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.
Petra says
Just wanted to share that I replaced the yacon syrup with date sugar and the agave nectar with honey, and they turned out fabulous!
Lakisha Scott says
I decided to make these cookies again today, and this is what I did with great success. I used about 1 tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon. It took them about 12-15 minutes, and they were yummy warm, and probably even better as they cooled. Thanks Elana for all you do. Oh yeah, in case anyone is wondering about the texture, they were chewy on the inside and crisp on the outside…just how I love them.
Lakisha Scott says
When I decied to bake these, I decided to also bake The Triple Ginger Cookies from 101 Cookbooks, I only use Honeyville’s almond flour, but Elana’s was kind of oily, So, I being the weirdo that I am, decided to combine the two recipes,and YUM YUM YUM. Both of these cookies tasted great separately,but the two combined tasted AMAZING! Thanks for all of your hard work Elana.
kiera says
Just in case anyone else has to adjust based on available ingredients, here’s what worked for me: Used 3 dates and 1/2 cup honey instead of agave/yacon syrups and subbed coconut oil for the grapeseed. Also added 1/2 T grated fresh ginger. I had to press them together to shape the dough, but turned out soft and tasty. Thanks for all the recipes!
Brian says
These did not turn out as well as I hoped. Not sure what I did wrong so looking for help.
I followed the recipe (except I used molasses) but my cookies spread out very thin while baking and were very strong ginger tasting. I really want my next attempt to work out better. Any suggestions?
Thanks
Kim says
I just made these yummy cookies with some substitutions. I used 1 c packed honeyville almond flour, 1 c quinoa flakes, and 1/2 c sprouted rice flour. I also subbed molasses for yacon and added1/2 c xylitol with water( measured xylitol then added water up to 1/2 c measure. I didn’t press down the first sheet and they didn’t spread so they were a little too soft, but pressing them down before baking worked well.
Shelley Belcourt says
Wiw Elana. These are quite possibly the best gingernuts that I have ever made!!
Thank you so much. Just delish!
Shelley Belcourt
Nathan Stocks says
Hello!
I’m new to your wonderful website and I’ve just attempted the Ginger cookies.
I’m eliminating all forms of sugar for a month (candida cleanse), and so I didn’t use yacon, agave or grape seed oil as I didn’t have any.
The cookies taste quite nice, however they were soft and slightly dry. Which ingredient would you say would make them more crispy? (I’m hoping it’s the oil!)
I used the almond flour as recommended on your ingredients list (the flour bin in the UK) and all the other ingredients were fresh and high quality.
Thank you for your time.
Susan D says
I tried both the Ginger Snap recipe and this one. I wasn’t real thrilled with the Ginger Snap recipe though, so I wanted to try this one. After going through all of the comments to see how people were altering the original recipe, here is what I did and holy cow are they good!! I was going for a conventional molasses spice cookie recipe that I always loved, and these turned out absolutely perfect!
So, here’s what I did: 2 1/2 C (10 oz) blanched almond flour, 1 tsp b. soda, 1/2 tsp salt, 1 TBSP + 1tsp cinnamon, 1 TBSP ginger, 1 tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP water and 3 TBSP (2.4 oz) molasses. I melt the butter and coconut palm sugar together, then add in the water and molasses. Then add all of that to the dry ingredients. I was worried I would need to add more flour, but I didn’t and the consistency was perfect. I used a medium cookie scoop, then rolled them and flattened them and baked them for 13 minutes. They are beautiful and delicious and I’m pretty excited because I didn’t think I could replicate my molasses spice cookies that I loved so much.
Angela Ai says
Hi Elana –
Thanks so much for these cookies and for all your recipes. They are such a hit whenever I make any of your recipes.
So, just wanted to let you know about some substitutions I made:
-Used almond meal from Trader Joe’s instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)
-Used mostly agave with about 1/8 C of maple syrup instead of yacon
-Used 1 tsp powdered ground ginger/ 1 tsp real grated ginger
-Used a little less than 1/2 C grapeseed oil (didn’t measure – just read some of the above comments and didn’t want to use too much oil
Came out delicious, moist, and chewy!
Thanks again,
Angela
Angela Ai says
p.s. I had to cook these a little longer than 10 minutes…more like 12-15.