Gluten Free Ginger Cookies
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!
Print
Pin
Servings: 10 cookies
Calories: 160kcal
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.
Notes
Store in an air-tight container for up to 2 weeks
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 81mg | Potassium: 34mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 65mg | Iron: 1mg