These gluten-free ginger molasses cookies are soft and chewy. They are sure to fill your life (or holiday) with cheer! Familiar and warm flavors of ginger and molasses make for one tasty cookie.
Gluten-Free Ginger Molasses Cookies
These gluten-free soft and chewy molasses cookies are going to be a new cookie favorite. They are bursting with nostalgic flavors that everyone loves!
They truly are so chewy and remind me of days at home during Christmas but they really are great any time of the year. Kind of like our soft gluten-free snickerdoodle cookies or 4-ingredient grinch cookies.
In fact, we’ve been loving this cookie for years and years but it was originally published here on December 3, 2014 and you guys loved it too! It even won a baking competition with Pamela’s Products.
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The best part is that they are really simple to make and the kids will love rolling them into sugar. It gives them a beautiful shine and a nice little sugary crust.
What gluten-free flour is best?
I love our gluten-free flour blend because it is so cheap to make and works great in a variety of recipes including this one.
If you are looking for a store bought option, King Arthur Gluten-Gree Flour, Pamela’s Artisan Flour and Cup4Cup are great options.
How to make gluten-free ginger molasses cookies
Start by preheating the oven to 350 degrees
Step 1: Whip sugars, molasses and egg until smooth
Step 2: Slowly add in the oil and combine.
Step 3: In another bowl, combine the dry ingredients and mix the dry ingredients into the wet making sure to scrape down the sides
Pro Tip: At this point, refrigerate the dough for 30 minutes to 1 hour to give you the best end result cookie possible
How do you store ginger molasses cookies?
Can you freeze them?
If you want something a bit different but still delicious, you should check out these gluten-free almond meltaway cookies from Veggie Balance or paleo brownies from Joy, Food, Sunshine. And if you are in the market for a keto cookie, these keto almond flour cookies or keto linzer cookies are a great option!
Here are some other great recipes with ginger in them…
Gingerbread Pancakes with Sugared Cranberries and Spiced Buttermilk Syrup
Gingerbread Pudding Cake and Decorating Party
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Gluten-Free Soft & Chewy Molasses Cookies
Ingredients
- 2/3 C sugar plus more for rolling the cookies
- 1/3 C packed brown sugar
- 1/4 C molasses
- 1 egg
- 2/3 C coconut oil melted slightly
- 2 C gluten-free flour
- 2 tsp. baking soda
- 1/2 tsp. Real Salt
- 2 tsp. allspice
- 1/4 tsp. ground ginger
- 1 tsp. xanthan gum
Instructions
- Preheat the oven to 350 degrees
- Whip sugars, molasses and egg until smooth
- Add in the oil and combine. In another bowl, combine the dry ingredients
- Slowly mix the dry ingredients into the wet making sure to scrape down the sides
- Refrigerate the dough for 30 minutes to 1 hour to give you the best end result cookie possible
- Roll into 2 inch balls and roll in additional sugar
- Place 2 inches apart on a greased baking sheet and bake 12-15 minutes or until golden and still soft to the touch
- Remove carefully and immediately from the baking pan and let cool on a wire rack
- Enjoy with a nice cold glass of milk
Nutrition
Elizabeth Hicks says
Delicious cookies. Great recipe! I did add a little nutmeg and cloves (due to a personal love for extra spices). Definitely will make again! Thank you!
Chandice says
Aww thanks, I am so glad you loved them!
Wholly Oils Mom❤️💧🙏 says
These are FABULOUS!!!! May I suggest adding to the recipe that the coconut oil should be melted?? There was a question about that . I did melt it , and the cookies are soft and chewy on the inside and crispy with a slight sweetness on the outside! I have a professional baking background , and always on the hunt for GF delicious dessert recipes – this is one of my new faves !! Thank you for sharing !!!🍪🍪🍪
Chandice says
WOW what an honor!! Thank you so much for the suggestion and taking the time to message me. That is so sweet! 🙂 I recommend our cinnamon rolls next…
Megan says
Mine flattened completely…but they taste delicious! And when it comes to GF, I think taste is way more important than looks! Excellent recipe and thanks for sharing! (and do you know how I could avoid the flattening? I used the flour mixture, 1/2 cup of each, and added xantham. And made sure to refrigerate. Perhaps its because I’m at a high altitude. That tends to ruin all my baking!)
Chandice says
Oh shoot, I am so sorry! I am glad you loved the flavor though. They are my favorite! 🙂 It could be the altitude or maybe over mixing sugar and coconut oil as it incorporates air making them rise then fall faster? Thanks for letting me know you loved the flavor.