Flourless Chocolate Ginger Cookies Recipe

by Carol Kicinski on April 7, 2015

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I was introduced to the combination of chocolate and ginger by my father’s longtime companion, Doris.

Dad and Doris met when they were both 70 years old. They were both widowed and my friend Angie and I had the thought to introduce them to each other and see what happens. Knowing my father would not be on board with the idea of a “fix up,” we kept the whole scheme a secret from the two who would be love birds.

We arranged for Angie to stop by with Doris and other family members on Thanksgiving. They were just going to stop by for a few minutes, have a drink, and then go on to Doris’ son’s home for dinner.

They ended up staying much longer than just a few minutes. The minute Dad and Doris met they started talking and didn’t stop for over 12 years. It was a match made in Heaven. And in my living room.

I think ginger and chocolate are also a match made in Heaven. I can’t think of enough ways to eat it! These Flourless Chocolate Ginger Cookies are quite heavenly. And to keep them from also being too sinful, I made mine with a combination of Wholesome! Organic Coconut Palm Sugar and agave to keep them fairly refined sugar free. You can easily substitute the coconut sugar with brown and raw sugar –  1 cup brown sugar in the cookie dough, leave out the agave, and roll the cookies in ½ cup either raw, turbinado, or organic sugar or sucanat.

If you want to make these cookies dairy free, use a ½ cup dairy free buttery sticks and dairy free chocolate chips.


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Flourless Chocolate Ginger Cookies Recipe


½ cup unsalted butter, at room temperature
1½ cups Wholesome! Organic Coconut Palm Sugar, divided use
¼ teaspoon kosher salt
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 cup unsweetened cocoa powder
2 tablespoons agave
½ cup semisweet chocolate chips
¼ cup candied ginger, minced


Preheat oven to 375. Line 2 baking sheets with parchment paper or silicon baking mats.

Cream the butter, 1 cup coconut sugar, and salt together in a mixer on high speed for 2 minutes. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. Beat in the vanilla, baking powder, cocoa powder, and agave. Stir the chocolate chips and minced ginger into the dough.

Place the remaining ½ cup of coconut sugar in a small bowl. Using a small ice cream scoop, scoop tablespoons of the dough into balls, roll in the coconut sugar and place on the prepared baking sheets. Flatten the dough slightly and bake for 10 – 12 minutes. Let cool on the pans for 5 minutes then remove the cookies to a wire rack to finish cooling.


Makes about 3½ dozen

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Categories:    Cookies & Candies

{ 2 comments… read them below or add one }

Sarah Thomas April 26, 2015 at 2:36 pm

I tried this recipe and it did not come out as indicated. I followed the recipe as directed and ended up with a soupy mix. In order to save all the ingredients, I ended up adding 2 cups of almond flour, a 1/4 cup at a time in order to get something that I could roll into a ball! Even then I just used a spoon and made drop cookies instead. All I can think of is you do not want to use room temperature butter, otherwise the dough is too liquidy! The cookies came out ok, not great.


Carol Kicinski June 9, 2015 at 3:18 pm

That’s weird Sarah! I’m going to experiment with this recipe and get back to you!


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