Spicy Fridays with Lynn Quire: Ginger Chamomile Cookies (gluten free) image

Spicy Fridays with Lynn Quire: Ginger Chamomile Cookies (gluten free)

DATE: March 19, 2021

Ginger Chamomile Cookies (gluten free)

ginger illustration by lynn quire

Welcome to another edition of Spicy Fridays with Lynn Quire! Ginger (Zingiber officinale), a common spice in most kitchens today was considered a luxury more than 5,000 years ago.


We love finding ways to bring herbs and spices into our every day lives – why eat a boring snickerdoodle when you can get some extra nutritional benefits in your treats?


Ginger Chamomile Cookies (gluten free)

1 cup almond meal

1 cup shredded coconut (sweetened or unsweetened)

~2/3 cup coconut oil

1/4 cup honey

1 egg

1 tsp cinnamon

Pinch of salt

2/3 cup chopped candied ginger 

2-3 T chamomile tiny bits (see note below)

Mix Everything through the salt with a fork into a thick, doughy batter. Stir in the ginger and chamomile bits.

Note for chamomile – pour dried chamomile into a strainer and sift to get the tiny bits. To get the most you can use fingers to lightly grate against the strainer. Put the larger bits back into a container for tea later.

For the honey, I used turmeric and cinnamon-infused honey and omitted the extra cinnamon. Ginger-infused honey would be amazing here as well (see below). I also used unsweetened coconut to cut down on some sugar. You can use whichever you prefer. 

Spoon onto a baking tray, or roll into a ball and flatten. Bake at 300 degrees for 25 minutes, until a nice golden color. The coconut tends to burn so watch closely after 20 minutes.

Low-carb, gluten and dairy-free, and good for you!

ginger chamomile cookies

Honey Candied Ginger

Thinly slice a good thumb (a piece about 2” long) or more of organic ginger and place in a small clean, lidded glass jar. Add more or less as needed for jar size. Pour local, raw honey over the top of the ginger until at least covered well. Use a wooden skewer to poke around the ginger to release air bubbles. Add more honey as necessary. Completely assuring all the ginger is completely covered with the honey assures mold and bacteria doesn’t form. Cover tightly. Once a day, shake the jar to mix up the ginger and honey. Check the ginger after about weeks to see if it is sweetened enough. It can take up to 4 weeks or so. When it is to your liking, you can pull the honey-coated ginger out and shake it in a bag with granulated sugar to preserve. Store in an air-tight container. The candied ginger will last longer if refrigerated. Use the honey in teas, or baking, like in the recipe above. 


Thank you for joining us for Spicy Fridays with Lynn Quire: Ginger Chamomile Cookies (gluten free) and Candied Ginger



Disclosure: I am not a doctor and all information found here is for educational purposes only. All bodies are different and these suggestions may not work for all. It is up to you to work with your healthcare professional to find the right options for you.


Ginger Chamomile Cookies (gluten free) and Candied Ginger By Lynn Quire as part of #LCGSpicyFridays. Follow Lynn on Instagram here!


And if you aren’t already, become an owner of the grocery here in just one click.