In a break from all inauguration news all the time, I present you with these chewy, yet crispy ginger cookies!
Ginger Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- ½ cup grapeseed oil or palm shortening
- ¼ cup yacon syrup
- ½ cup agave nectar or honey
- 1 tablespoon lemon zest
Instructions
- In a large bowl, combine almond flour, salt, baking soda and ginger
- In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest
- Mix the wet ingredients into the dry
- Scoop 1 tablespoon of dough at a time onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes, until tops start to crack
- Cool and serve
This recipe is based on Heidi’s “Triple Ginger Cookies” from 101Cookbooks. I’ve made them gluten-free, dairy-free and turned them into “single ginger cookies” as well. Basically, I’m just too impatient to use three types of ginger. Though I bet Heidi’s cookies are every bit as amazing as they look in her photograph and well worth the effort.
You could also call these gluten-free gingersnaps.
Update: In response to many of the comments I’ve received thus far, I haven’t tried making these without yacon, though feel free to experiment; just be sure to stop back here and let us know how your version turns out :-) I use the yacon in place of molasses (it’s a pre-biotic that aids in digestion). Yacon gives these cookies their dark, rich flavor.
Per the questions regarding the type of ginger called for in this recipe, I use dried ground ginger, the kind you can purchase in a bottle at the supermarket in the spice section.
Kara says
I have a slight addiction to all things ginger. Coconut flour is my usual go to flour for gfree foods in my kitchen but recently have been experimenting with blanched almonds in many of my recipes. Most with great success. I think a little lemon ginger glaze on these cookies would be a great christmas cookie gift. Thanks!
Amie says
Yum! I just tried making these cookies with significant changes to the wet ingredients, in order to make the recipe more appropriate for a candida diet. They turned out great! Here are my changes:
Replace grapeseed oil with melted coconut oil
Do not use agave syrup at all
Cut the amount of yacon syrup in half (it’s just so expensive!)
Add the following: one egg, five drops of liquid stevia, about half a teaspoon of vanilla, and about 1/4 cup of melted ghee
They aren’t super sweet, but I really like the taste of them. Also, I flattened them out a good bit when I placed them on the baking sheet. They’re still fluffier than the pictured cookies, but they have a nice chewy texture.
Belle says
Hello. I just used this recipe as inspiration for a batch of ginger apricot cookies. I didn’t have enough almond flour left, so I added plantain flour as well as a bit of sweet potato flour. Because those are more absorbent than almond flour, I added 2 eggs to the wet ingredients to add more liquid and help the texture out a bit (I’m not a vegan). I also put 1 1/2 tsp xanthan gum into the dry ingredients, used only 1/2 tsp baking soda and used 3 packed Tbsp fresh ginger, diced very finely. I also used molasses and honey instead of yacon and agave. I added about 1 cup chopped dried apricots at the end. The first batch is in the oven! :) I realize I changed the recipe a lot. Just wanted to say thanks! Without coming across this recipe I would have never created this batch of cookies. Love your blog!
mountain_g says
These cookies were excellent! I am always looking for soft, chewy ginger cookies that aren’t loaded with butter or that come out cakey from applesauce substitutions. They turned out wonderfully :) Thank you for the recipe! I did change a couple things for those wondering about molasses:
1) I substituted the yacon for molasses 1:1
2) Replaced half agave with honey, and the other half with sucralose (don’t judge, I am diabetic and I try to minimize where ever I can)
3) I used canola oil in place of grapeseed and reduced it to 1/3 cup
4) Next time I will reduce the salt by half since I found the salt a bit too prominent
The textures were excellent! Thanks again!
Catherine says
Has anyone tried cashew or hazelnut flour instead of almond?
Jeanne J says
I left these in the oven for 14 minutes. They were very moist when I pulled them out. I let them sit on the baking sheet for a while and they did firm up, but still moist and a bit oily. Am thinking that an egg would have firmed them up a bit and will try that next time. Loved the citrus ginger combination, though!
Jeanne J says
I should mention that I did sub molasses yacon and honey for agave…
Michelle says
I love these! I used molasses instead of yacon, and the flavor was great. I also used melted Spectrum shortening instead of the grapeseed oil. I wanted the flavor of the ginger cookies my mom made when I was a kid so I added 1 tsp cinnamon and 1/2 tsp ground cloves and omitted the lemon zest. I’m so excited to have ginger cookies in my gluten- and grain-free baking arsenal!
Alena Veteto says
Hello, I just made these cookies with a few modifications for our family and we LOVED them. My husband’s stomach is very sensitive to sweets and so I used brown rice syrup (from suzannes-specialties.com) instead of the agave. I also used molasses instead of the yacon. For an spicier flavor I chose to put in 1/4tsp of ground cinnamon.
I have really been enjoying looking around your site and trying your different recipes. Thanks for sharing so freely with all of us out here. I hope you won’t mind if I re-post this recipe on my blog. I’ll be sure to give you credit.
Alena
Shauna Klein says
Just made these with chopped candied ginger and molasses instead of yacon syrup; added extra lemon rind – delicious!
Shana says
Your recipes look wonderful – and perfect for Passover. I just recommended your blog on a posting I wrote about alternative ways to bake on Passover. Thanks for the inspiration!