Inspiration from Meghan

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Chocolate Chip Ginger Snap Cookies


Everyone loves home baked cookies. And they really don’t take much time at all.

You mix the dry.

Gluten-Free Flours and Flax

Chop a little chocolate. This was Green and Blacks dark chocolate with crystallized ginger in it.

Chopped Chocolate

Throw a couple blobs of cookie dough on a parchment lined cookie sheet.

Ginger Snap Cookie Pre-Bake

And just like that, fresh home baked cookies are served.

6-Dec-10 - 42

Now, I made these cookies while I was on holidays and did the best with the goods we had around. If you are familiar with my recipes- you know they are wonderfully forgiving so try these goodies out with whatever you may have kicking about in your kitch. Let us know how creative you get!

Chewy Ginger Chip Cookies

1/2 cup brown rice flour
1/2 cup spelt or buckwheat flour
1/2 tsp baking soda
1 Tbs dried ginger, ground fine
pinch of sea salt
1/3 cup coconut crystals or sucanut
2 Tbs honey
1 Tbs fresh ginger, grated
1 egg or egg substitute
1/4 cup coconut oil
1/4 cup chocolate chips or shaved bittersweet chocolate
1 heaping cup of love

  • Preheat oven to 350
  • Mix dry ingredients
  • Mix wet ingredients
  • Combine wet and dry
  • Mix in chocolate
  • Dollop onto parchment lined baking sheet- leaving about 1 1/2 inches between cookies
  • Bake for 12-15 minutes- until golden.

Question of the Day: What kind of cookies are your favourite to bake?

10 responses to “Chocolate Chip Ginger Snap Cookies”

  1. Odelia says:

    Oh Meghan,

    This is great!! I keep being tempted to buy expensive GF snacks when I’m out because I can’t get it together to make stuff at home when I get busy…drained…overworked…rundown…sick….(rinse and repeat).

    Thanks for this idea – yum…and more importantly, thanks for making it easy and fast. Hope you’re having lots of laughs in St. Lucia. :o)

    Have a sweet day,


  2. Alisa Fleming says:

    OH my heavens Meghan, these look so awesome! These are bookmarked for when sweetener is back on :)

  3. melissa says:

    Oh Meghan you rock!!! These cookies sound amazing. I’ve never thought about mixing ginger in with chocolate!!

  4. kate@ahealthypassion says:

    I love all cookies, my favorite would be white chocolate cherry or soft ginger! Cant wait to try these.

  5. Erin says:

    I made these tonight and they are very gingery! (But good). I didn’t have chocolate chips and have run out of cacao nibs, so I added 2 TBL of cocoa powder. Definitely works! Oh, and I always add love to everything I bake ;-)

  6. Lindsay Rose Turner says:

    Oh. My. Freakin’. Healthy. Goodness!!!

    These cookies are Ahhhhh-mazing! Thank you so much for this recipe Meghan. You always continue to inspire me with your creative endeavors in baking & cooking.

    I had to sub in what I had in my pantry so used:
    – Quinoa & Chickpea flour
    – 1 Tbsp ground flax + water, as an egg substitute.

    The only downfall to this fabulous dessert is that my spouse ate about 3/4 of the plate within 10 mins of placing it in front of him, all the while through cookie-filled mouthfuls exclaiming how amazing they were. So now I have crumbs on the couch and have to hit the kitchen again to make another batch for the up coming week. Lesson learned: double-batch it and ration portions for the spouse. tee he he.

    Thanks again Meghan!
    Your holistic healthy fan,
    Lindsay Rose

  7. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Chocolate chip ginger snap cookies – oh. yes. #recipe

  8. SportsNutt (@SportsNuttGirl) says: via @meghantelpner

  9. Maya says:

    Just made them, but cardamom spice style! i enjoyed the chewy texture. Since i didn’t have ground dried ginger (only used 1tbs of fresh ginger), i decided to sub in freshly ground cardamom pods (i used about 15pods – discarded shell of course) and 1tbs of pumpkin spice. They turned out to taste more like cardamom cookies! DEEEE-LISH. I’ll be sure to make these puppies again this autumn. :)

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