Almond Flour Ginger Cookies

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.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 12

Cool 15

Total Time 37

Servings

Calories 135kcal

Author Sharon Rhodes

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