During the holiday season, I just love baking fresh ginger cookies. This delicious recipe blends the spice of fresh ginger and cinnamon with the a subtle amount of sweetness from maple syrup and brown sugar to create delicious cookie, that happily can be considered healthier than most. And since it is completely grain-free, it is also gluten-free. Delicious ground almonds take the place of flour, and arrowroot powder is used, which in my experience, makes a great binder for gluten-free recipes this like.
Tips for Making “Healthier” Christmas Cookies
- Most cookies need some kind of fat, typically butter, to create a cookie-like texture. Omitting or replacing all the fat usually leads to a cake-like texture. Good news is, not only does butter make great cookies, you can also use coconut oil and depending on the recipe, even nut butters.
- Cookies need some sort of sweetness (whether a little or a lot, that’s a personal choice). I prefer unrefined sugar or natural sweeteners like honey or maple syrup, but of course, they change the taste of a cookie more than classic sugar. In my opinion, for the best! Medjool dates can also be used to add natural sweetness (like my favorite date cookies with almonds and tahini — so GOOD!), but this really depends on the type of cookie recipe.
- When baking cookies, you generally need a flour-like substance. Alternatives for flourless cookies includes ground almonds or hazelnuts or using a substitutes like ground oats (I grind mine in my blender into a flour-like substance). For these fresh ginger cookies, I use a combination of ground almonds and arrowroot powder
Baking with Arrowroot Powder
There are a few questions I often get asked 1) “What is arrowroot powder?” and 2) “how do I substitute it?”. Well, first of all it’s a starchy substance that’s extracted from the tuber of the Maranta arundinacea plant, native to the tropics of South America. It’s sold as a fine white powder and used for baking, as a binder, and cooking, as a thickener for soups, stews and sauces. It’s both corn-free and gluten-free, is easily digestible, its flavor is neutral, and is an excellent alternative to cornstarch, which is often GMO. And how do you substitute arrowroot powder? Try using 1:1 corn, potato or tapioca starch.
Why I think you’ll LOVE these fresh ginger cookies!
They’re perfectly spiced
Not too sweet
Easy to make
Seriously delicious & a little bit addictive!
Fresh Ginger Cookies (Gluten-Free)
- 1½ cups ground almonds (200 g)
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (I use coarse sea salt)
- 1½ tablespoons ground cinnamon (Ceylon)
- 1/8 teaspoon vanilla powder
- 2 tablespoons grated fresh ginger
- 3 tablespoons unsalted butter, melted (45 g)
- 2 tablespoons pure maple syrup
- 2 tablespoons Muscovado brown sugar
Preheat the oven to 350°F / 165°C and line a baking sheet with parchment paper.
In a large bowl, whisk together the ground almonds, arrowroot powder, baking soda, salt, cinnamon and vanilla.
In a medium bowl, combine the ginger, melted butter, maple syrup, and brown sugar.
Add the dry ingredients to the wet, stirring until a dough comes together (the dough will be sticky).
Cover with plastic wrap, and refrigerate for 30 minutes, or until the dough is form.
Place your dough between two sheets of parchment paper. Use your hand to flatten out the dough, then start rolling it out with your rolling pin. Roll the dough about 1/2 cm thick, then cut out desired shapes with cookie cutters and arrange on the baking sheet.
Bake for 12 to 15 minutes. Transfer the cookies to a rack to cool completely.
Store in a sealed container at room temperature for up to 5 days. Alternatively, stored correctly, these cookies can be frozen for up to 2 months.
Make these fresh ginger cookies vegan: the butter can be substituted with coconut oil.
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