Gluten free ginger cookies

Have you had ginger cookies before? These ones are gluten free and not so bad for you. Healthy, easy and delicious.

gluten free ginger cookies

I made these gluten free ginger cookies a while back and now I just want to have them all over again. I am not celiac neither I am on a gluten free diet, I just love baking with gluten free flours. Most of them are healthier. Some flours that I  like to bake with are almond and brown rice flour.

One thing I must note about these cookies is that they are not that sweet. They are also on the soft side as they don’t have much sugar. They are not your typical ginger cookie however they are still awesome. I love the crystalized ginger chunks in them.

On another note, has anyone baked with quinoa flour before? Lately, I have been experimenting with quinoa a lot and I am planning on making my own quinoa flour so that I can use it to make some bake goodies. I am so excited. I hope my goodies come out good.

Well I leave you with these ginger cookies that I hope you enjoy. Let me know if you get to try them.


gluten free ginger cookies

Here you can see the cookie batter right before placing it in the oven. They cookies only take about 20 minutes on a preheated 350F oven. They are soft and super good. I hope you like them.

gluten free ginger cookies


Gluten free ginger cookies

Miryam's original recipe

Yield: 20 cookies

Total Time: 25-30 minutes



Preheat oven to 350F. Lined two cookie sheets with unbleached parchment paper and set aside.

In a large mixing bowl, with a wire whisk, you can also use a stand mixer, add the eggs, molasses, sugar, and oil and beat until combine.

Add the flour, baking soda, crystalized ginger and spices and combine. I do this step with a rubber spatula.

With a medium cookie scoop, scoop cookie batter onto the baking sheets about 2 inches apart. Bake for 18-20 minutes. Cool cookies on a wire rack and store in an air tight container.

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  1. You did a great job with these Miryam!! They look so good!

  2. Good to know that this is not overly sweet, which I don’t like either. Love the chia berry filling.

  3. These look heavenly and I love not overly sweet dessert! My tatsbuds are too sensitive to sugar. All your desserts look amazing and so clean. And I get it about getting tired although I love what I do. Someone’s I wanna just shut off and cook, not measuring or taking photos. True.

  4. I made this for my Fiance yesterday who has a pretty severe case of celiac disease. He is highly sensitive to gluten and is always missing out on yummy treats. So I am always on the hunt. I has to sub almond for rice flour because it’s all I had and used blackberry jam and a layer of fresh blackberries. It was awesome! Thank you! Served it warm ala mode (and a couple of sprinkles of maple smoked bacon…The sweet and savory worked) Very easy to prepare also. Thanks again! Keep more coming. I am a cook…not a baker!

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