Ginger Sugar Cookies (Gluten Free)
Prep time
Cook time
Total time
These ginger sugar cookies are not only lower in sugar, they are made from whole food ingredients- cashews and oats. I blend my own oat flour in my Vitamix, but make sure I blend it much longer than normal for these cookies. If you don't have a high speed blender, I recommend buying a fine store bought oat flour.
Serves: 12 large or 24 small cookies
  • ¾ cup + 2 tablespoons oat flour (finely grind oats in high speed blender)
  • ¾ cup cashews (processed in blender to form 1 cup cashew flour)
  • 2 tablespoons arrowroot powder
  • 1½ teaspoon cinnamon
  • 1½ teaspoons ginger powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 egg
  • 3 tablespoons coconut oil (warmed to liquid, if necessary)
  • 2½ tablespoons blackstrap molasses
  • 2 tablespoons organic cane sugar (works best with cane, not coconut sugar)
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees fahrenheit.
  2. In a mixing bowl, add all dry ingredients, and mix well.
  3. In a smaller bowl, mix together all wet ingredients, and stir to combine.
  4. Add the wet ingredients into the dry, and stir together until just combined.
  5. Chill batter in refrigerator for 1 hour. This step is not completely necessary, but it makes the dough much easier to work with. It will be a very sticky dough, and it will be difficult to roll balls. However, I have baked the dough directly, and they turn out fine- they just don't look as "neat."
  6. Use a tablespoon or a half tablespoon measuring spoon to form balls. Roll balls in coarse cane sugar.
  7. Add balls to a cookie sheet. Do not flatten - leaving them in balls allows them to stay chewier and more moist inside.
  8. Bake for 10 minutes, then allow to cool.
  9. I like to store all my healthy, gluten free baked goods in the freezer for the best texture. They will last for up to 2 months if kept frozen (but these will not be around that long!).
Recipe by Sunkissed Kitchen at