This Almond Flour Ginger Cookies recipe is a delicious version of ginger cookies made without regular flour. The almond flour adds a pleasant nutty flavor, complementing ginger’s sweet and spicy taste. They’re the perfect choice for a wholesome gluten-free cookie experience.
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These Almond Flour Ginger Cookies are excellent for adding to dessert trays for the holiday season. Other faves include these gluten-free ginger molasses cookies and these thumbprint cookies. Check out all of our Cookie Recipes for more inspiration.
Why You Will Love This Recipe
These cookies are perfect for the holidays. If you need more festive ideas, browse these delicious German Christmas Recipes and explore these traditional European delights.
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Almond Flour: We recommend using superfine blanched almond flour for this recipe.
- Ginger: Sprinkling in the ground ginger gives the cookies a warm and spicy taste.
- Cinnamon: The ground cinnamon lends a rich and sweet flavor.
- Baking Powder: Used in baking to help your cookies rise.
- Salt: A pinch of fine sea salt brings out the best of your ingredients.
- Maple Syrup: This natural sweetener adds a delicious maple taste.
- Coconut Oil: We choose refined coconut oil for a more neutral, non-coconut flavor for baking.
- Vanilla: A few drops of vanilla extract add that classic warmth. Check out how to use the different types of vanilla.
Equipment
- Medium Mixing Bowl: For mixing together the ingredients. Only one bowl is needed.
- Small Spatula: Our favorite kitchen tool for stirring.
- Cookie Scoop: We use a tablespoon-sized scoop for this recipe.
- Cookie Stamps: Totally optional but really fun for the holidays.
- Large Baking Sheet: This recipe uses a large, rimmed baking pan.
- Parchment Paper: Lining a baking sheet with parchment paper is a must for easy cleanup. We recommend using unbleached parchment paper.
Made of cast aluminum and strong wooden handles, they are rustproof, sturdy, and durable for long-time use.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, start by preheating the oven to 350 °. Then, line a large baking sheet with parchment paper and set aside.
Step 2
Next, in a medium mixing bowl, whisk together the dry ingredients – the almond flour, ginger, cinnamon, baking powder, and salt.
Step 3
Then, add in the maple syrup, coconut oil, and vanilla.
Stir until a dough starts to form.
Step 4
Next, scoop heaping tablespoon-sized balls onto the prepared baking sheet.
Step 5
If you plan to use a cookie stamp for this recipe – pop the baking sheet into the fridge to chill for an hour. This will help keep the cookie dough from sticking to the stamp.
After the chilling stage, use the cookie stamp to firmly press down on the cookie dough balls, then carefully peel the dough away from the stamp and place it on the parchment-lined sheet.
If you aren’t using a stamp, there is no need to chill the dough – simply press down on the dough balls and shape them into cookies.
Step 6
Then, pop the baking sheet into the oven and bake for 10-12 minutes, rotating the sheet halfway through. Check for the bottoms of the cookies to brown.
Don’t overcook these, or they won’t have the chewy texture.
Step 7
Finally, remove the tray from the oven and cool the cookies on the baking sheet for 10-12 minutes. They will be very fragile when hot out of the oven.
After they have cooled, transfer to a wire rack to cool completely.
Expert tip! Opt for blanched almond flour for a finer texture and lighter color. High-quality almond flour contributes to a smoother, more consistent cookie.
Substitutions
- You can use honey or coconut sugar instead of maple syrup as a sweetener.
- Substitute melted butter instead of coconut oil – remember it will no longer be vegan or dairy-free.
Recipe Variations
- Sprinkle in spices such as nutmeg or cloves to boost the warming flavor.
- Experiment with mix-ins like chocolate chips, dried fruit, or crystallized ginger for added texture and flavor.
- Melt dark or semi-sweet chocolate and dip half of each cooled cookie into the melted chocolate. Allow the chocolate to set before serving.
Serving Suggestions
- Enjoy one of these cookies along with a comforting warm drink like Chai Spiced Coffee or Warm Almond Milk.
- Arrange the ginger almond cookies on a dessert platter with other sweets for a visually appealing and delicious assortment.
FAQS
You can make almond flour at home by grinding blanched almonds in a food processor or blender until they reach a fine, flour-like consistency. Be careful not to over-process, as this can result in almond butter instead.
If your cookies fall apart, it could be due to insufficient cooling. Cooling them in the pan is crucial as they are fragile just out of the oven.
You can use almond meal instead of almond flour in this recipe. Remember that almond meal is coarser than almond flour, which may affect the texture of the cookies.
Storage Tips
To Store: Keep these cookies at room temperature in an airtight container for up to one week.
To Freeze: Freeze cooled cookies in a freezer-safe, airtight container for up to 3 months.
More Almond Flour Recipes
**This recipe was originally posted on May 18, 2015, updated on April 4, 2019, and again on November 28, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Gluten Free Ginger Cookies, please rate the recipe and let us know how it turned out by leaving a comment below. We’re always interested in feedback!
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Almond Flour Ginger Cookies
Ingredients
- 2 cups almond flour
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup maple syrup
- ¼ cup coconut oil *melted
- ½ tsp vanilla
Instructions
- Preheat the oven to 350 °. Then,line a large baking sheet with parchment paper and set aside.
- Next, in a medium mixing bowl, whisk together the dry ingredients – the almond flour, ginger, cinnamon, baking powder, and salt.
- Then, add in the maple syrup, coconut oil, and vanilla. Stir until a dough starts to form.
- Scoop heaping tablespoon-sized balls onto the prepared baking sheet.
- See the notes below for using a cookie stamp with this recipe.
- If you aren't using a stamp, press down slightly on the balls and flatten the balls into cookie shapes. They won't spread out much when they bake.
- Pop in the oven and bake for 10-12 minutes, rotating the sheet halfway through. Check for the bottoms of the cookies to brown. Don't over cook these or they wont have the chewy texture.
- Cool the cookies on the baking sheet for 10-12 minutes. They will be very fragile hot out of the oven.
- After they have cooled transfer to a wire rack to cool compleletly.
Video
Notes
For using a cookie stamp:
- Pop the baking sheet with the cookie dough balls into the fridge to chill for an hour. This will help keep the cookie dough from sticking to the stamp.
- After the chilling stage, use the cookie stamp to firmly press down on the cookie dough balls, then carefully peel the dough away from the stamp and place it on the parchment-lined sheet.
- If the stamp is sticking, lightly dust it with almond flour.
Storage Tips
- To Store: Keep these cookies at room temperature in an airtight container for up to one week.
- To Freeze: Freeze cooled cookies in a freezer-safe, airtight container for up to 3 months.
Nutrition
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