Grain Free Ginger Biscuits

Ginger is a wonderful herb to use in cooking, everything from curries to cookies. Learn more about ginger and its myriad medicinal actions in my other blog post.

Ginger biscuits are a favourite of many people. Here I am offering a grain free version of a simple spiced biscuit, containing both cinnamon and ginger. It has almond meal, tapioca and coconut instead of flour, and sweetened with a little rapadura sugar and honey or molasses.


  • 1 cup almond meal
  • 1 cup desiccated coconut
  • 1/2 cup tapioca or arrowroot
  • 1 tablespoon dried ginger powder
  • 1 teaspoon dried cinnamon powder
  • ¼ cup coconut sugar or rapadura sugar
  • 125g butter
  • ½ teaspoon bicarb soda mixed with 1 tablespoon hot water
  • 3 tablespoons honey or maple syrup (or molasses for a stronger flavour)



  • Combine the first 6 dry ingredients together in large bowel and mix thoroughly.
  • Melt butter, add bicarb & water mixture, mix thoroughly with honey until well combined.
  • Mix this wet ingredient mix into dry until well combined.
  • Place dessertspoonfuls of the mixture onto greased baking trays with space between to allow for spreading. Flatten slightly with a fork.
  • Bake at 170C for about 15 mins or until golden brown.
  • Allow to cool on tray before removing.
  • Store in an airtight container in the fridge.