I have a new favorite cookie. And I am so excited to share the recipe with you today. Not only does this cookie have the perfect balance of chewiness and crunch, it is also absolutely and positively the best cookie that I have eaten. Introducing the Grain Free Ginger Cookie.
When creating recipes I like to keep in mind the folks who will be reading my blog. I know that many of you are gluten and grain free. I also know that there are others who have more specific restrictions like no eggs or nuts. Well, this cookie is for you ALL. No grains, no gluten, no refined sugar, no eggs, and no nuts! Can you believe it?
And I am smitten! I have always loved ginger cookies but this is hands down THE BEST cookie that I have eaten. I mean it. Chewy, spicy goodness just begging to be eaten. I am almost embarrassed to say that I had to make a second batch just to get the photos for this post. I couldn’t help myself. I just kept eating them!
The base is made from sunflower seeds. I keep a stock of soaked and dehydrated nuts and seeds in my fridge just for baking and snacking. I sweetened them with REAL maple syrup and a titch of molasses, so no sugar crashes after eating these. Raw honey would be delicious as well. The best part is the fresh ginger. My favorite! I’m in love.
Grain Free Ginger Cookies (nut, dairy, and egg free)
- Prep Time: 35
- Cook Time: 10
- Total Time: 45 minutes
- Yield: 18 cookies
- Category: cookies
- Method: bake
- 1 and 1/2 cups sunflower seeds, preferably soaked and dehydrated
- 2 TBS coconut flour (like this)
- 1/4 cup real maple syrup OR raw honey
- 2 TBS coconut oil (like this), melted
- 1 TBS blackstrap molasses (I use this one)
- 2 inches piece of fresh ginger, peeled and grated
- 1 tsp ginger powder
- 1/4 tsp baking soda
- 1/4 tsp celtic sea salt (I use this one)
- OPTIONAL: coconut sugar (like this) for topping
- Process sunflower seeds in food processor for 1 and 1/2 minutes until broken down into a coarse flour.
- Add the rest of the ingredients and pulse until you have a fully combined dough. It will begin to roll into a ball.
- Place dough into fridge for 30 minutes to chill.
- Preheat oven to 350’F, and line a baking sheet with unbleached parchment paper (like this) or a silicone baking mat (like this).
- Roll tablespoon-sized scoops of dough (with your hands) into uniform balls. Drop onto baking sheet.
- Using a fork, press each dough ball to flatten. (I dip my fork in a cup of water between each cookie to keep from sticking) Sprinkle with optional coconut sugar.
- Bake for 10-12 minutes, until bottom of cookie begins to brown (less for chewier cookie, more for crispy cookie.)
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