Paleo ginger cookies that are super soft and chewy! Just as delicious, if not better, than a gluten-filled ginger cookie. They’re also grain-free, gluten-free and dairy-free.
These paleo ginger cookies have the perfect texture! No funky gluten-free weirdness around here. I’ve made them so many times not just because they’re so yummy, but because I keep eating them all before I can take pictures. I used a mixture of almond flour (almond meal would work, too!) and coconut flour. I find that this usually produces a nice chewy texture in cookies.
If you don’t happen to have coconut flour, I really suggest buying some. It’s not the cheapest flour but you only use a little bit at a time. I have my $10 container around for months and I bake with coconut flour a lot. But if you don’t want to buy it or are really desperate for ginger cookies, these whole grain ginger cookies are amazing! But honestly, I prefer this grain-free version.
I love these ginger cookies plain, which is what you see here, but I’ve made them with crystallized ginger. And chocolate chips! And orange zest. One thing I haven’t tried is white chocolate. I think that would be even yummier than with semi-sweet chocolate!
I rolled these paleo ginger cookies in granulated sugar just because I love the crackly crust it forms, but it’s definitely not necessary. They’re sweet enough without. :)
The outer crust of these (with raw sugar) is nice and firm and therefore perfect to give as a Christmas present! Or an everyday present. I doubt anyone would complain about receiving these during the other 11 months of the year. ;)
Sometimes grain-free cookies can be slightly sticky but rolling them in sugar solves that issue. Coconut sugar would work fine if you’d like to avoid the white stuff and keep these ginger cookies paleo!
If you prefer low-carb cookies, try out this amazing looking Low Carb Keto Cream Cheese Cookies Recipe!
Looking for other gluten-free holiday cookies?
Chewy Paleo Ginger Cookies (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 28 cookies
Ingredients
- 240 grams (~2 1/3 cups but please weigh!) almond flour or almond meal
- 1/2 cup (66 grams) coconut flour
- 1/2 teaspoon baking powder (use grain-free / paleo baking powder, if necessary)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cup (160 grams) honey
- 6 tablespoons (84 grams) coconut oil, melted
- 1/4 cup + 1 tablespoon (110 grams) molasses
- 2 teaspoons vanilla extract
- 1 large egg
- coconut sugar, granulated or raw sugar, for rolling - optional (if you use coconut sugar, your cookies will look darker than mine)
Directions
- Mix the dry ingredients (almond flour through nutmeg) in a medium bowl and set aside. In a large bowl, mix together the rest of the ingredients.
- Add the dry mix to the wet mix and stir, just until combined. It will be like batter at this point. Chill in the refrigerator at least 30 minutes or until it's firm like regular cookie dough.
- Preheat your oven to 350°F (176°C).
- Form the dough into twenty-eight 1 1/2" balls. Roll in additional granulated or raw sugar, if desired, and place on a cookie sheet (I put mine on a Silpat) about 1 1/2" apart. There's no need to flatten them.
- Bake for 14 minutes. They'll crackle a little (that's good!) and still be soft. Transfer the cookies to a wire rack to cool.
- Store in an airtight container for up to 4 days.
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I happened on your website looking for a gluten free carrot cake recipe. To my delight your GF recipes use almond and coconut flour! I had bought them – but the pancake recipe I tried elsewhere was awful! And the rice in the gluten free flour blend I bought is a little gritty for my liking. Well the cupcakes turned out perfect and delicious! Thank you so much!!! I am so excited to try the ginger cookies tomorrow. These are the kind of recipes I’ve been looking for for gluten free baked goods that taste yummy!
Sorry for the slow reply! Have been in the hospital giving birth. :) So happy you liked the cupcakes and hope you’ll enjoy the cookies and other recipes, too! Thanks for your nice comment. :)
These look delish!!! Great pics too. I’m getting ready to publish a low sugar ginger cookie over on my blog, but these look incredible. Have you tried baking with monk fruit or erythritol to lower the sugar?
Thank you! I’ve tried making a few of my recipes low-carb by using Sukrin and Swerve but everything came out terribly. :/ Monk fruit I haven’t tried, though!
Hi, I’ve made these before and love them. I’d like to make them for a vegan friend. Do you have any suggestions for replacing the egg? Thank you!
Hi there! I haven’t tried it in this recipe but I like using chia eggs as egg replacer. If you don’t have any chia, you could try a flax egg. :)
These were really good! I liked how simple they were to make. The crackly thing…oh how I love those cookie crackles! I rolled them in cane sugar, and then when they cooled I made a glaze with almond milk and powdered sugar and spooned it over them. That put them over the top….but they were plenty good without the glaze and perfect for a healthier cookie.
I’m so happy you liked them and I love the sound of that glaze! I’ll have to try that next time. :) Thanks a bunch for your feedback and the tip!
How should these be stored, and for how long can they be stored? Would like to bake some for Christmas presents. Thanks!
Store in an airtight container for up to 4 days. No need to refrigerate. :) I hope they’ll be enjoyed!
I made these and they are just wonderful! I added finely chopped pecans for a little extra crunch. And a pinch more ginger. Candied ginger would also be great.
I stored them in ziplock bags in the freezer and they were still delicious when I served them…they are,however,addicting❣️❣️❣️
I bet the pecans add a nice touch! Thanks for the tip and for your comment. :) So happy that you liked them!
These are SO YUMMY! My non-Paleo extended family absolutely loved them…so much so that they were requested for next year AND I am making them again for a party we are having this weekend. Woot woot! Thank you SO much!
Yay! I’m so happy that you and your family enjoyed them! I hope the people at the party will enjoy them, too. :) Thanks so much for the feedback (and sorry for my slow reply!)
I am wondering if I could push a white chocolate kiss in middle kind of like a peanut butter kiss cookie? What do you think?
Oh my, yes! I haven’t tried it but that sounds amazing. :) Let me know how they come out!
Didn’t realize I was out of almond meal, so I subbed more coconut flour (livin on the wild side) and some flaxseed meal. Used all molasses. Let them cool completely and score!
Haha. You wild thing, you. ;) I’m happy that they came out well with your changes! Thanks so much for the feedback. :)
these look yum…did you roll them in the sugar while still warm…have you tried raw, or coconut sugar…just wondering if would work the same .. :)
Thanks, Barbara! I rolled them in sugar before baking. :) Raw sugar works great and coconut sugar works, too, if you don’t mind the stronger taste (which I do). I hope you’ll enjoy them if you try them out!
Just made these cookies this morning. They were fantastic and turned out perfectly. Next time (and there will be a next time!) I think I’ll add a dash of clove for good measure. Thanks!
I’m so happy that they came out well for you! Thanks for the feedback. :)
Fresh ginger or ground ginger???
Ground. :)