These gluten-free molasses cookies with ginger 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.
The holiday season is the perfect time for cooking making and these are my favorite cookie recipes of all! I love to include it in my Christmas cookie boxes to give as thoughtful homemade gifts.
Gluten-Free Ginger Molasses Cookies
These gluten-free soft and molasses cookies are going to be your new favorite chewy cookies. 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 red velvet cake mix cookies, 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 these chewy ginger molasses cookies 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.
Here are some other easy Christmas cookie recipes with few ingredients. They are great for little hands!
What gluten-free flour blend 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-free all purpose flour (the one I recommend), Bob’s Red Mill cup for cup, Pamela’s artisan flour and Cup4Cup are great options.
Can you make them dairy-free?
This is a great recipe because this is already dairy-free! We use coconut oil so there are no modifications needed. You don’t even have to sub in some vegan butter.
You can also try these gluten-free thumbprint cookies dairy free.
How to make gluten-free ginger molasses cookies
Start by preheating the oven to 350 degrees
Step 1: Whip sugars, blackstrap molasses and egg until smooth in a medium bowl
Step 2: Slowly add in the oil and combine.
Step 3: In another large 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 results possible with cookies that don’t overly spread
How do you store ginger molasses cookies?
Can you freeze them?
A gingersnap is usually more thin and crispier. Molasses cookies tend to be chewy and thicker.
Yes, it is a natural sweetener that is gluten-free. It does not contain any gluten.
Using a gluten-free all purpose flour blend with a variety of flours helps keep it get the correct cookie texture that isn’t too cakey. You can also use a little less flour and make sure you don’t beat the sugar and butter too much.
Refrigerate your dough before baking and don’t grease your parchment paper or silicone mat before baking.
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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Chewy Gluten-Free Molasses Cookies with Ginger
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, wiping down sides of the bowl
- In another large mixing bowl, combine the dry ingredients
- Slowly mix the dry ingredients into the wet ingredients 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 silicone lined or parchment paper lined 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 cooling rack
Nutrition
This post has been on our site since 2012! We have updated it with new photos and helpful tips. Here is the original photo.
Pat Kirby says
what can i use instead of coconut oil
Chandice says
Butter works as well but they may spread differently.
Amal says
The best cookies ever Thank you so much. Its the first time my husband have a molasses cookie gluten free in years…can I make them with regular flour and butter?
Chandice says
Thanks so much!! Yes, you can 🙂
Tammi says
If using a gluten free flour that has xantham gum in it so you still add that in ?
Chandice says
No need to add it if it already has it in the mix.
Shannon says
I have been gf/df since March 2022. I have baked many different cookie recipes this year but these were absolutely delicious. My husband who does not have any food allergies said they were the best cookies I ever made.
Thank you for sharing!
Chandice says
Awwwww this just made my whole day! They are my favorite too and one I make often not just during the holidays but throughout the year. 🙂 Thanks for stopping by! I hope you will try the gingerbread men next…
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.