Gluten-Free Giant Chewy Ginger Cookies Recipe

Name: Gluten-Free Giant Chewy Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Creamy Almond Butter; 1 cup Light Brown Sugar, Packed; 1 whole Large Egg, Beaten; 1 teaspoon Vanilla Extract; 1 teaspoon Baking Soda; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Kosher Salt

Servings: persons

1
Note this recipe requires at least 2 hours of refrigeration before baking, so plan ahead.
2
In a medium mixing bowl, beat together the almond butter, brown sugar, egg and vanilla until smooth, about 3 minutes.
3
Add the baking soda, cinnamon, cloves, ginger, nutmeg and salt and stir to incorporate. Transfer the dough to an airtight container and refrigerate for at least 2 hours, and up to 5 days, before baking. Refrigeration is key.
4
Preheat the oven to 350 F. Line 2 baking sheets with parchment.
5
Using a 2-inch ice cream scoop (about 2 tablespoons of dough for very large cookies), form the batter into mounds and place on the prepared baking sheet, spaced 2 inches apart (6 per tray). Slightly flatten the mounds before baking so they don't stay too domed.
6
Bake for 8 to 10 minutes, until the edges are set and the cookies are thin and chewy. Remove from oven. Allow the cookies to cool on the baking sheet for 5 to 10 minutes, until firm, before removing to a plate.
7
Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Creamy Almond Butter, 1 cup Light Brown Sugar, Packed, 1 whole Large Egg, Beaten, 1 teaspoon Vanilla Extract, and more.

Yes, Gluten-Free Giant Chewy Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Giant Chewy Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions