Ginger Cookies

In a break from all inauguration news all the time, I present you with these chewy, yet crispy ginger cookies!

Ginger Cookies

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  • 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
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.


96 responses to “Ginger Cookies”

  1. I just made these with molasses and dark brown sugar. I did not have any lemon zest. They turned out great!

  2. Thanks elana! These cookies are my new favorite, I brought a full batch to college with me and all my friends loved them! I substituted honey for yacon syrup, grass fed cow butter for grape seed oil and they were delicious! Ginger and lemon is the best combination :)

  3. Hey Elana,

    I whipped up two batches of these babies for my friends and co workers, it was a major hit. The first time around I was not sure if it would take since baking allergen free is an art which I am yet to perfect. I couldn’t find yacon in any of my local health stores, so I used organic molasses and some honey in place of agave. For the flour mix, I used a mixture of brown rice, amaranth flour, potato flour, potato starch, tapioca flour and yellow split pea flour. Everybody loved them. The second time I made the cookies I felt a little more confident and played around with it a bit. I melted a quarter cup of unsweetened carob chocolate chips with some coconut oil, threw in lots of orange rind and some of its juice. . .People went ballistic. It was like a rustic organic orange dark chocolate biscuit. Thanks for the recipe. You are a rockstar!

  4. Is there anyway this recipe would work if I used fresh ginger? If so how would I do that? I don’t have any dried/ground…

    Thank You so much!

  5. can you tell me how much all gluten free all purpose flour I could use instead? we are looking for an allergen friendly recipe for a cookie cutting party… but we are unable to eat nuts or seeds as well as dairy and gluten

  6. Yacon syrup is great but it’s not recommended for baking. Baking destroys or changes the properties so you don’t get much of the digestion aid. :( if you’re going for the taste– go for it. If you’re using it for the gut benefits, you’re better off mixing with water or taking it by spoon.

  7. Just tried this,the cookies were wonderful.
    I substituted Coconut syrup for the yacon, and coconut oil for the shortening.

  8. I made these the other day. Subbed molasses for yacon, and sugar for agave nectar. Wow! They are addictively delicious! We just keep eating them…go so well with coffee in the morning or green tea in the evening.

  9. I haven’t made these yet, but I make the molasses spice cookies with molasses all the time. I believe the recipes are similar and Elana uses yakon instead of molasses in that recipe as well. So I think it would work well. I like to add cardamon to that recipe also.

  10. Just made these – delicious! Made some substitutes, based on what I had in the cupboard: molasses in place of yacon, maple in place of agave, coconut oil in place of grapeseed. I also added about 1/3 cup cacao nibs. Surprisingly sweet, spicy enough for flavour (but Mr 2.5 loves them). Will be making again!

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Recipes » Desserts » Cookies » Ginger Cookies