Recipe by Leslie Cerier “The Organic Gourmet” Internationally Renown Farm to Table Vegetarian, Vegan and Gluten Free Chef, Cookbook Author, Recipe Developer, Teaches Vegetarian Cooking from the Heart Classes, Chef Trainings, and Hosts Organic B&B, Gourmet Getaways in Amherst, MA 

Ingredients (Cookie Dough)

  • 2 cups Bgreen Gluten-Free Brown Rice Flour.
  • 1 tablespoon Organic Chia Seeds
  • 3 tablespoons water
  • 1 Organic egg
  • 1/3 cup Organic Shortening or extra virgin coconut oil, melted
  • ½ cup Organic Coconut Sugar
  • ¼ cup Organic maple syrup
  • 1 ½ tablespoons Organic ground ginger powder
  • 1 teaspoon Organic ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon Organic ground allspice



  1. Preheat the oven to 350 degrees.

  2. In a separate small bowl, put the chia seeds and water and set aside. In a large mixing bowl, whisk the egg, and then add 1 ¾ cups rice flour, shortening, coconut sugar, maple syrup, ginger, cinnamon, salt, allspice, and chia/water mixture.

  3. Stir well to form a cookie dough.

  4. Sprinkle ¼ cup brown rice flour on a pastry board, roll out the dough and then using a cookie cutter or a glass, press out cookies and place them on a lightly oiled cookie sheet.

Ingredients (Ginger Coconut Sugar Topping)

  • 1 Tablespoon Organic coconut sugar
  • 1/2 teaspoon Organic Ground Ginger


  1. Put the coconut sugar and ground ginger in a coffee grinder or blender. Blend to a finer powder.

  2. Sprinkle ginger coconut sugar topping onto each cookie.

  3. Bake for 10 minutes or until slightly golden brown. Remove from the oven and cool before eating.


Chef's Notes:

These cookies remind me of the Sugar Cookies my Grandma Ethel used to make, but these are gluten-free and made with organic chia seeds and coconut sugar for a healthier twist.


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