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Gluten-Free ginger molasses cookies

Gluten-Free Ginger Molasses Cookies

These delicious, soft, and chewy bite-sized ginger molasses cookies are crispy on the outside, moist on the inside, and packed with flavor. These ginger molasses cookies are made with gluten-free flour, blackstrap molasses, powdered ginger, and rolled in coconut sugar. I have linked all of my favorite products for this recipe at the end.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Servings 1 dozen
Calories 220 kcal


  • 2 Cup Gluten-Free Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Nutmeg
  • ½ Cup Unsalted Plant-Based Butter Melted
  • 3/4 Cup Brown Sugar Firmly Packed
  • ½ Cup Blackstrap Molasses
  • ½ tsp Vanilla
  • 1/3 Cup Coconut Sugar Cookie Coating


  • Preheat oven to 350° and line two baking sheets with parchement paper or silicone baking sheets.
  • In a small bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, and nutmeg. Set aside.
  • In a large bowl whisk melted butter, brown sugar, molasses, and vanilla. Mix until incorporated.
  • Slowly add dry ingredients to wet ingredients and mix with a large spoon. The dough will be thick. That's what you wnat.
  • Place dough in a glass bowl, cover with plastic wrap and refrigerate for 10 minutes.
  • With a large spoon or cookie scoop dough and roll into small balls. Roll dough balls into the sugar mix and place 1 inch apart. Gently flatten the cookies using your index and middle finger.
  • Bake cookies for 10 minutes. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Once slightly cooled remove to wire baking rack for finishing.


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Keyword allergy-free, Baking, Dairy Free, Egg Free, free of allergens, ginger molasses cookies, Gluten Free Baking, gluten-free cookies, Molasses Cookies