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Grain-free ginger Christmas cookie recipe

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Some Christmas cookies are just regular cookies with Christmas decorations on them — like sugar cookies with red and green frosting. They look like Christmas, but they don’t taste like Christmas. I like a Christmas cookie to TASTE like Christmas. And nothing fits that bill like a gingerbread cookie or ginger snap. The gingersnap is the only holiday cookie that can really claim to be the cookie of Christmas. And this grain-free ginger Christmas cookie is no exception.

I love gingersnaps. Gingerbread, ginger cookies — ginger anything. I’ve tried for years to make a great ginger cookie at Christmas and I’ve made some that were ok, but this attempt really wins the gauntlet. This grain-free ginger cookie is chewy, crispy on top, not too gingery but gingery enough. The kids loved them too. I ate way too many of them in one day and have zero regrets. I am making another double recipe for a Christmas party, and plan to keep a stash at home for my own personal “use.”

I wanted a grain-free ginger Christmas cookie recipe because the richness of all of the holiday food that surrounds us in December can be too much, and something without refined flour is a nice change of pace. I used almond flour and arrowroot powder to make them grain-free and the combo came out just right. Note that these must, MUST, be chilled at least a half hour to an hour before baking, or they will spread out too thin on the pan. The last step of coating them in coarse sugar really gives them an extra crunch and makes them sparkle beautifully. I paired these with a lemon cream in a pretty bowl to spread on top and it was a real crowd pleaser. Happy holiday baking!

Grain-free ginger Christmas cookie recipe

Chewy, moist, crispy on top ginger snap cookies that are grain-free and gluten-free
Course Dessert, Snack
Servings 24 cookies

Ingredients

  • 2 cups almond flour
  • 2 tbsp arrowroot powder
  • 1/2 tsp baking soda
  • 1 dash salt
  • 1/2 cup coarse or granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp pumpkin pie spice
  • 3 tbsp butter, melted
  • 1 egg
  • 1 tbsp vanilla
  • 1/4 tsp almond extract
  • 3 tbsp molasses
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg

Instructions

  • Place all dry ingredients in a bowl and mix well.
  • Add the egg, butter, molasses and extracts.
  • Mix until it forms a sticky ball.
  • Refrigerate for 30 mins to an hour, or more.
  • Roll into tablespoon sized balls and roll in coarse sugar.
  • Place two inches apart on a parchment lined cookie sheet and bake at 350 for 10 to 12 minutes. Allow to cool on the pan for 2-5 minutes.

For more cookie recipes, visit me here and here.

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Shop my LTK shop @Modern_Hippie_Kitchen for these fun fall baking essentials!

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SIGN UP TO RECEIVE THE EXCLUSIVE SHOPPING DEALS ON MY LTK.IT, MORE RECIPES, AND COOKING TIPS, TRICKS AND HOW-TO'S!

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