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.
Don’t forget to #asaucykitchen on instagram if you try this grain free ginger cookies! We love to see what you make with it! You can also post your pictures to my facebook page!
- 1 1/2 cups (114 grams) almond flour*
- 2 tablespoons (14 grams) coconut flour
- 2 tablespoons (30 ml) melted coconut oil
- 3 tablespoons (60 grams) maple syrup (or honey if not vegan)
- 1 tablespoon (22 grams) blackstrap molasses
- 1 teaspoon ginger powder
- 1/4 teaspoon sea salt
- 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 and mix. Since the molasses can be so thick and sticky, I found it easiest to just roll up my sleeves and mix with my hands, but you can also use an electric mixture. Mix until combined and the dough comes together in a ball.
- Scoop out the dough a tablespoon at a time and roll into balls. Drop them 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.
- These cookies are best enjoyed when still warm.
*I've made this many times with almond flour and ground almonds - both options work perfectly well. Using ground almonds will just result in a slightly crunchier cookie, but still delicious.
Amount Per Serving:Calories: 184 Saturated Fat: 4g Sodium: 78mg Carbohydrates: 12g Fiber: 2g Sugar: 7g Protein: 4g