Gluten-free Chewy Ginger Cookies
Gluten-free Chewy Ginger Cookies
Soft and chewy ginger cookies are so classic to make this time of year! They are definitely a favourite of mine! They are very popular among bakers and for good reason. They are soft and chewy, perfectly spiced and all around delicious. The sugar-coated exterior is what makes these cookies distinctively different and unique. It’s also the most fun part of making these cookies! I have finally established a gluten-free recipe that, I promise, holds up! You’ve guessed it… they are made with almond flour! I love using almond flour because it is naturally gluten-free and low-carb. The rest of the ingredients in this recipe are standard ingredients that you would need for a ginger cookie:
Almond Flour - As mentioned above, it’s gluten-free and low-carb! I don’t recommend substituting a gluten-free flour blend for this recipe as the ratios will be different.
Butter - Unsalted butter is always recommended for baking as salted butter can cause the result to be too salty.
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 distinct ingredient that makes these cookies so chewy and yummy.
Ground Ginger - Also a distinct ingredient that gives these cookies that classic ginger flavour.
It can be tricky baking with almond flour, but I’ve done the heavy lifting for you here! If it is your first time, don’t be intimidated! Also, If you want a less “domed” and puffed up cookie, make sure you flatten your dough ball, then coat in sugar and then place on the baking sheet to bake. They do not spread much, so shape them how you would like before baking. These are so yummy and perfect to have around for the holidays, especially if you have anyone who is gluten-free in your family or friend circle.
Gluten-free Chewy Ginger Cookies
Gluten-free Chewy Ginger Cookies
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar, plus more for coating
- 1/2 cup packed brown sugar
- 3 tbsp molasses
- 1 egg
- 1 tsp pure vanilla extract
- 4 1/2 cups almond flour
- 1 tsp baking soda
- 2 1/2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350F and line a baking sheet 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!