Looking for the perfect Paleo Ginger Molasses Cookies? These gluten free Ginger Molasses cookies are soft, chewy, spicy and have just enough crisp around the edges. They are easy to make and are a hit even with non-paleo folks! No one will know that they are gluten-free, dairy-free, grain-free and paleo-friendly. My husband is obsessed with these and whenever I take them to parties, I get asked for the recipe. Definitely a winner!
Eating a gluten-free diet can be frustrating at times (I miss my weekly bread making routine!), but thankfully gluten free cookies are easy to make — and in most cases, really tasty. I really loved my Aunt Joyce’s ginger cookies growing up so I took her recipe, tweaked it to be gluten-free and added a little extra ginger and freshly ground black pepper because I like some kick in my ginger molasses cookies. And next time I make these, I want to try adding crystallized ginger for even more kick and a little extra chew.
I hope you love these as much as we do!
Gluten-Free Ginger Molasses Cookies
Makes 24 cookies
- 2 cups almond meal
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1.5 heaping tablespoons grated fresh ginger (I use a zester so it’s extra fine!) or 1 tablespoon dried – see note
- 1/4 cup refined or unflavored coconut oil, melted (see note)
- 1/3 cup blackstrap molasses
- 1/2 teaspoon vanilla extract
- 1 egg
- Combine the almond meal, sugar, spices, baking soda and salt in a large mixing bowl. Mix well.
- Combine the coconut oil, molasses, ginger, egg and vanilla extract in a small bowl. Whisk well.
- Add the wet ingredients to the dry ingredients and combine using a rubber spatula. It should look like wet sand.
- Cover the bowl and place it in the fridge to chill for at least an hour. (See notes.)
- Preheat the oven to 350 degrees and place parchment paper on two baking sheets.
- Use your hands to roll the dough into tablespoon-size balls (or use a mini cookie dough scoop) and place them on the baking sheets, about 2″ apart.
- Baked for 10-11 minutes. Don’t overbake — they will set more as they cool!
- Move to a cooking rack. Store in an airtight container for up to 5 days (if you don’t eat them before then!! 😉 )
- Refined or unflavored coconut oil is important because it doesn’t have the coconut flavor of unrefined coconut oil — and I don’t want any coconut taste in my ginger molasses cookies! Whole Foods has refined coconut oil and Carrington Farms has unflavored Organic Coconut Cooking Oil.
- I tested both fresh ginger and powdered ginger after remember a comment from the Great British Baking show that fresh ginger doesn’t hold up its flavor as well in baked goods. 🙂 While I didn’t notice a huge difference in taste but my husband said the one with powdered ginger tasted more like traditional ginger cookies. I also found it had the slight after-kick I really like!
- I tested one batch chilling for an hour and one batch letting it chill overnight. The flavor was the same but the ones that chilled overnight didn’t spread quite as much, which I preferred.
Approximate nutrition stats, per cookie: 115 calories, 7.8 grams fat, 9.2 grams carbohydrates, 2.7 grams protein