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.
Ingredients
- 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
Instructions
- 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.