BEST Ginger Cookies (gluten & dairy Free)

After trying MANY different variations, I thought this recipe knocked it out of the park!


  • ¾ cup palm shorting
  • ¾ cup coconut sugar
  • 1 egg
  • 1/3 cup molasses
  • 1 tsp vanilla
  • 1 1/3 cup almond flour
  • 1 cup Bob’s Red Mill, gluten free 1-to-1 baking flour
  • 2 Tbsp ground ginger
  • 2 tsp cinnamon
  • 1½ tsp baking soda
  • ½ tsp nutmeg
  • ¼ tsp cloves


  1. Preheat oven to 350 degrees
  2. Beat palm shorting and coconut sugar with an electric mixer until creamy
  3. Mix in 1 egg and blend to combine
  4. Add molasses and vanilla, mix to incorporate
  5. In a small bowl, add almond flour, BRM 1-to-1 GF baking flour, ginger, cinnamon, baking soda, nutmeg, cloves. Gently whisk dry ingredients together to combine
  6. Add ½ of the dry ingredients to the wet and blend. Then add the remaining dry ingredients and blend to fully incorporate.
  7. Using a 1 Tbsp scoop, add cookie mixture to a parchment paper-lined baking sheet and bake for 10 minutes
  8. Cool the cookies for 5 minutes then place them on a cooling rack to finish cooling
  9. Once completely cooled down you can store the cookies in an airtight container

Leave a comment