Soft Baked Ginger Molasses Cookies (Gluten-Free)
Chewy gluten-free cookies that blend warm spices with rich molasses sweetness. Made with almond flour for a tender crumb and finished with flaked sea salt for a sophisticated flavor contrast. Perfect for holiday gatherings or cozy afternoon treats, these cookies offer all the classic gingerbread warmth without wheat flour. The coconut oil keeps them soft while baking soda provides just enough lift for the ideal texture.
Ingredients
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together coconut oil, molasses, and egg in medium bowl
- 3
Add almond flour, baking soda, ginger, cinnamon, salt, and nutmeg
- 4
Fold everything together with rubber spatula to combine
- 5
Scoop 12 cookie dough balls onto lined baking sheet using cookie scooper
- 6
Sprinkle each dough ball with flaked sea salt
- 7
Bake for 12 minutes
- 8
Cool on baking sheet for 5 minutes before transferring to cooling rack
Tips
Measure molasses in oiled measuring cup for easy release and accurate measurement.
Don't overbake - cookies will look slightly underdone but will firm up as they cool on the pan.
Store in airtight container with parchment between layers to prevent sticking.
Good to Know
airtight container up to 1 week at room temperature
dough can be shaped and refrigerated up to 2 days before baking
room temperature or slightly warm
Common Mistakes
don't overmix to avoid tough cookies
use timer to avoid overbaking and dry texture
Substitutions
adds richness
FAQ
Can I make these dairy-free?
Yes, they're already dairy-free when made with coconut oil instead of butter. Check that your chocolate chips are dairy-free if adding any.
What if I don't have almond flour?
You can substitute with oat flour or gluten-free flour blend, but texture will be different. Oat flour makes them more tender.
How long do these cookies keep?
Store in airtight container for up to 1 week at room temperature or freeze for up to 3 months.