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Grain Free Ginger Cookies (nut, dairy, and egg free) - savorylotus

Grain Free Ginger Cookies (nut, dairy, and egg free)

  • Author: Katja from Savory Lotus
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: bake

Ingredients

Scale
  • 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

Instructions

  1. Process sunflower seeds in food processor for 1 and 1/2 minutes until broken down into a coarse flour.
  2. Add the rest of the ingredients and pulse until you have a fully combined dough. It will begin to roll into a ball.
  3. Place dough into fridge for 30 minutes to chill.
  4. Preheat oven to 350’F, and line a baking sheet with unbleached parchment paper (like this) or a silicone baking mat (like this).
  5. Roll tablespoon-sized scoops of dough (with your hands) into uniform balls. Drop onto baking sheet.
  6. 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.
  7. Bake for 10-12 minutes, until bottom of cookie begins to brown (less for chewier cookie, more for crispy cookie.)