Ginger Cookie Recipe (Gluten-Free)

January 19, 2015 Updated: January 19, 2015

By Derek Henry, Holistic Health Coach for Healing the Body

Everyone loves a good soft, chewy ginger cookie. The challenge is making them taste good when you don’t eat gluten. This recipe has become a family favorite as even friends who eat “normal” would choose these over any gluten, re-fined sugar filled cookies.


This gluten-free, soft, chewy ginger cookie recipe is the perfect alternative to the traditional gingersnap that’s usually filled with re-fined sugars and gluten filled flours.

Equipment Required

  • Medium mixing bowl
  • Large mixing bowl
  • Cookie sheets


  • 1 cup gluten-free oat flour
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp sea salt
  • 1/2 cup unsalted organic butter, melted
  • 1/3 cup molasses
  • 2/3 cup + 1/3 cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract


  • In the medium mixing bowl, combine all the flours, spices, salt and making soda a set aside
  • In the large mixing bowl, mix the melted butter, molasses, and 2/3 cup of the coconut sugar
  • Whisk in the egg and vanilla
  • Slowly add in the flour mixture (from the medium mixing bowl) and mix vigorously until very well combined
  • Cover the dough and put in the refrigerator for at least 2 hours (preferably overnight)
  • When you want to bake the cookies, preheat the over to 350ºF
  • Line your cookie sheets with parchment paper
  • Place 1/3 cup of the coconut sugar in a small bowl
  • Roll the cookies into 1″ balls and roll in the sugar
  • Place the sugar coated balls on cookie sheet (about 2″ apart). Press each cookie down slightly with fork or spoon
  • Bake the cookies until they are puffed and cracked (about 7-10 minutes)
  • Let cool slightly on cookie sheets before moving to a wire rack to completely cool


  •  Makes about 2 dozen cookies
  • Freezing the cookie dough is a great idea to ensure you don’t eat the entire batch at once. Freeze individual cookies once they have been pressed down on a cookie sheet. Once they have froze solid, they can be transferred to a freezer safe container for later baking.

*Image of “cookies” via Shutterstock