Chewy Gingerbread Molasses Cookies

December 4, 2020

Look no further for the perfect Chewy Gingerbread Molasses Cookies. These gluten-free and paleo-friendly cookies are lightly crispy on the outside, and chewy on the inside. They are truly perfect. And you know those gingerbread cookies that are overkill with the molasses and ginger? Not these. They are gold!

One of the things I love about this recipe is that it makes a big batch! I can get between 16 and 24 cookies from a single batch, depending on how big I made the cookies. And because the recipe makes a big batch, they are perfect for freezing, and then popping them out when ever you are craving a cookie, or, better yet, you can package these up and give them out to friends and family for a little Christmas treat.

What you need to make Chewy Gingerbread Molasses Cookies

To make these cookies, here is what you need:

Flour: For this recipe I used BakeGood Almond Flour blend, which is a 1:1 substitute for regular flour. If you don’t have that, then you can use regular, all-purpose flour or gluten-free 1:1 baking flour. I haven’t tested this recipe with other flours.

Cinnamon, Nutmeg, Cloves, Ginger: This is the magic combination of spices that you need to perfect the gingerbread taste.

Butter or vegan butter: You can also use coconut oil in this recipe, but damn, the taste of regular butter in this recipe is so good. 

Coconut sugar: I love using coconut sugar in this recipe because it’s an unrefined sugar. However, you can definitely use granulated cane sugar. 

Molasses: Molasses is also an essential ingredient in this recipe, because we are making gingerbread cookies, people! I always use blackstrap molasses, but at the end of the day, molasses is molasses, so go with what you have.

Egg: I have not tested this recipe using a flax-egg. I have a hunch that it will work, but I’ve already tested this recipe 3 times to perfect it, I just can’t do it again. Ha!

Baking soda & baking powder: In this recipe, you will be using both baking soda and baking powder, for the perfect cookie texture.

How to make these cookies

If you have a stand mixer, I recommend using it. The wet ingredients will cream together so much better than if you use a mixing bowl. That said, it’s not essential! If you don’t have one, that’s ok! In that case, you will just need two separate bowls – one to mix the dry ingredients and one to mix the wet ingredients. Then you add the dry to the wet, and THEN YOU NEED TO REFRIGERATE THE DOUGH. I know some people (like me!) are impatient and don’t want to refrigerate the dough, but it is key. Why? Because if you want the cookies to NOT spread, then it’s a key step. Additionally, it will make the dough less sticky, and easier to roll in the sugar. 

After the dough has refrigerated, you will need to roll the cookies in sugar. Then line them up on the parchment-lined baking sheets, and bake for 10-11 minutes. 

You are going to love these!

Other holiday-inspired treats to make!

White Chocolate Peppermint Cookies

The Best Chewy Chocolate Chip Cookies

Cozy Gingerbread Latte

Paleo Chocolate Fudge Crinkle Cookies

Gingerbread Tahini Chocolate Chip Cookies

Pecan Chocolate Chip Shortbread Bars

If you make this recipe, please be sure to leave a comment and rating below, and since you all know that I live on Instagram, be sure to tag me in your creations so that I can see and repost. Nothing makes me happier than seeing you guys baking up a MF storm! xx

Chewy Gingerbread Molasses Cookies

Author: Nicole Modic of @KALEJUNKIE

SERVES 18 cookies
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If you are looking for a classic chewy gingerbread molasses cookie with the perfect crunchy, cracks on top and a soft inside, I've got you - this is the recipe for you!

Ingredients

  • 2 cups Gluten-free 1:1 baking flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup + 1 tablespoon butter or vegan butter softened
  • 1 cup coconut sugar
  • 1/2 cup molasses
  • 1 tablespoon water
  • 1 egg

Instructions

  • Preheat oven to 350.
  • Line two baking sheets with parchment paper.
  • In a stand mixer, beat together the butter, 3/4 cup of the coconut sugar, molasses, water, and the egg.
  • Next, in a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
  • Slowly add the dry mixture to the batter - the dough should be thick.
  • Transfer the cookie batter to the refrigerator and refrigerate for at least one hour.
  • While the dough is chilling, put the remaining 1/4 cup sugar in a small bowl (this is what you will roll the cookies in).
  • Remove the dough from the refrigerator.
  • Next, quickly form 18 balls with your hand or cookie scoop.
  • If, for some reason, your dough is sticky, wet the palm of your hand, and work quickly.
  • Roll each one around in the bowl of sugar and line them up on the baking sheets.
  • Gently press each one down with the palm of your hand because these cookies won't spread that much.
  • Bake for 10-11 minutes.
  • When they come out of the oven, they will be soft, but will firm up to the perfect texture.

Did you make this recipe?

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in your posts and I’ll re-share!

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  1. 5 stars
    Just made these and ate warm one out of the oven. OMG yummy!!!

    I used what I had in hand, so 1c all purpose flour and 1c almond flour. Also reduced the sugar in the dough to 1/2 c. The dough was sticky AF but I used a cookie scoop and the water trick and it made the experience less stressful.

    I also had better success with the coconut sugar roll at the beginning before the sugar got sticky.

    Overall the flavor and texture is worth it!!

  2. Had the same issue with the batter being too liquify! Wayyyyyy too liquidy! Poured it into a loaf pan and made like a lava cake. But disappointed that I didn’t get the cookies. No idea what I did wrong either!

    • Hi Nihal, I’m sorry you had that experience! This recipe has been tested and perfected! What flour did you use? If you used almond flour, that’s why!

  3. Hi! I just replied to the above comment – I’m not sure why that it, but any time I work with dough that is a bit sticky, I lightly wet my hands. Then I’m easily able to roll the cookies into balls, before dipping into the sugar. I hope that helps!

  4. 5 stars
    Absolutely loved these cookies!! I had the same issue as the other comments with my dough being sticky (even after adding additional flour) – I was able to roll into balls after putting it in the fridge for an hour or so…glad to hear it wasn’t just me! Still a new fav!!

    • Thank you for letting me know! I’m not sure why the dough was sticky since I’ve made this recipe so many times! But, one suggestion when dough is sticky, is to lightly wet your hands! Then you can roll them into balls and dip into the sugar. I hope you make them again! xx

  5. 5 stars
    Made these today and they were easy and delicious! Planning to make them as christmas gifts. I am in QLD Australia which is hot and humid! So i did have to chill the dough in order to roll into balls as it was a bit sticky in our climate.

    • Hi Courtney! Thank you for your review!! We loveeee this recipe and plan on making them for our neighbors for Christmas this year! 🙂