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.

[ctct form=”13826″ show_title=”false”]


gluten-free ginger molasses cookies


*As an Amazon Associate, I earn a small percentage from the sales of suggested products!

I love sweets. The majority of the allergen-free recipes on my blog are for cookies, muffins, cupcakes, or ice cream, mainly because those are some of my favorite things to eat! I recently had a craving for ginger snaps but decided on ginger molasses cookies instead. My goal was to make a cookie that Emory would enjoy, so in addition to making a flavorful and sweet cookie, I also wanted to make something easy for her to hold. My gluten-free ginger molasses cookies checked all those boxes.

Did you know that molasses was made from the refinement of sugar or, in some cases, beets? Sugarcane molasses is made mostly for sweetening recipes and is widely prevalent in the US.

Blackstrap molasses is unlike refined sugar, which has zero nutritional value. Blackstrap molasses is touted as a superfood. While it’s no miracle cure, it’s a rich source of serval vital vitamins and minerals, such as:

  • iron
  • calcium
  • magnesium
  • vitamin B6
  • selenium

All that being said, these cookies are superfoods!

While there are many brands of molasses on the shelves, I specifically used Brer Rabbitt Blackstrap Molasses. Growing up in Arkansas, Brer Rabbit Syrup was the only brand we’d use in our home.  I vividly remember my mom pouring Brer Rabbit syrup into a little saucer and warming it over the stove with a dollop of butter. It made my mother’s scratch-made waffles and pancakes even more delicious.

The Blackstrap molasses provides these cookies with a warm, sweet, and smoky flavor.  It pairs perfectly with the slightly sweet and spicy notes of ginger. Feel free to play around with the amount of ginger you add to this recipe. Read on for the step by step directions and recipe!


gluten-free ginger molasses cookies


  • Gluten-Free Flour
  • Baking Soda
  • Ground Ginger
  • Cinnamon
  • Nutmeg
  • Plant-based Butter
  • Brown Sugar
  • Blackstrap molasses (or regular molasses)
  • Vanilla


  1. Preheat over ton 350 degrees and line two baking sheets with parchment paper (this silicone baking sheets)
  2. In a small bowl, whisk together flour, baking soda, cinnamon, ginger, and nutmeg.
  3. In a larger bowl, whisk melted butter, brown sugar, molasses, and vanilla together.
  4. Slowly add the dry ingredients to the wet ingredients. Stir together with a large spoon.
  5. Cover dough and refrigerate for 10 minutes.
  6. While the dough is chilling, add coconut sugar to a small bowl for rolling.
  7. Remove dough from the refrigerator and, using a tablespoon, form dough into small balls. Roll each ball in the sugar and place on a baking sheet. slightly flatten the cookies using your middle and index finger.
  8. Sprinkle the tops of the cookies with coconut sugar and bake for 10 minutes.
  9. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Once cooled, transfer to a cooling rack.


gluten-free ginger molasses cookies


The secret to chewy, moist, and soft gluten-free cookies is bake time. I’ve found that undertaking my cookies and allowing them to cool on the baking sheet gives them that crisp exterior while allowing the center to be soft and chewy. Also, your dough’s amount of moisture helps ensure your gluten-free cookies are soft and fluffy in the center.


I’ve only used Bob’s Red Mill 1:1 Baking flour. One day I plan to branch and use other flours, but this one has worked very well for me for now. If you’re not gluten-free, you can always use all-purpose flour. A few recipes out there use 1 cup of almond flour + 1 cup of oat flour, but I’ve never used almond flour due to Emory’s nut allergy.


Despite its name, nutmeg isn’t a nut. It’s really a seed. If you have a nut allergy, you may be able to eat nutmeg without any risk of an allergic reaction. However, if you have a seed allergy, you may need to avoid nutmeg since it’s technically from a seed.


The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture. While these gluten-free ginger molasses cookies contain ginger, they also contain anywhere from 1/2 to 1 1/2 teaspoons less ginger than gingersnap cookies.



Below are a few tips that will help with the recipes. I have also added a few product suggestions.

Ingredients: This recipe can be made using all-purpose flour, butter, and eggs. I prefer Bob’s Red Mill Gluten-Free baking flour. It contains xanthan gum and just makes the baking process more manageable.

I prefer Earth Balance or Melt baking sticks as my plant-based butter substitute.

Molasses: As I mentioned, there are many options of molasses available. Feel free to use the brand of your choice. Regular molasses is also an option here, although I can’t guarantee your cookies will have the same robust flavor as these.

Low Sugar: Should you wish to prepare a cookie low in sugar, I suggest using organic coconut sugar, especially for the sugar coating.





Sweet Salty Marshmallow Carob Chip Cookies

Gluten-Free Carob Chip Cookies

Gluten-Free Snickerdoodle Cookies

Vegan Sweet Potato Cookies


Thanks for visiting my blog. If you enjoyed this gluten-free ginger molasses cookies recipe, please share it with your friends and family and on social media. If you happen to try out this recipe, please tag me #gristleandgossip on INSTAGRAM, FACEBOOK. I’d love to share your creations in my stories with credits to you!

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 minutes
Cook Time 10 minutes
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 parchment 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 want.
  • 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.
Keyword allergy-free, Baking, Dairy Free, Egg Free, free of allergens, ginger molasses cookies, Gluten Free Baking, gluten-free cookies, Molasses Cookies




gluten-free ginger molasses cookies



39 thoughts on “Gluten-Free Ginger Molasses Cookies

  1. We’ve been making A LOT of cookies lately, but mostly the standard chocolate chip ones. Finally decided to go outside what we normally do and go for these cookies. And these were SO SO GOOD!!! We actually had to make 2 batches of cookies because the first one was gone real quick.

  2. Wow! These cookies definitely brought me back to my childhood. They were so easy to make, and absolutely delicious! Can’t wait to make a batch for my dad!

  3. I just got my first bottle of blackstrap molasses, and I was so excited to have a recipe to try it with. You snapped on this one, ma’am! SO good!

  4. These look delicious and include all of my favorite spices!! I also love all the tips you shared in this post. Can’t wait to give these a try. I have a little one too who I’m sure will loveee them! 🙂

  5. 5 stars
    OMG – I have tried these type of cookies before but this time I had a gf friend coming over and when I found these gluten free cookies I knew I had to try them. They were so over the top delicious – gluten free or not!

  6. 5 stars
    The smoky, sweet flavor of the blackstrap reminds me of visiting my grandparents in Mississippi as a child. Thank you for the wonderful recipe.

  7. 5 stars
    My grandmother would make these for me all the time growing up but she never gave me the recipe. I tried making these and it was as perfect as I remembered from my childhood. Absolutely yummy treat!

Leave a Reply

Your email address will not be published.

Recipe Rating