Ginger Oatmeal Cookies

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  • 1 cup almond flour
  • 3 tablespoons oatmeal
  • 3 tablespoons coconut flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • 1 teaspoon lucuma powder (optional)
  • Pinch of sea salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • ¼ cup coconut sugar
  • 1 tablespoon date syrup


Get baking!
  1. Preheat the oven to 180 degrees C and grease and line a large baking tray with greaseproof paper.
  2. Mix together the almond and coconut flours, oatmeal, ginger, cinnamon, baking powder, lucuma powder (if using) and pinch of salt in a bowl.
  3. In a small pan, gently heat the coconut oil, coconut sugar and date syrup. Remove from the heat and leave to cool for a few minutes.
  4. Beat the egg and whisk in the vanilla extract. Pour this into the dry ingredients along with the melted coconut oil mixture and mix well to form a dough. If it’s still a little dry, add a dash of almond milk.
  5. Divide into about 6 balls, then arrange on your prepared tray, leaving a decent gap between them. Press down to flatten with a fork and criss-cross both ways for a subtle pattern on top. Bake for about 12 minutes, until just starting to go golden.
  6. Leave to cool for about 20 minutes to firm up, then transfer to a wire rack to cool completely. Sprinkle with a little extra ground ginger and coconut sugar.


Keep in an airtight container for up to 3 days.
Chris Howard

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