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!
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.
- 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
- 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.
Calories per cookie: 123, Fat: 9g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g
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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!
Jennifer
These were soo good! First grain free cookie that was soft AND chewy! Thank you!
sarena
just made these and they are OMG crazy delish…..
Amy
Can these be rolled out and cut with cookie cutters?
Megan
I haven’t tried it myself, but I assume if you chill the dough first, it would roll out well!
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…
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?
Courtney Grace
I love gingersnap cookies, so these were awesome! Thank you!
Me
OH! MY! GOD! So yummy!
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.
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.
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:)
Lucie petrelli
How much calories per cooky?
Sarah
These cookies are so yummy I used fresh ginger puree in the recipe. The turned out awesome!
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!
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 🙂
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 🙂
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?
Cindy
I am oil free so what could I sub the coconut oil with?
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!
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!
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! 😉
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!
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!
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
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!
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!
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!!
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!
Bridy
These are so yummy! And so easy to make. thank you for the recipe.
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.
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!
Michelle
Could the dough be the rolled and cut into shapes?
Megan Gilmore
This recipe works pretty well for rolling and cookie cutters: https://detoxinista.com/vegan-paleo-gingerbread-cookies/
Michelle
Thank you so much!
Sharon Sullivan
How do you soften coconut oil??!
Megan Gilmore
Depending on the temperature of your house, it might be soft simply by being in a warm room. I usually have mine near the oven while it’s preheating and that softens it up, since coconut oil melts at 76ºF. You can use melted coconut oil if that’s easier, though!