Gluten-Free Is Me: Giant Chewy Ginger Cookies

Flourless Gluten-Free Ginger Cookies | Easy Desserts I recently came out with some confessions from my childhood. Mainly about my status as a horse nerd, who went to a camp that specialized in such dorky, horsey pursuits. But even when the summers were over, I spent the majority of my time on weekends at the barn riding, cleaning tack, and, come winter, trying to get my toe warmers to work their magic in my tall boots.

There are many rituals I miss that revolved around ponies. But the one that comes to mind today doesn’t involve trying out mane-and-tail shampoo on my hair in the shower stall. It’s the ritual that involved ginger cookies.

Flourless Gluten-Free Ginger Cookies | Easy Desserts Flourless Gluten-Free Ginger Cookies | Easy Desserts Flourless Gluten-Free Ginger Cookies | Easy Desserts Flourless Gluten-Free Ginger Cookies | Easy Desserts Since I often went out to Westchester after school, most of the time when I’d finish up at the barn it was late—around dinner time. My mom and I would stop at the closest gourmet market (a suburban rip-off of Dean and Deluca) and grab some easy things for dinner, things like string beans with caramelized shallots, curry chicken salad, and lentil soup. But to tide me over until we got home, contrary to her usual health mandates, I would get a big chewy ginger cookie for the road. After all the struggle it took to take off my tall boots, which once resulted in a broken wrist, I deserved it.

Because of this special brand of nostalgia, gluten-free ginger cookies have been on my to-make list for a while. Tates makes a good crispy version that Charlie and I sometimes buy and crumble over our vanilla ice cream like true champions. But it’s the giant, pliable ones with loads of holiday spices that I crave come this time of year, even when I’m not wearing chaps.

Flourless Gluten-Free Ginger Cookies | Easy Desserts Flourless Gluten-Free Ginger Cookies Gluten-Free | Easy Desserts I decided to start with this easy flourless peanut butter cookie recipe, which has the same moist, chewy quality I was after. I swapped in almond butter and all the necessary spices, and upgraded the sugar from light to dark brown to give the cookies that rich, molasses flavor.

I actually was not going for giant cookies, since knowing my history with these bad boys, I predicted a severe lack of self-control when eating them. But I forgot how much they spread and ended up with these big, chewy cookies anyway from just 2 tablespoons of batter.

Gluten-Free Ginger Cookies Recipe Flourless Gluten-Free Gingerbread Cookies | Easy Desserts Flourless Gluten-Free Cookies | Ginger Cookies | Easy Desserts You can easily pre-roll the cookie dough into balls and freeze them for later use, especially if you have a few cookie swaps on the calendar and want to do all your gluten-free friends a solid. I’m so excited to have gluten-free ginger cookies back in my life for this holiday season, especially since now I don’t have to muck out any stalls in order to earn one.

Eat up!


Flourless Gluten-Free Ginger Cookies | Easy Desserts

Gluten-Free Ginger Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 15 minutes

Yield: 12 large cookies

Gluten-Free Ginger Cookies


  • 1 cup creamy almond butter
  • 1 cup light brown sugar, packed
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt


  1. In a medium mixing bowl, beat together the almond butter, brown sugar, egg, vanilla until smooth, about 3 minutes.
  2. Add the baking soda, cinnamon, cloves, ginger, nutmeg and salt and stir to incorporate. Transfer the dough to an airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking. Refrigeration is key.
  3. Preheat the oven to 350F. Line 2 baking sheets with parchment.
  4. Using a 2-inch ice cream scoop (about 2 tablespoons of dough for very large cookies), form the batter into mounds and place on the prepared baking sheet, spaced 2 inches apart (6 per tray). Slightly flatten the mounds before baking so they don't stay too domed.
  5. Bake for 8 to 10 minutes, until the edges are set and the cookies are thin and chewy. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, until firm, before removing to a plate.
  6. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

Check out the other great dishes from this week’s Food Network #FallFest below

Devour: 5 Must-Bake Holiday Cookies
Jeanette’s Healthy Living: Toasted Coconut Chocolate Chip Oat Sorghum Cookies
Dishin & Dishes: Dark Chocolate and White Chocolate Peppermint Bark Bites
Daisy at HomeEggnog Cookies
Napa Farmhouse 1885: Chocolate Italian Cookies (Biscottini Glassati al Cioccolato)
Red or Green: Biscochitos (New Mexico State Cookie)
Swing Eats: Florentines (gluten-free)
Virtually Homemade: Soft Sugar Cookies (gluten free)
Weelicious: Molasses Roll Out Cookies
Dishing With Divya: Eggless Coconut Cookies
Taste with the Eyes: Heavenly Fried Cookies with Ginger, Honey, Pine Nuts
The Cultural Dish: A Taste of Tradition: Italian Pizzelle Cookies
Elephants and the Coconut Trees: 5 Favorite Holiday Cookies
The Mom 100: Crystallized Ginger Shortbread
The Wimpy Vegetarian: Rugelach – Your New Go-To Holiday Cookie
FN Dish: 10 Recipes to Win Your Holiday Cookie Swap


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18 Responses to Gluten-Free Is Me: Giant Chewy Ginger Cookies

  1. Pingback: Crystallized Ginger Shortbread » Featured » The MOM 100 Cookbook

  2. Pingback: Holiday Fried Honey Cookies with Cinnamon Ginger Syrup - Taste With The Eyes Taste With The Eyes • where the image is meant to titillate and inspire the cook

  3. Pingback: Crystallized Ginger Shortbread | How To Make Hard Boiled EggsHow To Make Hard Boiled Eggs

  4. Wow! I love this gluten free twist on a classic. And I have all the ingredients to make them – perfect for a chilly afternoon!

  5. Steph says:

    I love ginger cookies!! These chewy ones look delicious!

  6. Mirakol S. says:

    I bet some chopped crystallized ginger folded in would be fantastic!

  7. Sharron says:

    Thanks to my father who told me concerning this weblog, this weblog is really remarkable.

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  9. lev says:

    any idea why the cookies didn’t fully flatten out after being in the oven?

    • sorry about that lev! I’m not sure. Did you smush the batter down a bit like I showed in the pictures? Did you chill them for long enough? How did they taste?

      • lev says:

        they tasted really good! chewy and everything just not flat. what role does the refrigeration play? making another batch tonight.

        • Strange! The refrigeration helps the batter hold together and makes for a chewier cookie. Did you flatten them as pictured before putting in the oven? that could be it!

  10. Pingback: Rugelach-Your New Go-To Holiday Cookie

  11. Pingback: Dark Chocolate Vegan Truffles with Matcha Green Tea - Feed Me Phoebe

  12. Pingback: Holiday Fried Honey Cookies with Cinnamon Ginger Syrup - Taste With The Eyes

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