Ginger Cookies No Gluten No Sugar
Indulge in the warm, spiced flavors of *Ginger Cookies No Gluten No Sugar*, a wholesome treat perfect for health-conscious cookie lovers. These cookies are made with nutrient-packed almond and coconut flours, infused with the earthy warmth of ginger, cinnamon, and cloves, and sweetened naturally with monk fruit and a hint of molasses. With no gluten and zero refined sugar, they’re perfect for anyone following a low-carb or gluten-free lifestyle. Quick to prepare in just 15 minutes, these soft, chewy cookies bake to perfection in under 10 minutes, making them an ideal snack or guilt-free dessert. Serve with a cozy cup of tea or coffee, and savor the guiltless joy of these delightfully spiced cookies!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 0.25 cups Coconut oil
- 0.5 cups Monk fruit sweetener (or your preferred sugar substitute)
- 1 tablespoon Molasses
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined.
In a separate bowl, beat the egg lightly. Then add the melted coconut oil, monk fruit sweetener, molasses, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the mixture feels too wet, let it sit for a couple of minutes to allow the coconut flour to absorb more moisture.
Scoop about 1 tablespoon of dough at a time and roll it into a ball. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently press each dough ball with the back of a spoon or your fingers to flatten slightly.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Keep an eye on them as almond flour can brown quickly.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the ginger cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 24.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 516 mg | 40% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
