I love to bake Gluten-Free cookies. These Gluten-Free Grain-Free Ginger Walnut Cookies are also dairy-free and soy-free, and I promise they taste good. Not too sweet, not too much ginger and just the right amount of walnuts makes these cookies a sweet 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 Ginger Walnut Cookies
Adapted from Simply Gluten Free Magazine – with changes.
Makes two dozen
- 1 cup creamy roasted almond butter
- Two large eggs
- 2 tbsp blackstrap molasses (I used just molasses)
- 1 tbsp finely grated fresh ginger
- 1/2 cup coconut sugar
- 2 tbsp coconut flour
- 2 tsp unsweetened cocoa powder
- 2-1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp 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 a 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, as 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.
Gluten-Free Grain-Free Ginger Walnut Cookies are a must-try. What are you baking for the holidays?
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