These Chewy Gluten Free Molasses Cookies are made with simple ingredients, low in sugar, and have the perfect kick of spice.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
Why you'll love this recipe!
Taste - These healthy Gingerbread Cookies have the perfect soft and chewy texture. They're filled with all the classic spices like nutmeg, ginger, clove, and cinnamon!
Lower in Sugar - For sweetener, I used my all-time favorite organic coconut sugar because it's unrefined and lower glycemic. You can also swap for a sugar-free sweetener!
Simple Ingredients - You only need a few simple ingredients to make these delicious cookies!
Easy - The best part about this recipe is that it's easy to make and you don't have to chill the dough!
🍴Ingredient Notes
- Egg - I have not tested this recipe with an egg replacement.
- Organic Blackstrap Molasses - Any molasses will work, but this is my favorite kind to bake with!
- Coconut Oil - I love using coconut oil as a butter replacement! Make sure you measure the coconut oil first, and then melt it.
- Coconut Sugar - You can also sub with Lakanto Golden Monkfruit for a lower sugar option. I also like using half and half. (¼ cup of each.)
- Almond Flour - Almond flour is a great gluten-free flour alternative. My favorite brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
- Spices - I used a mix of all the classic gingerbread spices for this recipe! Clove, cinnamon, ginger, and nutmeg.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
Step 2: Mix Wet Ingredients
Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
Step 3: Fold Together
Then, fold together the dry and wet ingredients until a sticky dough forms.
Step 4: Preparing to Bake
Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
Step 5: Baking
Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.
Expert Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, gently press down to flatten them into round disks.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven!
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.
Frequently Asked Questions
I would not recommend swapping the almond flour for any other flour for this recipe. I'd also like to note that the quality of almond flour you buy is extremely important! Some brands are more grainy than others. My favorite brands are Blue Diamond and Bob's Red Mill. Both can be found on Amazon!
Yes! Compared to traditional gingerbread cookies, this recipe has very simple ingredients, and significantly lower in sugar. I also used coconut sugar, which is a lower glycemic option. If you want to make them completely sugar free, just swap the coconut sugar for Lakanto Golden Monkfruit.
How to store leftovers
You can store leftover cookies at room temperature. After a couple days, I would move the container into the refrigerator to keep them fresh for longer.
You can also store the cookies in a freezer safe bag or airtight container for up to three months.
PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! (That's usually what I do!)
More cookie recipes!
After you make these Chewy Gluten Free Molasses Cookies, make sure to leave a comment & rate the recipe!
Recipe
Chewy Gluten Free Molasses Cookies Recipe
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
Ingredients
Wet Ingredients
- 1 Egg
- ⅓ Cup Molasses
- ½ Cup Coconut Sugar You can also sub with Lakanto Golden Monkfruit.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 2+½ Cups Almond Flour
- 2 Teaspoons Cinnamon
- ½ Teaspoon Baking Soda
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Clove
- ¼ Teaspoon Salt
Instructions
Making the Dough
- Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
- Then, fold together the dry and wet ingredients until a sticky dough forms.
Baking
- Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
- Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.
Notes
Baking Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, gently press down to flatten them into round disks.
- You can make the cookies whatever size you want, but just know that they will not expand too much in the oven!
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.
How to store leftovers
You can store leftover cookies at room temperature. After a couple days, I would move the container into the refrigerator to keep them fresh for longer. You can also store the cookies in a freezer bag or airtight container in the freezer! PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! (That's usually what I do!) See full post for more information and step by step photos!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Cora
Wow!! Will be making again.