Crystallized Ginger Spice Cookies (Gluten Free)
Deliciously chewy gluten-free candied ginger cookies with just the right amount of sweet and spice!
I have a bit of a ginger addiction. It's certainly one of my favorite flavors, and when I went gluten free, ginger cookies were definitely at the top of my list for duplicating in gluten free form.
After playing around for a bit, I came up with these beauties. They are deliciously chewy, and have just the right amount of ginger kick...
Tips for making Crystallized Ginger Cookies:
You can replace the honey and syrup with more coconut sugar instead.
You can replace the butter with coconut oil to make these cookies dairy-free.
You can replace the egg with applesauce, yogurt or a flax-egg.
It is important that you do not skip the refrigeration step. This ensures the best results!
You can store cookies in an air-tight container at room temperature or in the refrigerator for up to one week.
- 1 cup all purpose gluten free flour
- 1 cup brown rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1/8 tsp salt
- 1/2 cup butter
- 1/2 cup coconut sugar (plus extra for rolling) (any granulated sugar will work)
- 1 egg, beaten
- 1/8 cup honey
- 1/8 cup ginger syrup or maple syrup
- 1/2 cup chopped crystallized ginger (plus extra for topping)