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    Home » Biscuits and Cookies » Gluten-Free Gingernut Cookies

    Gluten-Free Gingernut Cookies

    Published: Dec 16, 2021 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    Jump to Recipe Leave Review

    My Gluten-Free Gingernut Cookies are so easy to make and full of delicious flavour. They are gently sweet, thin and crispy with a generous amount of warmth from the ground ginger. Enjoy the crunch of these Ginger Cookies with a cup of coffee or tea – they are ideal for dunking!

    Stack of cookies sitting on some baking paper, with tray of cookies in background.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by step instructions:
    • Tips for success and FAQs:
    • More delicious recipes for you to try:
    • Gluten-Free Gingernut Cookies

    Why we love this recipe:

    Cookies in the style of gingernuts are popular throughout the world. Some are known as ginger biscuits or ginger snap cookies. This old family recipe for Gingernut Cookies comes from a great-aunt of mine. I have adapted it to make it gluten-free.

    We did not want a bland cookie so there’s no skimping with the spice. You will love the deep warmth which the ginger gives this crunchy cookie.

    You will love that:

    • They are quickly and easily made.
    • All ingredients are readily available, or you may already have the ingredients on hand.
    • These Gluten-Free Gingernut Cookies are the perfect tea-time treat, ideal for dunking in a cup of tea or coffee.
    • If you love ginger, this is the recipe for you; these cookies are rich with spice.
    • The spiced flavour makes these ideal for the festive season.
    • They are deliciously crispy.
    • People who are gluten intolerant are also able to enjoy them.

    Ingredients in this recipe:

    Ingredients in this recipe on a white background.

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Gluten-free self-raising flour – I use a commercially produced flour blend that contains either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.

    Sugar – I use regular white sugar.

    Ground ginger – adds warmth, a spicy note and fragrance to baking.

    Baking/bi-carbonate of Soda – is an alkaline leavening agent. It is used in baking when there’s an acidic ingredient, such as golden syrup. It is different to baking powder.

    Butter – adds richness and flavour.

    Golden Syrup – this sweetener is readily available in the UK, Australia and New Zealand and is now available in the international section of some grocery stores in the USA.

    Egg – I use large eggs.

    Step by step instructions:

    Steps 1-4 of preparing this recipe in a photo collage - adding dry ingredients to a bowl, melting the butter and golden syrup in a saucepan, combining the wet and dry ingredients in a bowl and the cookie balls on sheet pan.

    To begin, line a baking tray with non-stick baking paper and pre-heat your oven.

    1. In a medium-sized bowl, add the dry ingredients and mix them together.
    2. Melt the butter over low heat and set it aside for 5 minutes to cool slightly. Add the golden syrup to the melted butter and stir to combine. Lightly beat the egg, and add to the butter mixture, stirring until all the ingredients are well combined.
    3. Add the golden syrup mixture to the dry ingredients and mix well.
    4. Roll into small balls and place onto the prepared baking tray. Leave plenty of space as the cookies will spread. Bake for 10 minutes. Remove from the oven and after 2 or 3 minutes, transfer the cookies to a cooling rack.
    Cookies sitting on some baking paper.

    Tips for success and FAQs:

    The most important tip with these easily made cookies is that your ground ginger needs to be fresh. If you use ginger which you have had for some time, the flavour may be flat and dull as spices lose their vibrancy over time.

    You will need to leave plenty of room between each cookie as they spread a lot, becoming thin and crispy. This means you need to cook them in batches.

    These Gluten-Free Gingernut Cookies are soft when you remove them from the oven but become crispy as they cool.

    Cookies or biscuits?

    In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”.

    So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.

    Are there nuts in gingernuts?

    No, they are nut-free. You may wonder why they are called ginger nuts when they do not contain nuts. One theory is that they are crispy, like a nutshell.

    Do I need to chill the dough before baking?

    We often chill cookie dough before baking to avoid the cookies spreading. However, it is not necessary to chill the dough for my Gluten-Free Gingernut Cookies as they are supposed to be nice and thin, so we want them to spread.

    How long will the Gluten-Free Gingernut Cookies last?

    When completely cold, store them in an airtight container for up to 5 days.

    Can the cookies be frozen?

    Yes, they can. Allow them to cool completely before storing in an air-tight container for up to three months.

    Can the cookie dough be frozen?

    Yes, it can. The dough can be frozen for up to three months. Allow to defrost before baking.

    Cookies sitting on some baking paper.

    More delicious recipes for you to try:

    Here are some more of our favourite cookie recipes:

    • Gluten-Free Almond Cookies
    • Chewy Amaretti Cookies
    • Pecan Snowball Cookies
    • Peanut Butter Cookies
    • Chocolate Almond Cookies
    • Coconut Macaroons

    My Gluten-Free Gingernut Cookies are a great addition to your cookie/biscuit baking repertoire. You will find many ways to enjoy them. As I mentioned above, they are the ideal dunking cookie.  Add some to lunch boxes, serve with our No-Churn Vanilla Ice Cream for textural and flavour contrast, or pack some in cellophane bags and tie with a pretty ribbon as gifts.

    Alex xx

    Stack of cookies sitting on some baking paper, with tray of cookies in background.

    Gluten-Free Gingernut Cookies

    My Gluten-Free Gingernut Cookies are so easy to make and full of delicious flavour. They are gently sweet, thin and crispy with a generous amount of warmth from the ground ginger. Enjoy the crunch of these Ginger Cookies with a cup of coffee or tea – they are ideal for dunking!
    4.97 from 86 votes
    Print Pin Review
    Course: Afternoon Tea, Morning Tea
    Cuisine: British
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Total Time: 28 minutes
    Servings: 35 cookies
    Calories: 68kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 1 ½ cups (225 g) gluten-free self-raising flour See Note 1
    • ¾ cup (170 g) sugar
    • 1 teaspoon baking/bicarb soda See Note 2
    • 1 ½ tablespoon ground ginger See Notes 3 and 4
    • ½ cup (125 g) unsalted butter
    • ¼ cup (60 ml) golden syrup See Note 5
    • 1 large egg – lightly beaten

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 180 degrees C (355 F).
    • Line two baking trays with non-stick baking paper.
    • Over a low-medium heat or in the microwave, melt the butter and set it aside for 5 minutes to cool slightly.
    • To a medium-size bowl, add your dry ingredients and mix to combine.
    • Add the golden syrup to the butter and stir to combine. Add the lightly beaten egg, and mix well to combine.
    • Add the golden syrup mixture to the dry ingredients and mix well.
    • Roll into small balls, approximately 2 level teaspoons of mixture, or about 3 cm (1 inch) in diameter.
    • Place on the prepared tray leaving a gap of approximately 6 cm (2 ½ inches) as the cookies will spread.
    • Bake in the preheated oven for 11-13 minutes. The cookies should be a rich golden brown colour.
      Remove from the oven and after 2 or 3 minutes, transfer the cookies to a cooling rack. They will still be soft when you remove them from the oven but will become crisp as they cool.
    • Once your baking trays are cool, repeat this process with further batches.
      Store the cooled cookies in an airtight container for up to 5 days.

    Notes

    1. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
    2. Baking Soda is not the same as baking powder.
    3. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
    4. For the best flavour, ensure that your ground ginger is fresh.
    5. Golden syrup is readily available in the UK, Australia and New Zealand and is now available in the international section of some grocery stores in the USA.
    6. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.

    Nutrition Estimate:

    Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 34mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Calcium: 5mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    « Raspberry Jam
    Coconut Macaroons (Gluten-Free) »
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    Reader Interactions

    Comments

    1. Ally

      April 08, 2022 at 11:41 am

      5 stars
      Gingernut biscuit perfection- perfect amount of spice, great texture. GF? Who would know. These are fab xx

      Reply
      • Alexandra

        April 10, 2022 at 4:14 pm

        Hello Ally, thank you for your feedback on the GF Gingernut Cookies. I am so pleased that you enjoyed them. 🙂

        Reply
    2. Rosanne

      January 24, 2022 at 11:26 am

      5 stars
      Thin and crispy cookies are my favorite and these did not disappoint! Be sure to let them cool like the recipe says for that crispy texture. I had mine with some ginger tea and it was incredible. I’ll definitely be making another batch soon.

      Reply
      • Alexandra

        January 25, 2022 at 6:02 pm

        Hi Rosanne, thank you for your lovely comments on the GF Gingernut Cookies. I’m so pleased that you plan to make another batch soon. 🙂

        Reply
    3. Andrea White

      December 30, 2021 at 10:43 am

      5 stars
      These cookies are so delicious! Love that they’re gluten free too! So so good!

      Reply
      • Alexandra

        December 30, 2021 at 6:29 pm

        Hi Andrea, I am so pleased that you enjoy the GF Gingernut Cookies. Thank you so much for letting me know. 🙂

        Reply
    4. Jeannie

      December 17, 2021 at 12:06 pm

      5 stars
      Made this for my sister and she enjoyed them very much. I am not a confident baker at all, but these turned out great!

      Reply
      • Alexandra

        December 20, 2021 at 5:40 pm

        Hi Jeannie, I am so pleased that your sister enjoyed the GF Gingernut Cookies and that you found the recipe easy to follow. Thank you for letting me know. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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