Gluten Free Ginger Cookies

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A crystal-sugar exterior combined with melt-in-your-mouth softness makes this richly spiced cookie a great holiday treat!


  • 2 tbsp flax
  • 1/2 cup hot water
  • 1/4 cup molasses
  • 1/2 cup coconut oil
  • 4 pitted dates, coarsely chopped
  • 1 cup rice flour
  • 1 cup tapioca flour
  • 3/4 cup almond flour
  • 1/4 cup potato starch
  • 1/4 glutinous rice flour
  • 1/2 cup buckwheat flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • (optional) white sugar, for rolling


Preheat oven to 350. Allow flax and dates to soak in hot water for about 15 minutes. Pour flax-date mixture into the Vitamix or food processor with molasses and coconut oil and blend until smooth. Combine all remaining ingredients in a mixing bowl. Add Vitamix contents and stir to make a thick dough. Shape into 1-inch balls and space well on cookie sheet (if desired, roll balls in white sugar). Bake for 15 minutes, or until top is porous and cracked. Cool for 1 minute on cookie sheet before transferring to wire rack.


Cookies spread a great deal and ended up pretty flat, but that was with slightly flattened balls of dough. Maybe decrease water to 1/4 cup. Would like to try with more molasses to override the "dusty" flour flavor, at which point water may not even be necessary...Adding an egg makes it way too fluid, even with an extra half cup or more of flour+sugar.