Chewy Crispy Crackled Paleo Ginger Cookies

The perfect ginger cookie made paleo…chewy on the inside, crisp around the edges, a nice kick of ginger, by all means predominant like it should be with a rich caramel sweetness bestowed by the wonderful coconut sugar in the mix.

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It is the cookie time of year! After the success of the adorable cookie cups I decided to try my hand at some ginger cookies. A mix of nut (almond) and coconut flour, coconut sugar and coconut oil for the ultimate chewy yet crunchy cookie. Soft cookies…I’m not a massive fan, I’ll take crisp in biscotti form ideally dunked in chocolate with a side of coffee. Chewy cookies on the other hand…

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I find incredibly addicting! They’re devoured in multiples of 2 and 3, making the batch disappear at an insane rate. I had every great intention to save half for some Christmas inspired ice cream. Another batch will most definitely have to be baked especially…with a few spares for nibbling!

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My mum is a the queen of cookies..not baking them but eating them! Of all the sweet treats you could offer her some sort of cookie, ideally of the nutty or nut based variety, is her ultimate “tipple”…if sweet treats were alcoholic drinks! And if there is one cookie that stands high on her long list of favourites it is the ginger.

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Chewy, crispy, sweet, lightly fiery…it stands up beautifully to a strong cup of coffee, sturdy enough for dunking in a mellow milky cup of tea.

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I had stirred away from coconut sugar having decided it fell in to the refined best avoided category. I’ve changed my mind. Just like honey if you purchase a good quality unprocessed coconut sugar it’s one of the better options without a shadow…

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Low GI, meaning that it has less of an effect on blood sugar levels than normal sugar making it suitable for diabetics. It comes from the sap of the coconut tree and it contains higher amounts of magnesium, nitrogen, and Vitamin C than any other natural sweetener. The downside is it’s relatively high fructose content but like any sugar ensuring you consume it in small doses makes it a perfectly acceptable alternative to all those refined, unnatural and artificial options. A little goes a further than regular sugar or honey…although recipes suggest replacing it 1:1 for one with table sugar I find you can get away with anywhere from a 1/4-1/2 less!

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The mixture of blackstrap molasses and coconut sugar are most definitely crucial if you want to achieve the awesome crisp and chewy texture. It is almost Christmas so a little extra indulgence has to be allowable, if not at this time of year then when else!

What’s your favourite sugar to use when baking cookies?

Chewy Crispy Crackled Paleo Ginger Bread Cookies

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake dessert snack gluten-free grain free paleo vegetarian soy-free almond flour coconut oil coconut sugar ginger

Ingredients (16- 18 cookies)

  • 1/4 cup (55g) coconut oil melted
  • 1 cup (150g) coconut sugar + 2 tbsp for rolling
  • 1 Egg white
  • 1.5 cups (150g) almond flour
  • 1/4 cup (35g) coconut flour
  • 1.5 tsp baking soda
  • 1/2 tsp Himilayan Rock Salt
  • 2 tsp ground ginger Ginger powder
  • 2 tsp ground cinnamon
  • 2 tbsp (40g) blackstrap molasses


Preheat your oven to 350F (180C) and line a baking sheet with parchment paper, lightly grease with coconut oil.

Blend together the melted coconut oil, coconut sugar and egg white in your food processor..

Sift together all dry ingredients…coconut and almond flour, baking soda, cinnamon, ginger and salt.

Add dry ingredients along with the molasses to the food processor and blend to combine.

Divide mixture in to 16-18 balls. Roll in coconut sugar and lightly flatten. Place on baking tray and bake for 15 minutes. Allow to cool on the tray for 10-15 minutes. Store in a seal tight container on the counter top for up to 4 days or freeze for up to one month.

Cookies will firm up considerably once allowed to cool and are at their best within the first two days of baking.

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