Last updated February 1, 2019 by Lisa Richards, CNC

Coconut Ginger Cookies

Coconut ginger cookies

These coconut ginger cookies contain two different types of coconut – coconut milk and coconut flour. Both are low in sugars and have antifungal properties. I also like to add some grated ginger to these cookies, just to give the flavor a little boost.

These cookies are a great snack to put in your bag and take out with you when you leave the house, or on a hike or picnic. If you’re preparing a plate of healthy snacks, considering pairing them with some coconut clouds and coconut-almond no-bake balls.

Note that these cookies are a little different from the regular, store-bought cookies that you might be used to. Gluten-free flours, and especially coconut flours, tend to be denser and drier than regular flours. When you make this recipe, add the coconut milk a little at a time until you get the right texture. Enjoy!

4.47 from 13 votes
Coconut ginger cookies
Coconut Ginger Cookies
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 18 small cookies
Calories: 28 kcal
Author: Lisa Richards, CNC
Ingredients
  • ½ cup coconut flour, sifted
  • 2 Tbsp. hulled hemp seeds
  • A good pinch of salt
  • 2 egg whites
  • ¾ cup canned coconut milk
  • 1 tsp. or 2 packets powdered Stevia
  • 2 Tbsp. fresh ginger, peeled and finely grated
  • Hulled hemp seeds for garnish
Instructions
  1. Preheat oven to 350 degrees F (177 degrees C). Place a piece of parchment paper on a baking sheet, set aside.
  2. In a medium bowl, combine coconut flour, hulled hemp seeds and salt. Mix well and set aside. In another medium bowl, whisk egg whites until soft peaks form. Add coconut milk, stevia and grated ginger. Fold until combined. Add dry ingredients and stir for 1 minute, as coconut flour absorbs liquids. If the dough is too dry, add more coconut milk, a tablespoon at a time, until dough begins to come together.
  3. Drop rounded tablespoons of cookie dough on prepared baking sheet, sprinkle cookies with a few hulled hemp seeds. Bake for 25 to 30 minutes, until edges are brown. Cool, and serve!

Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 100 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.

Filed under: Snacks, Desserts
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Comments

  1. Connie says:


    Is there anything else I can use to replace the hemp seeds ?
    Thanks

    1. Lisa Richards says:

      Hi Connie, you could try some combination of sesame seeds, poppy seeds or flax seeds.

  2. Genevieve says:

    Is there a substitution for coconut milk? I can’t have milks at all. Thx!

    1. Lisa Richards says:

      Other nut milks will work, but they won’t have the same creamy texture as coconut milk does.

  3. Karen says:

    I’m excited to make these! Yum, yum! In this recipe, as well as your other recipes, when you say “Coconut Milk,” do you mean the coconut milk in the can or the coconut milk people buy in a carton to drink/put on granola, et al. Thanks!

    1. Lisa Richards says:

      Always the coconut milk in the can 🙂

      1. Joni says:

        I made these but they were so dry, actually took all the saliva right out of my mouth…but the taste was great if that make sense. Was it because didn’t use the can milk?

  4. Julia says:

    aee they suppose to be so dry?

    1. Lisa Richards says:

      Using coconut flour does tend to make cookies a little dry, depending on which brand of flour you use. Try adding more coconut milk or even a little coconut oil to the mixture.

  5. Melissa says:

    I just finished eating 4 of these. I hope that’s not too much to eat in one sitting. They taste great and pretty easy to make. However they were a little dry… which seems to be a trend when using coconut flour. I made cinnamon turmeric tea and dunk the cookies in the tea. That helped the dryness and was a nice combination of flavors 🙂 Thanks for the recipe!

  6. Melody says:


    I couldn’t wait to tell you that I made yor cookie recipe, for the first time Friday night and they turned out great. My first time making my own organic egg whites in my new Kitchenaid from Christmas from my parents. In the future, what can I add to make the fresh ginger root stand out? It was subtle. The cookies turned out just like your picture. Thank you for the recipe.

  7. Isabel says:

    Thank you so much for all your recipes! The others I have tried have worked so well. I really wanted to like this recipe but mine just would not turn out right. They did not cook through all the way (I tried cooking them longer too) and were also simultaneously very dry, but not crispy either. I really hope you post some more cookie recipes in the future! Thank you!

  8. Belinda says:

    All this recipe needs is fat. Coconut oil (I’d say 3 tbs at least – but 1/4 cup wouldn’t hurt).

  9. Kayla says:

    I’ve been on the Candida Diet for a week now and I’m having all kinds of cravings for sweets. I’ve seen great improvement so far. I really want to try these cookies but I fear my hard work will go to waste introducing something that contains sugar, such as, coconut milk. Is it too soon?

    1. Amy R. says:

      Now I’m worried too…Did you try it? How did you do after?

    2. Sarah says:

      My understanding is that coconut actually fights of the yeast, so as long as you are not putting coconut sugar in them or are allergic to coconut I think you are probably fine to have these cookies.

    3. Jennifer says:

      You must use the canned coconut milk. Those do not have added sugar. The milk in the cartons has all sorts of additives and sugar. Hope that helps.

  10. Alex says:

    This came out so liquid I’d had to attempt to turn it into a cake. Be carful when adding the coconut milk,I’d advise adding it a bit at a time until you get the right consistency.

  11. Allison Cox says:

    My son can’t have eggs. Is there something I could use instead, like chia seeds maybe?

    1. Lisa Richards says:

      Yes, that could work!

  12. Eva Wellness says:

    As certified Nutritionist I would skip the coconut milk and use coconut oil or ghee instead. Organic coconut oil is antibacterial and contains caprylic acid which helps to fight Candida. During a Candida cleanse it’s important to eat the most nutrition-packed foods and canned foods are dead foods!

    1. Lisa Richards says:

      Canned coconut milk also contains caprylic acid, as well as capric acid and lauric acid. When you buy coconut milk, just make sure that you get the canned milk (in a BPA-free can), rather than the cartons of ‘coconut milk’ that are in the milk section. Native Forest is a good BPA-free brand of coconut milk.

      It’s not true to say that all canned foods are dead foods. It’s much more complicated than that 🙂

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