English Breakfast Gingerdoodle Cookies Main

These crisp and chewy spiced cookies are the perfect indulgent snack – with zero gluten or refined sugar!

Gingerdoodles are a hybrid of gingerbread and snickerdoodle cookies, combining the best of both worlds for a crowd-pleasing cookie. Ginger and date syrup give the depth and warmth of a gingerbread cookie while cream of tartar and cinnamon adds tanginess and spice you’d expect from a snickerdoodle.

Ditch Processed Ingredients Without Sacrificing Flavor

While traditional christmas cookies are often high in processed white sugar or molasses, these cookies use coconut sugar and date syrup instead to impart rich sweetness derived from wholesome ingredients. Date syrup is thick and dark colored, making it a great stand in for molasses in Paleo-friendly cooking or baking. It helps keep these cookies chewy and adds a deep golden color to the cookies. You can find it online or in health food stores. 

A combination of blanched almond flour and arrowroot flour make these cookies a gluten-free delight, great for entertaining those who may have sensitivities to wheat or gluten. Arrowroot flour keeps the dough light while the almond flour helps keep the texture chewy while absorbing wet ingredients. Almond flour also adds fiber, fat and protein not often found in traditional cookies.

Add Tea for Antioxidants and Enhanced Flavor

English breakfast tea adds antioxidants and a subtle malty note to the cookie dough. This variety of tea also adds a jitter-free dose of caffeine and antioxidants. Tea (especially tea crystals) blend effortlessly into baked recipes for bread, brownies and cookies while complementing the other ingredients while never being overpowering. 

Note: It’s important that the dough is very cold before rolling or the cookies will spread too thinly. You can freeze the dough for 30 minutes or refrigerate overnight. Keep the remaining dough in the bowl in refrigerator while cookies are baking to keep it chilled.

English Breakfast Gingerdoodle Cookies Main

English Breakfast Gingerdoodle Cookies


For Cookies

  • 3/4 cup softened unsalted pasture-raised butter
  • 1/2 cup coconut sugar
  • 3 tbsp date syrup or molasses
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 cups blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 sachets Pique English Breakfast Tea Crystals
  • 2 tsp ground ginger
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp sea salt

For Rolling

  • 1/4 cup coconut sugar
  • 2 tsp cinnamon


  • Preheat oven to 350ºF and line a large baking sheet with parchment paper. Stir together almond flour, arrowroot flour, Pique English Breakfast Tea Crystals, ginger, cream of tartar, baking soda and sea salt in a medium mixing bowl.
  • In a separate medium mixing bowl, use a hand mixer to beat butter until creamy, about 1 minute, beat in coconut sugar for another 1-2 minutes. Add date syrup, vanilla extract, and egg. Continue to beat until just combined, about 15 seconds.
  • Gradually beat in flour mixture until a dough forms. Cover the bowl with plastic wrap and freeze for 30 minutes to firm dough. Mix together coconut sugar and cinnamon in a small bowl. Scoop out tablespoon amounts of dough and roll into a ball, roll in cinnamon-sugar and place on baking sheet 3 inches apart. Bake for 10-11 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough after the cookie sheet has cooled. Store in an airtight container in a dry spot.

Recommended for this recipe:

Pique English Breakfast Black Tea

Cornerstone of an enlivened morning. Harmonious balance for your gut bugs.

View product in new tab

English Breakfast


English Breakfast Gingerdoodle Cookies Pinterest

recipe image
Recipe Name
English Breakfast Gingerdoodle Cookies
Author Name
Published On
Preparation Time
Cook Time
Total Time
Spread the Love
Jenna is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes of Fresh and Fit, her recipe development company, and a website of the same name(freshandfit.org). She creates recipes for her clients which include a range of big name brands and small business owners in the food world. Her recipes suit a variety of diet lifestyles from Vegan to Paleo. Jenna’s philosophy on food is that it should be healthy, affordable and of course, delicious. When she isn’t in the kitchen, you can find her hiking with her German Shepherd or shopping the aisles of home decor stores.
View author
Jennafer Ashley
View author
Jenna is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes of Fresh and Fit,...