These ginger cookies are soft and chewy and delicious! Ground ginger and fresh ginger are what make these double ginger, and you can make them triple ginger cookies (and fancy them up) by drizzling some ginger icing glaze! Combined with cinnamon and brown sugar and maple syrup, each bite is sure to make you think of autumn. Gluten-free and grain-free, these scrumptious cookies pair perfectly with a hot cup of tea or coffee.

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Ingredients
Instructions
Commonly Asked Questions
Beverage Pairings
More Gluten-Free Cookie Recipes
Recipe
Comments and Reviews

Ingredients

Almond flour
Tapioca starch
Ground ginger
Ground cinnamon
Baking soda
Salt

A brown egg and six dishes containing butter, brown liquids, white sugar, brown sugar, and minced yellow ginger.

Unsalted butter
Light brown sugar
Granulated sugar
Grated fresh ginger
Egg
Maple syrup
Vanilla extract

Instructions

A glass bowl containing a whisk in a light brown flour mixture.

Combine the almond flour, tapioca starch, ground ginger, cinnamon, baking soda, salt in a bowl and whisk together. Set aside.

A black and white round dish with a whisk in a light beige whipped paste.

In a mixing bowl, combine the room temperature unsalted butter, brown sugar, and sugar and mix together with a spoon or whisk until well-integrated.

Pro Tip: I use a microplane to grate the fresh ginger to a fine texture so that it is tasted, but not seen in the cookies. If you don't have a microplane, you can use a grater with small holes. Remember to peel the ginger before grating it!

A metal whisk in a black bowl containing a light beige paste and beaten egg.

Add the egg, maple syrup, fresh ginger, and vanilla extract to the butter-sugar mixture and mix well.

A black round dish containing a rubber spatula and a light beige cookie dough.

Add the dry ingredients to the wet and mix well with a rubber spatula or spoon until a cookie dough forms. The dough will be soft.

A metal cookie scoop putting a scoop of dough on a white paper-lined baking sheet.

Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet. Make sure to leave enough space for the cookies to spread.

Eight uncooked dough balls on a white paper-lined baking sheet.

Bake for 12 minutes. Let the cookie cool slightly on the pan for about 5 minutes before transferring them to a sheet of foil on the counter or cooling rack to cool completely.

Eight brown cookies on a white paper-lined baking sheet.

Ginger Icing Glaze for Triple Ginger Cookies

A spoonful of white milk over a metal bowl containing white and yellow powders.

Combine icing sugar and ground ginger in a bowl. Add milk or water.

A spoon drizzling yellow glaze over baked brown cookies on a metal rack.

Mix together until you have a thick glaze that drizzles easily. Drizzle over cookies and allow the icing to set.

Serving Suggestion: While these cookies are delicious at room temperature, I love putting my cookies in the fridge before enjoying them! That is my favorite way to eat just about any soft and chewy cookie, just because the cold adds just a bit more chewiness to them that I love! It's also even more satisfying to have a chilled cookie with hot tea!

Commonly Asked Questions

What can I substitute for the tapioca starch?

Cornstarch will work.

Can I use a pre-mixed gluten-free flour blend instead of the almond flour?

I do not know how substituting with a gluten-free flour blend will affect the final result of the cookies since almond flour has different characteristics for baking.

Why is there light brown sugar, regular sugar, and maple syrup?

They each contribute the different characteristics of the cookies. The brown sugar helps with the chewy texture, the granulated sugar adds a touch of crispness, and the maple syrup adds a caramel flavor (and liquid for the dough to come together). If you replace any of them with more of either of the others, the cookies won't come out as they are meant to with this recipe.

A cup of dark coffee next to a white dish full of brown ginger cookies and a small white plate with two ginger cookies.

Beverage Pairings

Obviously, cookies are perfectly good all on their own! But enjoying one or two alongside a hot cuppa tea or coffee makes the experience complete! Try Coffee Milk Tea or English Tea Latte. If you like cold drinks, try Iced Coffee Frappé, Cold-Brewed Coffee, Iced English Tea Latte, or Iced Matcha Tea Latte.

If you want to go all out on ginger, take a look at Soothing Ginger Honey Tea, Ginger Milk Tea Latte, or Poached Pear Ginger Tea.

If you're looking for more cookie recipes, be sure to check these out:

For other gluten-free baked treats, consider these easy and delicious recipes:

Gluten-Free Double Ginger Cookies