Gluten-free Ginger Cookies (Sugar-free with Keto and Vegan Options)
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These Gluten-free Ginger Cookies are sugar-free, warmly spiced, and perfect for the holidays or everyday treats. With a vegan option and classic flavor, this recipe makes baking simple and satisfying.
These cookies feel indulgent while still fitting into a mindful lifestyle, and these gluten free ginger cookies strike that balance beautifully. They deliver all the warm, cozy spice you expect from a classic ginger cookie without relying on traditional sugar or wheat.
The cookie simple enough for beginner bakers, and the dough can be made ahead and chilled overnight or even frozen for cozy baking on the fly anytime. So you can have cookies for a Christmas cookie swap, a quiet afternoon treat, or a last minute gathering.
Why I Love this Recipe
- These cookies have the soft, chewy texture and warm ginger flavor you expect from a classic ginger cookie.
- They are naturally gluten-free and sugar-free, yet still taste rich and comforting.
- The recipe adapts easily to a dairy-free/vegan alternative (and keto as well) so it works for most everyone.
- The dough can be prepared ahead of time and chilled overnight, or even frozen, which makes healthy baking stress-free.
- It's a reliable go to recipe for family, guests, or holidays when dietary needs vary.
Ingredients
- Low-carb brown sugar substitute
- Butter: You can also use dairy-free butter
- Molasses
- Egg: Or use an egg substitute like a Flax Egg, Chia Egg, or this Powdered Egg Replacer.
- Gluten-free flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Xanthan gum (optional, if your flour blend doesn't contain it. See notes for alternatives)
- Salt – I recommend Real Salt
- Granulated sweetener, for the topping. I like using erythritol or xylitol for a real crystal-like topping, but do not use xylitol if you have dogs around as it's severely toxic to them.
Keep in mind that as with all substitutions, the recipe taste and texture will change some, but they're still delightful.
Variations
- Add more warming spices – Mix in a pinch of nutmeg or cardamom to further enhance the cookie’s depth without adding sugar.
- Citrus twist – Add a teaspoon of orange or lemon zest for a fresh, zesty flavor.
- Sugar-free chocolate chips – Stir in vegan, sugar-free chocolate chips or white chocolate chips for a rich, indulgent touch.
- Chocolate drizzle – Drizzle melted chocolate or white chocolate on top.
- Chopped nuts – Add pecans, walnuts, or almonds for extra crunch and texture.
- Nut-free crunchy version – Use pumpkin seeds, sunflower seeds, or hemp seeds for crunch and texture without nuts.
- Coconut topping – Sprinkle unsweetened shredded coconut on top for a tropical flair.
Recipe Tips
- Don’t over-mix the dough to keep cookies soft and tender.
- Measure gluten-free flour accurately, as too much can make cookies dry.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to prevent breaking.
Serving Suggestion
I love these sugar-free ginger cookies with a steaming cup of tea or my coffee substitute, especially on chilly mornings or lazy afternoons. They're also wonderful with almond milk or coconut milk.
These cookies are perfect on holiday trays or in gift baskets.
For a truly indulgent treat, warm a cookie slightly and serve it with a scoop of ice cream, or better yet, grab two cookies and make an ice cream sandwich!
They also make great crumbles for making a pie crust or topping ice cream or pudding like this Pumpkin Chia Pudding.
Storage
Store these healthy ginger cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer-safe bag for up to 3 months. Reheat briefly in a 300°F oven for a few minutes to bring back fresh-baked texture.
FAQs
Can you make these gluten-free ginger cookies completely vegan?
Yes! Simply use your preferred egg substitute. This Powdered Egg Replacer works fabulously, or you can try a Chia Egg or Flax Egg as well. I haven't used these yet, but they work in most applications.
Can I substitute regular sugar instead of a low-carb sweetener?
Absolutely! For the allulose blend mentioned in the post, you can. Just substitute equal parts, but keep in mind it will increase the sugar content.
Do I have to use xanthan gum with gluten-free flour?
No, only if your gluten-free flour blend doesn’t already contain it. It helps with structure but isn’t essential.
Alternatively, you can use ground flax or chia instead of xanthan gum, but the results won't be exactly the same. You can use about 10 grams of ground flax for every 1/2 teaspoon of xanthan gum and for every cup of gluten-free flour you want to use about 1/2 teaspoon of xanthan. So for this recipe, you'd want to use about 23 grams of ground flax, which is about 4.5 teaspoons.
Grain-free/Keto Version
While I haven't perfected this yet, here are the basic instructions for making these cookies grain-free/keto.
- Reduce the molasses to 2 tablespoons plus 2 tablespoons allulose or use only a sugar-free molasses alternative
- Add an extra egg yolk for more fat and protein for better structure
- Use 2 cups fine blanched almond flour
- Add 1/4 cup coconut flour
- Add 2 tablespoons tapioca or arrowroot starch for a bit of chew and spread (optional)
- Follow the recipe as written, but chill for at least an hour before baking and bake at 350°F for 9-11 minutes.
Gluten-free Ginger Cookies
Ingredients
- 1 cup low carb brown sugar (or alternative. See Recipe Notes)
- 3/4 cup butter softened. Ghee or vegan butter are alternatives.
- ¼ cup molasses (see Recipe Notes for lower carb options)
- 1 egg or egg substitute (like this powdered egg replacer)
- 2 ⅓ – 2½ cups gluten-free flour
- 1 teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 5/8 teaspoons xanthan gum if not using a gluten-free blend that contains xanthan; optional
- ¼ teaspoon salt use ½ teaspoon if using unsalted butter
- granulated low-carb sweetener for topping.
- ⅛ teaspoon stevia extract optional, if needed for additional sweetness
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- Preheat oven to 350°F.
- In a large mixing bowl cream together the butter and sweetener until fluffy.
- Add the egg and molasses and beat well.
- Stir the flour, baking soda, ginger, cinnamon, cloves and salt into the creamed mixture until well mixed – taking care not to overmix.
- Cover bowl and let rest in fridge for 30-60 minutes or overnight.
- Roll into tablespoon sized balls and dip the tops into the white sugar.
- Place the balls sugar side up on the prepared baking tray 2 to 3 inches apart.
- Bake until edges are set and tops are cracked, about 10-12 minutes.
Notes
- Lower carb molasses alternative: For fewer carbs, use 2 tablespoons and add 2 tablespoons additional allulose or comparable sweetener or use a sugar-free molasses substitute.
- Because these are gluten‑free and sweetened with an allulose blend instead of sugar, they bake up a little softer and chewier than a traditional glass‑crisp gingersnap, but they’re still full of spice and have that classic crackly top.
- Don’t over-mix the dough to keep cookies soft and tender.
- Let cookies cool on the tray for a few minutes before transferring to a wire rack to prevent breaking.
- Measure gluten-free flour accurately, as too much can make cookies dry.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
can i use coconut sugar or nuts in the recipe fir balancing glycemic index?
Hi Kara!
As written the recipe uses a low carb sweetener, which would be better for glycemic index than coconut sugar, but sure you can. Are you trying to eat low/carb keto? There is a section in the post about trying them with almond flour but I haven’t tried it yet. I hope to! I think walnuts would go well with these should you try them with nuts. Hope that helps!
it is hashimotos, gastritis so lpw sugar not no sugar, alternatives like Coconut sugar seem to work as well. nuts are also needed for that but do let me know. As far as egg replacer can the recipe use the cornstarch slurry or flax seed ground? Sorry if the reply wasn’t quick! Also, some I have seen recipes that use applesauce. Wanted to ask that as well. Thanks!
Hi again! Sorry I’m not understanding what you’re asking about the “nuts are also needed for that.” I haven’t ever used a cornstarch slurry for eggs but it might work. Flax egg should work. No worries about your reply! Applesauce should work as well but I haven’t tried it. I would think if you’re trying to avoid sugar that that’s not the best option. For that, the flax egg or chia egg would be best to try: https://wholenewmom.com/chia-egg/
Hope that helps!
Not avoid, reduction. I found anything over 15g ( mg?) I think hurts my condition ( like dates, etc, granola bar level sugars, coconut water) if I don’t pair it with a main protein or nut/seed based fat. The last cookie I made for the first was vegan but too sweet. This as well set off my heartburn due to the lemon zest. Plainly, I lost my gallbladder in 2020 and food has not been the same due to that relationship breaking apart. Pcos is one of those so just before I have to balance borderline pcos insulin resistance until it ebbs after mt cycle. I have made desserts for everyone but myself…still hoping to try this in hopes we get a match. Had to rethink based on triggers so I can do honey, coconut sugar but still what about a nut butter? I know a recipe like this once used almond butter for a chai spiced ginger recipe cookie. Applesauce would by chance replace oil, yet carob sadly is out , that and soy as well, causes flushed feeling reflux like being drunk – curry, for this reason and miso have not eaten for six years now….so looking at this cookie i will try the flax if I can and coconut sugar partly half of the sugar to reduce the glycemic index since stevia I am unable to have. Thyroid issue with it, sages like rosemary and basil ( mint fam) as estrogenic/goitrogenic) if used wrong. Going into a nutrition major but just an eididic memory from my autism so this topic I will try to shorten. it is a passion if mine, or was more so before losing that darn organ. This was for the two recipes I did post to as a condensed reply. For any confusion or delay, again, I do apologize for the length of this!
Hi again Kara. Sorry for the delay. Would a keto recipe work for you? I could help with that. Check the post for that and let me know if that would work for you. I’ve been through a lot. I would think with working on your overall health that some of these things could improve. Here’s a bit of our recovery story. Hugs. https://wholenewmom.com/about-me/
hi not no sugar just low glycemoc, or reduced in half. keto i cannot do or almond flour right now which unfortunately means nuts or seeds in the diet balance my issue with these sorts of things and oxaltes like those calcium rich are avoided. As far as alternative flours, i am more worried about paleo – autoimmune as protein can in excess cause issues like high fiber/ gas if I do not keep the cookies a certain texture. So no oat, no almond, low fiber is the one i use, king arthur. I found out this the hard way, that softer cookies are a bit better than crisp ones – poss the gastritis at work, leaky gut. Any look into another sweetener besides that that will not harm the recipe’s outcome, do let me know! Stevia though is out, coxonut sugar and honey or date syrup are in the safe pile. An applesauce I heard is a great option to oil I was told and I opt for earth balance sticks or melt, and coconut milk for now. I saw a recipe for one ginger cookie that makes larger cookies, would want to know ; the time and temp for our oven is 320 – 325, low and slower paced cooking time , can take up to ten +mins . What about bigger cookies? Last time they browned quickly and set yet the texture was too soft, the binder of going egg free makes me want to try flax seed instead, but everyone loved them, the frozen blueberry. It was my ptsd from refeeding post op syndrome. It makes me spit out things it deems with a certain taste, texture ir smell or appearance or I get a riled up gut… Very good against checking if meat is over the three day mark, but a party pooper when cooking for myself. Gf bread with that flax in it does not hurt, udi’s and a local place I went to had one that was maybe almond or rice flour. Buns I only eat rarely to sop up acid, not a fan of insuline resistance plain but not sourdough I found. Flatbread? A yes, weirdly enough gf. Or high sugar squash, fodmap is a trigger like pumpkin. I have to keep a lid on my diet. A lean protein, a green or veggie and a grain like rice or potato or the occasional corn tortilla or gf bread is supper or lunch. Sometimes i pull a savory in the morning because cold cereal is out, but egg whites are a good, avocado but not as a butter. Closest I know, so do know if you recognize this. Thanks! As far as the cookies , mostly low oxalate paleo right now, lowfodmap. limited…
Hi sorry I’m confused – it’s a lot of details. This might work for a flatbread for you? https://wholenewmom.com/focaccia-flax-bread/
Could you boil it down to a list of “no” foods and what you would like to know about this recipe?
Also with time you might be able to tolerate more foods. That was the case for me and for my oldest. We did a lot of work on our health and he even recovered from life threatening food allergies!
https://wholenewmom.com/about-me/
Are you doing gut health work? Liver? https://wholenewmom.com/toxins-liver-detox-liver-cleanse-liver-health/