Ginger Cookies

ginger cookies

As a child I would have Gingernut biscuits and cups of tea at my Gran’s house. It was one of the many things that I only did with Gran that made me feel very grown up. For a little while my Gran had an old caravan in her backyard. Sometimes we would take our tea and biscuits out there, we would talk about going to the beach together and all the fun we would have. I seldom went to the beach as a child and my Gran was quite elderly when she became the centre of my universe, so this was only ever a dream, something we spoke about often and made stories around and that I still think about today. When we had finished our snack we would sit on the lawn and make daisy chains. Once I even tried to teach Gran how to ride my bike, only once, she sure didn’t like it! But I remember laughing a lot!

Wholefood Simply Ginger Cookies

1 cup macadamias

1 cup medjool dates

1 tablespoon ground ginger

2 teaspoon of coconut flour (optional)

Preheat your oven to 180 degrees Celcuis or 350 Degrees Fahrenheit. Line an oven tray with baking paper.

Place your ingredients into your blender or food processor, blend until well combined.

Roll mixture into small balls and place them onto your prepared tray. Flatten to your desired thickness. Bake for 10 minutes, or until golden. Remove from the oven and allow to cool completely before touching. Enjoy!

  • Jen Qualk

    Can you sub a different nut?? Thanks so much!! 😉

    • bianca

      Yes Jen, you can try cashews or you can use hulled tahini, whatever you like really. I think walnuts would be nice. I would love to hear how you go. Many thanks, Bianca

    • bianca

      Hi Jen, you certainly can. You can also use hulled tahini. The taste and texture will be a little different but they will still be lovely. I would love to hear how you go. Many thanks, Bianca

      • Jen Qualk

        Thank you so much! When I make them, I’ll be sure to let you know!!
        I’m thinking of trying pecans…! 😉

    • jo

      How much hulled tahini would you use?


  • Katherine

    What wonderful memories! Our kids’ grandparents all live overseas which is such a shame – my 3.5 year old daughter especially looooooooves her grandma (who totally spoils her). We often feel sad that they can’t spend more time together.

    • bianca

      Oh Katherine that is very hard. A vey close friend of mine is in the same situation, all credit to you guys! My children’s Grandparents are a state away and to be honest I find that hard enough at times. I was very lucky to grow up with all of mine in walking distance. Thanks for writing, Bianca

  • jo

    These are delicious! I whipped these up today 15 minutes before i was expecting guests and they were a hit! Yesterday i made the chewy chocolate version…. love them both! Thank you for sharing these Bianca, xx

    • bianca

      Thank you so much Jo, I really appreciate your message and your support! I am glad you have enjoyed them. Many thanks, Bianca

  • Pingback: a healthier Ginger Snap! | Out Loud()

  • Wendy

    Thank you for sharing such a beautiful memory. I hope that one day I could be a gran like yours. These look delicious! I want to thank you for being so generous and sharing all these amazing recipes, for those of us who are not so creative.

    • bianca

      Oh Wendy what a lovely message!!! Thank you, that is very kind! I too what to thank you for your support, it is invaluable. I am glad you are enjoying our recipes. Bianca

  • Yummo. I made these tonight – didn’t have enough macadamias so ended up being about 1/3 walnuts. Also used gluten free flour as I did not have coconut flour. Will add a little more ginger next time, but definitely yummo & so quick & easy!! xxx

    • bianca

      Thank you Sharon, I am glad you like them. You can make them without using any flour out all, we often do them that way. Enjoy, Bianca

  • Karen Johnstone

    I just made these for the first time. I couldn’t wait til they were completely cool and so snuck one that was slightly warm. They are delicious!!!! Very more ish. Next time I might add a little more ginger (I love it) but you must try these. I did add in the coconut flour. I have also recently made the jersey caramels – love, the apricot bites – love and I have the coconut rough in the freezer. Not sure how long I can wait to try that. Thanks so much for sharing your recipes – so simple and easy, you don’t need a lot of fancy ingredients and they taste great. Off to find the next thing to cook now.

    • bianca

      Thank you so much Karen!!! What a lovely message to receive at the end of the day! I am so pleased you are enjoying the recipes. You are doing a fabulous job getting so many whipped up! Be sure to let me know what else you try. Thank you so much for writing! Bianca

  • Pingback: Wholefood Simply Ginger Biscuits | Procrastinatingbaker's Blog()

  • Coralee Rose

    Hi …..just about to make these and was wondering if you can use fresh ginger… 🙂 Love your food and recipes….thankyou <3

    • Coralee Rose

      and if so….was wondering how much would you think would be enough for them 😉

    • bianca

      Hi Coralee, I have not made these with fresh ginger so I am not of much help to you sorry. Bianca

      • Coralee Rose

        I did it and used 2 big knobs of ginger and they turned out YUM….moist on the inside….:)

        • bianca

          Fabulous, thank you. xx

        • Amy Jelley

          I was just looking for a comment about fresh ginger!! Thanks Coralee! I will try these also.

          Really beautiful memory, thank you for sharing. We live across the road from my mum and I think access to a Grandparent like that is just such a beautiful gift to be able to give your kids if you can. Xx

          • bianca

            Thank you Amy, I hope you like them. Bianca

  • Stephanie

    These are amazing. The coconut flour really does make them something else! I am going to try this as a ginger fudge ( without the coconut flour) as the recipe is like your raw chocolate fudge/ chewy chocolate cookies. Mmmmm. Can’t wait!

    • bianca

      I Stephanie, I am glad you enjoyed them. We have this as fudge in the freezer at this very moment. I will pop it on the blog soon. I hope you like it, we think it is delicious. Thanks for writing, Bianca

  • Cinnamon

    Love ginger but did my usual thing of tweaking to what I had in the pantry.
    I used 1/2 cup dates, 1/2 cup turkish figs, 1/2 cup brazil nuts, 1/2 cup macadamias, 1tbsp ginger & 1 tbsp coconut flour. The flavour combination of fig and ginger is, for me, one of ‘those’ flavour combinations. Soooo, so good 😀

  • Linnea

    Thank you so much for this recipe, I really love these cookies!! 🙂

    • bianca

      Thank you Linnea, It is lovely of you to write. I am glad you like them. Bianca

  • Jodie Buddle

    Making ginger cookies with pecans…. Omg the mix almost didn’t make the oven!

    • bianca

      This made me laugh. Thank you.

  • Linda Penn

    What is the best way to store the cookies? In the freezer? or Room Temperature?

    • bianca

      WE keep ours in the freezer, fridge would also work. I hope you like them. Bianca

  • Helen

    Don’t you nee flour egg and butter

    • bianca

      No, not for these ones. I hope you like them.

  • Fiona

    So Yuuum! I have to agree with Jodie, my mix also nearly didn’t make the oven! I used cashews,hazlenuts and a few almonds to make the cup! Also added a little tahini as well! I’ll be taking a batch up to my elderly parents as they love there ginger x

    • Fiona

      I’m thinking of also trying this mix in a slice form as well next time!

      • bianca

        Perfect! Delicious!

    • bianca

      Fabulous! Thank you. x

  • JJ

    What is the best substitute for dates? and in what quantity? Thank you!

    • bianca

      Hi JJ, you could use the same amount of figs? I hope this helps. Bianca

  • Natalia

    I made the biscuits and can’t say it worked. The smell as lovely but the biscuits look a bit plain and are a bit soft on the inside even after cooling off and that’s given I kept them in the oven for almost 20 min. So not sure what went wrong.

    • Natalia

      And they didn’t look as good as yours.

    • Helen Ralph

      So but these look burnt butter biscuits

  • Jan Mulquiney

    I made these delicious ginger cookies tonight, I used 1 tablespoon fresh ginger, cooked for 14 minutes- they are absolutely perfect, I will store them in the freezer for extra crunch. Thank you so much for sharing your recipe.

    • bianca

      Thank you Jan, I am glad you liked them. x

  • Ange

    Hey Bianca,
    Just made these to have with my coffee..
    They are fantastic!
    Still warm, fresh from the oven and I’ve eaten four so far!
    Cant stop! lol

    thanks for sharing your recipes with us!

  • Donna

    Hi. I am in the process if baking these now. I didn’t have macadamian nuts so I was going to use tahini. Didn’t have that but I did have sesame seeds so I made my own. These will be interesting. The tahini ended up being very oily. I added more ginger and a bit more coconut flour–still a very oily batter. That’s my bad since I was experimenting. Does anyone know how long sesame seeds keep (unopened) in the cupboard? Thx!

    • bianca

      Hi Donna, did they turn out ok? The tahini can be oily but if you leave the cookies to cool completely once cooked they tend to firm up a little, not the same as the nuts but still great. I look forward to hearing about your experiment! Thanks, Bianca

  • Emma

    I always love a ginger biscuit with my afternoon cup of tea and lately have been searching for a healthier recipe – just made these and WOW they are incredibly delicious!! I love cinnamon so added a little of that. Can see myself making these time and time again!

    • bianca

      Thank you Emma, I am glad you like them. x

  • Danni

    Hi Bianca ….. Would love my daughter to bake these as she is learning to cook stuff with my thermomix what directions would you use for thermomix please.

    • bianca

      Hi Danni, I would follow the thermomix instructions at the bottom of the chewy chocolate cookies and use ginger in place of the cocoa / cacao and be sure to add the coconut flour. I hope this helps.

  • Helen Ralph

    Hi Bianca I have made ginger nut biscuits twice . First time used as recipe follows.second with almond flakes and raisins blend better so do almond flakes.dates stick to blender

    • bianca

      Hi Helen, thank you! I have done something very similar this as a Christmas Cookie but didn’t even think about the advantages in regards to blending, very clever of you!! The flaked almonds is a great idea! I haven’t tried that. Thanks again, Bianca

  • Helen M

    Yum! I didn’t have enough ginger, so did 1/2 tblsp ginger & 12 tblsp mixed spice & they turned out great – al ittle bit Christmassy!

  • Lauren

    Thank you so much for your beautiful stories and delicious recipes. I love reading through your blog posts.

    I have just made these but didn’t have quite enough macadamias, so topped up the quantity with cashews. They are so delicious! I also wanted to know if the step “don’t touch them until they are completely cool” is a joke?!? As if anyone could ACTUALLY do that!! Hehe

    • bianca

      This made me laugh Lauren, thank you. I am glad you are enjoying our little site. I really appreciate you taking the time to write. Many thanks, Bianca

  • Kristie

    Beautiful! Thankyou so much for yet another nourishing recipe. Triple thanks for this one! By using fresh ginger in this recipe, I have found an excellent healthy solution to my morning sickness. Bless xx Next stop Choc Peanut Butter bars!

  • Pauline

    YES I had that cassette too! It only took me a moment to remember the song and then I was singing along! Beautiful memories. So happy someone else loved that story too! (And beautiful site and recipes too, thank you).

    • This made me laugh! I was rambling away in this post. I am glad someone else had the cassette. Thanks for writing. xx

  • Bel

    OMG, I just made these cookies for the first time and I’m in love with them, they are awsome!! I used pecans because that’s what I had and they are delicious!!! Thanks for creating this page, I love it!!!

    • Thank you so much!! I am glad you like it here, I like having you here 🙂 I am pleased the cookies have been enjoyed, be sure to let me know how you go with any others that you try.

  • Eve

    These are divine! I doubled the ginger for an extra kick.

  • Gabrielle

    Hi, are these chewy like all healthy biscuits? There needs to be a solution to make them crunchy!

    • Hi Gabrielle, you can try decreasing the oven temp and doubling the cooking time, let me know how that goes. Thanks, Bianca

  • Stacey

    Haha! My sister and I had that tape too. Does this ring a bell, ‘birds are made for flying, that’s why they have wings; if beds aren’t made for bouncing tell me why do they have springs? I don’t know, how bout you, why they make things like they do!’ I sing these songs to my girls sometimes too. And yep, think I will try out the bikkies too.

    • This made me laugh but no, I don’t recognise that song. I hope you like the biscuits.

  • Dianne Doyle

    I don’t have coconut flour . I have order some online but keen to make these tonight
    How much wholemeal flour would I use instead 🙂
    Thanks Di

    • It is worth trying, you can even make these without flour. You could use the same or even double the amount. Let me know how you go. Many thanks, Bianca

  • Danielle

    I recently discovered your website & I’m so happy that I have!! This is the first recipe that I have made & OMG….these ginger biscuits are divine!! I can’t wait to try more of your fabulous recipes! Thank you 🙂

    • Thank YOU so much!! I am glad you found us. I would love to hear how you go with anything else you try. x

  • Rach_the_vego

    Really nice. Brought them around to weekly family gathering at my Brother’s to serve with coffee – he’d asked me to bring dessert but I was travelling for work and only getting back just in time to get there – not a fab kitchen at the accom so had to make ahead at home before I left….well traveled biscuits….they went on a 3 hour drive each way to port pirie and spent the night with me (will power plus not to eat them) in the cabin park. Had time to pick up fruit for dessert on my way out of Pt Pirie though so did manage dessert too in the end.

    Gingernuts are my brother’s favourite and although these weren’t crunchy and (according to him and his GF) weren’t as sweet (amazing how sugar addicts think everything isn’t sweet enough!!) as the shop version they buy, they certainly went down well. My sweet tooth (but now not sugar addicted) husband thought they were plenty sweet enough….as did Mr 5. I loved them but I am a ginger addict (brother’s GF too) and think I would put more ginger in next time…..I thought 1T sounded like a lot but I think I would go 1.5 to 2 next time :). Many thanks!

    • That is great!! Thank you for the feedback. I am glad you and your family have enjoyed them. x

  • Han

    Hi there, I’m loving the recipes and am keen to start making some, but need to invest in a good quality blender/food processor first. I was wondering if you have a recommendation, as there seems to be SO many out there and I have no idea which one i should buy!

    • There are so many options. Do you follow our facebook page? A few weeks ago I asked for recommendations on there and I think the response would really help you out. I often receive positive feedback on the magimax, bellini, thermomix and the high end breville range of food processor. I hope that helps a little. Bianca. x

  • Lucy

    Hi, I am just planning on making this lovely looking cookies. My question is ,can I use fresh ginger instead of ground ginger as I am a celiac and becoming more sceptical with commercial spices?
    However appreciate any tip or advice!
    Thank you Lucy

    • Hi Lucy. I have only made this with ground but have had others write in and say they used fresh. Sorry I cannot be of more help. x

  • Kylie

    Oh wow, I was telling my daughter about how I used to go to Grandma’s and she would have the cupboards filled with my favourite biscuts and gingernuts were one of them! The next minute I come across your post about gingernuts! Did you have the type that almost break your teeth, the Arnotts brand? I often wonder how my Grandma made it through one without losing a filling, lol. So anyways now I am making your gingernuts tomorrow! I made the two ingredient date and coconut ones today and have had to stop myself eating the lot. Thanks so much for bringing back memories x

    • Thank YOU! I really appreciate the feedback and I am glad my story has bought back memories of your own. I hope you enjoy the recipe. x

  • Rachele

    I’d like to try these on the weekend but I absolutely hate coconut. Even when ppl say its only a bit of coconut you wont taste it – I always do. I notice a few of your recipes use coconut Flour – What can I use instead and would I use the same amount?

    • You can leave it out and they will still be lovely. You can also use almond meal. It is very flexible. I hope you enjoy them. x

  • Amy

    I’m baking these for pre-Christmas lunch snacks Bianca 🙂

  • Pingback: A Quick & Easy Treat to Bake | Virtually Nonsense()

  • Pingback: Wholefood Simply Ginger Cookies()

  • Bron Laister

    Hi Bianca, we love ginger nuts in our house too, my fav! Unfortunately my girls are both allergic to nuts have you ever made these with anything to replace the nuts ?

    • Hi Bron, you could follow the nut free chocolate cookies recipe and leave out the cacao and add ginger or try the ginger bread recipe which is nut free. I hope this helps. x

      • Bron Laister

        Thanks Bianca, I’ll give those a try. ?

  • Pingback: Natural Remedies for Sickness and First Aid - Healthy Han Lifestyle()