These gluten free ginger cookies are soft and chewy with a crunchy exterior. Drizzled with a simple maple glaze for an extra delicious punch!
Chewy Gluten-Free Ginger Cookies
If you don't like the strong molasses flavor of gingersnaps and gingerbread cookies, you have to try these gluten-free ginger cookies! It's made with brown sugar for a subtle molasses flavor that's more toffee-like than molasses.
The cookies are soft and chewy in the center, but the outside has a nice crunch thanks to the turbinado sugar they get rolled in before getting baked in the oven. You can skip it if you want, but you'll be missing out on that crunch!
Finally, they're topped with an addictive yet super easy to make maple glaze that's totally optional, but highly recommended.
Are ginger cookies the same as gingersnaps?
Nope. Gingersnaps are crisp and crunchy. As the name suggests, they snap because they're baked for longer in the oven.
Ginger cookies, on the other hand, are like regular cookies that have ginger in them. Crispy edges with a soft and chewy center. My favorite cookie texture!
Ginger cookies are also spicy from the variety of spices, with the main flavor being, of course, ground ginger. My recipe is a little extra spicy with the addition of grated fresh ginger! Feel free to skip it if you can't find fresh ginger.
Can I make gluten-free ginger cookies in advance?
Yes! But, gluten-free baked goods generally don't last as long as their gluten-ful counterparts. I would say these cookies last up to 3 days stored in an airtight container at room temperature before they get a little stale.
Can I freeze ginger cookies?
YES! I highly recommend freezing your gluten-free ginger cookies if you're making them in advance! There are two ways to do this:
- You can make the cookie dough, roll them into balls, and keep them frozen in a freezer bag. Don't roll them in sugar before freezing them. When you're ready to bake, take them out to thaw a little while the oven preheats, and roll them in sugar before sticking them in the oven.
- You can bake the cookies, wrap each cookie and put them in a freezer bag to store. When you're ready to eat them, either thaw them in the fridge overnight, or heat them in the microwave or oven to warm them up.
Ingredients needed to make this recipe
Gluten-free all purpose flour blend: I used King Arthur's Gluten-Free Measure for Measure® Flour. Choose a blend that includes xanthan gum, and is meant to be used as a 1 to 1 substitute for wheat flour.
Fine salt: I use Himalayan pink salt that's finely ground.
Ground spices: I used a mix of ground cinnamon, ground cloves, and ground ginger. Make sure these spices are fresh so the cookies taste vibrant and not stale.
Fresh ginger: A little grated ginger to bump up the ginger flavor!
Vegan butter: Choose one that comes in stick form! I used Melt's salted butter sticks.
Refined coconut oil: I love adding coconut oil in addition to vegan butter to bump up the fat content so we get those crispy edges. Make sure you're using refined coconut oil, and not virgin or extra virgin.
Brown sugar: We're using only brown sugar in these cookies, just
Large egg: Always use large eggs when you bake! It makes your baked goods more moist.
Vanilla extract: Make sure it's pure vanilla extract, and not imitation!
More holiday cookies!
- Chocolate chip cookies (GF/DF)
- Cranberry thumbprint cookies(GF/V)
- Chai & white chocolate cookies (GF)
- Chocolate chip cookies with hazelnuts
- Rudolph linzer cookies
- Matcha Christmas tree cookies
Chewy Gluten-Free Ginger Cookies with Maple Glaze
- 2½ cup (310g) gluten-free all purpose flour blend (make sure it contains xanthan gum)
- ½ teaspoon (3g) fine salt
- ½ teaspoon (3g) baking soda
- ½ teaspoon (2g) baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 teaspoons ground ginger
- ⅔ cup (151g) vegan butter, softened at room temperature
- ⅓ cup (73g) refined coconut oil
- 1½ cup (300g) brown sugar
- 1 large egg
- 1½ teaspoon (7.5g) vanilla extract
- ½ teaspoon grated fresh ginger
- turbinado sugar, raw sugar, or granulated sugar
Maple glaze (optional)
- 3 tablespoons (43g) vegan butter
- ⅓ cup (104g) maple syrup
- ¾ cup (90g) powdered sugar
- pinch of salt
- In a bowl, add gluten free flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger. Whisk to combine and set aside.
- In a large bowl, cream together butter, coconut oil, and brown sugar. Add egg, vanilla, grated ginger, and continue to beat.
- Add the flour mixture into the butter mixture and stir to combine using a wooden spoon or spatula. Cover and chill in the fridge for 2 hours.
- Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
- Using a cookie scoop (mine holds 4 teaspoons, about a heaped tablespoon), scoop out the dough and roll into a ball in your hands. Roll in some turbinado sugar (or raw sugar or granulated sugar) and place on the baking sheet. Leave 2 inches between dough balls. Bake for 8-10 minutes and let them cool on the baking sheet.
- If making the maple glaze, melt the butter and maple syrup in a small pot over low heat while whisking. Once the butter has melted, remove from heat and whisk in powdered sugar and salt. Drizzle over each cookie and let it set.