Soft and chewy grain free ginger cookies made with ginger, ground almonds, and blackstrap molasses. Paleo, Vegan, and low FODMAP
I can tell you from experience that these cookies go perfectly paired with a hot cup of tea on a lazy Sunday afternoon. I can also tell you from experience that these cookies can be enjoyed no matter what the situation. I’m just saying…these are some damn fine ginger cookies.
I wish I enjoyed cooking actual food as much as I enjoy baking Not that baking isn’t actual food. It’s just not exactly something that anyone should admit to relying on for sole sustenance. I’d be lying if I tried to tell you that wasn’t occasionally the case with me.
There’s just something I find so deeply satisfying about creating something out of nothing. I love combining raw ingredients that are nearly inedible on their own. In the end you’re left with a warm and inviting kitchen filled with the sweet smell of freshly baked goods. It’s not even the end result that I enjoy the most. It’s the process of mixing and churning, folding and forming. It’s the way I am able to get myself out of my own head to focus on making something that can be shared with the ones I love.
So instead of letting another day get away from me where I find myself worrying far too much about what has and hasn’t happened, I thought it best to redirect some of those feelings towards making and sharing my favorite cookie recipe. I hope mid-September isn’t too early to start whipping up out the ginger based baked goods. If it is I hope you make an exception for these.
Grain Free Ginger Cookies
This recipe is only lightly adapted from Savory Lotus. If you or someone you are sharing with has a nut allergy, use her original recipe because she uses ground sunflower seeds instead of almonds.
One thing that I especially love about these cookies is how easy they are to put together. All you need is about 20 minutes start to finish to enjoy these.
These aren’t just the best vegan/grain free ginger cookies I ever had – they are the best ginger cookies full stop, and I’m sure you’ll love them too.
Until next time….have a cookie.
Grain Free Ginger Cookies
Soft and chewy grain free ginger cookies made with ginger, ground almonds, and blackstrap molasses. Paleo, Vegan, and low FODMAP
Ingredients
- 1 1/2 cups almond flour (144g)
- 2 tbsp coconut flour (14g)
- 2 tbsp coconut oil, melted (30 ml)
- 3 tbsp maple syrup or honey (60g)
- 1 tbsp blackstrap molasses (22g)
- 1 tsp ginger powder
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Add all of your ingredients to a medium sized bowl. Use a handheld electric mixture or stand mixer to mix until a dough forms.
- Scoop out about 1 tablespoon worth of dough at a time and roll into balls. Drop onto the cookie sheet and flatten with the back of a spoon. Bake for 8-10 minutes. The longer you bake the crispier the cookie will be.
- Transfer to a wire rack to finish cooling and enjoy.
Notes
- If you don't have almond flour, grind whole almonds in a blender into a powdery-like texture. This is a good option if you like cookies with a bit more texture to them.
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