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.
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.
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!
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
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!