Chewy Ginger Molasses Cookies
Chewy Ginger Molasses Cookies- soft and chewy molasses cookies spiced with hints of ground cinnamon and ginger. So perfect that no one will tell that they’re vegan, gluten-free and refined sugar-free!
You guys, I think I’ve cracked the code for the perfect vegan and gluten-free cookie.
It all started with these Almond Meal Chocolate Chip Cookies. I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter. That was the golden ticket, my friends.
The almond flour gives them a finer texture and the coconut oil keeps the centers soft and helps them spread beautifully. The best part is that you don’t need flax eggs, starches or gums to make them. Just almond flour and oat flour. Simple bliss.
You’ll notice the ingredient list is similar to the Dreamy Vegan Snickerdoodles I posted last week and that’s because these are an adaptation of those. Thanks to molasses, these are slightly softer and more chewy with delicious hints of ginger and cinnamon.
They’re also refined sugar-free assuming you leave off the sprinkle of sugar on the top. I just can’t help myself. It makes them so pretty.
I have to warn you that they are slightly addictive. I made two batches and we’re down to just a few in less than a week. In fact, I just ate one before I started typing this post. I’m also trying really hard to resist getting up to eat another one. The struggle is real.
Whether you’re in the mood to bake holiday cookies or in need of a last minute edible gift idea, I hope you’ll consider giving this recipe a try! I promise it won’t disappoint.
Chewy Ginger Molasses Cookies
Prep Time: 10
Cook Time: 10
Total Time: 20
- 1 cup almond flour (such as Bob’s Red Mill)
- 1 cup oat flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup solidified unrefined coconut oil**
- 1/2 cup coconut sugar***
- 3 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. Sift together then set aside.
In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, molasses, vanilla extract, and milk. Cream together on medium speed for about 1-minute.
With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides and mix again, as needed. If for some reason your dough is too sticky to handle, try refrigerating it for at least 30 minutes to help the coconut oil solidify.
Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball. Sprinkle with organic sugar (if desired) then bake cookies for about 10-12 minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out. If they seem undercooked at first, don’t worry! They will harden as they cool.
Allow cookies to cool on the baking sheet for at least 10 minutes. Store in an airtight container for up to 7 days at room temperature.
*Be sure to use certified gluten-free oat flour for allergies.
**If coconut oil isn’t soft enough to scoop at room temperature, try microwaving it (without the lid) for about 10 seconds. You want it to be firm but not rock hard.
***Coconut sugar tends to be less sweet than brown or white sugar. If you want to substitute with either of those keep in mind the cookies will be much sweeter. I haven’t tested it but using 1/3 cup instead of 1/2 cup should work the same.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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Oh my goodness, these look so dreamy! I think I’m gonna have to try them out. If I have everything on hand, I might make a batch tonight!
I made your cardamon bread again last week for a dinner party and everyone loved it. They couldn’t believe it was GF, DF, and refined sugar free! YAY!
Aw, I’m so happy everyone loved it!! That’s the true testament. :)
I hope you get a chance to try the cookies because I think you’ll love them too. Merry Christmas, Kelli! xo
Thank you! This is exactly what I was looking for….
These look scrumptious!! I am off work the next couple of days and the boys and I are going to start a baking frenzy! These babies will definitely be a part of the gluttony! :) I hope you have a wonderful holiday with your family Sarah!!
Yay! I hope you enjoy your time with your boys, Melissa! Merry Christmas!! xo
These look incredible, Sarah!! I can’t wait to make them. Merry Christmas to you!
Thanks Hillary! Merry Christmas to you too!! xo
A nicely written paper on these cook, can’t wait to put your research and ideas to work on the oven ;)
Well thank you, Darin. I hope you get a chance to try them! Happy holidays!! :)
I don’t even pretend like I’m not going to devour the entire batch when I make cookies these days! I haven’t really felt in the holiday spirit this year and I think it’s because I haven’t eaten any molasses cookies yet! chewy cookies are the best and these look amazing! I hope you have a wonderful Christmas!
Oh yes, molasses cookies are a must! I hope you have a merry Christmas too, Izzy! xo
The texture of these cookies looks absolutely PERFECT!! I need to try this almond flour / coconut oil trick. ;)
It’s a winning combo. Thanks Sarah! Hope you have a great Christmas!!
The GF/Vegan cookie code has been broken! My gah, these look like perfection! I’m all about that almond flour and oat flour combo, and that coconut oil? Stop it, you know the way to my soul. I would find it incredibly hard to resist the temptation to consume cookie after cookie. Enjoy your time away and have a relaxing holiday with your family!! xo
I wish I could share all the cookies with you! I hope you have a wonderful Christmas and are able to relax some! xo
These look seriously yum! As a result of your recommendation, I went over to Whole Foods today and got a jar of the specific coconut oil you used to make these beauties. Thanks for posting such a good looking cookie recipe. :)
Well I have to say, I’m jealous! I don’t have a Whole Foods here in Athens and I can’t find that coconut oil here. I just ran out after making the first batch of these too. :/
It really is a great sub for butter in cookies. I hope you like it and that you have a Merry Christmas!! :)
Oh my goodness, *so* good (even better than I was hoping) – they just came out of the oven and it was all I could do to wait the 10 minutes to sample… (now I just need to stop gobbling ;-) my boys will be coming through the door any moment from a ski trip; I made these for them :) thank you Sarah!
YAY!! I’m honored that you made my recipe for your boys, Kelly. That’s such a compliment. I hope everyone loves them. Wishing you a relaxing holiday filled with lots of loving memories! xo
Mmmmm. I made these as a last minute Christmas treat. I used light brown sugar because I ran out of coconut sugar and freshly grated ginger. These cookies are SO delicious and look beautiful.
Happy I can make a treat like this for vegan gluten free family members.
Thank you for sharing this recipe!! I am following you on Instagram now.
These look delicious! That’s so awesome you get to be with your family on Christmas. Hope you soak it all in and enjoy the time away from the computer. I plan on doing a lot of that, too!
Oh my gosh, EVERYTHING about these is perfect!
Oh my gosh, EVERYTHING about these are perfect!
Merry Christmas Sarah! Have a wonderful holiday with your family! <3
Thanks Chelsea! Merry Christmas!!
I absolutely love molasses cookies and these look delicious. I’m glad you included the photo with the bite into the cookie because they look so chewy and delicious. I’m going to make them really soon.
Thanks Winnie! I hope you enjoy them!
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Just found your recipe when I was looking for an almond flour molasses cookie recipe. Wow! These are awesome! I baked them for 10 min. and the texture is crispy/chewy just the way a cookie should be. The molasses flavor isn’t overpowering, more subtle, but delicious. I have made many different types of cookies with almond flour but they usually end up very crumbly. You can’t tell these apart from ones made with conventional flour. I can’t wait to see if these are just as perfect tomorrow. I will definitely be trying more of your recipes.
I can’t tell me how happy your comment made me, Diane! I love this recipe so much and knowing it turned out as good for you brings me so much joy. Thank you for taking the time to write it!
Can I use vegan butter instead of coconut oil? Don’t have any on hand :(
They tend not to spread as much with vegan butter but it will work!
These were delicious and super easy. I loved there were no gums or flax eggs or anything strange but the texture was just right! Thank you for sharing! I made ice cream sandwiches with them stuffing them with a cherry rhubarb plant based ice cream.
Wow, that sounds amazing! I wish I could have been there to eat one!! :)
Just made these and they turned out really good! Many thanks for the great recipe!
Hi there! I’m unfortunately allergic to Coconuts… what would you recommend as an alternative to the coconut oil since that seemed to be the key? I miss molasses cookies so much and am betting this is the recipe I’m looking for!
Hi Katie! You can use vegan butter in place of the coconut oil but I would up the amount to 1/3 cup. I’ll have to test them that way to see how they come out but I think the end result would be very similar. Let me know if you give them a try!
Just made the ginger molasses cookies. Delicious! My family didn’t know they were gluten free. Crispy on the outside, chewy on the inside. Just like a cookie should be!
Success! Thank you so much for sharing that with me, Linda! :)
These are delicious, thank you so much for the recipe!
These are so incredible!! So easy to make too! I’ve made a double batch, do you think they’d freeze well if I tucked some away for later?
Absolutely! I would freeze them prior to baking. Then you should be able to pop them in the preheated oven (from frozen) whenever you’re ready to eat. They might be a little thicker or take a little longer to cook but once you figure out how to adjust, they will be just as good! :)
Made these for thanksgiving dessert; I made them a bit bigger than instructed and served them as an ice cream sandwich with a vegan chai tea ice cream between two. They were amazing. I’m making them for a cookie swap tonight. . This is the first cookie I’ve ever made from scratch and they’ll be a regular in our home.
That sounds incredible!!
Can these be made with whole wheat flour?
You can sub the oat flour for whole wheat but you still need the almond flour since it adds moisture to the recipe.
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I made a double batch, half I baked as is, I thought it might benefit from am egg in the next half, so If you don’t need it to be vegan, I added an egg, they spread better and were softer and chewy for a few days, reminded me of my mom’s that I can’t eat anymore. I can’t eat oats either so I used sorghum flour (maybe half rice flour, I can’t remember) for the recipe. Saving this one!
I will be trying this version in the next few days! I will let you know results of adding an egg – I bet the texture would be lovely! Excited to try
These were delicious! I made them for Christmas and everyone loved them. Next time I will have to make a double batch!
Thanks Sara! So glad they were a hit! :)
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*1/3 cup sugar free apple sauce (no oil used)
*About 1/4 cup all purpose flour to get it to feel more like dough.
They turned out perfect and moist!
I have never left a review on a recipe but this one deserves it. My chewy molasses cookies were one of my husband’s favorites but since going vegan I didn’t think I’d ever make them again. Most of the recipes call for vegan butter which is never a good idea so I am very happy with a more natural/healthy alternative with coconut oil. These are easy and I almost always have the ingredients. And my Cookie Monster husband loves them, so this recipe is a keeper.
Haha! I can relate to your Cookie Monster husband. :)
I’m glad they were a hit. Thank you for the review, LeAnn!
Can I replace the almond flour with coconut flour?
I wouldn’t recommend doing that as coconut flour absorbs moisture much more than other flours.
Just made these. They look beautiful and they are absolutely delicious. Thanks for the recipe!!
Thank you! :)
For some reason mine were a little too runny (although I only used 1/3 cup coconut sugar) so I added about 1/4 cup more oat flour – but was still too sticky to roll into balls. So I added 1 tbsp of coconut flour (since its very absorbent) and let the dough sit for about 10 mins (just at room temp) and then they turned out great! I made mine a bit smaller, recipe made about 20 cookies, so I only had to let them cook 6-8 mins (however I live at sea level and have a convection oven which might have sped things up). Will definitely make these again! Might just let the dough sit in the fridge for 10-15 mins before rolling into balls next time :D
Wow it sounds like you did an awesome job solving the problem, Sidney! I agree that refrigerating the dough will definitely help. Coconut oil can be a little tricky when it’s warm outside. :)
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I made these as written and they were AMAZING. However, I just learned that Bob’s Red Mill is in a bit of trouble because glyphosate is in their oats and is a probable carconogen. Today I made a second batch, subbing out the oat flour for garbanzo bean flour- simply because that’s what I had on hand. They came out great! If anyone wants to sub out the oat flour, I’m betting many different flours would still work. If you use garbanzo bean flour, add an additional tbs of molasses and more nut milk as needed for a moist dough. Don’t bake longer than 10min. Thanks for the recipe! It’s a keeper!
Hi Siobhan! I’m so happy to hear the recipe worked with chickpea flour. Thank you for the feedback!
Regarding the glyphosate concerns, Bob’s Red Mill Organic Rolled Oats were found to have safe levels (below 160 ppm) so as long as you are purchasing organic oats then you should be fine. I think the issue was cross contamination from blow over of nearby farms which unfortunately is out of their control. But Whole Foods 365 was another brand that was shown to have zero glyphosate so long as you are purchasing organic!
Awesome! Thanks for the info. I love using oat flour and am happy to hear that!
These are FANTASTIC!!! I just made them and they are BY FAR the best gluten free ginger cookies I’ve every tasted. The texture is phenomenal!! It’s so hard to get the right texture when baking gluten free. But this cookie nails it! Moist and chewy on the inside with a beautiful cracked top. I did include some extra ginger (1-2 TBLS of freshly grated ginger and about 1/4 cup of diced candied ginger) because I really love ginger and I omitted the cinnamon & extra sugar on top. I also only baked them for 9 minutes. Other than that, I followed the recipe. I can’t wait to try these with some homemade mango ice cream. Thank you for such a great recipe!
Thank you so much for the awesome review! :)
I just loved this recipe! Thank you for sharing! I did wonder if adding 1/2 tsp of ground cloves would add to the ginger molasses taste?
Sure! That wouldn’t change anything but the flavor so that’s fine. :)
I’ve never left a review for any recipe and I get ALL of my recipes online. These turns out AMAZING. The texture is perfect, chewy on inside and lightly crisp on outside. I made a double batch and cooked them for 12 mins, they turned out perfectly. Thank you!
That makes me so happy! Thank you for the review!
Sarah, without a word of a lie, your Chewy Ginger Molasses cookies, are the best cookies I have ever made! All my friends and I are in love with them and they have even travelled across the world on request! You definitely cracked the code here for texture, flavor and health, esp. GF n DF. It can seem so difficult to get the chewiness with GF baked items but this recipe is perfect. A huge thank you for bringing your magic to my kitchen!
Your comment totally made my day! I’m so glad you love them as much as I do. :)
I am unable to tolerate oats/oat flour but love the look of this recipe. Any suggestions what I could substitute (gluten free) for the oat flour? Tia!
Hey Catherine! Brown rice flour or Gluten-free All-purpose might work. Please let me know how it turns out if you give it a try!
We loved this recipe over and over again. This was the best. Breakfast of champions, well, lunch or snack of champions..haha. no really, love these cookies. I also subbed applesauce for coconut oil to make it oil free and texture was a wee bit different, but still magnilicious.
Lol! Love the word magnilicious. Also good to know they work oil-free! Thanks for sharing! :)
Oh my! I almost NEVER comment on food blogs, but I HAVE to! I was sitting here tonight, desperate for a cookie, but I didn’t want chocolate because it might keep me awake (yes I’m that sensitive to caffeine!) We are gluten-free and my husband is dairy-free. The only cookie I KNOW is my chocolate chip cookie. What else can I do??? I searched all over the place and found your recipe. Do I have all of the ingredients? Well, the major ones (including the oat flour that came in the mail TODAY!) Coconut oil…nope, don’t use that. But then one person mentioned subbing applesauce…I have apple butter…hmmm….this is looking more promising. So I do a 1/2 batch experiment, subbing the coconut oil with part apple butter, part a neutral oil. Will this work? IT WORKED!! OMG! I’m completely in love!!! THIS is my new cookie!! I will be making it constantly, bringing it to friends, family, showing off! ;) LOL!
PS…my husband just DEMANDED a second cookie!! I’m dying! LOL!!!
I’m glad to hear they worked with applesauce! Thank you so much for the review! :)
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Mine spread out way too much.
Not sure why. I have decided to chill the remaining dough and try baking some more in the morning.
The flavor was good. I’m not giving up yet.
Mine did the same… very thin. I don’t know why either.
These are amazing!!! My only recommendation is to add a little simple frosting! The first time I made them they spread a lot and were thing crispy and delicious and loved by everyone at work!! The second time I made them they turned out puffy like the picture and were still so delicious!! These will be my staple Christmas cookie that I make as gifts!
Thanks for the recipe! I used regular flour and added a little bit of canola oil because the mix was too dry at first. It worked out great and tasted wonderful. Thanks again!
Actually, my husband made these for our son who is vegan, and, will be visiting us later today. We are both amazed how good these cookies taste! He made two batches. The first was a little too sweet for us so the second batch he decreased the sugar by 60% (we used organic cane sugar since that’s what we had on hand) and he baked them for 12 minutes instead of 10. They were perfect! The chewiness and flavor are awesome! We can’t wait to share them with our son, along with our friends. You definitely hit upon the right combination. Thanks Sarah! P.S. I enjoy your photography.
Thanks so much, Dottie! :)
This recipe did not work for me. My cookies came out very flat and had a grainy texture. The dough did seem very sticky (my coconut oil was definitely solid to start) so I refrigerated it for a while to make it easier to roll the dough. Did not help. I did like the flavour though.
It’s possible that your environment is warmer or more humid which caused the coconut oil to melt too quickly. I would suggest refrigerating the dough balls prior to baking to help prevent over spreading.
I went ahead and followed the recipe as it is.. my attempt spread out really big, didn’t rise and were waaaaaay too sweet for my taste. I have just put the crumbled mess I created when peeling them off the baking paper in the freezer.. it might make a good topper for something. A gingernut crumble perhaps.
I wonder what I did wrong? I had read so many good reviews!
Hi Geraldine! It’s possible that your environment or oven is a little warmer than mine and others that have had success which caused the coconut oil to melt too quickly. I would suggest refrigerating the dough balls prior to baking for at least 30 minutes. This will definitely help prevent them from spreading too much. As far as the level of sweetness, did you use coconut sugar as the recipe states? It tends to be less sweet but you could probably get away with reducing it to 1/3 cup if it was too sweet for you. I hope that helps!
These look amazing, mine just came out of the oven! I used Lakanto Golden Monkfruit I place of the coconut sugar. I’m having a tough time waiting 10 minutes for them to cool!
I make a lot of cookies and these were deeeelicous! I refrigerated for 30 mins which really helped with scooping them up, added an egg, and cooked for 12 mins. THE cookie for this year’s cold weather season! Thanks for a great recipe :)
I’ve been scouring the internet for gluten free, dairy free cookies and these look the best by far!
Do you think I would be ago subbing ghee for the coconut oil? (I know, technically dairy….but I tolerate it better than coconut oil.) Thanks so much!
I don’t have a lot of experience cooking with ghee but it seems like it should work since it’s solid at room temperature like coconut oil!
I liked the cookies. I did use dark brown sugar instead of the coconut sugar because the last cookies I made that called for coconut sugar weren’t very sweet (which is perfect for me, but not so much for the people I was making them for).
I substituted whole wheat flour for oat flour. That was my only change from recipe. They did not flatten. Stayed in perfect round balls. I increased baking time a bit on one tray and still round balls. My dough was not sticky at all. Dry grainy. Had to press into balls. Not sure what to do next??
This is a gluten-free recipe so using a flour with gluten will change the end result. Next time either try using oat flour or looking for a different recipe that calls for wheat flour.
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I just baked these cookies. Mine spread, and they all became one gooey flat cookie. I cut it into 2.5″ size while it’s hot. After waiting 20 min or so, they became crispy delicious cookies! I put more ginger, and I like it that way. I used 1/3 cup turbinado sugar, which turned out to be still a bit too sweet. Next time, I will decrease the amount of sugar. I live in north Florida which is pretty humid and warm. Next time, I will put the dough balls in fridge before baking. Thanks for posting this delicious cookies. I will bake this again soon.
I am not gf/vegan, but I made about 10 doz of these for my vegan/gf friends for xmas. As someone who is often disappointed with the lack of eggs, butter, or milk, I just have to say – these are absolutely fantastic and I will never make another recipe ever again. Vegan tested, carnivore approved ♡
Hi! I just made these exactly as the recipe was written and while the texture was perfect, I found them to be too salty and not quite enough spice to them. I feel that ommitting the 1/4 salt or reducing the baking soda or powder would help. I added ground cloves and nutmeg, plus extra cinnamon to add more flavour.
Thanks for a great recipe otherwise!
P.s. Also could be a touch sweeter…but still good
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These are great….i missed molasses cookies since being diagnosed with celiac. I made them with superfine almond flour a few times and excellent result…delicious. i was only able to find a coarser almond flour this grocery trip…..any ideas re any afjustments to make?
You can buy fine almond flour online! Bob’s Red Mill is my favorite brand. :)
This second time around I doubled the recipe. And this time I switched out the coconut oil for tahini. It worked beautiful! Thick crackled chewy spicy cookies. We just LOVE your creations!
P.S. I also doubled the cinnamon.
Do you think you could use honey instead of coconut sugar? How much would you suggest?
I’m afraid using a liquid sweetener would require a lot of adjusting to the overall recipe. It would take me several trials to get it just right and be able to confidently advise you on what changes to make.
The recipe sounds yummy. Unfortunately, I’m allergic to almonds. Could I replace the almond flour with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour? If not, what about ground pecans? I’d appreciate your advice. Thank you.
Hi Sherry! So sorry to hear you’re allergic to almonds. Almond flour is unique because it adds moisture so it is a necessity here. You could use ground pecans but you would have to get them so fine to resemble almond flour which is very difficult to do without it turning into nut butter. I can’t advise on how to use the gluten-free flour because I haven’t tested them that way. Perhaps it might be more helpful to find a recipe that uses GF AP flour? Sorry I can’t be of more help!
Hi Sherry, I am also allergic to almonds, so I used hazelnut flour and it worked perfectly. It’s a little difficult to find, but if you can, it can be substituted for almond flour in plenty of recipes, I’ve found.
Thank you for sharing such a delicious recipe. These were (let me stress the word were- we ate them in a flash!) amazing. The texture was perfect and one that has been hard for me to attain until today. I look forward to trying more of your recipes. Thank you again!
These are absolutely amazing!!! I Didn’t have oat flour do I used 2 cups if almond flour. I was a scant short if coconut sugar and topped it off with date sugar and it didn’t impact the recipe. They turned out beautifully.
Thank you so much for this recipe.
The cookies turned out delicious and they were so easy to make. I didn’t have oat flour so I just used old fashion whole rolled oats and blended them into flour. The cookies were a big hit with the family. Thank you for sharing your recipe.
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I just made these and my house smells like Christmas! These are a texture paradise! Two thumbs up!
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Delicious! I used 1/4 c ghee, as I did not have coconut oil. I also used 1/3 c cane sugar instead of the coconut sugar. I weighed each cookie out to 15 grams and ended up with 25 little dreamy melt in you mouth cookies. I am looking forward to trying your sugar cookies next. Thank you for a great recipe!
The only thing wrong with these cookies is I can’t stop eating them! They turned out SO good!
I tried these and follow everything to a T (except my molasses is called “fancy molasses” – that should be ok right?), just double the recipe, they flattened out way too much, they dont look like the picture at all. My friend said maybe try chilling the dough first but wont the coconut oil mild regardless once it bakes?
Hmmm anything else i should try?
Chilling the dough might help! The coconut oil does melt but it will take it longer to melt if the dough is cold so they won’t spread as much. :)
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First, I have to say that the texture of these is among the best of any GF cookies I’ve tried. I would say the flavor was just “okay”. I think using regular molasses instead of blackstrap would have solved that problem. However, I will definitely try again in the future with that substitution and possibly a tiny bit more ginger.
Just made a double batch of these as my freezer cookie stash. I am gluten free, but I used dairy butter, brown sugar, and dairy milk. Added an extra T of molasses because I love it, and might up the ginger next time too, but these turned out really great! I loved the combo of almond and oat flours!! Thanks for sharing!
I was looking for a way to use a jar of molasses I’d been given, and my roommate found this recipe. We love the dough raw itself (no eggs!), we love the cookies, and it’s become her all-time favorite dessert. They’re really simple to throw together, and it’s become an easy way to make her day!
I’ll take the balls of dough and roll them around in cinnamon sugar before I bake them because I’ve got a pretty good sweet tooth. And we’re simple college girls so we don’t have coconut sugar, but I use 1/3 cup of regular sugar and they’re plenty sweet! I wouldn’t recommend using 100% almond flour as the cookies turn out a little grainy and nutty, but it’s not terrible at all.
All in all, highly recommend these cookies! They’re so easy and so yummy.
These are my favorite cookies of all time. Thank you so much for the recipe, huge hit with my whole family.
I’m pregnant right now and avoiding molasses as there are some strange warnings in the bottle! I swapped with honey and they were delicious but slightly more dry and less chewy. Any suggestions for making this work with honey? Think it needs more honey or oil?
Thanks for the review, Laura! I like to use Wholesome brand as the only ingredient is pure organic molasses: https://shop.wholesomesweet.com/Organic-Molasses/p/WHSM-600006&c=Wholesome@Syrups
If you’re looking for a similar cookie that doesn’t call for molasses these are my favorite: https://www.makingthymeforhealth.com/best-vegan-gluten-free-chocolate-chip-cookies/
I forgot to rate it!! My favorite cookies ever!
These cookies were so good! I’ve have some vegan /GF baking fails lately, so it was a relief when these cookies came out perfectly. I made a half batch but kept the amount of spices the same; mostly tasted the cinnamon, so might up the ginger a bit next time. The flavor was still lovely with the warm spices upfront and the deep molasses undertone at the end.
These are my favourite molasses cookies and I’ve made them multiple times. They have the best texture and rich flavour! Thanks!
Ok these are next level. I love the Almond Cookie Bar recipe you have on your website…..but these ginger molasses cookies are a whole new level of ginger goodness. I can’t compare the two recipes because flavor is totally not similar except to say they are both now my favorite. Thank you Thank you.
Next batch I am adding fresh ground ginger as someone suggested in the comments.
As suggested in the comments, because I can’t have almonds, I substituted the almond flour for hazelnut flour & they turned out amazing! The recipe made 15 cookies & they were chewy & delicious. Definitely a cookie recipe that I will make again & again. Thank you so much!
Came across this recipe while looking for a GF/V ginger cookie recipe. Soooo glad I did! These were absolutely delicious. Thank you!
Hello. I made these cookies and they did not turn out. The cookies spread out into one giant sheet cookie. I followed the recipe and didn’t make any substitutions.
That’s so strange! I can’t imagine why that happened if you followed the recipe exactly.
it’s amazing! we can also shape it into ginger bread men!
These cookies are YUMMALICIOUS!!! I substituted 1/4 Cup Greek yogurt, 1.5 Tbls tofu and 1 Tbls ground flaxseed to eliminate the need for coconut oil. These cookies are chewy and full of flavor! Nice being able to enjoy a treat without feeling bad about what you’re putting in your body. Thank you for sharing your love of food/cooking with the world, great recipe!
Can I use water instead of non dairy milk which I never buy and I also do not buy dairy milk.
These sound so yummy!!!
Thank you, Ann
Yes that should work the same!
Yum! These turned out great. Added some chopped candied ginger. Next time I’ll give dairy butter a try, since I’m not vegan. Love that they’re mostly refined sugar-free, too!
My recipe of yours called for 1 Tbl vanilla and 2 Tbl almond milk. They spread do much they were like lace even though I took them out when they had spread a little and were puffy. I also tried putting dough in refrigerator and that didn’t make a difference. I’ll try again but this try was very disappointing.
I want to try this recipe. I have read so many glowing reviews! I am wondering about the nutrition. Do you have a chart for these cookies? Thanks!
This recipe is unreal!! I just made these for the first time… won’t be the last. My boyfriend says it’s the best ginger molasses cookie he’s ever had!! Unreal. Thank you so much!
I’m so happy to hear that! Thank you for the review!
These look amazing! I was wondering, can I omit the sugar all together? We don’t eat any sugar, including coconut sugar and sugar substitutes.
Unfortunately I didn’t develop the recipe to be sugar-free so leaving out the sugar would change the texture and flavor drastically. I would recommend searching for a sugar-free recipe unless you want to spend the time experimenting to change this one.
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This is my absolute favourite recipe during the holidays
These are impressive.
I added fresh ginger too.
do you have the nutritional information?
I just dug these same cookies out of the back of my fridge. This is three months later.
They taste better perhaps than when I first baked them. Still fresh, still soft.
I think I would like these to be a deeper molasses and ginger taste next time.
These are good.