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Crunchy Ginger Cookies

Prep Time:

10 minutes

Cook Time:

27 minutes


12 servings



About the Recipe


Dry ingredients

  • ¾ cup oats

  • ¾ cup buckwheat

  • ¼ cup coconut sugar

  • 2 tbsp psyllium husk

  • 1 tsp ground ginger

  • 1 tsp baking powder

  • Pinch of salt

Wet ingredients

  • 1 inch piece fresh ginger, grated

  • ¼ cup mild-tasting olive oil or sunflower oil

  • ¼ cup maple syrup

  • ¼ cup non-dairy milk



  • Start by pre-heating the oven to 180 degrees Celsius (350 degrees Fahrenheit) on top and bottom heat. Line baking tray with parchment paper

  • In a small blender, grind the oats and buckwheat into a flour and add to a bowl. Add the remainder of the dry ingredients and mix well (do not skip this step – you want the psyllium husk to be evenly spread so that the gluten-free flour has a binding agent)

  • Add the wet ingredients and mix through well. The dough should be a bit “tought” for a second and then come together smoothly. It will still be on the stickier side though.

  • Use about 1 tbsp of dough and with slightly wet hands form a ball and lay on the parchment paper Gently flatten the cookie out. Repeat this process until the dough has gone. Put into the oven and bake for 27 minutes or until the dough is golden on top and the surface has started to slightly crack. Take out of the oven and let cool. Do not be surprised – the cookies may still be a bit soft when coming out of the oven but will crisp up when cooled. ENJOY!!

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