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 27 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 organsβ€” 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!

116 thoughts on “Ginger Cookies (Grain-Free)

  1. Jen @ Existential Evolution

    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!

    Reply
  2. Emily

    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…

    Reply
  3. Lisa

    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!

    Reply
  4. chelsea

    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.

    Reply
    1. Megan Post author

      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. πŸ™‚

      Reply
  5. chelsey

    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??

    Reply
      1. Megan Post author

        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!

        Reply
          1. Megan

            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.

          2. Megan

            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

          3. Megan Post author

            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!

    1. Tracy

      I made these today, I SUBSTITUTED MOLASSES for Date Syrup and substituted MAPLE SYRUP for Honey in same amounts and REDUCED cooking time a by a minute or two depending on cooking colour – not to go too dark on the outer edges. SUCCESS.

      I even substituted a third of the ALMOND FLOUR for Hazelnut flour!
      No Problem.

      Also ONE TEASPOON of raw fresh GINGER finely diced was better then the powder if you like the kick. πŸ™‚

      Reply
  6. Sarah

    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.

    Reply
  7. Roxanne

    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!

    Reply
    1. Megan Post author

      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!

      Reply
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  9. Shirley

    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!

    Reply
  10. Amanda

    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!

    Reply
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  12. Jennie

    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!

    Reply
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  15. Cindy

    I have made these cookies at least 5 times now and they are SO good! The texture is amazing whether I decide to keep them chewy, or crisp them up and the coconut oil always gives them a melt in your mouth quality. When I do decide to share them, I get so many compliments. I have had people remember them and comment on them months later. Credit is always given to detoxinista.com but thanks for making me look good. πŸ˜‰

    Reply
  16. Eliane

    Hi Megan,

    thanks so much for sharing all these great recipes, i already made several ones and love them ALL! I keep printing your recipes and plan to do them…
    One question for these grain-free ginger cookies: is the blackstrap molasses essential? could I replace it with anything else?

    Thanks!
    Eliane

    Reply
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  18. Wendy

    OMG MEGAN! I am addicted to these delicious gluten-free treats! I have seriously made over 5 batches in the last month. I give them to my clients (i’m a personal trainer), and they LOVE them. My fiance loves them too! I love Blackstrap molasses because it has so many health benefits and I actually use it to help my period pain as well. Thank you!!

    Reply
  19. Natalie

    Okay, yum!! I only had 1 cup of almond flour and went on a hunch and used a half cup ground flax meal. I also wanted em a little spicier, so I added more molasses, ginger, allspice, and cinnamon to taste. Cooked them for 9 mins. They are sooooooo good. I love the chewy consistency from the coconut oil. My boyfriend is super picky and he loves them too. A much better and healthier alternative to the store bought kind πŸ™‚

    Reply
  20. Lyndsy

    Made these today and turned out great! Adding some extra clove and cinnamon worked out great. I rolled them in shredded toasted coconut to add a little extra flavor:)

    Reply
  21. irina

    What a wonderful website, thank you very much for your efforts and dedication.
    This is a great recipe, special thanks. I have been cooking and baking paleo/vegan for the past 15 years (before it was fashionable, LOL)
    My variation: i like my cookies a bit spicy: double dry ginger and add ginger in pieces (you can buy it in a bag at Whole Foods, just wash off the sugar) or chop your own. Also reduce/substitute molasses and maple syrup if you want to reduce sugar content. Xylitol could be an option in place of maple syrup.
    Many thanks again!
    Irina

    Reply
  22. Nada

    I made this tonight and about died!! πŸ™‚ I have been trying to be grain free and I think I can do it now because of these cookies!! πŸ™‚ Great recipe!! πŸ™‚

    Reply
  23. Katy

    Saying these are highly addictive is a serious understatement woman!! These are AMAZING! I just made them to take to a friends house tonight but I honestly think I’m going to have to make another batch so there is some to take with me! These are great because I’m trying to completely cut out sugar due to inflammation and these are perfect thank you for posting this recipe. πŸ™‚

    Reply
  24. Karen

    OMG!!! Made these today after being off sugar and detoxing for 6 weeks! It’s like CRACK!! LOVE LOVE LOVE!
    Easy and oh so good!

    Reply
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  26. Phillip Williams

    I am so excited to make these this weekend. The holidays are here and ginger cookies are one of my favorite ways to enjoy the season.

    This will be the first holiday season since going Paleo and getting started with all the Paleo holiday dishes is turning out to be great so far. I am betting these cookies will become a staple at my house.

    Reply
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  30. anna

    I used gluten-free flour as my son is allergic to almond, and the dough got crumbly, I guess this flour brand is heavier. so I started adding more moist to it, more coconut oil and then a whole apple made into sauce. I will post later if it works…

    Reply
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  33. bakedalove

    These were great! I used honey rather than maple syrup and they turned out pretty well, but spread out a bit. Did anyone else have that problem? Should I be using “packed” almond flour or is it like regular flour style scoop and then level the measuring cup?

    Reply
  34. Caterina

    Megan – These are amazing!!!! I have made these along with your flourless peanut butter chocolate chip cookies many times. This weekend I will be making your almond butter pancakes and raspberry chocolate muffins with almond flour – so excited. Thank you for your delicious and healthy recipes.

    Reply
  35. Dana

    YUM!! These really satisfied my ginger snap craving! I had to bake them for 12 min. To get them firm. My whole family loves these. Great with tea.

    Reply
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  39. lucy

    i used 3/4 cup sunflower seed butter instead of almond flour and didnt add soda and cookies were amazing!!! Thank you Megan for the recepie:)

    Reply
  40. CarolS

    OMG…I am the only one here who likes ginger cookies so I never make them…this recipe only being a 12 cookie recipe is perfect…I get to satisfy my craving without waste…yay!

    Reply
  41. Mhairi

    These are delicious! I made these tonight but had no maple syrup or molasses so replaced both those with 1 tablespoon of rice malt syrup and 6 dates finely chopped, soaked in boiling water and mashed to a nice caramel paste (took about 5 mins). Substitutes seemed to work really well. Flavour and consistency was amazing! My husband and I managed to stop at two each – but not sure how long we will be able to resist the temptation πŸ™‚

    Reply
  42. Mhairi

    I rated one gold star but that’s a mistake and can’t figure out how to change it! It’s meant to be FIVE stars πŸ™‚

    Reply
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  44. Gina

    These look great! Whenever I make almond milk I save non-milk part from the filter bag and put it in the freezer. Can I use that as my almond flour?

    Reply
  45. 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
  46. 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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  48. 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! πŸ˜‰

    Reply
  49. 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
  50. 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 πŸ™‚

    K

    Reply
  51. 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
  52. 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
  53. 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
  54. 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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  56. 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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  59. 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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  61. 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
  62. 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
  63. Kelly

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

    Reply
  64. 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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