Returning to the Roots of Natural Healing

Ginger Cookies

Ginger Cookies (without gluten) 

Shorten or lengthen the cooking time for a softer or crisper cookie.


3/4 c. unrefined coconut oil

1 c whole cane sugar

1 egg

1/4 c. blackstrap molasses

1 c. brown rice flour   

1 c. white rice flour or millet flour 

2 T. tapioca flour

1 T ground ginger 

1 t ground cinnamon

2 t. baking soda 

1/2 t. natural unrefined salt

1/3 c. whole cane sugar for decoration



Preheat oven to 350 degrees F.

In a medium bowl, cream together the coconut oil and 1 cup sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Flatten the balls with a fork. Place cookies 2 inches apart on to two greased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Gluten-free (use gluten-free flour)

Sugar-free (no refined sugar)

Milk-free (no butter)

Coconut-happy if you use unrefined extra-virgin coconut oil and coconut sugar!

Nutrition Facts (per cookie): pending . . .

Adapted by Emily from:


Download the Recipe to Print

Christmas Ginger Cookies © Emily Isaacson  Download here.

Garnishing the Tops




       Also try COVID Coconut Gello here.