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gluten free ginger cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 cookies


dry ingredients

  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/3 cup cane sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp sea salt

wet ingredients

  • 1 flax egg (1 regular egg works here too)
  • 2 tbsps molasses
  • 1/4 cup coconut oil (melted)


  • Preheat oven to 350°F
  • Prepare your flax egg. Add 1 tablespoon of flax meal with 3 tablespoons of water and set aside for roughly 5-10 minutes or until a yolky consistency has formed.
  • Process 1/2 cup of oats in a food processor to blend into a flour. Next, combine all dry ingredients together in a bowl. I used my kitchen aid to mix all ingredients together, but you can mix it by hand as well.
  • Combine all wet ingredients together in a bowl. Let coconut oil cool a bit before adding it to the egg+molasses mixture.
  • Add wet ingredients to dry ingredients, and mix until well incorporated. Again, I used my kitchen aid to do the mixing for me, but mixing by hand should work just as well.
  •  I used a melon ball scoop to measure out my cookies, about 2 tablespoons of batter.  The batter will be quite sticky. Scoop batter and roll into a ball, option here to roll in sugar then place on a lined baking sheet. For a flatter ginger cookie, gently press the ball down with your palm before going into the oven.
  • Cookies will spread out significantly in the oven so make sure you leave enough space between each cookie. ( I baked 6 cookies first, then the last three)
  • Bake for 10 minutes. IMPORTANT: let cool on the baking sheet for 5 minutes before transferring them to a cooling rack.