Ginger Molasses Cookies are soft and chewy with warming ginger, fancy molasses and a sugary crusted top. They’re dairy-free and gluten-free, and come together quickly with no chilling time.
- 1/4 cup coconut sugar
- 1/4 cup almond butter, room temperature
- 2 tablespoons virgin, cold pressed coconut oil, softened
- 3 tablespoons fancy molasses
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup buckwheat flour
- 1/2 cup blanched almond flour
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup brown cane sugar (for rolling)
- Preheat oven to 375F and line a large baking sheet with parchment paper.
- Add the coconut sugar, almond butter and coconut oil to a large mixing bowl and use an electric mixer to beat together until creamy. Beat in the molasses, and then the egg and vanilla.
- In a small bowl, sift together the flours, spices, baking soda, baking powder and salt. On low-speed, gradually add the dry ingredients to the wet mixture until a dough forms.
- Add the cane sugar to a plate. Shape the dough into 1.5-inch balls (I use a cookie scoop to measure), roll in sugar and arrange about two inches apart on the baking sheet.
- Bake for 9-10 minutes and remove from oven. Let cool on pan for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Make sure your coconut oil is soft, but not melted, so it creams together easily with the almond butter and sugar.
- Use room temperature ingredients. If your ingredients are too cold, the coconut oil may start to harden in the cookie dough.
- The cookies are rolled in brown cane sugar, which has a course texture that creates a crispy exterior. You can also use regular cane sugar, turbinado sugar or granulated sugar. You can also bake these cookies without rolling them in sugar.
- I used a 1.5-inch cookie scoop to measure out the cookie dough, which resulted in about 15 cookies. If you don’t have a cookie scoop, you can just use a tablespoon.
- If the cookie dough is too sticky or soft to roll, you can chill the dough for half an hour before rolling. Just let the rolled cookies sit at room temperature for a free minutes before baking. If the cookie dough is cold, the cookies won’t spread as much as they bake.
- Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.
Keywords: ginger spice cookies, gluten-free ginger cookies