These Gluten Free Ginger Molasses Cookies are made with almond flour and offer a soft and chewy twist on the classic treat. The almond flour provides a rich, nutty flavor and also contributes to the chewy texture. It is a deliciously satisfying cookie that’s both gluten-free and full of warm, spiced goodness.
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Warm sweet and spicy, these gluten-free molasses cookies will be on your list of cookie recipes for the holidays. We also love these Coconut Chocolate Chip Cookies and these Flourless Oatmeal Cookies. Check out all of our Cookie Recipes for more inspiration.
Why YOU will love this recipe
Find the full ingredient list, with measurements, in the recipe card below.
- Almond Flour: Almond flour is a delicious alternative to all-purpose flour for baking chewy cookies. We recommend using super fine blanched almond flour – not almond meal.
- Baking Soda: When you are baking with something acidic like molasses, baking soda is needed for balance.
- Baking Powder: Baking powder is used in combination with the baking soda as a leavening agent, helping the cookies to rise.
- Sea Salt: A pinch of fine sea salt is essential to many recipes to bring out the flavors of your ingredients.
- Cinnamon: Cinnamon is a popular and widely loved spice and fills your kitchen with the most comforting aroma.
- Ginger: Ground ginger adds a punch of earthiness and warmth to the cookies.
- Butter: Using melted butter in the cookies will give them a soft center and crispy edges.
- Maple Syrup: Maple syrup is a lovely natural sweetener that adds a cozy vibe to the cookies.
- Egg: Eggs act as a binder in cookies, helping them hold their shape and structure.
- Molasses: Blackstrap molasses is a dark, thick concentrated, nutrient-rich syrup. Its deep, rich taste is perfect in ginger cookies.
- Granulated Sugar: Our granulated sugar of choice is coconut sugar. This is just for rolling the dough in before baking to add a little crispy crust.
- Mixing bowls: You will need 2 large mixing bowls for stirring the dry and wet ingredients separately.
- Whisk: We use a large wire whisk to blend together the dry ingredients and then to beat the egg with the wet ingredients.
- Small Spatula: One of our favorite kitchen tools are small spatulas for stirring and scraping. In this recipe, we use it for stirring the flour mixture into the molasses mixture.
- Plastic Wrap: A good cling wrap is used to cover the bowl of cookie dough while it chills in the fridge.
- Large Baking Sheets: We use 18×13 rimmed baking sheets for this recipe. These are large, bakery-style cookies that need room to spread out.
- Parchment Paper: This is used for lining the baking sheets and is useful for easy cleanup. We recommend using unbleached parchment paper.
- Large Cookie Scoop: Using a cookie scoop is important to ensure that every portion of cookie dough is the same size. This consistency is crucial for uniform baking, as all the cookies on the same baking sheet will take similar cooking times, helping to prevent uneven baking or burnt cookies.
- Wire Cooling Racks: A wire rack allows the air to circulate around the entire cookie so it cools evenly.
Scroll down to the recipe card at the bottom for the FULL recipe details.
First, in a medium bowl whisk together the dry ingredients – almond flour, baking soda, baking powder, sea salt, cinnamon, and ginger.
Set the bowl aside.
Then, the wet ingredients.
In a separate large bowl, whisk together the melted butter, maple syrup, and egg until smooth.
Next, pour in the molasses.
Use a small spatula and stir until the molasses is incorporated.
Then, gradually add the almond mixture. Scoop 1/4 cup at a time and add it to the molasses mixture, stirring well after each addition.
We use our trusty spatula to scrape down the sides of the bowl.
Next, once all of the flour has been incorporated, cover the bowl with plastic wrap. Place the covered bowl in the fridge and chill the dough for a minimum of one hour.
While the dough chills, line 2 large baking sheets with parchment paper and heat the oven to 375 degrees.
Then, using a large cookie scoop, scoop out balls of dough and place them 2 inches apart on the prepared sheets. You should be able to fit 8 cookie dough balls per sheet.
Sprinkle the sugar onto a plate and roll each cookie dough ball in it to coat it with the sugar then place it back on the baking sheet.
If you only have one large baking sheet, work in batches. Roll out the first 8 balls, then return the bowl of cookie dough to the fridge while the first batch bakes.
Finally, bake the cookies for 12-14 minutes, watching for the edges to darken and crisp up. Keep an eye on them after 12 minutes.
We like to rotate the baking sheets halfway through baking to ensure even heat distribution.
Take the cookies out of the oven and let them cool on the baking sheets for 10 minutes before transferring them to a wire cooling rack to cool completely.
Expert tip! Use room temperature ingredients when baking cookies. They mix more easily and evenly into the cookie dough resulting in a smoother and more uniform texture. It also reduces the overall mixing time.
- If you want a dairy-free cookie you may substitute melted coconut oil for the melted butter. Just be warned that because of the higher fat percentage in coconut oil, they will spread out more than the version with butter. You could also try a vegan butter such as Earth Balance for a dairy-free recipe.
- Use brown sugar instead of maple syrup. Heck, make your own brown sugar!
- Use organic cane sugar instead of coconut sugar for rolling the cookie dough balls in.
- Sprinkle in additional spices such as nutmeg or cloves to give these gluten-free cookies a warm and cozy vibe similar to gingerbread cookies. Maybe even add a teaspoon of vanilla extract for that classic taste.
- Add a few tablespoons of chopped nuts such as toasted pecans, walnuts, or dry roasted almonds to the cookie dough for added crunch and flavor.
- Double the ginger love by using both ground ginger and finely minced crystallized ginger in the dough for an amped-up ginger experience.
- These are a welcome addition to any Christmas platter of cookies, offering guests a yummy gluten-free option. Pair them up with these Thumbprint Cookies for a nostalgic classic.
- Enjoy your ginger molasses cookies with a cup of warm apple tea or a spiced chai coffee. The warm and comforting flavors complement the spiciness of the cookies.
This recipe is tested using super fine, blanched almond flour. You could also use a gluten-free flour blend specifically formulated for baking, such as Bob’s Red Mill, as it often contains a mix of different flours and starches to mimic the properties of all-purpose flour. Keep in mind that the ratios of the other ingredients and cooking may need adjusting.
This is why we chill the dough for at least one hour before baking. Refrigerating the cookie dough first can help prevent excessive spreading.
To Store: Store these gluten-free ginger molasses cookies in an airtight container or tightly sealed ziptop bag at room temperature for up to a week.
To Freeze: Wrap these cookies tightly in an airtight freezer bag and freeze for up to 3 months.
More Almond Flour Recipes
**This recipe was originally posted on May 9, 2013, and updated on November 14, 2023, with recipe notes, writing, and photos.**
If you tried this Gluten Free Ginger Molasses Cookies recipe, please rate it and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Gluten Free Ginger Molasses Cookies
- In a large bowl, whisk together the almond flour, baking soda, baking powder, fine sea salt, ground ginger, and cinnamon. Set the bowl aside.
- Then, in a separate large bowl, whisk together the egg with the melted butter and maple syrup, until smooth.
- Next, stir in the molasses to the egg and butter mixture.
- Then add the flour mixture ¼ cup at a time to the molasses mixture, stirring well after each addition.
- Next, cover the bowl with plastic wrap and place it in the fridge. Chill the dough for a minimum of one hour.
- Preheat the oven to 375°. Line the large baking sheets with parchment paper and pour the coconut sugar onto a small plate.
- Then using a large cookie scoop (3-tablespoon size) scoop out balls of the dough and roll each one in the coconut sugar.
- Place the balls 2 inches apart on the parchment-lined baking sheets. Fit 8 balls per sheet.
- Pop the sheets in the oven and bake for 12-14 minutes, watching for the edges to crisp up and the tops to crack. Rotating the sheets halfway through helps to ensure even baking.
- If you only have one large baking sheet, work in batches, keeping the remaining dough chilled in the fridge while the first batch bakes.
- Take the cookies out of the oven and leave them on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.