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.
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.
Saba says
I was diagnosed with celiac disease along with my daughter in 2017, and one thing I have missed are the ginger molasses cookies from Tim Hortons. They were my absolute favorite cookies. Welll, move over timmies!! There’s a new cookie in town! These are delicious! Thank you for making me feel a little more normal, and a whole lot happy with these cookies. Awesome recipe! I used Pamela’s flour and followed the recipe exactly. Perfection.
Chandice says
Awwww this comment absolutely made my night!! What a wonderful thing to read right before bed. I am so glad you loved them, they are my favorite too! 🙂
Sharon Thomas says
I have a grandson who has been diagnosed with celiac disease, so I’m always looking for good GF recipes. THIS recipe is AMAZINGLY DELICIOUS! I had King Arthur GF Measure for Measure Flour, and it worked beautifully. I only got one! Everyone loved them. Thank you so much for a wonderful recipe that no one would ever guess was gluten-free!
Chandice says
Oh I love hearing beautiful things like this! So glad your grandson and everyone else was pleased. Thanks for taking the time to comment 🙂
Nicole Washington says
OH ea. Its about that time! I love these cookies!
Chandice says
Haha, so glad to hear it!
Amanda says
These cookies came out so good! I love a soft and chewy cookie, so these were perfect for me, and the molasses added such a decadent touch.
Chandice says
Thanks Amanda, so happy to hear this!
Karyl Henry says
These cookies look so good. I love the tip to freeze the dough balls so you can easily bake them on demand.
Chandice says
Thanks Karyl, it definitely helps during the busy holiday season. 🙂
Heidy Linn says
These gluten-free ginger molasses cookies came out so awesome! I made them for my best friend, who is gluten intolerant, and she LOVED them! These are so much better than any store-bought gluten-free cookies! I can’t wait to test out some of your other recipes that I found when I was looking around your blog.
Happy Holidays
Heidy
Chandice says
Awww thanks Heidy (love the spelling!), I am so glad your friend loved them! They are one of my favorites too. 🙂 I recommend the Christmas crack next…
Sharon says
I love molasses cookies and this is such a great recipe so you can make them gluten-free for everyone to enjoy during the holidays.
Chandice says
Thanks Sharon! Definitely great for any holiday gifting or gathering. 🙂
HEATHER PERINE says
I love ginger molasses cookies! And I love that my friends who can’t have gluten can enjoy these too. Going to whip some up and give them as a gift this year!
Amy Liu Dong says
I will definitely making these cookies for my kids and I am pretty sure they will like it. YUM!
Valerie Skinner says
I love a good chewy gingerbread cookie this time of year and even better if they are gluten free! I am saving this recipe so I can make them with my son this year!
Amy says
OMG these cookies were yum! I have never tried using molasses before but no turning back now! I love ginger anything so I made a double batch. This didn’t last long in my house!
Petro says
Yum! These look incredibly delicious & so easy! Can’t wait to make them!
Linda Simmons says
Awesome GF molasses cookie! Tastes just like my Mom’s old recipe with AP flour and Crisco. I followed recipe exactly except I used King Arthur GF flour with Xanthum Gum included so I omitted the recipe amount given. I checked cookies at the 12 minute time and removed from oven. They were slightly crispy on outside, soft and chewy on inside. Every pan was perfect after 12 minutes cook time. Such an easy recipe. Will defiantly make again!
Chandice says
Thanks Linda, I am so glad you loved them! They are my favorites. 🙂
Melinda Wilcox says
Thank you so much for this recipe….altho I seem constitutionally incapable of following one so I am a testament to its inherent soundness and flexibility. I used 1 stick butter with 2T coconut oil, 2 t. ginger and 1 t cinnamon, 1/4 t salt, 1 1/2 c. Walmart GF flour (which is quite good) , 1/3 c finely ground old fashioned oats, plus your listed ingredients as written, except no allspice or extra xanthum gum . I always bake a test cookie and the first one was a bit flat so I added 2 T extra oat flour and the next one came out like your photo but a bit browner. These are so easy to over bake. Delicious flavor and chewy crisp texture. Thank you!!!
Chandice says
Oh I love hearing this! When people can play with the recipes a bit and get creative in the kitchen and still get a great result, I am always so happy 🙂 Glad you love them. They are one of my favorites!
Julie Black says
Hi
I just made these yummy cookies for a cookie swap that was supposed to be tomorrow, but was just rescheduled to next week due to a big snow storm. Can these cookies be frozen without impacting the flavor or texture?
Thanks,
jules
Chandice says
They should be just fine. 🙂 Hope you love them!
Kit says
Wonderful taste, but they flattened out like crazy! Good taste, but I was bummed they didn’t look like the photos of your cookies. The only difference was my flour. I used Bob’s Red Mill 1 for 1 flour (it does have Xanthan gum in it).
Chandice says
Hi Kit, I am so sorry. I have been working on this recipe so I am going to update it right now. If you don’t use this exact GF flour, you will need to add 1 tsp. xanthan gum. You can also blend flours like we have updated with for exact results. Thank you, I hope you make them again. 🙂
Kit says
Thanks, Chandice. Bob’s does have Xanthan gum in it, but perhaps the trick is to add additional. I will try it again at some point. Thanks for the reply!
Sabrina says
just made these and they are great! i used robinhood brand gluten free flour and margerine instead of coconut oil. I did have to add an additional 1/3 cup of flour and they were still too tacky to roll in sugar but they turned out great!!
Chandice says
Hi Sabrina, I am so glad you loved them! Thanks for taking the time to leave a review. We really appreciate it! 🙂
Lois says
I’ll admit I didn’t use Pamela’s gluten free flour, so maybe that is what completely changed the outcome of this cookie. The cookies spread out like pancakes and were certainly not soft and chewy. The only difference was the flour, ( and I did use a name brand gluten free flour) could that make such a huge difference? These were not good at all. Any suggestions would be greatly appreciated .
Chandice says
I am so sad to hear this and so sorry it happened this way for you. I have only heard amazing things so I am going to get in the kitchen this week and try to get you some answers. Did your flour blend have xanthan gum or guar gum? That would definitely make a difference. I apologize, that’s actually my fault for not including the need to add that if you don’t use this exact blend. Again, I will get in the kitchen to try it with other flours and get you a more detailed recipe. Thanks for your patience.
Lois says
My 1 to 1 flour does have Xanthan gum in it, but it is listed as the last ingredient so perhaps it wasn’t enough to get the job done. Certainly appreciate you checking this out. Other than the crispness rather then soft / chewy and the spreading, they had great taste. I also let the cookie dough rest before baking. Appreciate your help.
Desiree says
I followed it to a t almost . But I mixed some coconut oil butter . Amazing ! And perfect !
Chandice says
Aw, thank you so much for letting us know!! I am so happy you loved them! 🙂
Michelle R says
Hands down I’d share this with my gluten free momma and sister