idea of tweaking the recipe and turning it into hermits. The [...]
Tried these this evening and they turned out Wonderful! Thank you!
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