These soft and chewy ginger cookies are a wonderful welcome to crisp fall weather! This simple recipe is gluten-free and grain-free.
Are you looking for the perfect soft and chewy ginger cookie? I’m happy to tell you that I’m going to enjoy eating cookies through the holiday season. After trying this recipe I know you will too!
Over the last few weeks I have been agonizing over my husband’s request for ginger cookies. He wanted something soft and chewy, without the use of refined sugar or flour, that would keep him coming back for more.
His biggest request … “Don’t make cookies that taste like cardboard!” Got it! 🙌
Because I knew the kids would want some, I didn’t want them to think they were being cheated out of the traditional sugar-laden ginger cookies.
Sometimes it’s so hard to find that perfect cookie – agree?
Chewy Ginger Cookies
These cookies are indeed the perfect ginger cookie. They are free of grains, refined sugar, and have a beautiful flavor that isn’t too boring.
Bonus: they are incredibly easy to make. The recipe makes the perfect amount of cookies, too. I find that a recipe that’s too large basically allows the kids to think that cookies need to be breakfast, lunch and dinner for days…
And while these are quite healthy, we don’t necessarily want them feeding on cookies all day either. Though these cookies focus on coconut sugar, sugar is still sugar… right?
I just don’t want to rain on anyone’s holiday parade.
It’s all about moderation. Right?
Whether you are in the mood to bake holiday cookies or enjoy a nice, delicious ginger cookie with a tall glass of milk, these will definitely not disappoint. You must give this recipe a try – I promise you will love them as much as we do!
Chewy Ginger Cookies (gluten-free, grain-free and refined sugar free)
- 6 Tbsp butter softened
- 1/4 C maple syrup
- 1 egg
- 1 Tbsp water
- 1/2 C coconut sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 2 2/3 C. blanched almond flour
- Combine the butter, maple syrup, egg, water and coconut sugar and blend until combined.
- Slowly add the ground ginger, cinnamon, nutmeg, almond flour and baking soda and stir just until combined. Do not over mix.
- Cover the mixing bowl with a light layer of plastic wrap, and tuck the bowl in the fridge for 30 minutes to firm up.
- Preheat your oven to 350 degrees F, and line a cookie sheet with parchment - remove the chilled dough from the refrigerator and roll into balls (1 1/2 to 2 inches pr ball). Place them 3 inches apart on the parchment lined baking sheet.
- Flatten each cookie with the bottom of a glass, and then pop in the oven for 9-10 minutes or until the edges start to turn brown.
- Remove from the oven and allow to sit for 10-15 minutes - they will finish cooking slightly on the baking sheet. Remove and set on your baking rack to finish cooling. Enjoy!
(Looking for rolled ginger cookies? We have a recipe you might want to try!)