Love ginger? These soft gluten free ginger cookies are low carb and keto friendly. They are very similar to gingersnaps without the crispness.
When it comes to holiday cookies, I like to keep them simple. For my keto sugar cookies and low carb cream cheese cookies, I prefer making a log with the dough to make easy slice and bake cookies.
So rather than make up a batch of gingerbread cookies that has to be rolled out and cut into holiday shapes, I went for an easier recipe. And I even came up with a gingerbread loaf recipe which is even easier than baking cookies.
I used to love snacking on gingersnaps in my high carb days. That’s why I created a low carb gluten free ginger cookies recipe to make myself keto friendly holiday treats.
Unlike gingersnaps, the cookies are soft and a bit cake-like. But I actually enjoyed them this way so the recipe is a keeper for me. However, using all almond flour would likely result in a crisper cookie.
How to make gluten free ginger cookies
I adapted an old recipe in my collection to make these classic holiday cookies. In order to make the cookies low carb and gluten free, the wheat flour was replaced with a blend of almond flour and coconut flour.
The sugar was also replaced with low carb alternatives. Since ginger cookies typically have molasses, I added a little bit of Sukrin Gold Fiber Syrup. But, a low carb maple flavored syrup would work too. And you can just leave the syrup out all together if you prefer.
To make the gluten free ginger cookies, I combine the dry ingredients in one bowl and the wet ingredients in another. Then the dry ingredients are slowly added into the wet ingredients to form a dough.
The dough is divided into evenly sized scoops which are formed into balls. For a “sugary” coating, the balls are rolled into granulated low carb sweetener. This gives the cookies a festive sparkle on the outside and adds some additional sweetness.
Finally, using the bottom of a drinking glass, the balls are pressed flat into a circle. Then, they are baked at 350°F for 8-10 minutes until the edges have browned.
Ginger cookies with almond flour and coconut flour
Although I usually use a ratio of 3 parts almond flour to 1 part coconut flour, I increased the coconut flour in this recipe for a lighter cookie. When replacing regular flour, it’s usually 3-4 parts almond flour to 1 part coconut flour.
Cookies made with all almond flour tend to be denser and crunchier. On the other hand, cookies with all coconut flour are softer and more cake-like. That’s why using a combination of these two low carb flours is a better replacement for wheat flour. However, the ratio used can be adjusted to more almond flour for crisper cookies or more coconut flour for softer cookies.
Low carb gluten free ginger cookies without molasses
Adding molasses to ginger cookies results in a soft chewy cookie. But for low carb, you don’t want to add more than a touch as it’s a high sugar ingredient. And for keto, it’s best to leave it out completely.
Low carb alternatives to molasses include fiber syrup and low carb maple flavored syrup. Sukrin Gold Fiber Syrup is what I added to the cookie, but a zero carb maple flavored syrup would work as well.
Thoughts on the recipe
These gluten free ginger cookies are a soft baked cookie. A little more tweaking would be needed get them more like a regular crispy gingersnap cookie. More almond flour, less coconut flour, and omitting the fiber syrup should result in crisper cookies.
The taste of the cookies is very good so I wouldn’t change the sweetener amount or spice blend. But the texture of the cookies could be adjusted by replacing some or all of the coconut flour with almond flour.
Rather than roll in granulated sweetener, the cookies could be iced or glazed instead. The cookie dough isn’t overly sweet so a little added sweetener on top shouldn’t require reducing the sweetness in the dough.
This is a great recipe to include in your collection of low carb holiday cookies. And, it goes well with almond macaroon cookies or healthy chocolate zucchini cookies.
Soft Ginger Cookies Recipe – Low Carb and Gluten Free
Soft Gluten Free Ginger Cookies
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter softened
- 3/4 cup Sukrin Gold or other brown sugar substitute
- 1 egg
- 1 tablespoon Sukrin Gold Fiber Syrup optional (low carb maple syrup will work too)
- 2 tablespoons low carb sweetener optional (any one for one sugar substitute)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In large bowl, combine almond flour, coconut flour, baking powder, ginger, cinnamon, cloves, and salt.
- In another large mixing bowl, cream together butter and Sukrin Gold.
- Beat egg into butter mixture and Sukrin Gold Fiber Syrup (if using).
- Slowly add dry mixture into butter mixture. Knead into a dough.
- Scoop into balls and roll in Sukrin:1 if desired.
- Place dough balls or scoops onto parchment paper lined cookie sheet or use non-stick silicon baking sheet leaving with adequate spacing (about 1 1/2 inches). Press each ball down with flat bottom glass.
- Bake at 350 F for about 8 to 10 minutes.
Notes
Nutrition
Additional Info
- Net Carbs 4g
- % Carbs: 13%
- % Protein: 6.5%
- % Fat: 80.5%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated in December 2018. Originally published December 2010.
Tamieka Taylor says
March 9, 2019 at 7:48 amI’m gonna make me some today i have all of my ingredients. But instead of making the cookies I’m gonna just make it into a loaf because I love bread and ginger snap cookies so that’s what I’m gonna do with my mix
Terri says
February 9, 2019 at 3:58 pmHow can I make these into a loaf?
Lisa MarcAurele says
February 10, 2019 at 9:31 amYou’re better off making this gingerbread loaf recipe: https://lowcarbyum.com/gingerbread-bread-loaf-gluten-free/
Ernie Jean says
December 19, 2018 at 7:52 amI have heard that Cassava is a better flour for baking. Do you think it is? Could you use it instead of the two other flours?
Lisa MarcAurele says
December 19, 2018 at 8:35 amYou can use it, but it has more carbs than almond and coconut flour.
Matilde says
December 22, 2017 at 10:44 amJust made them, they’re wonderful! 🙂 Thank you for sharing
Marsha says
November 4, 2017 at 2:01 pmWhat is Sukrin Gold and Sukrin Gold syrup? And Sukrin:1?
Lisa says
November 4, 2017 at 6:15 pmThey are low carb sweeteners made by Sukrin, a European company.
Marsha says
November 15, 2017 at 3:42 pmAnybody know what all the Sukrin products in the recipe are?
Lisa says
November 16, 2017 at 5:36 amThere are links provided for each to show more detail on the product.
Terry says
February 23, 2017 at 5:04 pmHow much ginger did you use?
Lisa says
February 23, 2017 at 7:15 pmOops! How could I forget to put the ginger in a ginger recipe? I checked my notes and it was 2 teaspoons.
Shelly C. says
April 14, 2016 at 2:07 pmThe non-hydrogenated shortening is not something I’m familiar with, I’m still SO new to the whole low carb thing. Any suggestions? What about lard or coconut oil, would either of them work? I’m TOTALLY open to suggestions here. I literally have no idea what I’m looking for.
Due to being relegated to a soft diet, this cookie recipe excites me a LOT! (doesn’t take much some days 🙂 ) I LOVE ginger cookies but haven’t been able to eat them for several years because I can’t find them soft enough for me to chew them! (I struggle with failed dentures) So thank you for this! I’m sure it will be a new favorite!
Lisa says
November 23, 2016 at 6:18 amLard or coconut oil works just as well as the non-hydrogenated shortening.
fooddreamer says
December 18, 2010 at 1:45 amI didn’t even see your giveaway! I don’t think you are sharing your posts on Foodbuzz anymore, are you? They don’t come to my inbox. I am sorry I missed it. These look like great cookies, though. I think you have great recipes. I will admit, having good photos is key, if you can get them accepted by foodgawker or tastespotting, it really drives a lot of traffic to your site.
Lisa says
December 18, 2010 at 5:35 pmThanks for the tip about getting more traffic. I’ve never heard of those sites. I’ve been really busy, almost no time for the blog, so I don’t always share on Foodbuzz.