Gluten-free Ginger Molasses Cookies

Gluten-free Ginger Molasses Cookies

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  • 1 and 1/2 cup almond meal
  • 1/2 cup coconut flour
  • 1 and 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1 and 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil (or a vegetable oil)
  • 2/3 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup Crosby's Fancy molasses
  • 1 egg


  1. In a medium sized mixing bowl, whisk together the almond meal, coconut flour, cinnamon, ground ginger, cardamom, baking soda and sea salt.
  2. In a large mixing bowl, or in a standing kitchen mixer, cream the coconut oil and brown sugar, until light and fluffy. Add the vanilla extract, and blend again until smooth.
  3. Add the molasses and the egg to the sugar mixture, and blend again until nice and creamy.
  4. Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough.
  5. Chill the dough for 30 minutes so that it can be easily rolled into small balls for baking.
  6. Preheat the oven to 350° F and line a baking sheet with parchment paper.
  7. Remove the chilled dough from the fridge, and roll into small balls.
  8. Roll the balls in a light coating of granulated sugar.
  9. Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. Press them with the back of a glass.
  10. Bake the cookies in the preheated oven on the middle rack for about 10 minutes or until they are golden brown, puffed and cracked.
  11. Take out of the oven, let them cool slightly in the sheet, then remove them with a spatula and transfer to a cooling rack.


Store at room temperature in an airtight container for up to 3 days (but they won't last that long).

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