Healthy Ginger Cookies | After Meal Comfort

Jump to recipe ⬇️

Most ginger cookies have little ginger (or even fake ginger🤦) and then immediately let you down with refined sugar and processed flour . Not these ones.

Welcome to the glow up version.

Soft, warm, gingery cookies made with oat flour, almond flour, coconut sugar, and a touch of molasses for that classic gingerbread depth.

These healthy ginger cookies are naturally sweetened, gluten friendly, dairy free, and ready in under 25 minutes.

Also with the added digestive and anti-inflammatory benefits of Ginger make this the perfect after meal comfort.

Psst… want more wholesome cookie glow ups every week? Join the Maybelle Cookie Club. It’s like self care, but edible.

Why we love these Ginger Cookies

✔ Soft, chewy, warm, and gingery (like your favourite blanket in cookie form)

✔ Made with oat & almond flour. No refined junk

✔ Naturally sweetened with coconut sugar & molasses

✔ Anti-inflammatory spices (ginger + cinnamon = your gut says thank you when you have it after meals.

✔ Gluten friendly & easily made vegan

✔ A cosy cookie that doesn’t send your blood sugar into outer space

Let's move on to our ginger cookies recipe:

---

Ingredients

Dry Ingredients

• 1 cup oat flour: High-fibre, gut supporting goodness.
• ¾ cup almond flour: Adds healthy fats, protein, and that melt in the mouth texture.
• ¼ cup coconut sugar: Lower GI sweetness.
• 1 tsp ground ginger: Warmth and anti inflammatory benefits.
• ½ tsp cinnamon: Balances blood sugar and adds warmth.
• ½ tsp baking soda
• Pinch of sea salt

Wet Ingredients

• 1 large egg (or flax egg):  For structure and extra protein.
• ¼ cup coconut oil, melted: For moisture and richness.
• 2 tbsp molasses (or maple syrup for lighter flavour): Classic ginger cookie depth.
• 1 tbsp fresh grated ginger: The real glow up moment.
• ½ tsp vanilla extract

How to Make These Ginger Cookies

1. Preheat & Prep - Set oven to 180°C (350°F). Line a baking sheet.
2. Mix the Dry - Combine oat flour, almond flour, coconut sugar, spices, baking soda, and salt.
3. Mix the Wet - Whisk egg, melted coconut oil, molasses, fresh ginger, and vanilla together.
4. Combine - Pour wet into dry. Mix into a soft, fragrant dough.
5. Scoop & Shape - Scoop 12 cookies onto a lined tray.
6. Bake - 10–12 minutes until lightly golden and soft in the centre.
7. Cool - Rest 5 minutes on the tray… your patience will be rewarded.

---

Tips, Variations & Substitutions

• Vegan? Use a flax egg (1 tbsp flax and 3 tbsp water).
• No molasses? Use maple syrup, but the flavour will be lighter.
• Want them chewier? Chill the dough for 20 minutes.
• Want extra glow? Add 1 tbsp ground flax or chia seeds.
• Love spice? Increase ginger by ½–1 tsp.

Serving Suggestions

• Dip into a cup of chai (chef’s kiss).
• Crumble over Greek yogurt or porridge.
• Serve warm with a dollop of coconut yogurt.
• Pair with a cosy movie and a blanket. Essential.

Storage & Freezing

• Room Temp: 4 to 5 days in an airtight container.
• Fridge: Up to 10 days. Makes them extra chewy.
• Freeze Dough: Roll into balls, freeze 3 months.
• Bake From Frozen: Add 2 minutes. Emergency cookie ready.

Nutrition (per cookie, approx.)

• Calories: 160 kcal
• Carbs: 17 g
• Protein: 3 g
• Fat: 8 g

🧡 Ingredient Deep Dive: Ginger

If peanut butter is the smooth talker of cookies, ginger is the firecracker, bold, distinctive, and packing a punch both in flavour and in benefits.

Ginger’s most potent components are gingerols and shogaols, the molecules that give it that peppery kick. These compounds aren’t there for drama; they’ve been shown in real studies to have:

• Anti-inflammatory effects
• Digestive support
• Nausea relief

Here’s what we found interesting:

• Ginger for nausea and digestive support: Multiple clinical studies (including randomized controlled trials) show ginger can help reduce nausea and support healthy digestion.
• Ginger’s anti-inflammatory activity: A systematic review highlights ginger’s compounds as having consistent anti inflammatory effects in humans, which is why people often turn to it for daily comfort.

This makes ginger an MVP in a cookie that aims to feel good inside out, not just taste good.

FAQs: Ginger Cookie Edition

When to eat this cookie?

Ginger’s digestive friendliness makes this cookie a fab way to round out lunch or dinner. Because while we love indulging, we don’t love “food coma,” and ginger helps your tummy say “thanks,” not “oh no.”

Are these healthy ginger cookies actually healthy?

Yes! They are made with whole ingredients, lower GI sweeteners, anti inflammatory spices, and zero refined flour or oils. Your gut will be thrilled.

Can I swap almond flour for regular flour?

Not 1:1. Regular flour will make the cookies drier. For a healthier swap, use extra oat flour instead.

Are these cookies gluten free?

They’re gluten friendly. Use certified gluten-free oats to make them fully GF. Here's a great one I picked up from Holland & Barrett.

Do they taste strongly of ginger?

They’re warm and spicy, but not overwhelming. Add more ginger if you like extra heat.

Can I make these without molasses?

Yes. Maple syrup works, but the flavour will be lighter and less gingerbread-like.

PS. Before you go…

Want more glow-up cookie recipes delivered every week?

Join the Maybelle Cookie Club, where every recipe is tested for taste, texture, and nutrition in the Maybelle kitchen.

PPS: All recipes are developed in the Maybelle kitchen and tested multiple times for taste, texture, and better nutrition. We also work with our in-house doctor and nutrition expert to validate all our health claims!