What I love about Gluten-free Chewy Ginger Cookies
Gluten-free chewy ginger cookies are a timeless treat, especially during the holiday season. Not only are they one of my personal favorites, but they’re also incredibly popular—and for good reason. First of all, they’re soft, deliciously spiced, and full of rich, cozy flavor. Additionally, the contrast between the sugar-coated exterior and the chewy interior gives these cookies a distinct texture that sets them apart from other classics.
What’s more, this recipe is 100% gluten-free and grain-free, yet it still delivers on both taste and texture—I promise you won’t miss the gluten! Since the cookies don’t spread much while baking, I recommend gently flattening them with the palm of your hand before popping them in the oven. This helps them bake more evenly and gives them that perfect cookie shape.
Overall, these ginger cookies are a wonderful treat to keep around during the holidays. They’re especially great if you’re hosting guests who follow a gluten-free or grain-free diet. I truly hope you enjoy them as much as I do!
Recipe Notes
A few things to keep in mind:
- Almond Flour – Almond flour is naturally gluten-free, grain-free and low-carb! You’ll want almond flour and not almond meal for this recipe.
- Sugar – I use a blend of granulated and brown sugar for this recipe. Rolling the dough balls in sugar before baking is what gives these cookies that beautiful, cracked top.
- Molasses – Molasses is the unique ingredient that makes these cookies so chewy and delicious, so don’t forget it!
- Ground Ginger – You will need ground ginger spice for this recipe.
FAQ
I don’t recommend substituting with another flour unless you know the exact conversion. The textures of gluten free flours vary widely and not all gluten free flours measure 1:1 to almond flour.
Store leftover cookies in an air-tight container at room temperature for up to 5 days or in the fridge for up to 10 days. If storing in the fridge, reheat in the microwave for 15-20 seconds until warm to enjoy again.
Most grocery stores should have it in their baking aisle.
Gluten-free Chewy Ginger Cookies
Equipment
- 3 Baking Sheets
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup organic sugar plus more for coating
- 1/2 cup organic brown sugar packed
- 3 tablespoons molasses
- 1 egg at room temperature
- 1 teaspoon pure vanilla extract
- 4 1/2 cups almond flour
- 1 teaspoon baking soda
- 2 1/2 teaspoons ground ginger
- 3/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350F and line three baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, whip the butter and sugars until smooth. Add the molasses and mix until combined.
- Add the egg and vanilla and mix again until combined.
- Add the almond flour, baking soda, ginger, cinnamon, allspice and salt and mix until fully combined.
- Add extra sugar to a small bowl.
- Roll the dough into 1" balls and flatten them slightly with your hands. Coat them in sugar and place them on the baking sheet about 1" apart.
- Bake the cookies in the preheated oven for 12 minutes. Let them cool for 10 minutes on the baking sheet before removing them to a wire rack.
- Enjoy!
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