Ginger Molasses Cookies


These soft and chewy Ginger Molasses Cookies are the perfect warm spiced holiday cookie. They are gluten-free, low sugar, and can be made vegan, which is ideal for company or a quiet night home.



2 cups gluten-free flour blend. I use Pamela’s Gluten Free All Purpose Flour Blend. Or you can use all-purpose flour.

1 teaspoon baking soda

1/2 teaspoon salt

3 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground nutmeg

3 tablespoons melted butter flavor coconut oil

1/3 cup coconut sugar

2 tablespoons molasses

1 egg or 1 flax egg (mix together 1 tablespoon flaxseed meal + 3 tablespoons water, mix and let set for 10 minutes)

1/2 cup almond milk

Icing (optional)

1/2 cup powdered sugar

1 tablespoon of almond milk


Preheat oven to 375 degrees. Line a cookie pan with parchment paper.

Combine the flour and baking soda in a mixing stand bowl.  Add the rest of the ingredients and mix on medium-low until all ingredients are combined and smooth.

With a cookie scoop drop even sized dough balls onto the cookie sheet. Flatten slightly with the bottom of a glass or spatula.

Bake for 10- 12 minutes. Remove from oven and allow to cool completely.


Place powder sugar in a small bowl and add the almond milk a little at a time, whisking until you have a thick creamy icing.  Drizzle over cooled cookies.

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