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Grain-Free Ginger Cookies


  • 2 tbsp coconut oil, liquid
  • ¼ c pure maple syrup
  • 1 tbsp blackstrap molasses
  • 2 tsp ground ginger
  • tsp fine sea salt
  • ¼ tsp baking soda


  1. Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge to make sure it’s nice and firm before scooping.

  2. Preheat the oven to 350°F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness. If you’d like a sugar topping, try sprinkling a bit of low-glycemic coconut crystals over the tops before baking.

  3. Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

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