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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.

stack of ginger cookies with one broken in halfIf 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.

pressing a fork onto ginger cookiesPreheat 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.

stack of ginger cookiesServe with a cold glass of homemade almond milk, and enjoy!

4.66 from 29 votes
Ginger Cookies (grain-free)
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

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.

Course: Dessert
Servings: 12
Calories: 123 kcal
Author: Detoxinista.com
Ingredients
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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Comments

Danielle @ Clean Food Creative Fitness

Love this recipe! I’m so excited for holiday baking too and this just made me a little more excited!

the delicate place

i miss ginger snaps the most after i got diagnosed with celiac disease. i am definitely making these!

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!

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…

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!

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.

Susan

My son is allergic to egg/, gluten, peanuts and almonds. What can I use instead of the almond flour?

    Megan

    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. 🙂

    Becky Leppard

    We are experimenting using green plantains as a starch in recipes. So far they are proving to be great. Google plantain and many recipes will come up. Some are even egg free.

    judy

    could coconut flour work here instead of almond flour? or rice flour? I’m thinking they might come out crisper which is what i prefer. i did try baking for longer and making them thinner, which did work but not all the way.

Rita Barton

This looks great! I’m pinning for sure and looking forward to exploring your site for more recipes!

Rita

Shelley Alexander

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!

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??

    Megan

    Yes I too would like a syrup substitution. Thanks

      Megan

      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!

      Megan

      if I still use the molasses can I use stevia in place of the agave?

        Megan

        I meant the syrup*

          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.

          Megan

          Thanks for letting us know!

          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

          Megan

          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!

    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. 🙂

maryrose

they look delicious great recipe

Felicia

simple and delicious. making these ASAP!

Nataliya @irunforicecream

Made these cookies last night…so good! Definitely a keeper!

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.

katie

Thank you! These look amazing! 🙂

Patty

These were totally tasty!!!

Kathleen @ KatsHealthCorner

Oh my gosh, THANK YOU!!!! I love making grain-free cookies! They are always so delicious! THANK YOU! 🙂

Felicia

made them. turned out awesome. made them again in the same day, and doubled the recipe. SO GOOD!!

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!

    Megan

    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!

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!

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!

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!

Karen

Will unsulphered molasses work? My grocery store didn’t have blackstrap.

    Megan

    I’ve never tried another type of molasses, but I assume their flavors would be similar? I’d give it a shot! 🙂

Becky

Tried these this evening and they turned out Wonderful! Thank you!

Ann

These are absolutely incredible!

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. 😉

Linda

These cookies are so yummy…keep tne recipes coming!

Linda

Love these cookies…keep the recipes coming. Also love your macaroon recipe…so yum!

asia

Hi Megan,

Which blackstrap molasses brand do u use?

Thanks

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

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!!

Kat

I just made these and they are delicatible! Just right and lots of ginger flavor!

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 🙂

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:)

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

Nada

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

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. 🙂

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!

Karen

left out thes 5 stars!

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.

Hana

I live in Korea where its hard to buy maple syrup, do you have any suggestions on how to substitute maple syrup?

Karen

So fulfilled my ginger craving – thank you!!

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