Gluten-Free Double Ginger Cookies
Gluten-Free, Grain-Free, & Dairy-Free
I’m an impatient person. Once I decide on a course of action I want to execute it immediately. That goes for cooking and baking too. So when I get a craving for something delicious and do a quick recipe search, I hate—HATE—having to scroll through someone’s reminisces about their grandma’s signature dish or the first recipe they made for their new spouse. Hence, Jump To Recipe.
These cookies are crisp on the outside and fudgy in the middle, substantial without being too rich. They have depth of flavor from the molasses and a little nose tickle from both ground and candied ginger, plus a dash of black pepper. The blend of nut flours and coconut sugar gives them nuttiness and chew on the inside while the demerara lends unparalleled exterior crunch. You may be tempted to substitute the coconut sugar for brown sugar you already have in your pantry or even the demerara you roll them in—I implore you not to. I’ve made these other ways with other sugars and this way is the best. Yes, I’m asking you to buy two types of ginger and two types of sugar (all available at every grocery store I’ve frequented in the last couple years) because I think it’s worth it. I promise you won’t be disappointed.
Gluten-Free Double Ginger Cookies
Makes: 15
Active Time: 35 minutes | Baking Time: 10 minutes
1 1/2 cups (190 g) almond flour
1/4 cup (25 g) coconut flour
3/4 cup (130 g) coconut sugar
1/3 cup (60 g / 2 oz) finely chopped candied ginger
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. ground black pepper
5 Tbsp. (60 g) coconut oil, melted
1/4 cup (80 g) unsulphured molasses (*NOT blackstrap)
1 large egg
1 Tbsp. vanilla extract
1/3 cup (80 g) demerara sugar, for rolling
1. Combine the almond flour through black pepper in a medium mixing bowl and whisk lightly. In a liquid measuring cup, whisk the coconut oil through vanilla extract. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula to combine. Cover with plastic wrap and refrigerate 15-20 minutes. (This allows the flours to hydrate and firms up the dough.)
2. Heat your oven to 350°F. Line two baking sheets with parchment paper. (This is optional but saves on cleanup; I really hate washing baking sheets.) Scoop your cookie dough into 1.5-ounce balls (about 3 tablespoons, or slightly smaller than a golf ball). Roll them in the demerara sugar to heavily coat and place them at least 2 inches apart on the baking sheets. Bake 10 minutes until lightly puffed and cracked. Cool on the baking sheets 5 minutes and enjoy!
Pro-Tip:
To get these cookies perfectly round, invert a pint glass over each cookie and swirl on the baking sheet in a circular motion right after they come out of the oven.
*A note on blackstrap molasses: It’s more astringent and less sweet than the regular unsulphured variety, and can very easily overpower the other recipe flavors. Do what you want to do, but I recommend sticking with Grandma’s Original yellow label.
