Gluten Free Ginger Molasses Cookies are so delicious, soft and chewy. They are very easy to make and require minimal chill time!
Santa will not be disappointed with these cookies!
They pair perfectly with a latte, hot chocolate or a cup of tea.
Classic thin and crispy gingersnap cookies are delicious, but I have a feeling you're going to like these soft and chewy Gluten Free Ginger Molasses Cookies even better!
Why you'll love Gluten Free Ginger Molasses Cookies
- You get to enjoy the flavor of gingerbread without having to spend time making gingerbread men!
- Minimal chilling time is required for the cookie dough.
- You can have these cookies ready for Santa (or you) in under 40 minutes.
- Have them as is or add white chocolate drizzle for an extra something special!
- This recipe calls for less butter and sugar compared to a traditional recipe, but I promise that you won't notice the difference!
- Each cookie only contains about 84 calories.
Ingredients overview:
- unsalted room temperature butter - For that nice buttery flavor
- blackstrap molasses - I like using blackstrap over regular molasses because it has an earthier flavor.
- cane sugar/white sugar - We aren't using a mix of brown sugar and cane sugar for this recipe - just cane sugar will do the trick.
- vanilla extract - For that little drop of something special
- egg at room temperature - To help with binding
- all purpose gluten free flour - You must use a gluten free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten free, you can use all purpose flour instead.
- baking soda - Helps the cookies lift and form cracks on top
- ground ginger, cinnamon, cloves, nutmeg & salt - The perfect mix of spices
Choosing a gluten free flour blend:
- Purchase a gluten free flour blend with xanthan gum added. This helps the cookies hold together well.
- Bob's Red Mill sells Gluten Free All-Purpose Baking Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Only Bob's Red Mill Gluten Free 1-to-1 Baking Flour has xanthan gum added.
- For this reason, I DON'T recommend using Bob's Red Mill Gluten Free All-Purpose Baking Flour. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
How to make Gluten Free Ginger Molasses Cookies:
A complete list of ingredients, amounts and instructions is located on the recipe card below.
- Preheat your oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In a stand mixer with a paddle attachment, cream the butter and sugar together for 4 minutes.
- Next, add the molasses, egg and vanilla extract. Mix until incorporated.
- Use a spatula to mix in the flour, baking soda, salt and spices.
- Refrigerate the cookie dough for 10 minutes.
- Use a 1 tablespoon cookie scoop and scoop the dough from the bowl onto the cookie sheet lined with parchment.
- Sprinkle each with a little bit of cane sugar.
- Bake for 8-10 minutes at 350 degrees F.
- This recipe makes a total of 24 cookies so you will need to bake them in two batches. Place the cookie dough back in the fridge once you scoop the first batch.
- Let cookies cool on the cookie sheet for 3 minutes.
- Then, transfer them to a wire rack to cool completely. They will harden as they cool.
- Optional: Add white chocolate drizzle once they are cooled and place them in the fridge until the chocolate has hardened. I love using Lily's White Chocolate Style No Sugar Added Baking Chips mixed with some coconut oil.
Recipe pro tips:
- Use room temperature ingredients for the right texture! If the butter is super soft or melted, the cookies will be flatter. If you press room temperature butter, your finger should not sink through.
- Make sure to use a gluten free flour blend with xanthan gum added!
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't overmix the cookie dough. Mix just until you see no more flour.
- If you add white chocolate drizzle, microwave white chocolate chips with coconut oil first. Then, drizzle it over the cookies.
- Always make sure the ingredients you're using are gluten free if you have an intolerance.
Dietary adaptations:
dairy free - Use vegan butter and don't add the white chocolate.
vegan - Of course, use vegan butter and don't add the white chocolate. I have not tried this recipe with an egg substitute to know if it works.
Storage instructions:
- Store the cookies at room temperature in an airtight container for 2 days. If you add the white chocolate, it shouldn't melt unless it's very warm in your kitchen.
- Freeze the cookies in a freezer safe container for 2-3 months.
Gluten Free Ginger Molasses Cookies
Gluten Free Ginger Molasses Cookies are so delicious, soft and chewy. They are very easy to make and require minimal chill time!
Ingredients
- 6 tablespoons unsalted room temperature butter
- 2 tablespoons blackstrap molasses
- ¾ cup cane sugar/white sugar - Plus more for sprinkling on top.
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 1 ¼ cups all purpose gluten free flour - You must use a gluten free flour blend with xanthan gum added. I HIGHLY recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour! If you're not gluten free, you can use all purpose flour instead.
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ⅕ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a stand mixer with a paddle attachment, cream the butter and sugar together for 4 minutes.
- Next, add the molasses, egg and vanilla extract. Mix until incorporated.
- Use a spatula to mix in the flour, baking soda, salt and spices. Refrigerate the cookie dough for 10 minutes.
- Use a 1 tablespoon cookie scoop and scoop the dough from the bowl onto the cookie sheet lined with parchment. Place them about 2 inches apart from each other. Sprinkle each with a little bit of cane sugar.
- Bake for 8-10 minutes at 350 degrees F. Mine were perfect at 9 minutes.
- This recipe makes a total of 24 cookies so you will need to bake them in two batches. Bake each cookie sheet separately in the middle rack. (placed horizontally) Do not put one cookie sheet on the top rack and one in the middle or one in the middle and one on the bottom. They will not cook evenly this way. Place the cookie dough back in the fridge once you scoop the first batch.
- Let cookies cool on the cookie sheet for 3 minutes. Then, transfer them to a wire rack to cool completely. They will harden as they cool.
- Optional: Add white chocolate drizzle once they are cooled and place them in the fridge until the chocolate has hardened. I love using Lily's White Chocolate Style No Sugar Added Baking Chips mixed with some coconut oil.
Nutrition Facts
Gluten Free Ginger Molasses Cookies
Amount Per Serving
Calories 84
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 119mg5%
Potassium 31mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 98IU2%
Vitamin C 0.01mg0%
Calcium 11mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Tried this recipe?Tell me how it was!
Liz
Hi Krista,
I’m allergic to almonds, can I substitute almond flour for anything else?
Thank you
Hi Liz! Unfortunately, almond flour cannot be used as a 1:1 swap with any other flours. Try out my Gluten Free Gingerbread Biscotti instead!
Jody Howe
Tried this recipe. I love Ginger Molasses cookies and was excited for this gluten-free version. The first time I tried it, they were horrible. I realized the butter was too soft. Tried a second time and they’re still not as fluffy as the ones in your picture but they’re better.
Maybe the butter was still too soft? I left it out about 39 minutes, hoping that would make it “room temperature” and not soft. Not sure what happened
If you press room temperature butter, your finger should not sink through. If it sunk through, it was too soft. If the oven or heat was high in your house, it may have came to room temp quicker.
Erica
Could I use a cookie cutter before baking these to make shapes? Or will they expand/change shape when baked?
I don't think you could roll out the dough. It doesn't have the texture for a gingerbread man. These gingerbread cookies are soft and chewy.
Richie
My wife made these cookies for me. They are the best! Great texture and so moist they are my favorite. Once you try you will love them too.
So glad you enjoyed, Richie! Thank you for taking the time to leave a comment and rating!