Our Gluten-Free Gingernut Biscuits are Irresistable (2024)

Discover our mouthwatering homemade gluten-free gingernut biscuits with our easy-to-follow recipe, which is also vegan and dairy-free. Perfect for anyone with dietary restrictions, these biscuits are a delightful treat.

As a passionate home baker, I found myself on a quest to create the perfect treat that would satisfy both my wife’s gluten and dairy-free dietary requirements and our unique preferences. She enjoys her biscuits with a delightful crunch, while I prefer them soft.

After numerous experiments, I’m excited to share my gluten-free gingernut biscuits recipe with you. These biscuits embody the cozy flavors of ginger, the sweet embrace of brown sugar, and a gentle hint of spice.

I’ll show you how to craft these delightful treats, either crunchy or soft.

Gingernut biscuits vs gingernut cookies

We live in New Zealand, where we affectionately call these scrumptious treats “gingernut biscuits.” But if you hop across to the USA, they’ve got a different term for them – “gingernut cookies.”

In the end, it’s all a matter of semantics – whether you call them biscuits or cookies, the delightful taste of ginger, brown sugar, and spice transcends borders, making these treats a beloved indulgence on both sides of the world.

And, in case you’re wondering, gingersnaps have molasses and additional spices.

A word about ginger

Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.

Ginger can help with an upset stomach and ease nausea. It also has anti-inflammatory and antioxidant properties according to Johns Hopkins Medicine.

What you need to make our gluten-free gingernut biscuits

• Gluten-free self-rising flour
• Raw or brown sugar (I prefer brown)
• Ground ginger
• Olive oil spread or margarine
• Ground cinnamon
• GF baking powder

Tips for making gingernut cookies

• Ensure you select a high-quality gluten-free self-rising flour. Different brands can vary in terms of texture and performance. We like Orgran self-raising gluten-free.
• If you are not dairy-free, you can substitute butter for the olive oil spread or margarine.
• Ensure your olive oil spread, margarine, (or butter) is at the right temperature. If it’s too cold, it can make the dough difficult to work with. If it’s too soft, your biscuits may spread too much during baking.
• Dissolve the baking powder in water before adding it to the saucepan.
• Pay attention to the thickness of the dough when rolling it out. For crispy biscuits, roll it out thinner, and for softer ones, keep it thicker. Use a little extra flour if needed to prevent sticking when rolling.
• Keep a close eye on your biscuits in the oven, especially during the last few minutes. Gluten-free baked goods can go from perfect to overdone quickly. They should be golden brown but not burnt.
• Allow the biscuits to cool on a wire rack. Gluten-free biscuits can be more delicate when warm, so letting them cool will help them firm up.

Serving suggestions

Here are some serving suggestions to enhance your gluten-free gingernut biscuits experience:

1. These biscuits make an excellent companion to a warm cup of tea, coffee, or a turmeric latte. Their gingery and sweet flavors pair wonderfully with the comforting aroma of your favorite brew.
2. Create a dessert platter by pairing these biscuits with other gluten-free treats like our brownies or macaroons.
3. Pack a few biscuits in a lunchbox.
4. Around holidays, we use cookie cutters to shape the biscuits into festive designs.

Our easy ginger biscuit recipe

Gluten-free Gingernut Biscuits

Yield: 14 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

See Also

Gluten Free Croissants Recipe | Buttery, Flaky, Easy!

These gingernut biscuits are a great snack or dessert. They're easy to make, gluten and dairy-free, and can be made crunchy or soft just by changing the thickness.

Ingredients

• Olive oil spread or margarine (2.5 to 3 ounces)
• ⅓ cup brown (or raw) sugar
• 1 teaspoon ginger, ground
• ⅜ teaspoon cinnamon, ground
• ½ teaspoon baking powder
• 1 teaspoon water
• 1 cup gluten-free flour, self rising

Instructions

1. Preheat oven to 350° F (180° C).
2. Combine spread (or butter), sugar, ginger, and cinnamon in a saucepan. Stir over medium heat until boiling, then remove and allow to cool.
3. Dissolve baking powder in water in a separate bowl, add to the saucepan, and stir through.
4. Add the flour to the saucepan and mix well.
5. Place tablespoon-sized balls of dough on a cookie sheet lined with parchment paper or a silicone baking sheet. Separate the spoonfuls by 2" (5cm).
6. Flatten to the desired thickness with a rolling pin, the back of a spoon, or fork and bake for 10 mins or until the bottoms start to turn brown.
7. Remove from oven, carefully place on a wire rack, and allow to sit until completely cool. Store in an airtight container to retain their crunchiness.

Notes

Thinner biscuits will be crunchier. If baked for less time, the biscuits will have a softer texture.

Use a cookie cutter to make fun shapes.

Nutrition Information:

Yield: 7Serving Size: 1
Amount Per Serving:Calories: 96Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 248mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 2g

Nutritional information isn't always accurate and it will vary based on the specific ingredients used.

If you enjoyed our vegan ginger biscuits, please share it on social media and save it for later on Pinterest.

Are you ready to try our gluten-free gingernut biscuits?

A few more gluten-free desserts

Photo Credits:

All photos on this page are either shot by our team or the guest author or stock images from Depositphotos.