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.
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.
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.
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.
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
- 2 C Pamela's All-Purpose Flour Artisan Blend (OR 1/2 C each tapioca starch, potato starch, white rice flour, brown rice flour)
- 2 tsp. baking soda
- 1/2 tsp. Real Salt
- 2 tsp. allspice
- 1/4 tsp. ground ginger
- 1 tsp. xanthan gum (if not using Pamela's Artisan flour)
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
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).
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. 🙂
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!
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!!
Hi Sabrina, I am so glad you loved them! Thanks for taking the time to leave a review. We really appreciate it! 🙂
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 .
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.
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.
I followed it to a t almost . But I mixed some coconut oil butter . Amazing ! And perfect !
Aw, thank you so much for letting us know!! I am so happy you loved them! 🙂
Hands down I’d share this with my gluten free momma and sister