Gluten-Free Almond Ginger-Berry Holiday Cookies

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This article discusses emerging/ongoing science and research. It is intended for general informational purposes only. This content is unrelated to products offered by Organixx and does not contain any representations about the performance of such products.


    Jam Filling:

    • 1 ½ cups frozen berries
    • ¼ cup date syrup or pure maple syrup (reduced sugar substitutes: ¼ cup Lakanto maple syrup or 2 TBSP maple/date syrup)
    • ⅛ cup filtered water
    • 2 Tablespoons chia seeds
    • 1 teaspoon grated ginger root


    • 2 cups almond flour (plus 1-3 TBSP more if needed)
    • ¾ cup oat flour (use 1 cup rolled oats if making your own flour)
    • 1 Tablespoon tapioca starch
    • ½ teaspoon pink Himalayan or sea salt
    • ¼ teaspoon baking powder
    • ¼ teaspoon Ceylon cinnamon (optional)
    • ½ cup date syrup or pure maple syrup (reduced sugar substitute: Lakanto maple syrup or ¼ cup maple syrup)
    • ⅓ cup melted coconut oil
    • 1 Tablespoon pure vanilla extract


    1. In a small saucepan, add in berries and maple syrup. Over medium heat, bring mixture to a boil. Reduce and simmer for about 10-12 minutes. Let cool slightly. Add to blender along with ginger and chia seeds. Blend up. Let sit to thicken. (Jam thickens even more overnight if you want to make the jam ahead of time and store in refrigerator until ready to make the cookies.)
    2. Preheat oven to 350F.
    3. In a large mixing bowl, add in both flours, salt, baking powder, and cinnamon. Whisk together.
    4. Add in maple syrup, coconut oil, and vanilla. Stir together. Add in additional 1-3 tablespoons of almond flour if batter is too wet to handle and form into a ball and add in a little bit of water/nut milk if dough does not stick together.
    5. Roll about 1 tablespoon of dough into a ball, and place onto a parchment-lined baking sheet. Gently press your thumb into the center to make room for the jam.
    6. Add about ½-1 teaspoon of jam into the well in each cookie.
    7. Bake for about 12-15 minutes or until the bottom of cookie browns just a bit. Let cool on baking sheet.
    8. !Cookies last up to about 1 week; store in an air-tight container.


    Makes 24 cookies. Per cookie (based on using date syrup):

    Calories: 102 |
    Total Fat: 5 g |
    Total Carbohydrate: 14 g |
    Dietary Fiber: 1 g |
    Protein: 1 g

    Ingredient Highlights

    Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.

    Berries are loaded with antioxidants that help keep free radicals under control, protect cells, and reduce the risk of disease.

    Chia seeds are a fantastic source of plant-based protein, boasting 4 grams per ounce. They’re loaded with antioxidants, which fight disease-causing free radicals. 

    Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.

    Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.

    Ginger is a potent aromatic herb and a good natural source of vitamin C, magnesium, potassium, copper, and manganese. It has been used for thousands of years in Asia to treat stomach ache, diarrhea, and nausea. 

    Maple syrup contains a number of minerals including manganese, zinc, calcium, and potassium. It also contains amino acids, antioxidants, and even some anti-inflammatory compounds.

    Oats are technically gluten-free because they aren’t a type of wheat, barley, or rye grain. However, if you have celiac or a significant gluten sensitivity, look for oats that are certified gluten-free to ensure no cross-contamination. 

    Tapioca flour is a starch from the cassava (aka Yucca root) that makes an excellent gluten-free thickener. It contains folate, vitamins B and K, and is rich in iron and calcium.

    Vanilla was once used in Europe as an aphrodisiac and in the production of certain medicines such as nerve stimulants.


    1. I wonder of sorghum flour or teff will work? There are lots of gluten free options, however the learning curve may be higher, and expensive! I've been gluten free for over 20plus years and can handle some gluten nowadays. I avoid all in my kitchen, but since I'm not with celiac disease, I'm fortunate if I eat gluten while out and about, and not have a reaction.

      Good luck ladies!! You're all doing great!

      • Hi Leslie,

        This is a great question. Both are great substitutes for baking. Just remember you may have to adjust the amounts slightly to get the desired consistency. Let us know how it turns out if you decide to make these. Happy Holidays!

    2. Lori, you may want to sub tiger nut flour or grind sliced tiger nuts into flour for the oat flour. I haven’t tried it with this recipe but it has worked with other recipes.

      • Hi Deirdrea, Thank you for your comment. That is a great suggestion. We appreciate you being here with us. Happy Cooking!

    3. It is not honest to say this cookie recipe is gluten-free when you include oats as an ingredient. Anyone who avoids gluten for serious health reasons feels the effect of gluten in the oats, in their body. In your Ingredients Highlights you acknowledge that oats could be a problem. I appreciate that. Even though some companies try to promote a gluten-free oat, I have found them to be problematic, just as if I had eaten wheat. Same goes for amaranth. They may have less gluten than wheat, but they still have gluten.

      • Hi Lori, Thank you for sharing your experience with us and bringing this to our awareness. We do understand that everyone may react differently to certain ingredients depending upon their sensitivity levels or condition. I am so sorry you may not be able to enjoy this recipe. No worries, we will try to post other gluten free recipes in the future. Thank you for being here with us. Have a happy holiday season!

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