Crispy Gluten-Free Ginger Cookies

Holiday Recipes Reinvented
What better way to ease into this fresh new year than to settle in with some fresh baked gluten-free ginger cookies? I am always thrilled when the holidays arrive, grateful for the quieting of the world, and then, after a minute or two (okay, maybe a couple of days) I am ready to get back out there and play. And play I did! At long last, my cookbook edits are done (for now, at least) and with that out of the way, I can get back into the kitchen and create anew. I thought it might be nice to offer you a sweet and simple recipe, best enjoyed with a dairy-free elixir or a steaming hot cup of tea, or perhaps eaten alone – in total and complete silence. Imagine that kind of luxury? Making Ginger Cookies

baking gluten-free ginger cookies

As you may know by now, I don’t consider myself a baker. Baking requires careful measuring and precision. I am more of a torrent in the kitchen. Happily so. Not once have I ever gotten out my knife and smoothed off the top of the cup to ensure I’ve measured just the right amount of flour. That’s just not my thing.Ginger Cookies Ready to bake The benefit to my ways, however, is that the abundance of baked goods I share with you are pretty forgiving – kind of how we’d like our lives to be. You don’t need to be an expert baker to make them work.  Gluten-Free Ginger Cookies I used mainly fresh grated ginger to give these gluten-free ginger cookies the real ginger kapow, but if you were going to use dried, just cut the amount of ginger you use in half. And so as we ease into 2015, I invite you to do so with kindness, presence, gratitude, a deep breath, the best intentions and a vision for your life that enables you to find the happiness each and every day. Find that the goodness in the simple things. Smile often. Laugh a whole lot. Try new things. And most of all… Do all you can to be the most awesome version of yourself! Print
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Holiday Recipes Reinvented

Crispy Gluten-Free Ginger Cookies

  • Author: Meghan Telpner
  • Total Time: 30 mins
  • Yield: 24 small cookies 1x


A simple crispy ginger cookie recipe that is dairy-free with a hint of extra ginger power using fresh grated ginger and crystallized ginger.


  • 1 3/4 cups Gluten-Free Flour (I used 1 cup brown rice and 3/4 cup Bob’s Red Mill All Purpose Flour)
  • 1/4 cup arrowroot starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1/2 cup organic ghee or coconut oil
  • 1/2 cup coconut sugar
  • 1 egg or 1 serving chia paste
  • 1/4 cup maple syrup
  • 1 Tbsp fresh grated ginger root
  • 1/3 cup chopped crystallized ginger


  1. In a large bowl, sift together the flour, starch, baking powder, baking soda, cinnamon and sea salt.
  2. In a separate bowl, cream together the oil and sugar, and then mix in the egg, maple syrup, fresh ginger and crystallized ginger.
  3. Stir the wet ingredients into the dry until thoroughly mixed (you may need to use your hands) and then set in the fridge for one hour.
  4. Preheat oven to 340.
  5. Using 2 Tbsp of dough, roll out your cookies in your hands and press flat on a parchment lined cookie sheet. Repeat until all of the dough has been used up. You will need two cookie sheets or bake in two batches. If doing it in two batches, replace remaining batter in the fridge until you’re ready to bake.
  6. Bake for 15 minutes and then transfer to a cooling rack.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dessert


  1. Thanks for the ginger cookie recipe.
    Question: Should the GF all-purpose flour have xanthan gum in it? If we need to add the gum, how much?

    Thanks again. Can’t wait to try these!

  2. I made these last night and thought they were terrific.
    The ginger taste definitely comes through which I like.
    Soooo good dunked into a hot cup of uncoffee.
    I used about 2 TBs for each cookie and got 17 largish-sized cookies.
    Next time I will use 1 TB only and get many more smaller-sized cookies
    To KC’s comment re: whether Xanthum gum was needed. I did not use it. I used the flours as stated in the recipe and it worked very well.

  3. Just made them, with help from my 4 year old son. We absolutely loved them! The crystallized ginger makes it. Plus my son can take them to school for a snack. Thanks again Meghan!

  4. These sound like they are a great tasting cookie and can’t wait to try them. My question is I really don’t want the added sugar that the crystallized ginger will offer, so how much more fresh ginger would you think I can use along with more coconut sugar.

  5. These are fabulous! I’m going to add some spices and make gingerbread next! It rolled out beautifully and made lovely light cookie! The ginger chunks! Yum

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