4 Ingredient Ginger nut Cookies

STOP THE PRESS! THESE COOKIES CONTAIN JUST 4 INGREDIENTS! Forget shop bought ginger nut biscuits which are full of grains, refined sugar, dairy and other nasties, these my friends are going to be the nicest cookies you have made all year. Not only is ginger great for aiding digestion, reducing nausea and helping fight off flu and the common cold, it is also the perfect addition to these cookies and gives them a delicious spicy warmth. A perfect plate full for the wintry nights, sat in front of a log burner with a good movie.  The best thing about this cookie recipe is that you can quite literally substitute the ginger for ANYTHING you like. You could even make the cookies plain with just three ingredients (nut butter, coconut sugar and 1 egg!) or why not add in some vanilla, raisins, cranberries, orange zest etc, jazz them up and go wild!

As you have all probably worked out by now I am a huge fan of nut butters. I put them in to smoothies, curries, energy balls and now they have formed the base of my new cookie recipe. The option for nut butter is entirely up to you, I have tried the recipe with almond (crunchy and smooth) and cashew nut butter, but I am sure if you wanted to use peanut butter or hazelnut butter, or even a seed butter for those who suffer from nut allergies then this would work well too. I usually buy nut butters in the 1kg tubs, just because I use them so much and they are much more affordable that way. It’s crazy how much some nut butters sell for, (I’ve seen 170g jars selling for as much as £6.99 a jar).  It’s completely ridiculous and elitist and makes a mockery, in my eyes, of the consumer. If you can make almond butter yourself, then do, it’s simple and much cheaper but I realise that it’s sometimes easier just to pluck a jar from the shelf or click “buy it now” from an online shop! The nut butter that I am particularly obsessing over at the moment is by an online company called Bulk Powders (they ship UK wide and Internationally too!). I will only ever do shout outs to brands I like and have used for a while (I am my own guinea pig!). I think they are a brilliant brand and their nut butter range is by far one of the best I’ve tried. Their 1kg tubs are very reasonably priced too at £11.99.

Back to the cookies, the texture of them is my favourite part as they are so chewy and have the perfect crunch on the outside but then the delicious chew factor. I have tried so many paleo cookies in the past that just crumble and don’t taste right, with you being left wildly disappointed and seeking the closest shop to indulge in the real thing. However, with this recipe you will never have to go to a Millie’s Cookie stand again. Get your friends, kids and grandchildren involved and make baking with good ingredients fun!

Gingernut Cookies (4 ingredients)
Recipe type: Cookies, Kids, Biscuits, Treat, Christmas, Halloween, Birthday
Serves: 8-10
Prep time:
Cook time:
Total time:
The simplest cookie recipe on the internet, chewy with the warming spice of the ginger. These are seriously delicious and very simple to make.
  • 200g / 7.05 oz Nut Butter (I used cashew nut butter in this recipe)
  • 2-3 tsp Ground ginger (depending on how strong you like it)
  • 1 egg (Medium)
  • 100g / 3.5oz Coconut Sugar
  • Pinch of sea salt (optional)
  1. Pre-heat oven to 200°C / 392°F
  2. Have a cookie baking sheet ready with greaseproof paper on it
  3. In to a blender place the coconut sugar, ginger (& optional sea salt) and blend until fully combined
  4. Add in nut butter and blend until fully combined (it will be clumping together)
  5. Now add egg and allow to blend until it has all come together in to a cookie ball (if it doesnt, don't worry, just stop once it's all combined)
  6. Taking ping pong sized balls roll together in your hands and then place on baking sheet, press down in to desired cookie shape, keep them about 1 inch apart from each other as they will expand (The thinner you make them the crispier they are so I like to make mine about 6 mm thick so that they remain chewy)
  7. Place in oven for 12-14 mins until golden brown
  8. Remove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily (you mustn't try to move them off the sheet when they first come out as they need to solidify)
  9. Keep in an air tight container for up to one week
Feel free to substitute the ginger powder for anything else....cacao, cinnamon, vanilla, nutmeg, pumpkin spice, apple spice etc. You could even add something in to it like raisins, cranberries, orange zest etc- just be careful to have the baking tray in the middle of the oven if you do this so that the tops do not burn.

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-FreeGingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free
Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

Gingernut Cookies Gluten-Free

I have not been endorsed for any brands mentioned in this blog post. 


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42 thoughts on “4 Ingredient Ginger nut Cookies

    • Thank you, Cheryl! In fact I have just made them for an article in Paleo Magazine with orange zest. This time with almond butter instead of cashew nut butter! They are truly delicious :o) Hope all’s well. Emi x

    • Hi Rachel, Thank you for such a kind comment! Yes I completely agree, I am absolutely obsessed with nut butter too….it’s such a weakness, especially when I get it in 1kg tubs. . . The best thing about the recipe is how adaptable it is. Chocolate chip cookies are on tomorrow’s agenda! Emma x

  1. This is a simple recipe with outstanding results and it’s healthy to boot! The biscuits were a perfect combination of crunchy on the outside with a chewy interior and stayed that way for a couple of days….I don’t think they’d last any longer in any household! The ginger taste and warmth are a perfect winter accompaniment to a nice hot drink . I look forward to experimenting with lots of different flavours and trying them out as Christmas tree decorations in a thicker version instead o f gingerbread . Keep up the inspiring work .

  2. Hello! I’m excited to try these this Holiday season since Ginger cookies of any kind are a favorite! I keep away from nuts especially almond because they try to kill me….I’m hoping Sun Butter will work. I am in the States and would like to know if your measurements are in volume or weight? I just need to know how to measure. Thanks!!!

    • Hi Diane, Thank you so much for your kind message. They are measured in weight. I will put the weight in oz next to the measurements to help you out. Any of my recipes measured in grams are always by weight. Hope you enjoy them, let me know. Emma x

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  4. Hi Emma, I’ve just made this but the dough was a lot more oily than I was expecting and when I took the biscuits out of the oven oil was oozing out of the biscuits. Is this normal?

    • Hi Louise, oh no, this isn’t good, you must be very disappointed! Did they set ok or remain not good? Can I confirm, did you mix the nut butter well before adding it in as it can be very oily unless the oil is well mixed in the jar beforehand. Otherwise, if you used all the ingredients as mentioned I don’t know what could have gone wrong as they certainly should not be oily in the slightest!

      • Hi Emma. Yes I did mix the nut butter as well as I could. They actually turned out fine when they came out and had cooled. So much so I’ve just doubled the recipe and made more. Delicious!!

      • Ah! Phew! I am so thrilled you like them! They have been my go to pregnancy biscuit- and I have been adding in a lot more ginger. Enjoy! Emma X

  5. ah I’m glad you said that as I’ve just found out I’m pregnant. Was hoping these might help if / when I get any nausea / sickness! Have you found a limit to the amount of ginger you can add? X

    • Congratulations! So exciting! I hope your first trimester goes smoothly. Ginger is a wonder remedy for settling unsettled tummies and some nausea. I usually add about 2-3 tsp powdered ginger plus some natural grated ginger! I don’t think they taste too strong but one thing pregnancy does do is play with your taste buds! E X

  6. Made these this evening and they are amazing and a must try for everyone!. We have now tried a variety of different recipes and all have now become a part of our weekly meals. 😊

    • Thank you so much for commenting and making my evening! So thrilled you’re enjoying so many of my recipes ! Emma X

  7. These sound delicious! Do you think an egg replacer would work (I am allergic to chicken eggs)? Something like Ener-G egg replacer?

    • Hi Krista – I am afraid I have never tried an egg replacer but if it is similar in consistency then I don’t see it not working. Please do let me know how you get on and I really hope it works. Emma X

    • Sounds incredible! I will have to add some pumpkin pie spice next time! 🙂 They also work amazingly with orange zest! Enjoy! x

    • So sorry for late reply, I have only just seen a whole load of comments that hadn’t shown up! yes indeed you can use coconut butter, as long as the same consistency as the nut butter! Best, Emma x

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  10. Hello, oow there look so grate. I want to grabe them trough my pc. 😛
    I’ll make them tomorrow. I’ll try it with mixed spices, replace the suger for half and the other half adding apple sauce and replace the eggs with chia.
    Kind regards from Belgium x

  11. These sound so good! Just the kind of simple cookie I like to make. Are there any US readers who have figured out volume measurements? I know, I know, weight is more accurate, but I don’t have a kitchen scale.

  12. Hello! These are absolutely delicious, I am a pensioner with gluten intolerance. Please Mrs.P how many do you recommend at one sitting? Oh! forgot to mention the really dark choc I drizzled on top,I made 9 large ones and have eaten 2 but want more!!!!! Yummy!

    • Such a wonderful comment to receive! Thank you 🙂 my advice would be 1 or 2 maximum per serving but I agree they are so moreish! And your addition of dark chocolate sounds divine. Next time perhaps make them smaller and then you could have 3 or 4 and maybe will feel a little more satisfied despite not eating any more. Enjoy! E x

      • Thank you Mrs.P I’ll do that,trouble is though there’s only me to eat them…..wouldn’t want them to go ‘off’! Perhaps I should share with friends really!

      • Well you enjoy them! I wouldn’t worry to much, life should be enjoyed and there’s nothing ‘bad’ in them 😉 they will easily last 7-10 days in a tin (so long as you let them cool completely first). I have tried the recipe with cinnamon too and that worked wonderfully. Have a lovely weekend. Xx

      • Thank you so much Mrs.P,if they will keep in a tin for so long I can ‘pace’ myself. Going to try cinnamon next,then ginger with lemon, then……? Thank you for sharing this recipe,so very kind! xx

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    • Hi- if you used another powdered / granulated sugar it would be exactly the same in amounts.
      Sweeteners wise- I have only tried using sugavida, it was a slightly different consistency and I used much much less. (About 1/3 less from memory). Let me know how you get on. E x

      • Thank you for prompt reply. Just waiting for my oven to be repaired then i will let you know. Have to do everything on stove top at the moment.

        Regards Diane

  14. Just made these – yummy! I follow an anti-Candida diet so used crunchy almond butter. The first anti-Candida treat that I’ve made that I’ve not thrown in the bin! Thanks x

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