This Gluten Free Ginger Cookies Recipe yields soft, chewy, spicy cookies. Made with almond and coconut flours, the dough doesn’t need to be chilled or rolled, so you can have cookies in under half an hour! They’re sure to become a holiday favourite!
This recipe is different from the gingerbread cookies recipe I gave you last year. It was mild-flavoured and great for children, while this one has a little more zip to it.
Gluten Free Ginger Molasses Cookies
A soft, chewy ginger cookie is sometimes called a molasses cookie, while a gingersnap cookie will have a crisp texture with some snap. Gingerbread cookies are somewhere in between and are usually rolled, cut out, and decorated. So these ginger cookies could be called molasses cookies.
I used unsulphured fancy molasses in this recipe. Unlike blackstrap molasses which is dark, and bitter in taste, fancy molasses is very sweet. Fancy molasses is produced from the pure juice of sugar cane and is the highest grade of molasses available. Blackstrap molasses is produced after the third boiling as sugar crystals are being produced.
How do you make soft ginger molasses cookies?
This gluten free Ginger Cookies recipe is quick and easy to make without requiring any special equipment.
Tips for Making Soft Ginger Molasses Cookies
- Try to allow your eggs to come to room temperature before you begin.
- Melt your coconut oil if necessary but let it cool. It should be liquid but not hot enough to cook the eggs as you stir it in.
- Use organic raw sugar. It’s less processed than brown or white sugars. The important thing is to not use too much of any sugar.
- Measure your molasses into the same liquid measuring cup you used to measure the coconut oil, so it will pour out easier.
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/4 cup organic raw sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs
- 3 tablespoons coconut oil melted, but not hot
- 1/4 cup fancy molasses
- sugar to garnish optional
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk dry ingredients together in a large mixing bowl.
In a medium mixing bowl, whisk the eggs. Then whisk in the liquid coconut oil and molasses.
With a rubber spatula or large spoon, stir the wet ingredients into the dry mixture. Batter will be thick, but keep stirring and pressing until the wet mixture is evenly incorporated into the dry and the dough is forming a shaggy ball.
Scoop out little balls of dough and space them out evenly onto parchment-lined baking sheets. With wet fingers, press each one down a little to flatten. (Alternatively, you can shape little balls of dough with your wet hands and press each one onto the parchment.) Sprinkle each cookie with additional granules of raw sugar, if you like.
Bake for 10 minutes and cool on rack.