Gluten-Free Double Ginger Cookies
These ginger cookies are soft and chewy and delicious! Ground ginger and fresh ginger are what make these double ginger, and you can make them triple ginger cookies (and fancy them up) by drizzling some ginger icing glaze! Combined with cinnamon and brown sugar and maple syrup, each bite is sure to make you think of autumn. Gluten-free and grain-free, these scrumptious cookies pair perfectly with a hot cup of tea or coffee.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 grams blanched almond flour
- 50 grams tapioca starch
- 4 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 110 grams unsalted butter, (room temperature)
- 40 grams brown sugar
- 30 grams sugar
- 1 egg
- 4 teaspoons maple syrup
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon vanilla extract
- 1/4 cup icing sugar
- 1 teaspoon ground ginger
- 1 teaspoon milk or water
Instructions
- 1
Preheat oven 375F/190C.
- 2
Combine the almond flour, tapioca starch, ground ginger, cinnamon, baking soda, salt in a bowl and whisk together. Set aside.
- 3
In a mixing bowl, combine the room temperature unsalted butter, brown sugar, and sugar and mix together with a spoon or whisk until well-integrated.
- 4
Add the egg, maple syrup, fresh ginger, and vanilla extract to the butter-sugar mixture and mix well.
- 5
Add the dry ingredients to the wet and mix well with a rubber spatula or spoon until a cookie dough forms. The dough will be soft.
- 6
Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet. Make sure to leave enough space for the cookies to spread.
- 7
Bake for 12 minutes.
- 8
Let the cookies cool slightly on the pan for about 5 minutes before transferring them to a sheet of foil on the counter or cooling rack to cool completely.
- 9
Ginger Icing Glaze for Triple Ginger Cookies: