![['Close-up view of freshly baked almond flour ginger cookies with a golden brown exterior.', 'Side view of delicious almond flour ginger cookies, showcasing their soft texture and spices.', 'Juicy almond flour ginger cookies arranged on a plate, highlighting their rich color and glaze.', 'Detailed shot of almond flour ginger cookies, emphasizing the crumb and crunchy sugar coating.']](https://snacknova.com/wp-content/uploads/2026/07/almond-flour-ginger-cookies_1_U1.webp)
Almond Flour Ginger Cookies
Delightful gluten-free cookies with warming ginger and cinnamon, perfect for a quick treat.
Ingredients
Dry ingredients
- 1 cup almond flour (both blanched and natural flour work)
- 3 tablespoons tapioca starch (or use cornstarch)
- 0.5 teaspoon baking soda
- 0.125 teaspoon salt
- 1 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- 0.125 teaspoon all spice
- 1.5 tablespoons brown sugar (or powdered sugar)
- 1 tablespoon solid coconut oil
- 3 tablespoons maple syrup
- 1.5 tablespoons molasses
- 2 tablespoons cane sugar (for rolling)
Instructions
- Mix dry ingredients until well combined and almond flour lumps are broken down. Melt coconut oil, then add maple syrup and molasses; mix well.
- Combine wet and dry ingredients until a soft dough forms. Chill for 5 minutes if crumbly.
- Roll dough into balls, dip in cane sugar, flatten slightly, and place on parchment-lined baking sheet.
- Bake at 165°C (330°F) for 11-13 minutes until edges are golden. Cookies will firm as they cool.
- Allow cookies to cool before serving. For smaller cookies, skip flattening; for larger, press gently before baking.
Notes
Chill the dough for easier handling and better flavor development.