Coconut cinnamon ginger cookies are gluten-free and made with no flour. This recipe uses a keto-friendly sweetener, plus sunflower seed butter to hold everything together. Cinnamon and ginger powder are added for the perfect hint of spice. These cookies taste so good with a spoonful of coconut cream and a cup of tea.
Coconut Cinnamon Ginger Cookies
This recipe isn’t like a traditional cookie. There’s no flour. Instead, they’re made with shredded coconut as the base.
Why should you try them? Well, they’re much healthier than a normal cookie which usually contains way too much refined sugar and refined flour.
For someone who is currently struggling with sugar (read more about it here), I am on the hunt for new ways to enjoy the foods I love, but in a much healthier way.
But you don’t need to be sugar-free to enjoy these cookies. You can feel good sharing them with your family knowing that they’re made with wholesome real food ingredients.
If you’re okay with using natural sugar, you can use coconut sugar, honey or maple syrup to sweeten these.
If you want these cookies to be sugar-free (great for diabetics, candida-diet and Keto) then you can use erythritol, xylitol, or lakanto monkfruit sweetener.
All of these sweeteners will work.
What I LOVE about healthy cooking is that you get to experiment. There are no rules. There is no “perfect texture” or “perfect consistency” that you’re trying to achieve. Instead, it’s all about providing your body with the optimal nutrition to make you feel good. You get to let go of perfection and just enjoy the baking process.
Okay, let’s get on to the recipe…
Coconut Cinnamon Ginger Cookie Ingredients
Here’s what you’ll need including substitutions:
- Shredded Coconut – This is the base of the recipe as we’re not using any flours. Be sure to choose unsweetened shredded coconut with no additives.
- Seed Butter or Nut Butter – I used sunflower seed butter (Sunbutter) for this recipe, but you can also use any nut butter (almond butter, cashew etc.) or tahini (made with sesame seeds). Whichever you choose, aim for one that includes no added sugar.
- Sweetener – For this recipe you can use erythritol, xylitol, stevia, or lakanto monkfruit sweetener (all are sugar free, can be used for diabetics, and are keto friendly). You can also use natural sweeteners like honey, maple syrup and coconut sugar (these are paleo friendly). I often switch between monkfruit sweetener, xylitol, coconut sugar and maple syrup with my recipes. Today I used xylitol.
- Spices – You’ll need two simple spices for this recipe, cinnamon and ground ginger.
- Egg – This acts like a glue holding everything together.
How To Make The Cookies
- One-Bowl Mix: Add all the ingredients to a large bowl, including shredded coconut, seed butter (tahini, or nut butter), sweetener (coconut sugar, maple syrup, honey, xylitol, monkfruit sweetener etc.) cinnamon, ground ginger and 1 egg.
- Cookie Scoop: Mix everything together, then use a cookie scoop or spoon to roll into balls. Add these to a lined or greased baking sheet.
- Flatten and Bake: Use a fork to press the balls down into a cookie shape. Bake at 350°F for 16-18 minutes.
- Storage: Let cool completely, then add to an airtight container in the fride or counter for up to 1 week. These can also be stored in the freezer for up to 3 months.
More Healthy Treats To Try
Now that you’re here, check out some more delicious healthy treat ideas. Here are a few to get you started:
- Chocolate Avocado Cookies – Made with gluten-free flours as the base and delicious chocolate chunks. These cookies are addicting and kids love them!
- Oatmeal Chocolate Chip Cookies – These remind me of the classic cookies my mom used to make but with a healthier upgrade.
- Chocolate Protein Chia Bites – These are an easy way to load up on protein, healthy fats and antioxidants. Add them to your yogurt, smoothie bowls or eat them on their own.
- Coconut Flour Banana Muffins – These are are paleo, whole30, gluten-free, nut-free, and sugar-free.
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Coconut Cinnamon Ginger Cookies
Ingredients
- 1 cup unsweetened shredded coconut
- ¾ cup sunflower seed butter - tahini, or almond butter
- ¼ cup xylitol - or coconut sugar, maple syrup, honey or lakanto monkfruit sweetener
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 egg
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray nonstick cooking spray (I use avocado oil).
- Add all ingredients to a large bowl: sunflower seed butter (or tahini or almond butter etc), unsweetened shredded coconut, sweetener (xylitol, lakanto monkfruit sweetener, coconut sugar, honey etc), cinnamon, ground ginger and egg.
- Mix together until everything forms a cookie batter.
- Use a small scooper to roll into balls. Place them on the greased baking sheet.
- Press the cookies down with a fork. Bake for 16-18 minutes or until golden brown on the edges. Let cool 15 minutes, then use spatula to transfer to a rack to cool completely.
- Storage: Add to an airtight container and keep in the fridge for 1 week or freezer for up to 2 months.
Recipe Notes:
- For maple syrup, honey, coconut sugar – use 1/4 cup
- For lakanto monkfruit sweetener, erythritol – use 2 Tbsp or 1/4 cup (these tend to taste sweeter so less is better)
- For stevia, try 1/4 tsp or 1/2 tsp.
Nutrition
The nutritional information provided is an estimate and is per serving.