Ginger Curry Cookies

Have I lost my mind?!  Quite possibly.  The other day, I made chicken with garam masala and thought to myself: “This is savory but it has a lot of the traditional warming spices we use in baking. I wonder what it would taste like in a cookie?”  After that, I had to try it.  Since Garam Masala is more smoky and earthy in flavor, I wanted to pair it with something that had a little bit of brightness and sweetness.  Candied ginger was the perfect pairing for the garam masala!

This is not a cookie to eat when you want a sweet treat.  This is not a cookie to make when you need some for a party.  This is not a cookie that is for the faint of heart!

This is, however, a cookie that would be great for those that love curry and ethnic cuisine.  This is a cookie that is perfect for people that see interesting flavor profiles as enjoyment.  This is a cookie that will take you out of your chocolate chip cookie rut.

Ginger Curry Cookies


  • 2 cups almond flour
  • 1/4 cup melted butter
  • 4 TBSP honey
  • 1 tsp garam masala
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup chopped candied ginger


Preheat oven to 350F.  Mix all the ingredients together and bake on a lined baking sheet for 8-10 minutes.

Paleo Ginger Molasses Cookies

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If you don’t like molasses, turn away!  I love the smoky, spicy, sweetness of this cookie, and I think that flavor profile goes perfect with the time of year.  This is an easy recipe despite all the spices.  You can easily use a pumpkin pie spice if you have one on hand, and that will have all the spices premixed for you. ;)

Paleo Ginger Molasses Cookies


  • 2 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup grassfed butter (or coconut oil)
  • 1/4-1/2 cup organic unsulfered molasses (depends on how much you like molasses)
  • 1/2 cup pure maple syrup
  • 1/2 tsp grated fresh ginger
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp real salt
  • 1/2 tsp cloves
  • 1/4 tsp cardamon
  • 1/2 tsp baking soda
  • chopped crystallized ginger for topping (the only ingredients should be sugar and ginger)


Preheat the oven to 350 degrees F.

Sift the almond flour, tapioca flour, baking soda, and dry spices together in a large bowl.

Pour wet ingredients into dry ingredients and stir until well combined.

Place the bowl of dough into the fridge while you place parchment paper on your baking sheets and chop up your crystallized ginger.

When ready, use a tablespoon to portion out the dough, roll it between your palms, press it onto the cooking sheet.  Sprinkle the ginger onto the top of each.

Bake for 10 minutes or until the cookies start to set!