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.

Jennifer Farley

Prep Time 10

Cook Time 14

Chilling Time 2

Total Time 2 24

Serving Size 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.

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