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. Elaina, is this cookie supposed to be crunchy or soft? I always find baking cookies challenging especially for my molasses instead of yucon syrup version. Because I can’t tell if they are done or not. Cookies typically soft leaving the oven and then turn hard & crunchy after they cool down. If they stay soft, it mean they should have been in the oven longer. Mine stays soft. Should I bake them longer?

  2. Like most commented here, I used black molasses It turns out deep chocolate brown . That is no surprise. But I like the look of your golden yellow version better. Being faithful to the recipe by using Yokon is the answer?

    • Billy, I haven’t tried that so not sure how black molasses would change the outcome of the recipe. I do know that every time I make these faithfully following this recipe they are a perfect golden yellow :-)

  3. These are excellent! I used black strap molasses instead of yacon syrup; maple syrup instead of honey and red palm oil instead of grapeseed oil. I also ran out of ginger and used 1 TBS of Allspice with 1 TBS Ginger. I will definitely make these again!

  4. these cookies were great. I did not use the yacon syrup, just added a little more honey. I also put about a cup of candied ginger into the mix and they turned out great. If you want to add candied ginger just cut up as much ginger as you need to a size you like for your cookies, put them in a pot and cover with water and boil for about 15 minutes or until soft. Leave a 1/4 cup of the water in the pot and add a 1/2cup of sugar. I like to use coconut sugar. Keep on a high medium heat for another 15 minutes or until the sugar starts to crystalize ( that doesn’t really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out over parchment paper. the thinner you make it the easier it is to separate the ginger. once its cooled, separate the ginger from the sugar and add it to you mix.

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Recipes » Desserts » Cookies » Ginger Cookies