Gluten Free Ginger Cookies

These gluten free ginger cookies have a chewy exterior and soft interior that is spiced with two different kinds of ginger. Molasses adds a smoky sweetness while cinnamon and cloves lend another level of warmth. These gluten free and vegan cookies are the perfect pick-me-up on cold winter days and are great for holiday gifting.

My love of ginger led to the development of these gingerbread-inspired gluten free ginger cookies during my farmers market days. They’re packed with two kinds of ginger and get a lovely chewy texture thanks to molasses and a quick roll in turbinado sugar before being baked. The perfect thing about these cookies is that you can add as little or as much ginger as you like. And, you can underbake them slightly to keep them on the chewy side or bake them slightly longer for a crisp cookie. I hope you enjoy them as much as I do!

Ingredients and Substitutions

These gluten free ginger cookies were developed to be both gluten free and vegan which you’ll see reflected in the ingredients below. Next to each ingredient you’ll find substitutions.

• Vegan Butter — you want the vegan butter block or sticks NOT the spread style butter. If you eat dairy, feel free to use an equal amount of unsalted stick butter!
• Unsulphured Molasses — this lends that characteristic smoky sweetness that is found in spiced cookies and gingerbread. Most molasses in the store is unsulphured so just make sure you don’t use blackstrap molasses.
• Unsweetened Applesauce — the applesauce helps to bind and is taking the place of eggs in this recipe. If you eat eggs, you can substitute 1 large room temperature egg for the applesauce.
• Brown Sugar — adds sweetness and helps give the cookies a chewy texture. You can use an equal amount of granulated sugar if you prefer but the cookies won’t be as chewy.
• Fresh Ginger Root — provides the first layer of gingery spice in these cookies. If you want these less gingery, you can reduce this amount as needed.
• Oat Flour & Buckwheat Flour — the combination of these two flours keeps these gluten free and gives them a lovely flavor. Oat flour has a natural sweetness and keeps the cookies on the softer side while buckwheat lends a nice nuttiness. If you’re not gluten free, you can use standard all-purpose flour.
• Baking Soda — since these cookies have both applesauce and molasses in them which are acidic, we’re using baking soda as the leavener.
• Ground Ginger — provides the second layer of gingery spice in these cookies.
• Ground Cinnamon and Cloves — rounds out the flavors and gives these a cozy, gingerbready taste.
• Salt — seasons and balances flavors. I like to use a fine grain sea salt.
• Turbinado Sugar — the balls of cookie dough are rolled in sugar before being baked to ensure a crunchy/chewy exterior. It also makes them sparkle! I love the crunch of turbinado sugar but you can also use regular granulated sugar.

Tips for Making the BEST Gluten Free Ginger Cookies

USE FRESH GINGER AND GROUND GINGER. Using both types of ginger gives these a well-rounded and more complex ginger flavor. Fresh ginger is more mild with a complex flavor and subtle sweetness while ground ginger is more potent and spicy.

CHILL THE DOUGH. Chilling the dough for at least 2 hours before baking is necessary to allow it to firm up and for the flours to absorb the wet ingredients. Without chilling, the dough is very soft and will spread considerably in the oven.

PORTION THE DOUGH. Use either a tablespoon sized cookie scoop (0.5 ounce) or a tablespoon measuring spoon to scoop out the dough before rolling it into balls. This ensures all of the cookies are the same size and they bake evenly.

COAT WITH SUGAR. The coating of sugar on the outside helps give these the perfect crunchy and chewy texture. It also gives them a beautiful sparkle!

How to Store these Ginger Cookies

Leftover cookies will store best in an airtight container at room temperature for up to 5 days. If you’re sending a care package, these can be packaged up and mailed the same day they are baked. Just make sure to send them priority or express to make sure they get there within 2-3 days! These ginger cookies can also be frozen. Place cookies in an airtight container and store in the freezer for up to 3 months. Thaw at room temperature or in the fridge.

Packaging Idea with Mason Jars

I love using mason jars, scraps of fabric, and ribbon or twine to package up cookies for gifting! Here’s how to do it:

Cut a square of fabric roughly four or five inches in size. Fill the jar with cookies (or whatever else you’d like to give away). Put the lid on the jar, then center the square of fabric on top. Next, screw on the ring. Tie ribbon or twine around the ring. If you’d like you can attach a gift tag with twine.

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