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Ginger Nut Cookie

I guess you could say I am pretty particular about certain things in life. My coffee has to be bold, but not bitter. My bedroom has to be dark and cold. And my cookies have to be soft, fluffy and sweet, but not tooth-achingly sweet. These flourless cookies are gluten and dairy free, and just lightly sweetened with a hint of coconut and perfectly nutty with an almond flour base. With a hefty dose of healthy fats, minimal added sugar and loads of antioxidants from its spiced ginger, this cookie would be wonderful as a post-workout nosh, or mid-holiday-shopping spree snack. As an added bonus, you can bake them all at once as I created them single batch style—so you won’t spend your entire day baking sheet after sheet pan of cookies. Enjoy!

Yields 16 cookies



  • 2 ½ cups almond flour
  • 1 cup shredded, unsweetened coconut
  • 1 tsp baking powder
  • 1 tsp pink Himalayan sea salt
  • 1-2 tsp vanilla
  • 2 eggs
  • ¼ cup coconut oil, melted
  • 1/3 cup coconut sugar
  • ¼ cup candied ginger




  1. Preheat oven to 375 degrees Fahrenheit. 
  2. Add all ingredients (saving a few chopped pieces of candied ginger for topping) to a mixing bowl and stir to combine. 
  3. Refrigerate for 10 minutes. Roll into balls and slightly flatten with the bottom of a glass. 
  4. Bake for 12-14 minutes until golden brown.



Per Serving (1 cookie):  Calories: 210 | Carbohydrates: 11 grams | Fat: 18 grams | Protein: 5 grams

In health, Hanna Grinaker, MS, RD/LD,  Life Time - Corporate Registered Dietitian

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.

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