Ginger Coconut Cookies by


These ginger coconut cookies (or various forms of them) have been a pantry staple over the summer while I was working on perfecting the recipe. I was aiming for a crunchy Anzac style cookie without the gluten, dairy or refined sugar, that still tasted just as good as the original.

This turned out to be harder than I thought. Banana for example, does not make a good sweetener for cookies unless you’re looking for a very cakey, soft cookie. Coconut flour doesn’t work either as it makes them extremely dry and crumbly. Four batches (and a lot of cookie eating) later, I finally have the recipe that fits the bill!



These ginger coconut cookies are made without refined sugar, instead using coconut sugar and a little pure maple syrup, both of which have a lower glycemic index than standard sugar. They also contain no eggs or dairy products making them vegan friendly (and pretty tasty raw!). Instead of oats and flour I have used dried coconut, buckwheat and brown rice flour.

Depending on how you like your cookies these can be baked for the minimum 15 minutes and you’ll have a lovely chewy, caramel-like cookie. Or, if you like them with a bit more crunch, leave them in the oven for another 5-10 minutes and you’ll have a lovely crisp ginger cookie.


Ginger Coconut Cookies


Ginger Coconut Cookies

100g coconut oil
1 cup coconut sugar
1/2 cup desiccated coconut
1/2 cup thread coconut
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground ginger
pinch himalayan rock salt
1Tbsp pure maple syrup
1 tsp baking soda
2 Tbsp boiling water

Preheat the oven to 170ºC and line two baking trays with baking paper or silicone baking sheets.

If you’e making these in summer your coconut oil will already be soft and ready to use. If not gently melt the coconut oil. Combine the coconut oil with the coconut sugar in a large mixing bowl. Add the buckwheat and brown rice flours, ginger and salt, and stir to combine.

Mix the baking soda with the boiling water in a small bowl, add the maple syrup and then combine with the dry mixture. Stir well to combine.

Shape the mixture into small balls and then press them into a flat cookie shape on the lined trays. Leave approximately 5cm between each cookie to allow for spreading. Bake in the preheated oven for 15 minutes if you’re after a chewy cookie or 20-25 minutes if you prefer a bit of crunch.

Store in an airtight container for up to 2 weeks.


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