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stack of paleo ginger cookies on yellow napkin and one with bite taken out with more cookies in background on cooling rack

Soft and Chewy Healthy Ginger Cookies

These healthy ginger cookies are gluten-free and Paleo, nicely spiced with ginger, soft and chewy inside, and easy to make with almond flour. They're a delicious healthy alternative you can make for dessert this holiday season.
Gluten-free, Grain-free, Low-carb/Keto, Paleo, Soy-free, Vegetarian
Servings22
Prep Time15 minutes
Cook Time10 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Instructions

  • In a large bowl, mix together with a spatula the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.
  • In a separate bowl, whisk together with a handheld mixer or whisk the butter, honey and water. Then whisk in the egg until combined.
  • Using a spatula, mix dry and wet ingredients together. Do not over mix.
  • Cover and freeze dough for 40 minutes to 1 hour or until it's easy to handle.
  • Preheat oven to 350°F, and line a cookie sheet with parchment paper.
  • Roll the chilled dough into balls (about 1 ½ tablespoons per ball), and place each 2-inches apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
  • Bake for about 10 minutes or until the bottom and edges start to turn brown, then set the baking sheet on a wire rack to cool.

Notes

  • For dairy-free substitute the butter with coconut oil or palm shortening.
  • For an extra punch, add ground, fresh and crystallized ginger. In addition, add ¼ teaspoon each of ground cloves and all spice.
  • Make ahead - make the cookie dough ahead of time and keep it frozen or refrigerated until ready to bake. Allow it to come to room temperature or bake while still chilled.
  • Dip and roll the dough balls in a sweet ginger-sugar mixture coating all sides before baking to spice it up and sprinkle extra on top if desired.
    • Ginger-sugar mixture: mix together ¼ cup coconut sugar + 1 teaspoons ground ginger + 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg
Storage: store in a glass/plastic sealed container at room temperature for 3 to 5 days or refrigerated for up to a week. 

Nutrition

Calories: 122.1kcal | Protein: 3.1g | Fat: 9.7g | Saturated Fat: 2.4g | Sugar: 5.1g | Fiber: 1g | Carbohydrates: 7.8g | Net Carbs: 6.8g