Crispy Ginger Spice Cookies

Slightly crispy, slightly sweet, and full of delicious spices, these Crispy Ginger Spice Cookies are everything I dream about in a perfect cookie and the family have unanimously agreed!

The kids were raving about these cookies when they discovered them in their lunchboxes.

They have just the right amount of delicious spices and the texture is what’s getting us most excited, it’s a gorgeous crispy texture on the outside with a bit of chewiness on the inside. They also make a perfect afternoon snack with a lovely cuppa.

Cookies and biscuits are some of my favourite healthy treats to create (and eat!), my Easy Wholefood Lunchboxes recipe ebook is proof of this with family faves like Coconut Rough Cookies, Muesli Biscuits, and Strawberry Chia Jam Drops, to name a few.

Crispy Ginger Spice Cookies

Crispy Ginger Spice Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 1 cup white spelt flour
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon fine salt
  • ½ cup sugar use white sugar for a harder, crispier cookie
  • ¼ teaspoon vanilla bean powder
  • 1-2 teaspoons ground ginger 2 teaspoons will be quite strong, but we like it like that, I would suggest trialling 1 teaspoon if this is your first batch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon allspice or ground cloves
  • ¼ teaspoon ground nutmeg
  • 3-4 tablespoons milk
  • 2 tablespoons mild flavoured oil I used macadamia oil, I’ve also used mild EVOO


  • Preheat oven to 150°C.
  • Line 2 baking trays with parchment paper
  • Combine flour, bicarb soda, salt, sugar, spices in a bowl.
  • Stir in the remaining ingredients.
  • Roll a tablespoon of the dough into balls, place on the prepared baking sheet and flatten. Make sure they are 2- inches apart as they spread substantially.
  • Bake for 15 minutes or until the edges are lightly golden. Remove from oven and allow to cool on the tray for 15 minutes before transferring to a wire rack to cool completely.


Store in a glass container.
These cookies stay crispy on the outside for the first couple days but soften thereafter but are still super delicious! But I choose not to double batch them so we get more crispy-ness leverage.
Tried this recipe?Let us know how it was!
Course Baking - Sweet, Breakfast, Dessert, School Lunches, Snack, Special Occasion - Christmas
Keyword almond milk, cinnamon, Ginger, nutmeg, white spelt flour
Allergy FODMAP Friendly, Legume Free, Nightshade Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free
Value Halal, Kosher, Vegetarian



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About the Author: Brenda Janschek

Brenda understands the onerous demands that modern life places on women. So she aims to keep things real and simple as she connects through her blog, personal coaching, presentations, popular online programs and delicious recipe eBooks. Brenda is super passionate about helping other busy mums develop and implement healthy nutrition and lifestyle habits that can be easily shared with their families and friends.

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  1. Emily March 25, 2022 at 1:42 pm

    5 stars
    We needed a replacement for the store-bought gingernut snaps and this recipe was the answer, everyone loves them – thank you!

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