I love to find Gluten-Free cookies to bake…and that taste good. These Gluten-free Ginger Walnut Cookies are really good. Not too sweet, not too much ginger and just the right amount of walnuts makes these cookies a nice treat for the holidays for your gluten-free guests.
These cookies are also refined sugar-free, and vegetarian. Can’t beat that in my book!! Also a great breakfast treat!
Gluten-Free, Grain-Free, Dairy-Free, Soy-Free Ginger Walnut Cookies
– Adapted from Simply Gluten Free Magazine – Holiday Issue
Makes 2 dozen
- 1 cup creamy roasted almond butter
- 2 large eggs
- 2 tbls blackstrap molasses (I used just molasses)
- 1 tbl finely grated fresh ginger
- 1/2 cup coconut sugar
- 2 tbls coconut flour
- 2 tsps unsweetened cocoa powder
- 2 tsps ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tps ground nutmeg
- 1/4 tsp sea salt
- 1/2 cup raw walnuts, finely chopped
Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper
In a large bowl, combine almond butter, eggs, molasses, fresh ginger and coconut sugar and mix well with large spoon. Add in coconut flour, cocoa powder, cinnamon, baking soda, ground ginger, nutmeg, and sea salt. Mix to combine. Stir in chopped walnuts.
Drop dough by tablespoon onto the lined baking sheets at least 2 inches apart. Bake for 12 minutes or until puffed. Caution – make sure you only bake them for 12 minutes OR less. Especially if you have a gas stove, like I do, you’ll maybe want to bake them in less time.
NOTE – I baked both sheets of cookies at the same time and only the top baking sheet baked the cookies to my (recipes) specifications. They puffed up and looked great. The bottom cookies did not do this. Next time, I will bake one baking sheet at a time.
Cool completely and Enjoy!! Store cookies in an airtight container.
What are you baking for the holidays?