Ginger Oat Biscuits

It’s biscuit week on The Great British Bake Off! There are absolutely endless possibilities when it comes to biscuits… so many flavours, textures, sizes. How could we possibly choose? As with most things in life, you just have to go with your gut – and after watching the bakers battle it out with their gingerbread creations, my gut wanted ginger. Quite appropriate, given that ginger is well known for its ability to settle stomach upsets and alleviate nausea. Studies have also shown that it has anti-inflammatory properties similar to those of NSAIDs such as ibuprofen, so next time you have a headache or a cold, try reaching for the ginger instead of the medicine cabinet! Fresh grated ginger works a treat in hot water with some freshly squeezed lemon juice.

This recipe is our take on the traditional ginger biscuit, made with oats instead of flour as a crunchy, gluten-free alternative. The flavour is very much like gingerbread… bold, spicy and sweet. The key ingredient is blackstrap molasses, a thick syrup produced when the sugar cane plant is processed to make refined sugar. The refined sugar element is toxic for the body but its by-product molasses contains all the minerals and nutrients absorbed by the plant – it is extremely rich in iron and can be used in the treatment of iron-deficiency anaemia. In this recipe the molasses helps to bring out the flavour of the spices.

Ginger Oat Biscuits (VE, GF and Refined Sugar Free)

Makes: 15 biscuits
Takes: 30 minutes

Ginger oat cookies (2)


  • 150g gluten free oats
  • 1 tbsp ground flaxseeds/linseeds
  • 50ml melted coconut oil
  • 3 tbsp brown rice syrup
  • 2 tbsp molasses
  • 2 tbsp almond butter (you could also use peanut butter)
  • 1/2 tsp bicarbonate of soda
  • 1 large tsp ground ginger
  • 1/2 tsp cinnamon


  1. Start by making a flax egg – mix your tablespoon of ground flaxseeds with 3 tbsp warm water and set aside for 5 minutes.
  2. Whisk together the coconut oil, brown rice syrup, molasses and almond butter, then mix in the bicarb and spices. Mix in the flax egg.
  3. Fold in the oats making sure they are all covered then pop in the fridge for 15 minutes or firm up a little.
  4. Pre-heat the oven to 180 degrees C. Use approximately 1 tbsp mixture per biscuit, roll into balls, flatten slightly and pop on baking paper on a baking tray. Make sure you leave space between each one – they double in size and flatten out when cooking so don’t be tempted to make them bigger (unless this is the effect you are after!)
  5. Bake for around 15 minutes, although keep an eye on the oven. Take them out when they still seem a bit underdone, they will finish cooking when you take them out.

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