Ginger biscuits – GF, EF, DF, low FODMAP

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…

1/4 teaspoon cloves
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 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. These keep well in a sealed contained in the fridge

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!