• 1 1/4 cup almond flour
  • 3/4 cup tapioca flour
  • 1/4 cup quinoa flakes
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 1/4 cup coconut oil
  • 1/4 cup molasses
  • 1/4 cup water
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 3 tbsp. coconut sugar


Hear Ye Hear Ye…… I have a delicious and simple cookie recipe for you and some SUPER exciting news!!

This cookie uses half the sugar of other recipes, it is low carb and dairy free!!  That is exciting but not my SUPER exciting news…keep reading!

Don’t fret reading all the things missing in this cookie because, let me tell you, it is sweet and so flavorful that you will be salivating before you get it to your mouth!

Even the paper bag I had them in smelled so amazing; I put the bag up to my face and breathed in like it was my last breath.  I am so glad it wasn’t because I had a cookie crumb left to eat in that bag!

These Ginger Cookies are soft and chewy in the center and the edges are crispy. Everyone raved about them….even a particular palate that doesn’t normally like the gingerbread cookie flavors {gasp I can’t imagine}!


So here is my SUPER exciting news: This is going to be my “Cookie of the Month” to launch my fund raising for No Kid Hungry! I have committed to raising $1000 through sharing Spoonful of Health’s tasty and healthy treats!

Many of you have asked if I could open up a bakery and this is the closest I could come up with for now; not to mention, a cause that pulls at my heart.

On Wednesdays through December, I will have fresh baked Chewy Ginger Spice Cookies for sale at the Natural Medicine Clinic in hopes to help end hunger in America among children.

Did you know 1 in 5 children struggles with hunger in America? No Kid Hungry connects kids in need with nutritious food and teaches their families how to cook healthy and affordable meals {now that makes me so happy}!

If you live near or far you can help our very own kids in America by donating HERE {it is super easy and every $ helps}.  If you have any questions you can email me at dawn@nmcwellness.com to check availability to purchase cookies!  Thank you from the bottom of my heart for helping to feed our children thru No Kid Hungry!


Chewy Ginger Spice Cookies {paleo, dairy, egg, gluten free}
Prep time

Cook time

Total time


Serves: 18-20

  • 1¼ cup almond flour
  • ¾ cup tapioca flour
  • ¼ cup quinoa flakes
  • ½ cup coconut sugar
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • ¼ cup coconut oil
  • ¼ cup molasses
  • ¼ cup water
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 3 tbso coconut sugar

  1. In a bowl sift baking soda, salt, almond, tapioca flour and quinoa flakes. Put aside.
  2. In a separate bowl mix spices, extracts, sugar, coconut oil and molasses and water.
  3. Add wet to dry ingredients and blend well.
  4. After blended well, form walnut size balls pressing the mixture into your hand.
  5. On a lightly oiled cookie sheet or stoneware, press cookie flat and sprinkle evenly sugar on top.
  6. Bake 12-15 minutes at 350. Let cookie cool and set.
  7. They will stay fresh for 1 week in the refrigerator.

With a Mouthful of Cookies and a Heart to Give,






P.S. To read more about the awesome cause, click HERE

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