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By Katja Heino 44 Comments
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Grain Free Ginger Cookies (nut, dairy, and egg free)

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Grain Free Ginger Cookies (nut, dairy, and egg free) - savorylotus

I have a new favorite cookie.  And I am so excited to share the recipe with you today.  Not only does this cookie have the perfect balance of chewiness and crunch, it is also absolutely and positively the best cookie that I have eaten.  Introducing the Grain Free Ginger Cookie.

When creating recipes I like to keep in mind the folks who will be reading my blog.  I know that many of you are gluten and grain free.  I also know that there are others who have more specific restrictions like no eggs or nuts.  Well, this cookie is for you ALL.  No grains, no gluten, no refined sugar, no eggs, and no nuts!  Can you believe it?

ginger cookie 4

And I am smitten!  I have always loved ginger cookies but this is hands down THE BEST cookie that I have eaten.  I mean it.  Chewy, spicy goodness just begging to be eaten.  I am almost embarrassed to say that I had to make a second batch just to get the photos for this post.  I couldn’t help myself.  I just kept eating them!

The base is made from sunflower seeds.  I keep a stock of soaked and dehydrated nuts and seeds in my fridge just for baking and snacking.  I sweetened them with REAL maple syrup and a titch of molasses, so no sugar crashes after eating these.  Raw honey would be delicious as well.   The best part is the fresh ginger.  My favorite!  I’m in love.

ginger cookies on a tray

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Grain Free Ginger Cookies (nut, dairy, and egg free) - savorylotus

Grain Free Ginger Cookies (nut, dairy, and egg free)

★★★★★ 5 from 6 reviews
  • Author: Katja from Savory Lotus
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x
  • Category: cookies
  • Method: bake
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Ingredients

Scale
  • 1 and 1/2 cups sunflower seeds, preferably soaked and dehydrated
  • 2 TBS coconut flour (like this)
  • 1/4 cup real maple syrup OR raw honey
  • 2 TBS coconut oil (like this), melted
  • 1 TBS blackstrap molasses (I use this one)
  • 2 inches piece of fresh ginger, peeled and grated
  • 1 tsp ginger powder
  • 1/4 tsp baking soda
  • 1/4 tsp celtic sea salt (I use this one)
  • OPTIONAL: coconut sugar (like this) for topping

Instructions

  1. Process sunflower seeds in food processor for 1 and 1/2 minutes until broken down into a coarse flour.
  2. Add the rest of the ingredients and pulse until you have a fully combined dough. It will begin to roll into a ball.
  3. Place dough into fridge for 30 minutes to chill.
  4. Preheat oven to 350’F, and line a baking sheet with unbleached parchment paper (like this) or a silicone baking mat (like this).
  5. Roll tablespoon-sized scoops of dough (with your hands) into uniform balls. Drop onto baking sheet.
  6. Using a fork, press each dough ball to flatten. (I dip my fork in a cup of water between each cookie to keep from sticking) Sprinkle with optional coconut sugar.
  7. Bake for 10-12 minutes, until bottom of cookie begins to brown (less for chewier cookie, more for crispy cookie.)

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Grain Free Ginger Cookies (nut, dairy, and egg free) - savorylotus.com

Do you love grain free cookies?  Check out Grain Free Thumbprint Cookies with Chia Berry Jam and Flourless Almond Chocolate Chip Cookies.

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Filed Under: Cookies Tagged With: baking, cookies, gluten free, grain-free baking, Paleo

Reader Interactions

Comments

  1. Dana Martin says

    January 7, 2014 at 11:57 am

    Hi.
    I would really like to try to make these grain free ginger cookies. What is the method for soaking and dehydrating the sunflower seeds??
    Thank you!

    Reply
    • Katja says

      January 7, 2014 at 3:30 pm

      It’s super easy. Soak seeds overnight in filtered water and sea salt. I do about 1 TBS salt per 4 cups. Drain, rinse, and dehydrate until crispy. I dry mine on 105′ in my Excalibur to preserve enzymes. Here is a good post on the subject—> http://wholelifestylenutrition.com/recipes/appetizers-snacks/is-soaking-nuts-necessary-how-to-properly-soak-your-organic-raw-nuts/
      Let me know if you make the cookies. They are my absolute favorite!

      Reply
  2. Antoinette says

    January 10, 2014 at 4:58 pm

    These cookies were awesome! Not only did I get to eat them fresh out of the oven, but I got to eat the ones that Katja actually made. MMMMMMMMMMM! Delicious. These cookies were tasty, not overly sweet and SUPER chewy! Im gonna try out this recipe for my mother-in-law this weekend.

    Reply
    • Katja says

      January 13, 2014 at 4:06 pm

      Thank, Hon. Come over anytime and I will bake you cookies. I have made these 4 times in the past few weeks. A little obsessed!

      Reply
  3. Helen says

    February 10, 2014 at 5:09 pm

    Is there a way to dehydrate the seeds in the oven? I don’t own an dehydrator. Or could I sub sunflower butter?

    Thanks!

    Reply
    • Katja says

      February 10, 2014 at 10:51 pm

      You can just use raw sunflower seeds for this. I soak them to make them more digestible. 🙂

      Reply
  4. Linda says

    January 6, 2015 at 12:34 pm

    Thanks! These are fantastic! I can’t eat eggs, gluten, nuts, soy, dairy, grains, etc. I have eaten the same coconut macaroons & AIP pumpkin cookies for a year now and was really craving a new treat!
    Please keep the recipes coming!

    Reply
    • Katja says

      January 8, 2015 at 12:10 pm

      Linda, so glad you enjoyed them. Thanks so much for coming by! 🙂

      Reply
  5. Lise says

    August 3, 2015 at 1:55 am

    OMG these are AMAZING!! Thank you!! These are my new all time favourites 🙂

    ★★★★★

    Reply
  6. Em says

    June 27, 2016 at 12:37 am

    Hi! I made these and they turned green overnight! Has this ever happened to anyone?? I understand its a reaction between the sunflower seeds and baking soda…they turned more and more green the longer I left them (ie 1-3 days) . Keen to hear if anyone has thoughts/experience with this!

    Reply
    • Katja Heino says

      June 27, 2016 at 9:47 am

      Hi, there! I have definitely heard and seen sunflower seeds and baking soda create a green reaction. It happens when I make my Paleo Bagels. But I have never seen it with this recipe. And I have made them countless times. This green tint is not harmful in any way. It does not affect the flvor. But yes, green cookies are weird! I am wondering if your baking soda is somehow stronger than mine??? Did you use just 1/4 tsp? It turns out that sunflowers—including the seeds—contain chlorophyll, also known as chlorogenic acid. This acid reacts with the baking powder/soda in a recipe when heated and once the product cools, it turns green. You can try reducing the baking soda by 1/3. OR You can also add a splash (1-3 teaspoons) of lemon juice to the wet ingredients. Hope that helps! 🙂

      Reply
  7. Julie Heron says

    November 11, 2016 at 3:01 am

    Can I use anything else other than sunflower seeds?

    Reply
    • Katja Heino says

      November 14, 2016 at 4:35 pm

      Hi, Julie! I haven’t tried this recipe with anything else. You could definitely experiment. Please let me know if you do. 🙂

      Reply
  8. Julie Heron says

    November 11, 2016 at 6:38 am

    I’ve just made these cookies and in my opinion the molasses spoils them. It is far too bitter and overtakes the rest of the ingredients. If I make them again I will try golden syrup.

    Reply
  9. Kari - Get Inspired Everyday! says

    November 27, 2017 at 3:44 pm

    Oh my goodness this is amazing, I can’t believe you’ve made my favorite holiday cookies grain, nut, dairy, and egg free!

    Reply
    • Katja Heino says

      November 27, 2017 at 10:33 pm

      Hi, Kari! Ginger cookies are my fav too. Enjoy!

      Reply
  10. Jean says

    November 27, 2017 at 4:01 pm

    So cool that you made flour with sunflower seeds! I’ll definitely have to try it out next time I bake cookies.

    Reply
    • Katja Heino says

      November 27, 2017 at 10:32 pm

      I love baking with sunflower seeds. I hope you get to try it. 🙂

      Reply
  11. Carrie says

    November 28, 2017 at 10:25 am

    These look so moist and perfect for that holiday ginger flavor. Thanks for the recipe!!!

    ★★★★★

    Reply
    • Katja Heino says

      November 28, 2017 at 11:27 am

      Hope you love them, Carrie! 🙂

      Reply
  12. Megan Stevens says

    November 28, 2017 at 6:59 pm

    I get so excited for egg-free baked goods! I love that these are a favorite of yours. Pinned to my egg-free board, can’t wait to make them for my egg-free son, and all of us!

    ★★★★★

    Reply
    • Katja Heino says

      November 30, 2017 at 11:36 am

      Yay! I hope you enjoy them! 🙂

      Reply
  13. Tina says

    November 28, 2017 at 7:18 pm

    Love Ginger cookies! This one looks so delish!

    Reply
    • Katja Heino says

      November 30, 2017 at 11:36 am

      Thanks, Tina!

      Reply
  14. Jo Romero says

    November 30, 2017 at 4:57 am

    These cookies look great – love that they’re gingery too – when the weather turns colder I always want to add more spiciness to my food 🙂

    Reply
    • Katja Heino says

      November 30, 2017 at 11:25 am

      Me, too! Ginger is my winter ally for sure!!

      Reply
  15. Emily @ Recipes to Nourish says

    November 30, 2017 at 8:52 pm

    I love ginger cookies!!! They might be one of my favorites this time of the year. These look so good!

    ★★★★★

    Reply
    • Katja Heino says

      December 2, 2017 at 3:39 pm

      Thanks, Emily! They are my fav too!

      Reply
  16. Holley@ The Primal Desire says

    December 2, 2017 at 8:59 pm

    Chewy ginger cookies are the best!! Thanks for the recipe

    ★★★★★

    Reply
    • Katja Heino says

      December 4, 2017 at 5:05 pm

      I think so too! Enjoy!

      Reply
  17. Becky Winkler says

    December 3, 2017 at 7:43 am

    So cool that you used sunflower seeds! What a great idea.

    Reply
    • Katja Heino says

      December 4, 2017 at 5:05 pm

      I’ve been trying to sub out more of the nut flour that I use for baking. More recipes to come soon, I hope.

      Reply
  18. cristina says

    December 3, 2017 at 9:34 pm

    MIND. BLOWN. I’m dying to try this recipe… nut and dairy free… using SUNFLOWER SEEDS!!! So clever!

    Reply
    • Katja Heino says

      December 4, 2017 at 5:04 pm

      I love baking with sunflower seeds. I find that it needs a bit more sweetener than almond flour. But so good.

      Reply
  19. ChihYu says

    December 4, 2017 at 8:57 am

    Love ginger cookies ! They are so festive and delicious for the holiday season !

    ★★★★★

    Reply
    • Katja Heino says

      December 4, 2017 at 5:03 pm

      Me, too! 🙂

      Reply
  20. nicole says

    November 30, 2018 at 6:48 am

    Would using a gingerbread cookie cutter work for this cookie or no way? Thank you!

    Reply
    • Katja Heino says

      December 4, 2018 at 2:59 pm

      Hmmm… you could try rolling it out between 2 sheets of parchment paper. But I can’t say for sure if it will work. Please let me know if you try it. 🙂

      Reply

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