Ginger & Cinnamon Cookies

Ginger & Cinnamon Cookies



These Gluten-free Ginger & Cinnamon Cookies are the perfect snack to munch on all week! Head over to my bio for the recipe! Until my next post, stay safe, wash your hands and enjoy these decadent little delights. And as always, let me know if you like them.



1 1/2 cup rice flour
1 1/2 cup almond flour
1 tsp baking powder
1 tsp ground cinnamon
1 grated apple
1 tsp orange zest
1 tsp minced ginger
1/4 tsp ground nutmeg
1 small grated carrots
2 tsp juice of orange
1 tsp vanilla essence
2 tbsp nut butter ( I like to use macadamia butter)
1 tbsp nut milk (I like to use coconut milk)
1 tbsp maple or date syrup
50g melted dark chocolate
1-2 tbsp peanut butter




1. Preheat the oven to 180oC and line a baking tray with parchment paper.
2. In a mixing bowl, mix the rice flour, almond flour, baking powder, cinnamon and nutmeg to combine.
3. In another bowl stir grated carrot, apple, orange zest and juice, ginger, vanilla essence, nut butter, nut milk and syrup together.
4. Slowly add wet ingredients to the dry ingredients, stir until well combined. The dough should be firm enough to be shaped. If the dough is too wet and sticky, add a little more rice flour.
5. Using your hands and a spoon, scoop around 1 tbsp of the mix into your hands and make a bowl shape. Place the balls onto the baking tray.
6. With a fork, press each ball down to shape into a cookie.
7. Bake for 10-12 minutes.
8. Meanwhile, prepare the chocolate paste by mixing the melted chocolate with the peanut butter.
9. Remove the cookies from the oven and add a dollop of chocolate paste on top of each cookie, then bake for 3-4 minutes more.
10. These will keep for 3 seconds in your hands!

Ginger & Cinnamon Cookies

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