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.

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!

4.63 from 27 votes
Print
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

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!

Heather | HealthyLifeHeather

THANK YOU for this recipe! I’ve made it several times now and it’s one of my top 3 go-to grain free and egg free treats.

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

Tilly

Great!!
I have no melasses so used Date Sirup instead, worked perfectly!!!

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!!

Kelly

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

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!

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