I made us these gluten free ginger molasses cookies!! I asked you guys what your favorite cookies are and what you wanted to see this holiday season. What did a bunch of you say? Like a lot. A lot of you all said one type of cookie. It kinda surprised me HOW many of you said the same thing, you know?
Ginger molasses cookies. Not going to lie. These weren’t a staple in my childhood. We had those gingersnap cookies that were super crunchy and spiced and perfect when you dipped them for a good minute in a cup of milk. But they were adult cookies.
I preferred the chocolatey peanut butter ones and only later in life have I come to appreciate ginger cookies.
Since I got so many requests, I thought it was about time I tried my hand trying these cookies. Guys. These came out super pillowy and soft, perfectly spiced, and sweet but not too sweet. I wish I could give you a bite through the computer.
Ingredients for soft-baked molasses cookies:
- refined coconut oil: butter or ghee would also work here
- black strap molasses: gives the cookie a rich cozy flavor
- egg: I haven’t tested it with a vegan egg or flax egg, so don’t know for sure how it would turn out if you make a substitution. If you do any experimenting, I’d love to know how it goes!
- blanched almond flour
- baking soda
- ground ginger
- cinnamon
- salt
- nutmeg
- flaked sea salt
How to make gluten free ginger molasses cookies:
Whisk together the coconut oil, molasses, and egg in a medium bowl. Add the almond flour, baking soda, ginger, cinnamon, salt, and nutmeg. Use a rubber spatula to fold everything together to combine.
Use a cookie scooper to scoop 12 cookie dough balls out on a lined baking sheet. Sprinkle each cookie dough ball with flaked sea salt. Bake for 12 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
More Christmas Cookies you’ll love:
- Gluten Free Peanut Butter Blossom Cookies
- Gluten Free Hot Cocoa Christmas Cookies
- Gingerbread Cookies
- No Bake Christmas Sprinkle Cookies
- Shortbread Cookies
Recipe
Soft Baked Ginger Molasses Cookies (gluten free)
Ginger Molasses Cookies are gluten free, dairy free, soft- baked and chewy with festive, warming spices. The perfect holiday cookie!
Ingredients
- 1/4 cup refined coconut oil
- 1/4 cup molasses (agave nectar for low glycemic)
- 1 egg
- 1 1/2 cup blanched almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon flaked sea salt
Instructions
- Preheat oven to 350F.
- Whisk together the coconut oil, molasses, and egg in a medium bowl.
- Add the almond flour, baking soda, ginger, cinnamon, salt, and nutmeg.
- Use a rubber spatula to fold everything together to combine.
- Use a cookie scooper to scoop 12 cookie dough balls out on a lined baking sheet.
- Sprinkle each cookie dough ball with flaked sea salt.
- Bake for 12 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Tips
Quick note on molasses: it’s a higher glycemic sweetener than what I typically use. If you aren’t concerned with blood sugar (i.e. you don’t have Diabetes or some other reason you are monitoring your blood sugars) please disregard this note. If you’d prefer to keep it low glycemic, use agave nectar instead of molasses and it’ll still be delicious!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 68
- Sugar: 2.9g
- Sodium: 224mg
- Fat: 5.1g
- Saturated Fat: 3.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.6g
- Fiber: 0.4g
- Protein: 0.9g
- Cholesterol: 10mg
Enjoy!! xo
I love spiced molasses cookies and I usually make some every year (with my imported Lyle’s Black Treacle!). This year, with the pandemic I am doing a bit of extra baking to deliver to some people as we won’t be doing any celebrating outside of our household. I have a dear immune-compromised friend who also has celiac disease, so I am venturing away from my usual recipes and I found this one.
I baked them this morning and I have found a new favourite that I will make now every year. I followed your recipe exactly, except that I also added a bit of black pepper and I chilled my prepared cookie sheet in the freezer before putting them in the oven (which I do with all of my cookies). I also used Lyle’s as my molasses. They are absolutely fantastic!
★★★★★
Aw I’m so happy!!! Sending you lots of love! xo
Just made a double batch of these and followed the recipe exactly as written. First of all – the texture on these is AMAZING!! Very hard to get a “chewy” cookie that’s not gummy when you’re using only almond flour, but this recipe nails the texture. I used my small sized Pampered Chef scoop and got 45 cookies.
The one downside for me was that I could barely taste the spices at all. Since me and my family tend to like STRONG spice flavors, I’ll double the amount of ginger, and add 1/4t each of cloves and allspice just to kick things up a bit the next time I make them. I’ll also up the salt mixed into the batter to 3/4t as I feel that can bring out the bite of the ginger.
Thanks for sharing this!
★★★★
I’m so happy you loved them!! xo
10/10 amazing. Only tip is to spread them out as the cookies are big! One pan I made was more of a ginger cake – whoopsies!
A perfect edition of our GF Christmas baking platter.
★★★★★