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?
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.
Grain Free Ginger Cookies (nut, dairy, and egg free)
- Prep Time: 35
- Cook Time: 10
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Category: cookies
- Method: bake
Ingredients
- 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
- Process sunflower seeds in food processor for 1 and 1/2 minutes until broken down into a coarse flour.
- Add the rest of the ingredients and pulse until you have a fully combined dough. It will begin to roll into a ball.
- Place dough into fridge for 30 minutes to chill.
- Preheat oven to 350’F, and line a baking sheet with unbleached parchment paper (like this) or a silicone baking mat (like this).
- Roll tablespoon-sized scoops of dough (with your hands) into uniform balls. Drop onto baking sheet.
- 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.
- Bake for 10-12 minutes, until bottom of cookie begins to brown (less for chewier cookie, more for crispy cookie.)
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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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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!
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!
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.
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!
Is there a way to dehydrate the seeds in the oven? I don’t own an dehydrator. Or could I sub sunflower butter?
Thanks!
You can just use raw sunflower seeds for this. I soak them to make them more digestible. 🙂
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!
Linda, so glad you enjoyed them. Thanks so much for coming by! 🙂
OMG these are AMAZING!! Thank you!! These are my new all time favourites 🙂
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!
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! 🙂
Can I use anything else other than sunflower seeds?
Hi, Julie! I haven’t tried this recipe with anything else. You could definitely experiment. Please let me know if you do. 🙂
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.
Oh my goodness this is amazing, I can’t believe you’ve made my favorite holiday cookies grain, nut, dairy, and egg free!
Hi, Kari! Ginger cookies are my fav too. Enjoy!
So cool that you made flour with sunflower seeds! I’ll definitely have to try it out next time I bake cookies.
I love baking with sunflower seeds. I hope you get to try it. 🙂
These look so moist and perfect for that holiday ginger flavor. Thanks for the recipe!!!
Hope you love them, Carrie! 🙂
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!
Yay! I hope you enjoy them! 🙂
Love Ginger cookies! This one looks so delish!
Thanks, Tina!
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 🙂
Me, too! Ginger is my winter ally for sure!!
I love ginger cookies!!! They might be one of my favorites this time of the year. These look so good!
Thanks, Emily! They are my fav too!
Chewy ginger cookies are the best!! Thanks for the recipe
I think so too! Enjoy!
So cool that you used sunflower seeds! What a great idea.
I’ve been trying to sub out more of the nut flour that I use for baking. More recipes to come soon, I hope.
MIND. BLOWN. I’m dying to try this recipe… nut and dairy free… using SUNFLOWER SEEDS!!! So clever!
I love baking with sunflower seeds. I find that it needs a bit more sweetener than almond flour. But so good.
Love ginger cookies ! They are so festive and delicious for the holiday season !
Me, too! 🙂
Would using a gingerbread cookie cutter work for this cookie or no way? Thank you!
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. 🙂