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Classic Real Ginger Cookies!

This cookie recipe for classic real ginger cookies will knock your socks off! I made a batch the other night and Mr. Food Babe and I gobbled them up so fast – in 24 hours they were GONE! Please don’t say I didn’t warn you – they are soft, sweet and downright addictive! The best part? They are organic, non-GMO and use wholesome ingredients… which I think is the healthiest way to enjoy treats this holiday season!

Ginger Cookies

 

Food Babe's Classic Real Ginger Cookies!
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 cup almond flour
  • ½ cup oat flour (alternative: quinoa flour or spelt flour)
  • 1 egg or 1 tablespoon ground flaxseeds mixed with 3 tablespoons water
  • 2 tablespoons coconut oil (solid form)
  • ¼ cup pure maple syrup
  • 1 and ½ tablespoons molasses
  • ¼ teaspoon vanilla
  • ¾ teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ⅛ teaspoon sea salt
  • ¼ teaspoon baking soda
Instructions
  1. In a bowl, mix all of your ingredients together until combined.
  2. Place in the refrigerator for at least 30 minutes to allow the batter to harden.
  3. Preheat the oven to 350 degrees.
  4. Place the cookies on a baking sheet using an small ice cream scooper and slightly press down to flatten each one out. Leave at least 2 inches of space between cookies.
  5. Bake for 8-12 minutes or until firm.
  6. Let cool completely and enjoy!
Notes
***Please use all organic ingredients if possible***

 

Hope you enjoy this recipe with family and friends! I would love to hear what they think. 

Happy Holidays! Xo,

Vani 

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54 responses to “Classic Real Ginger Cookies!

  1. what kind of cookie sheet do you use? I don’t want to use nonstick anymore so can you tell me what you have found to be the best? Stainless steel?

    1. Yes, I use stainless steel, they also have clay ones available. If you use non-stick, just use a piece of non-bleached parchment paper instead of laying the cookies down straight on the surface 🙂

    1. I just bought almond flour from Trader Joe’s and saw that they also sell cashew flour, if you eat nuts. 🙂

    1. Ditto on the request. Posting recipes is nice, but with no interest link, I can not find them when I want them. You have the other links and you have a Pinterest page… what’s up? Thank you!

  2. Just a comment but lately I have only been able to PIN your recipes using the SHARE button and not from Pinterest PIN button. Not sure if it is a setting as all the other recipes I pin work great. Also I am a huge fan of ginger cookies and eagerly look forward to making them!

  3. Hi Vani! Does it matter if you mix them by hand or is it ok to use a mixer with these? Thanks!! Going to try tomorrow.

  4. Any sub for coconut oil to make it an oil-free recipe? Looks delicious, but need to have it without any oil. Thanks!!

    1. I made these last night with coconut oil but it ended up clumping in the batter. I threw out a lot of the clumps. Next time I plan to skip the oil. I really think they will come out just as good. I used fresh ginger and these were awesome!!

  5. My 7 year old daughter wants to make these (now!) 🙂 – are we going to be able to roll out the dough and use a cookie cutter? (Sorry if this is a silly question…but she is insisting on the real gingerbread boy and girl shapes)

    1. How did the cookies turned out (shaped into gingerbread boy and girl)? Did you have to do any modifications?

  6. I actually have to ask, what are your thoughts on Almond Flour. Recently saw an article stating that it should be avoided. I actually avoid it because I cannot eat nuts, but I just want your take on the matter considering so many recipes call for it because apparently it’s “better” than coconut flour when it comes to baking…

      1. One almond is around 7 calories, there is approximately 90 almonds in one cup of almond flour….thats over 600 calories. Almond flour is also very high in inflammatory PUFAS.

  7. I was a Papmered Chef consultant for several years and have found their stones to be far superior to steel or clay. They season as you use them, retain no oder because they absorb nothing, cook evenly, and most importantly don’t need oil or butter. I sometimes use a little oil to add a little extra browning because we are completely gluten free. and those items can be pale and or delicate.

  8. I have someone in my family who is severely allergic to all nuts. What can I use instead of the almond/cashew flour?

    1. We have tree nut and peanut allergies. What’s a substitute for the Almond flour? Also, I love your recipes, would it be possible to add the nut-free alternative as you post the recipes? Thanks for everything you do!!!

  9. I am anxious to try these. My dad and I love gingerbread and gingerbread cookies. I bake gingerbread for him and cookies for myself. I have used traditional ground ginger and fresh ginger in baked goods in the past. If you are not used to fresh ginger take care as the taste is different, but well worth it.

  10. If your using parchment paper to put cookies on, it shouldn’t matter what type of pan one uses, like the usual aluminum cookie sheets. Of course with non stick, you’ve got the possible outgasing fumes. But even ceramic cookie sheets with the parchment paper should work.

  11. Thank you, Vani. You are helping tremendously in our quest to be healthy! What brand of quinoa flour do you use? I’ve never bought it & am confused looking online. Which ones are safe?

  12. Thank you so much for your healthy recipes. I always know that whatever you publish is going to be nutritious and delicious. Keep up the good work!

  13. Delicious! I used coconut flour in place of oat flour to make them grain free. Thank you for all you do Vani! And Merry Christmas.

  14. Vani, do you have nutritional information? I would like calorie count per cookie for FitBit. Delicious soft cookies. Real ginger works well. Alternative to molasses is sorghum. Difficult to find, try apple orchard. Thanks

  15. I was SO excited about this recipe, but the cookies were a flop. I followed the recipe/instructions exactly, but the cookies spread out very wide and paper thin while baking. They were delicious, but due to the spreading, we had to scrape them off the pan with a spatula and eat the cookies with a fork. Any idea what went wrong? Old baking soda? Too much fat/liquid? Not enough flour? Can you check/confirm that the ingredient quantities are correct as listed? The dough seemed much softer/wetter than any cookie dough I’ve ever worked with, but I wasn’t inclined to experiment with your recipe the first time I tried it. If I could figure out how to salvage it, I would, because the flavor was amazing. But I need the cookies to look like cookies, not thin/flat pancakes that fall apart!!

    1. Hi Susan,
      You left the batter in the fridge for 30minutes, correct? Next time make the cookie scoops first (separate them into ice cream scoop balls) and then refrigerate them and maybe for longer than 30minutes. That should help a lot! Take care 🙂

      1. Yes, I refrigerated the dough, per the recipe. I’ll let you know if/when I try them again.

  16. I can’t eat nuts, what’s a good substitute for almond flour?? I also seem to have a hard time with coconut oil/coconut products, what’s a good substitute for those things?

  17. These are amazing. I made them three times over the holidays. The last batch I added rolled oats, they were even better. Next time I’m adding chocolate chips too. Love this recipe. Thank you

  18. Food Babe, thank you for all you do and thank you for your awesome recipes. I just printed 3 of them and I can hardly wait to give them a try. Standing together to make a difference in the food world. The real food world.

  19. Hi!
    Do you offer nutritional breakdowns of your recipes anywhere, Food Babe, that I have overlooked? I signed up for the eating guide and was curious about those recipes as well .
    Thanks so much,
    Alice

  20. I made the cookies and they were delicious, but the dough didn’t “harden” by any means. I left it in the fridge for more than 30 minutes. I used a smaller scoop, so the spreading wasn’t as much of an issue. Any thoughts?

  21. Am I supposed to melt the coconut oil in advance? All it did was clump up in the batter. I ended up throwing out the big chunks. I honestly think you could make these without the oil and they would still be delicious!!! I couldn’t get over how great they tasted!! A new holiday fav, thank you!

  22. Hi Vani:-)

    I’ve had this recipe for so long but never made the cookies til now. I just took them out of the oven and my 18 month old granddaughter and I shared 2 cookies. We LOVE them! Simple recipe and simply the best! Full of flavor and perfect texture.

    Thank you for this yummy recipe and also for ALL you do!

    ❤️
    Maureen

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