These Gluten-free Ginger Cookies are sugar-free, warmly spiced, and perfect for the holidays or everyday treats. With a vegan option and classic flavor, this recipe makes baking simple and satisfying.
These cookies feel indulgent while still fitting into a mindful lifestyle, and these gluten free ginger cookies strike that balance beautifully. They deliver all the warm, cozy spice you expect from a classic ginger cookie without relying on traditional sugar or wheat.
The cookie simple enough for beginner bakers, and the dough can be made ahead and chilled overnight or even frozen for cozy baking on the fly anytime. So you can have cookies for a Christmas cookie swap, a quiet afternoon treat, or a last minute gathering.
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Why I Love this Recipe
- These cookies have the soft, chewy texture and warm ginger flavor you expect from a classic ginger cookie.
- They are naturally gluten-free and sugar-free, yet still taste rich and comforting.
- The recipe adapts easily to a dairy-free/vegan alternative (and keto as well) so it works for most everyone.
- The dough can be prepared ahead of time and chilled overnight, or even frozen, which makes healthy baking stress-free.
- It’s a reliable go to recipe for family, guests, or holidays when dietary needs vary.
Ingredients
- Low-carb brown sugar substitute
- Butter: You can also use dairy-free butter
- Molasses
- Egg: Or use an egg substitute like a Flax Egg, Chia Egg, or this Powdered Egg Replacer.
- Gluten-free flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Xanthan gum (optional, if your flour blend doesn’t contain it. See notes for alternatives)
- Salt – I recommend Real Salt
- Granulated sweetener, for the topping. I like using erythritol or xylitol for a real crystal-like topping, but do not use xylitol if you have dogs around as it’s severely toxic to them.
Keep in mind that as with all substitutions, the recipe taste and texture will change some, but they’re still delightful.
Variations
- Add more warming spices – Mix in a pinch of nutmeg or cardamom to further enhance the cookie’s depth without adding sugar.
- Citrus twist – Add a teaspoon of orange or lemon zest for a fresh, zesty flavor.
- Sugar-free chocolate chips – Stir in vegan, sugar-free chocolate chips or white chocolate chips for a rich, indulgent touch.
- Chocolate drizzle – Drizzle melted chocolate or white chocolate on top.
- Chopped nuts – Add pecans, walnuts, or almonds for extra crunch and texture.
- Nut-free crunchy version – Use pumpkin seeds, sunflower seeds, or hemp seeds for crunch and texture without nuts.
- Coconut topping – Sprinkle unsweetened shredded coconut on top for a tropical flair.
Recipe Tips
- Don’t over-mix the dough to keep cookies soft and tender.
- Measure gluten-free flour accurately, as too much can make cookies dry.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to prevent breaking.
Serving Suggestion
I love these sugar-free ginger cookies with a steaming cup of tea or my coffee substitute, especially on chilly mornings or lazy afternoons. They’re also wonderful with almond milk or coconut milk.
These cookies are perfect on holiday trays or in gift baskets.
For a truly indulgent treat, warm a cookie slightly and serve it with a scoop of ice cream, or better yet, grab two cookies and make an ice cream sandwich!
They also make great crumbles for making a pie crust or topping ice cream or pudding like this Pumpkin Chia Pudding.
Storage
Store these healthy ginger cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer-safe bag for up to 3 months. Reheat briefly in a 300°F oven for a few minutes to bring back fresh-baked texture.
FAQs
Can you make these gluten-free ginger cookies completely vegan?
Yes! Simply use your preferred egg substitute. This Powdered Egg Replacer works fabulously, or you can try a Chia Egg or Flax Egg as well. I haven’t used these yet, but they work in most applications.
Can I substitute regular sugar instead of a low-carb sweetener?
Absolutely! For the allulose blend mentioned in the post, you can. Just substitute equal parts, but keep in mind it will increase the sugar content.
Do I have to use xanthan gum with gluten-free flour?
No, only if your gluten-free flour blend doesn’t already contain it. It helps with structure but isn’t essential.
Alternatively, you can use ground flax or chia instead of xanthan gum, but the results won’t be exactly the same. You can use about 10 grams of ground flax for every 1/2 teaspoon of xanthan gum and for every cup of gluten-free flour you want to use about 1/2 teaspoon of xanthan. So for this recipe, you’d want to use about 23 grams of ground flax, which is about 4.5 teaspoons.
Grain-free/Keto Version
While I haven’t perfected this yet, here are the basic instructions for making these cookies grain-free/keto.
- Reduce the molasses to 2 tablespoons plus 2 tablespoons allulose or use only a sugar-free molasses alternative
- Add an extra egg yolk for more fat and protein for better structure
- Use 2 cups fine blanched almond flour
- Add 1/4 cup coconut flour
- Add 2 tablespoons tapioca or arrowroot starch for a bit of chew and spread (optional)
- Follow the recipe as written, but chill for at least an hour before baking and bake at 350°F for 9-11 minutes.
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Line 2 cookie sheets with parchment paper and set aside.
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Preheat oven to 350°F.
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In a large mixing bowl cream together the butter and sweetener until fluffy.
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Add the egg and molasses and beat well.
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Stir the flour, baking soda, ginger, cinnamon, cloves and salt into the creamed mixture until well mixed – taking care not to overmix.
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Cover bowl and let rest in fridge for 30-60 minutes or overnight.
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Roll into tablespoon sized balls and dip the tops into the white sugar.
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Place the balls sugar side up on the prepared baking tray 2 to 3 inches apart.
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Bake until edges are set and tops are cracked, about 10-12 minutes.
- Lower carb molasses alternative: For fewer carbs, use 2 tablespoons and add 2 tablespoons additional allulose or comparable sweetener or use a sugar-free molasses substitute.
- Because these are gluten‑free and sweetened with an allulose blend instead of sugar, they bake up a little softer and chewier than a traditional glass‑crisp gingersnap, but they’re still full of spice and have that classic crackly top.
- Don’t over-mix the dough to keep cookies soft and tender.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to prevent breaking.
- Measure gluten-free flour accurately, as too much can make cookies dry.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
