These easy gluten-free ginger cookies use just a bowl and a handful of ingredients: almond butter, brown sugar, and spices. No flour or cream required! The result is soft, chewy, perfectly spiced gingerbread that's also dairy-free and gluten-free.
I recently came clean about some of my childhood experiences. Mostly about my identity as a horse nerd. I miss a lot of pony-related rituals. But what’s on my mind today isn’t trying to wash my hair with mane and tail shampoo in the shower. It’s a ritual involving warm, soft gingerbread cookies.
Most days, by the time I get to the barn, it's late—around dinner time. My mom and I would stop at the nearest food market (Dean and DeLuca’s suburban rip-off market) to pick up a few simple things for dinner. But to get me through this until we get home, with her usual health requirementsI will buy a big piece of gingerbread on the way. It took a struggle to get my high boots off and a broken wrist at one point, but I deserved it.
Dairy-free, gluten-free gingerbread cookies have been on my to-make list for a while, thanks to this particular nostalgic brand. Tates makes a great crispy version Charlie and I sometimes buy and crush our vanilla ice cream like true champions. But what I crave most this time of year is the stuff that’s chewy, pliable, and full of festive spice, even if I’m not wearing pants.
How to Make Gluten-Free Ginger Cookies
One of my favorite gluten-free baking tips is this Easy Flourless Peanut Butter Cookies Recipewhich has the same moist, chewy quality I'm looking for, but without any xanthan gum or five gluten-free flours.
For these dairy-free ginger cookies, I switched to almond butter and all the necessary spices, and upgraded the sugar from light to dark brown to give the cookies a rich, molasses flavor.
You can make them any size you like, but before I eat them without any horse-related activities, I prefer to make my gluten-free gingerbread cookies on the smaller side and only use a tablespoon of batter per cookie . Feel free to experiment – you'll want to flatten the balls slightly, but the baking time will be the same.
The only thing you can go wrong with this recipe is overbaking. Even if the tops look slightly undercooked, remove them from the oven anyway. You don't want to over-brown the bottom or the edges will be too crispy.
To get the ideal chewy texture you need to aim for Place in oven for 8 minutes. As the cookies cool slightly on the pan, they will firm up on the bottom and remain gooey on the inside.
like my deliciousness Low Sugar Oatmeal Cookiesthese gluten-free ginger cookies are best served warm, straight from the oven and baked to order (not made ahead of time). However, the batter can easily be made ahead of time and chilled in the refrigerator (or rolled into balls and frozen) for later baking.
You can easily pre-roll the cookie dough into balls and freeze it for later, especially if you have some cookie exchanges on your calendar and want to keep all your gluten-free friends fed. I'm so excited to have dairy-free gingerbread again this holiday season, especially now that I don't have to clean out any booths just to earn a piece.
Can you swap out the sugar in these gluten free ginger cookies?
Although I love using maple syrup and honey in most baked goods, these cookies taste best with granulated sugar. If you're planning on making any substitutions, you could try coconut sugar instead of brown sugar, but be warned: You'll miss out on the natural molasses flavor that gives the cookies their signature winter spice.
That said, I don't recommend using real blackstrap molasses unless it's as a flavor additive (1 tablespoon). Since these cookies don't have flour, liquid doesn't work. I tried a version My latest gluten free recipesjust can't get the correct result.
This recipe exists for a reason – it makes delicious flourless gluten-free cookies every time!
If you're looking for more amazing gluten-free cookies to add to your repertoire, don't indulge in these Steel Cut Oatmeal Cookies!
With health and hedonism,
phoebe
Soft and Chewy Flourless Ginger Cookies (Gluten and Dairy Free!)
portion size 16 cookie
raw material
- 1 cup Creamy almond butter
- 1 cup dark brown sugar packaged
- 1 big egg beat
- 1 teaspoon Vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1/2 teaspoon clove powder
- 1/2 teaspoon minced ginger
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon coarse salt
instruct
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In a medium mixing bowl, whisk together the almond butter, brown sugar, eggs, and vanilla until smooth, about 3 minutes.
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Add baking soda, cinnamon, cloves, ginger, nutmeg, and salt and mix well. Transfer the gluten-free ginger cookie dough to an airtight container (or cover the bowl with plastic wrap) and refrigerate for at least 1 hour and up to a week before baking. Refrigeration is key.
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Preheat oven to 350F. Line 2 baking sheets with baking paper.
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Using a cookie or rounded spoon, form batter into balls and place 2 inches apart on prepared baking sheets (about 8 per tray). Use your fingers to flatten the mounds slightly before baking so they are not too round.
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Bake for about 8 minutes, until the edges are set (but not dark brown) and the cookies have spread slightly but are still gooey in the center. Cool the dairy-free ginger cookies on the baking sheet until firm but still soft, 5 to 10 minutes, then transfer to a plate.
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Enjoy immediately with some (dairy-free) milk!
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
