Gluten Free/Paleo Triple Ginger Cookies (Dairy and Nut Free)

These cookies are for all my fellow ginger loving folx out there! I am OBSESSED with ginger. Anything ginger, I will consume it, so these cookies are some of my fav. I think they’ve got just the right amount of spicy kick while still being sweet and chewy.

These cookies are gluten free with a paleo option for my grain free friends. They are also dairy and nut free. Ginger is a year round flavor to me, but as a warming spice, these are perfect for winter.

Gluten Free Triple Ginger Cookies with Paleo option

-1 cup tigernut flour (almond probably works too)

-1/2 cup 1:1 gluten free flour blend OR tapioca starch if grain free

-3/4 tsp. baking soda

-1-2 tsp. ground ginger (I like a major ginger flavor and kick, so I used 2)

-1/2 tsp. salt

-1/4 cup melted oil or butter of choice

-1/4 cup brown sugar

-2 tbs. molasses

-1 egg

-1 tbs. grated fresh ginger

-1/4 cup chopped candied ginger

-1/4 cup sugar for rolling cookies in

Sift flours together and mix in baking soda, ground ginger, and salt.

In a separate bowl, beat the oil and sugar together for about a minute or two then add in the egg, molasses, and fresh grated ginger. Beat to combine.

Add the dry ingredients and mix on low until just combined. 

Fold in the chopped ginger then cover the dough with plastic wrap and refrigerate for at least 30 minutes.

While dough is in the fridge, preheat oven to 350F and line a baking sheet with parchment paper.

Scoop tablespoon size dollops of cookie dough and roll into a ball. Roll each ball in sugar to coat the cookies then place 2 inches apart on the cookie sheet and bake for 10-12 minutes, until golden and edges have hardened. Let cool on cookies sheet for 5 minutes before transferring to a wire wrack to finish cooling.


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