Gluten Free Ginger Molasses Cookies
These gluten free ginger molasses cookies are crisp on the edges, chewy in the center, and full of warm, balanced spice. Not overly sweet and not overpowering, they’re the kind of cookie you make when you want something classic for the holidays, without gluten or dairy. They’re perfect for cookie trays, gifting, or munching on during the fall and winter season.
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I don’t know why I was so determined to get this recipe right, but it felt necessary. Every holiday cookie tray needs something warm and spiced, and while I love a good holiday cake (hello gluten free spice cake), a cake doesn’t belong on a cookie tray. I needed a cookie that could fill that missing flavor spot, something gingery and not overstimulating sweet.
These cookies took more testing than almost any cookie recipe I’ve worked on. I tried every shortcut to avoid chilling the dough, and every single time they spread into one giant baking sheet cookie. So the refrigeration step is non-negotiable, but the payoff is worth it. What you get is a cookie with a slight snap when you bite in, followed by the perfect chewy center.
The spices here are intentionally subtle. They’re warm and balanced without any one flavor taking over. They’re not bold like my spice cake, and they’re not sugar bombs either. They’re the cookie you add to a holiday tray to balance out the sweeter options. And if you’re baking for someone who can’t have gluten or dairy and just wants a cookie that feels normal, this one checks every box.
Why You’ll Love This Recipe
- Crisp edges with a chewy center thanks to chilled dough and the almond flour base.
- Warm, balanced spice flavor without being overpowering or overly sweet.
- Naturally gluten free and dairy free, with no white sugar required.
Ingredient Notes
Molasses – This gives the cookies their classic ginger molasses flavor and depth. Do not skip it or substitute here.
Almond flour – Use finely ground blanched almond flour for the best texture. This keeps the cookies tender without becoming dense.
Coconut sugar – Light or dark coconut sugar will work. If you don’t have coconut sugar, you can substitute with brown sugar.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Ginger Molasses Cookies
- In a stand mixer or with electric beaters, mix the coconut oil, coconut sugar, maple syrup, and vanilla on medium speed for about 5 minutes, until smooth.
- Add the molasses and egg and mix again until fully combined.
- In a separate bowl, whisk together the almond flour, arrowroot, ginger, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet and mix until a soft, sticky dough forms.
- Cover and refrigerate the dough for at least 2 hours (3+ hours is even better). Do not skip this step or the cookies will spread too much.
- When ready to bake, preheat the oven to 350°F and line 2–3 baking sheets with parchment paper.
- Scoop the dough onto the baking sheets, leaving about 4 inches between each ball. Keep extra dough in the fridge between batches.
- OPTIONAL STEP: add the additional ⅓ cup arrowroot starch to a plate or piece of parchment on the counter. Grab each cookie dough ball and roll in the arrowroot to fully coat. Then return it back to the cookie sheet (see note).
- Bake for 12–14 minutes, until the edges are set and the centers look slightly underbaked (they firm up as they cool).
- OPTIONAL STEP: Sprinkle the tops with cane sugar right when they come out of the oven.
- Let the cookies cool on the baking sheet for at least 15 minutes before moving them. They will be very soft when hot.
Jen’s Recipe Tips
- Do not skip chilling the dough. Two hours is the minimum, but longer is even better.
- Keep dough chilled between batches so the cookies hold their shape.
- Bake until the edges are set and the centers look slightly underbaked. They firm up as they cool.
- For the best flavor, make these a day ahead. The spices deepen overnight.
- Store in the refrigerator. Let them sit out for a few minutes before eating to return to that perfect chewy texture.
Serving Suggestions
These cookies are so good on a holiday cookie tray alongside gluten free double chocolate cookies, sugar cut out cookies, gluten free lemon cookies, and some gluten free chocolate chip cookies.
I also love them dipped straight into dairy free cream cheese frosting, which might sound a little extra but is absolutely worth it.
Recipe FAQs
Yes. This dough spreads too much without refrigeration. Chilling is what gives you crisp edges and a chewy center instead of flat cookies.
No. These are intentionally not overly sweet, which makes them perfect for holiday trays and gifting. But you can sprinkle some sugar on top after baking for an extra pop of sweet.
Absolutely. They actually taste better the next day as the spices deepen.
No. This dough is too soft and sticky for rolling and cutting. Scoop-and-bake only.
That’s normal. Let them sit at room temperature for a few minutes and they soften back into the perfect chewy texture.
Gluten Free Ginger Molasses Cookies
Equipment
- Cookie sheet
- Parchment paper
Ingredients
- ½ cup refined coconut oil softened or melted and cooled
- ⅓ cup coconut sugar
- ½ cup maple syrup room temperature
- 2 teaspoons vanilla extract
- ⅓ cup molasses (unsulphured)
- 1 large egg
- 2 cups blanched almond flour
- ½ cup arrowroot powder (also called arrowroot starch)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 teaspoons baking powder
Optional coatings
- ⅓ cup arrowroot powder for rolling
- ¼ cup coarse cane sugar for sprinkling
Instructions
- In a stand mixer or with electric beaters, mix the coconut oil, coconut sugar, maple syrup, and vanilla on medium speed for about 5 minutes, until smooth.
- Add the molasses and egg and mix again until fully combined.
- In a separate bowl, whisk together the almond flour, arrowroot, ginger, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet and mix until a soft, sticky dough forms.
- Cover and refrigerate the dough for at least 2 hours (3+ hours is even better). Do not skip this step or the cookies will spread too much.
- When ready to bake, preheat the oven to 350°F and line 2–3 baking sheets with parchment paper.
- Scoop the dough onto the baking sheets, leaving about 4 inches between each ball. Keep extra dough in the fridge between batches.
- OPTIONAL STEP: Add the additional ⅓ cup arrowroot starch to a plate or piece of parchment on the counter. Grab each cookie dough ball and roll in the arrowroot to fully coat. Then return it back to the cookie sheet (see note).
- Bake for 12–14 minutes, until the edges are set and the centers look slightly underbaked (they firm up as they cool).
- OPTIONAL STEP: Sprinkle the tops with cane sugar right when they come out of the oven.
- Let the cookies cool on the baking sheet for at least 15 minutes before moving them. They will be very soft when hot.
Notes
- Don’t skip refrigerating the dough – I promise. This is probably the most recipe testing I have ever done on a cookie. I tried altering so many things to get them to not require it, but every time they spread all over the baking sheet without refrigeration.
- These cookies are great fresh baked but if you can, make them at least a day ahead. The flavor enhances and they taste incredible. I’d say they are more mild tasting the first day, and intensify in the perfect way the next day.
- Rolling the cookie dough in the arrowroot helps a tiny bit with the texture and makes them look more fun. It just gives a bit of a powder to the cookies. These are not crinkle cookies though. They won’t crack.
- If you need to cook these in batches, refrigerate the dough while you’re waiting for the previous batch to finish. You want the dough nice and chilled.
- Make sure you leave room between the edges and the cookies too. Leave lots of room because they spread.
- These cookies get too soft at room temperature in my opinion. I recommend storing in the refrigerator. When you first pull them out to eat, they will be hard. Just let them sit for a few minutes, and they come right back to the perfect chewy texture.
- With a 2 tablespoon cookie scoop, I get 22 cookies. I would recommend using a 1 or 1.5 tablespoon scoop per cookie for a slightly smaller size.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
