These Gluten Free Ginger Cookies are soft, chewy and flavoured with beautiful spices. They are perfect for the festive season and will be a massive hit with the kids!
Cookies are always a hit around Christmas time and ginger cookies are always a big hit. They are up there with my Gluten Free Thumbprint Cookies.
These ginger cookies are made primarily with almond meal and they are inflused with ginger (of course) as well as cinnamon and clove. You can either use essential oils or ground spices. Either works really well and gives the cookies so much flavour.
WHY YOU WILL LOVE THIS RECIPE
Intolerance & Allergy Friendly – suitable for people with gluten, dairy, and egg intolerances.
Easy to Make – these cookies take 10 minutes to prepare and less than 30 minutes to bake.
Healthy wholefood ingredients – which are easy to find at any supermarket, health food store, food market or on-line.
INGREDIENTS YOU NEED
- Almond meal or almond flour
- Arrowroot or tapioca flour
- Sea salt
- Baking powder
- Coconut oil
- Maple syrup or you can use brown rice syrup or even honey
- Ground ginger (or ginger essential oil)
- Ground cinnamon (or cinnamon/cassia essential oil)
- Ground cloves (or clove essential oil)
RECIPE FAQS
I would allow at least 10 minutes for the cookies to firm up before you enjoy them.
You can keep them stored in an air tight container for up to 2 weeks.
Looking for other cookie recipes? Try these:
Gluten Free Chocolate Chip Cookies
Gluten Free Thumbprint Cookies
Gluten Free Double Chocolate Chip Cookies
DID YOU MAKE THIS RECIPE?
I would love to hear from you. You can either leave a comment below and/or give this recipe a rating! If you do make this recipe, please take a photo and share it on Instagram tag #becomingness
Gluten Free Ginger Cookies
Ingredients
- 1 ½ cups almond meal or almond flour
- ¼ cup tapioca flour or arrowroot
- ¼ teaspoon sea salt
- ½ teaspoon baking powder
- 2 tablespoons coconut oil melted
- ⅓ cup maple syrup or honey or brown rice syrup
- 2 teaspoons ground ginger or 2 drops ginger oil (food grade)
- 2 teaspoons ground cinnamon or 2 drops cinnamon/cassia oil (food grade)
- 1 teaspoon ground cloves or 2 drops clove oil (food grade)
Instructions
- Pre-heat oven: Pre-heat oven to 170 C | 340 F
- Prepare dry ingredients: Add dry ingredients (including the ground spices if using), mixing well, ensuring that there are no clumps from the almond meal.
- Add remaining ingredients: Add coconut oil and maple syrup to a glass bowl, whisking well to combine. Add the essential oils if using at this step.
- Combine mixtures: Pour the wet mixture into the dry mixture and mix well.
- Shape cookies: Use soup spoon to scoop out mounds of the cookie dough. Use slightly damp hands to shape the cookies how you want them and place them on a lined baking tray.
- Bake: Bake in the oven for 12-15 minutes, depending if you want the outsides to be soft or crunchy.
- Allow to cool: Leave to cool for 10 minutes.
Hi Vanessa do you actually add the spices & the herbs or one of the other
HI Kay, I have made it with ground spices and also with the essential oils. I will update the recipe to include OR so it reads better. Sorry for the confusion.