Ginger biscuits are delicious. Am I right?! Every Thursday at the health recovery/pain management tai chi class I go to, there are ginger biscuits and tea to enjoy while we chat on our break. I watch on in envy, unable to eat the biscuits, but definitely still loving the tea! At Christmas, for the tai chi party, I decided to give making a gluten, dairy, egg free and low FODMAP version a go. And, thankfully, it was a success! I had to make two batches (with the recipe doubled in quantity both times!) over the festive season because everyone, with or without food intolerances, smashed them! And then more batches have been made since…

Today I want to share the recipe with you so that you can make them too! 

2 – 3 teaspoons ginger
1/4 teaspoon cloves
1 teaspoon cinnamon 
2 cups almond meal
1/2 cup coconut sugar
1/2 teaspoon baking soda
1/4 cup nut or seed butter (I have used plain almond butter, and almond, brazil and cashew butter)
1 – 2 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 maple syrup*


  1. Preheat oven to 170 degrees Celsius
  2. Line a flat baking tray with baking paper
  3. Add the spices, coconut sugar, maple syrup, lemon juice and nut butter to a large bowl and combine well
  4. Mix in the other ingredients (*if you decide to adjust the maple syrup amount, you may need to add a small amount of water until the mixture comes together)
  5. Scoop out preferred amount, roll into a small ball, place on the tray and flatten slightly
  6. Pop into the oven for 8-10 minutes. Keep an eye on them as they burn quickly. You can bake them for another 1 – 2 minutes if you like a crunchier biscuit (just don’t let them go black underneath or around the edge! I definitely am not speaking from experience…!)
  7. Remove from the oven and let them cool 
  8. These keep well in a sealed contained in the fridge

* You can reduce the amount of maple syrup if you prefer a less sweet biscuit 

I have doubled this recipe and split the mix into three balls, wrapped two in cling wrap and put them in a sealed bag and popped them in the freezer for those sweet-craving moments we all have from time to time…just defrost and follow steps 5 – 7!!

This recipe is suitable for making shaped cookies (think gingerbread men!), so after step 2, you can roll out the dough onto a smooth, clean surface dusted with flour and use a cookie cutter.

Give these biscuits a go! They are great with a cuppa! And even better after a few sets of tai chi!

Happy baking! 

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2 Comments on Ginger biscuits – GF, EF, DF, low FODMAP

  1. Ooo yum! I’ll have to show my mum this recipe as she was saying the other day she wanted to bake something soon. Rather than using less maple syrup she’d probably use a whole tin, she loves the stuff! Great recipe – the pic makes these look sooooo tempting!! 😀

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