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.

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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!

 

WHAT YOU WILL NEED TO MAKE 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

HOW TO MAKE GINGER MOLASSES COOKIES

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.

 

WHAT IS THE SECRET TO MAKING SOFT {Gluten-free} 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.

WHAT TYPE OF GLUTEN-FREE FLOUR SHOULD YOU USE?

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.

CAN YOU USE NUTMEG WITH A 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.

RECIPE FAQ, NOTES & PRODUCT SUGGESTIONS

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.

 

MY AMAZON PICKS FOR THIS RECIPE

 

OTHER RECIPES YOU MAY ENJOY

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!

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