Gluten-Free Ginger Molasses Cookies are the perfect soft and chewy holiday cookie. Made with real ginger, molasses, and plenty of wonderful warming holiday spices.
It’s full speed ahead into the holiday season. This year I am really missing all the holiday festivities, gatherings, and parties because of Covid-19. One thing that can’t be taken away is the Christmas decorations and lights! I love driving around, listening to Christmas music with a warm cup of hot chocolate in hand to gaze at the sparkling Christmas lights. It always puts me in the holiday spirit.
Speaking of Christmas lights… I had a lot of fun experimenting with some Christmas lights and decorations while photographing these Ginger Molasses Cookies!
What is the Difference Between Ginger Molasses and Gingerbread Cookies?
A ginger molasses cookie is soft and chewy while a gingerbread cookie has a crisper texture. This makes gingerbread ideal for making gingerbread houses because it is firm and can hold up. But I love the soft and chewy texture of the ginger molasses cookie. Both have ginger, molasses, and holiday spices.
Ingredients in Gluten-Free Ginger Molasses Cookies
How to Make Ginger Molasses Cookies
- Beat brown sugar, molasses, and oil in a mixer on medium speed (2-3 minutes) until combined. Add egg and vanilla beat until well mixed and glossy. Scrape down the sides as needed.
- Combine gluten-free and almond flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Stir into the molasses mixture until completely combined.
- Refrigerate the dough 30 minutes to an hour to allow the oil to cool and harden.
- Scoop the dough using a 1 1/2 tbsp cookie scoop then roll the dough into a ball with your hands. Roll the dough ball through some coarse sugar to coat.
- Bake approximately 10 minutes or until the edges are set and the center is soft. Cool slightly before transferring to a cookie rack to completely cool.
Storage
Store in an airtight container for up to 4 days. Freeze in a Ziploc bag for up to 3 months.
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More Christmas Cookie Recipes
- Shortbread Cookies with Vanilla Bean Glaze
- White Chocolate Raspberry Cookies
- Apple Butter Oatmeal Cookies
Gluten-Free Molasses Cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- small and medium bowl
- 1½ tbsp cookie scoop
Ingredients
- ⅓ cup brown sugar or coconut sugar
- ¼ cup pure molasses
- ⅓ cup coconut oil softened
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup gluten-free flour such as Bob's Red Mill 1:1 Gluten-Free Flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp freshly grated ginger or ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ⅛ tsp nutmeg
- ¼ tsp salt
- coarse sugar for rolling
Instructions
- Preheat the oven 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat brown sugar, molasses, and oil in a mixer on medium speed until well combined (about 2-3 minutes). Add egg and vanilla and continue to beat until fully combined and glossy. Stop and scrape down the sides as needed. Combine gluten-free and almond flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Stir into the wet ingredients until completely incorporated.
- Refrigerate the dough 30 minutes to an hour to allow the oil to cool and harden.
- Scoop dough using a 1½ tbsp cookie scoop. Roll the dough into balls using your hands. Roll each dough ball in coarse sugar to coat. Bake approximately 10 minutes or until the edges are set and the top is cracked but soft.
- Store in an airtight container for up to 4 days.
I love how simple and easy this recipe is! I love molasse cookies!
Thanks Colette, molasses cookies are soo good!