Gluten Free Ginger Cookies


This is part two of our Surprise Birthday Celebration. We made the cookies into moustache shape and they turned out wonderfully! I know ginger is more christmasy, but I just can’t help myself with the sweet blend of cinnamon, ginger and nutmeg. These Gluten Free Ginger Cookies are sweetened with maple syrup and made out of buckwheat flour.


  • 2 1/2 cups buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract

In a large bowl, combine the flour, baking soda, salt and spices. In a separate, smaller mixing bowl, whisk together the oil, maple syrup and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Place the cookie dough in the refrigerator to chill for 35 minutes. Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll the dough out 1/4 inch thick onto a large clean surface with a non-stick rolling pin and cut with your cookie cutters. Place the cookies onto the baking sheet and bake for 6-8 minutes, watching carefully that they do not burn. Allow to cool completely before removing from the pan.

Decoration by Trgovina Popolna Dekoracija

Ingredients by Mercator

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