I spent a few weeks at a friend’s house recently and spent my days with a seven-year-old who loves treats. Between her playful imagination and a set of cute forest-animal cookie cutters, I found myself baking cookie after cookie.
The fox-shaped cutter was my favorite, so I wanted a flavor to match — ginger felt like the perfect choice. These gingery cookies are essentially a variation on my cashew tea cookies, with mild warming spices that pair beautifully with a cup of almond milk.
If you’re not keen on novelty shapes or prefer a simpler biscuit, my cashew butter tea biscuits are a great alternative. And for a nut-free version, try a vanilla cut-out cookie recipe instead.
The ginger and cinnamon in these cookies are subtle, not overpowering — just a gentle spiced note that complements the natural sweetness. They’re dairy-free and made without refined sugar, so they make a light, wholesome treat to share with little ones or package as a small gift.
Ginger Fox Cookies
A mild, lightly spiced gluten-free ginger cookie cut into fox shapes (or any shape you prefer). These are dairy-free and free from refined sugar.
- Author: Audrey @ Unconventional Baker
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 5 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
Ingredients
- 6 tbsp white rice flour (finely ground)
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp lemon extract (optional)
- ¼ tsp ground ginger
- ¼ tsp cinnamon
- 1/16 tsp salt
- Optional: 1 tsp raw ground vanilla bean
- Optional: chocolate-coated balls or cacao nibs for “eyes”
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside.
- Process all ingredients in a food processor until the mixture begins to come together into a ball. If it’s too sticky, add a little more rice flour; if too dry, add a touch more maple syrup. Form the dough into a ball, knead briefly, then flatten into a disk.
- Place the disk between two sheets of parchment and roll to about 1/8″ thickness. Use cookie cutters to cut shapes and transfer them carefully to the prepared baking sheet. Gather scraps, re-form the dough, and repeat until all dough is used.
- If you like, press small chocolate balls or cacao nibs into the cookies to make “eyes” — or use the end of a chopstick to make tiny indentations. Bake for about 10 minutes, or longer if you prefer crisper cookies; they’re done when the edges begin to turn golden. Allow cookies to cool on the sheet for a few minutes so they firm up, then transfer to a rack to cool completely. Enjoy!