Gluten and dairy free Lemon & Ginger Cookies recipe

Learn to make delicious gluten free and dairy free lemon and ginger almond cookies quick and simple recipe!

Welcome to another one of our one bowl wonder recipes. These gooey centred cookies are ridiculously easy to make. They’re ideal for making with the kids on a rainy afternoon during the school holidays. They’ll love squidging the cookie dough into their own interpretation of ‘neat round spheres’. The ingredients are streamlined down from our original recipe. You can find the original Scrumdiddleyumptious cookie recipe in our Honeybuns Gluten-free Baking book.

If you like the look of these cookies…why not also try our recipe for gluten free Raspberry Buns

Take a look at Em’s bake-along video 

You can bake-along with me if you prefer. For a step-by-step visual guide, please do check out my live bake-along video below.


How quick is this recipe?

Once you’ve weighed all the ingredients out it will take you approx. 10 minutes to mix and form the cookies, plus 16 minutes max. of baking time.

What is special about this recipe?

These cookies are simply gorgeous! They have a crisp outer shell with a gooey soft centre and they’re packed with flavour from the almonds, lemon and zingy ginger. There is no added fat – all the oil you need is naturally present in the ground nuts. The ground almonds are themselves full to bursting with vitamin E, potassium, protein & fibre.

What ingredients do I need to make these gooey, gorgeous gluten free and dairy free cookies?

I’ve included swapsie ingredient ideas in brackets. We aim to make our blog recipes as adaptable as possible, helping you to cupboard- rummage and use what you already have.

How do I store these cookies?

This recipe makes 14 cookies which will keep well in an air tight container for 7 days (I bet you they’ll be gone in a couple of days max). You can freeze both the dough and the baked cookies.

What ingredients do I need?

For the cookie dough:

homemade gluten and dairy free Lemon & Ginger cookies

70g stem ginger in syrup (drained weight). Try Opies stem ginger in a jar, finely chopped

4 medium egg whites

400g granulated sugar (or coconut, light Muscovado or golden granulated)

400g ground almonds (or any other ground nuts or use a blend. If you are nut free try Linwoods milled flaxseed, sunflower & pumpkin seed blend)

1tsp Lemon oil (we love Boyajian)

Finely grated zest of 2 lemons
For the topping you need:

4 tbsp icing sugar, plus extra for dusting

2 tbsp drained, finely chopped stem ginger
What kit will I need?

Baking sheet lined with baking parchment

Electric hand held mixer

Mixing bowl

How to make your gooey on the inside gluten and dairy free lemon and ginger cookies

Here’s my method:

Preheat your oven to 180°C / Gas 4.

Put all the ingredients in a mixing bowl and whisk with an electric mixer until all the ingredients are combined. Yes, it really is this easy! The dough will feel quite wet but this is fine.

Pop the 4 tbsp of icing sugar in a shallow dish or tray.

Dust your hands and work surface with icing sugar and divide the dough equally into 14 portions.

Roll the dough into balls and then roll them in the dish of icing sugar to coat them. Place the dough balls onto the baking sheet, allowing space for them to spread as they bake.

Now you can squidge each dough ball. Use the palm of your hand to squidge each ball into a disc about 1½cm thick.

Use your fingertips to make a small hollow in the top of each cookie and pop your chopped ginger topping in.

Bake for 14-16 mins, until light golden on top and mid to dark golden underneath. Use a fish slice to check a cookie underneath after 14 mins.

After baking, leave the cookies on the tray for 5 mins than transfer to a cooling rack.

Pop a brew on, we recommend Ginger & Sunshine Lemon from Dorset Tea, snuggle up and ‘test’ a cookie-or maybe three-.

gluten & dairy free Lemon & Ginger cookies

Top Tip:
For a heavenly dessert

You can portion out your dough into thirds and roll out thinly between two sheets of baking parchment. Cut into 3 evenly sized discs of rolled dough. Bake the discs and allow to cool, then create a ‘sandwiched’ dessert using crème fraiche and blueberries between each disc