Almost 8 years ago now I remember a day when my friend Katie and I spent the day at Goddess and the Baker, a bakery and coffee shop here in Chicago. Out of the corner of my eye, I also spotted a paleo chocolate chip cookie. While it looked absolutely delicious, I couldn’t help but imagine my gluten free ginger molasses cookies sitting in the bakery waiting to be dunked in a piping hot cup of coffee and gobbled down with a big smile.
These cookies would knock it out of the park in sales at a bakery. I’m quite confident about it.
How do I know, you ask? Well it’s simple: They happen to be one of my favorite healthy cookies on this site! Could even be in my Top 3 cookies EVER.
Yes, I love them that much. They’re the treat you could eat every single day for the rest of your life; a cookie that you can’t get over once you’ve had them. Cookies you’ll begin to crave.
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Ingredients in the best gluten free ginger molasses cookies
Yes, these healthy ginger molasses cookies are made a bit more nutritious by using grain free flours, but they seriously taste just as decadent as they look. Here’s what you’ll need to make them:
- Coconut oil: these cookies get their moisture from melted and cooled coconut oil, which keeps them dairy free.
- Sweetener: we’re using coconut sugar and a little bit of molasses for that rich molasses flavor, of course. Did you know that 1 tablespoon of molasses has 20% of your daily iron needs? Hell yes.
- Egg: you’ll need 1 egg to help the cookies bake up properly.
- Flour: we’re keeping the cookies grain free and gluten free by using almond flour and coconut flour!
- Spices: gotta have the perfect mix of ground ginger, cinnamon, allspice, and salt for that lovely ginger cookie flavor.
- Baking staples: don’t forget the vanilla extract and baking soda.
Fun ways to jazz up these healthy ginger molasses cookies
The cookies are absolutely delicious on their own, but here are some fun ways to jazz them up!
- Roll them in sugar. As you can see, I rolled the dough in a little organic cane sugar to give them a pretty, festive look.
- Add chocolate. Okay, trust me when I say chocolate + ginger = a match made in heaven. Feel free to fold in some chocolate chips or chocolate chunks before baking!
- Glaze them up. You could also add a fun glaze if you’d like! Try the orange glaze from this recipe, or the lemon glaze from this recipe.
Can I use a different flour?
I’ve only tested these healthy ginger molasses cookies using almond flour and coconut flour, so I cannot recommend using a different flour in this recipe. Feel free to try my Soft Brown Butter Ginger Cookies with Lovely Lemon Icing if you want to use all purpose flour!
Can I make them vegan?
I think that this recipe will work by swapping the egg for 1 flax egg — let me know if you try it in the comments! Learn how to make a flax egg here.
Tips for perfect paleo ginger molasses cookies
- Use room temperature ingredients. Use a room temp egg and cooled coconut oil so that your wet ingredients don’t coagulate. You can simply place your egg in warm water for 3-5 minutes and wait for your coconut oil to become room temp after melting it.
- Let your dough rest. After you’ve mixed your wet & dry ingredients together let your dough sit for about 5 minutes to let it thicken up.
- Flatten the cookie dough balls so that they’re about 1/4 inch thick after placing them on your cookie sheet. Because these are grain & gluten free cookies, they won’t spread as much as regular ones.
- Bake until barely golden brown. They’re delicious slightly underbaked and we don’t want dry cookies!
Storing & freezing tips
- To store: place these gluten free ginger molasses cookies in an airtight glass container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the cookie dough or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.
See how to make the paleo ginger molasses cookies
More paleo dessert recipes you’ll love
- Soft Almond Flour Sugar Cookies
- The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
- The Cutest Paleo Gingerbread Cookies
- Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust
- Paleo No Bake Cookie Dough Truffles
If you make these paleo ginger molasses cookies, be sure to leave a comment below, or upload a photo and tag #ambitiouskitchen on Instagram.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Paleo Ginger Molasses Cookies
Ingredients
- ¼ cup melted and cooled coconut oil
- ¼ cup coconut sugar
- 2 tablespoons molasses
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¾ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon salt
- Organic sugar for rolling, if desired
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract. (Please make sure your coconut oil is cool!)
- Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.
- Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball.
- Roll dough in organic cane sugar then place on an ungreased baking sheet. Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes.
- Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 10 cookies. Feel free to double the recipe if you want to make more!
Nutrition
Recipe by: Monique Volz | Photography by: Sarah Fennel
With that recommendation I will definitely be making these, so easy too! Gorgeous photos, can’t wait to see what you have tomorrow!
Ooo yum! Ginger and molasses is such a great flavor combo. The sugar on the top makes them look so pretty!! 🙂
In the instructions you mention baking soda but it is not in the ingredient list. How much baking soda should be used? I can’t wait to try these!!
All fixed. Should be 1/2 teaspoon!
Must make these! They look so doughy and pillowy. Swooning over here ?? DELISH!
These photos are so stunning, Monique!! Absolutely gorgeous! 😀
Beautiful!!!!!!! I love the mix of almond flour and cocunut flour. Chocolate chips in this would make the best cookie ever!!!!! But I think I will stick with these for a while……:)
YAY cookie week! I’m so excited that you are doing this, your cookies are my all time favorites and I’ll be making these for Christmas celebrations this year for sure!
Thank you for being dedicated to the healthy cookie cause. haha
I love these cookies….I have been looking all over gluten free cookies to make and this seems to be the best cookie to try out…Hope you keep posting more gluten free recipes which are absolutely grain free…
Ginger and molasses screams Christmas to me! YUM
Cooled coconut oil – but still in liquid form, correct? It just shouldn’t be hot from melting? Thank you!
Melted and then cooled to room temp, so it should still be in liquid form.
i know it’s a ginger molasses cookie, but it also sounds kind of toasty and nutty from the coconut oil and flour and almond flour, aka even more delicious!
These look and sound amazing!!! Beautiful photos and love the video! 🙂
These look amazing! Will it make much of a difference if I left out the coconut sugar in the recipe and made them without it? Thanks!
Yes, they would essentially be flavorless and the dough would not hold together!
Hey Monique. I’m in the midst of putting these together. I bake a lot with coconut floor and this recipe doesn’t seem to have enough wet ingredients to dry… is there possible a mistake in your ingredients list?? 1/4 cup of Cocanur oil and one egg. Doesn’t seem like enoigh
Hey Jessica! The recipe should work as-is – once you mix everything together well the dough will be just right 🙂 Hope you enjoyed them!
The flavor is great, but they are VERY DRY. Suggestions?
Love the video,can’t wait to try them. Definitely making.
My husbands favorite cookies are Ginger Sparkles so I’m excited to try these ones for a healthier option! 🙂
These beautiful cookies are cooling on my counter. I snuck a warm one and it is perfect! Soft, spicy and sweet. They will be going on the gluten free table at a school event.
Thank you!
Just made these, and they’re delicious! The texture is perfect! I did change only one thing: I used grass-fed butter instead of coconut oil. This is my new favorite cookie recipe! Thank you for sharing it with us! Also, I really appreciate you including the nutritional info. Very helpful for me.
If I wanted to use unbleached flour, do I use the same amount as you indicated for the almond and coconut flour combined?
Don’t do it! Wheat flour has a COMPLETELY different taste and I promise you it won’t be enjoyable. I’d say, if you want to used unbleached flour find a recipe that calls for it.
Made these for a party yesterday and they were a huge hit! Need to make another batch STAT since there were none left over!
Can I sub egg with a flax egg?
I haven’t tried it just yet, but I’m thinking it would work for sure! 🙂
I just made these today and they are the best cookie I’ve made in a long time! Both of my daughters said I nailed it! 🙂 Thanks for the great recipes you share!
that’s amazing to hear, Heather! 🙂 Happy holidays!
These look delicious! Is there a possible nut-free substitute for the almond flour you can recommend?
Made these this afternoon and added 1/4 cup mini chocolate chips… Amazing. Can’t wait to make them for my family over the holidays!
Can you use brown or raw sugar instead of coconut sugar?
Can you just add more ginger powder to make it a stronger ginger flavour
I added chopped crystallized ginger they are divine!
Made these tonight and they were AMAZING!! So yummy! I rolled some in coconut palm sugar and they were delish as well. This will definitely be a holiday staple for me. Thank you ?
Do you think these could be rolled and cut into shapes? Or would it puff up and lose shape? Want to make gingerbread men but still want the chewy texture.
Really want to make these!
I don’t have coconut flour though, can I just use almond flour or add buckwheat to it?
Thanks!
Would this recipe be appropriate for gingerbread men??
Thanks!
I just made these today and they are delicious! I quadrupled the recipe and got exactly 4 dozen. Will make again for sure!! Thank you.
I had all of the ingredients already and they are cooling on the counter! Mine were a little smaller so they made 13 and they are delicious! I love that they aren’t too sweet. I think rolling them in the sugar is a key step to get that crunchy exterior so I definitely recommend that you don’t skip that part. Perfect treat for our New Year Party tonight!
Just tasted these and they are amazing!:) Thank you, this is a keeper and I’m going to try the Chocolate Chip version very soon!
I personally find them a bit (only a tiny bit!) too oily. Do you think I could use a little less oil? The reason I’m asking this is that I had problems rolling the cookies as the dough was very sticky.
Thank you!:)
Greetings from Austria!
I followed the recipe to the t…they were dry and crumbled the next day….
Perfect cookie, a little sweet, a little spicy, a little crunchy! I made 3 batches, one batch at a time. Thanks for sharing this recipe.
So glad you loved these! They are one of my absolute favorites (especially to share with friends and family 🙂 ).
Very good! I doubled the recipe and subbed half of the coconut oil with unsweetened applesauce. They turned out great!
Amazing!
Hello, is xanthan gum not necessary? Thanks!
Nope!
I made these last night & they truly are amazing! I thought they were delicious yesterday, but after sitting over night, I swear they are even tastier! I rolled some in turbinado sugar & I like the added crunchiness. Even my extremely picky 6 year old (who usually only likes lemon or chocolate chip cookies) gave them an enthusiastic thumbs up. I don’t think any of your recipes have ever let me down!
Amazing! So glad the kiddo loved them too 🙂 Enjoy Robyn!
Easy to make and delicious! They are soft but hold together, and they have a lovely spiced molasses flavor. My coworkers loved them.
I used a few substitutions bc i didn’t have all the ingredients:
melted butter for coconut oil
brown sugar for coconut sugar
mix of cinnamon/cloves/nutmeg for allspice
My dough was very soft, so I let it sit in the fridge 30 minutes before baking. I pushed the balls down to a flat cookie before baking (I was afraid they wouldn’t spread out on their own after refrigerating the dough).
So glad you enjoyed these (and that your coworkers did, too!) Glad you were able to find some easy substitutes here!
These cookies are absolutely fabulous. Thank you so much for sharing. I recently had to eliminate dairy and chocolate, along with my long time gluten free diet. It has been painful. This cookie is so good! I did 4x the recipe and put them in the freezer for a sweet treat in the future.
I’m so glad you’re enjoying these! There’s still room for delicious treats without dairy & chocolate 🙂
Holy moly, these are absolutely delicious! I can’t even tell you how many paleo cookies I’ve tried that were complete fails. These gems are just as tasty as ‘regular’ cookies! Even my non-paleo believing husband thought these were great and finished the batch on me! Then he promptly told me to look up more recipes from the same website! 🙂
This makes me so happy! I’m glad you guys enjoyed and hope you find some other favorites here, too 🙂
Hi, Monique! What could I use instead of molasses? 🙂
Thanks!
Hi! You can try using maple syrup, though the flavor will be a bit different in here!
These sound amazing! I am new to the paleo style of eating and cannot wait to try these!! Do you think I would be able to roll the dough out and make gingerbread men? ’tis the season 🙂
I hope you love them! I haven’t tried rolling it out, but I think it should work!
I just made these and they were delicious! Perfect for Christmas gifts and just because!
I’m so glad you enjoyed them! Great for gifts (and all week long!)
These were delicious! I used Traders Joes pumpkin pie spice in place of all spice and fresh ginger. Thank you!
Amazing! So glad you enjoyed!
Great!
So thankful I found this recipe! In addition to going gluten free due to celiac disease, my body has told me that I need to be dairy, egg, and grain free. I made these yesterday and they really hit the spot! Thanks so much.
I meant to add I substituted flaxseed for the egg. It worked perfectly.
I’m so glad that swap worked for you! Enjoy this healthy treat 🙂
Just made these a few hours ago and they are the best paleo Christmas cookies I’ve made all year. Only regret is I didn’t double the recipe so we could have more! I subbed grass-fed butter for the coconut oil and it was amazing! I think next time I will try your suggestion of the added chocolate chunks! Thanks for this recipe. It will now be a staple in the Christmas cookie rotation!
I’m so happy to hear that! I hope you get a chance to make them again – have a wonderful Christmas!
Just made these. Kids loved them. Did make some substitutions though. Subbed monk fruit for the coconut sugar. One for one substitution and worked out well. Used the coconut sugar instead of cane sugar for rolling them at end. Cookies didn’t get come out super sweet but that allowed the flavor of the allspice and ginger to really come through. Great recipe!
I’m glad those swaps worked for you! And so happy that the kids enjoyed 🙂
Made these for my husband as he’s on a paleo diet. My fussy eater grandson ate the last 3. Will double the recipe next time.
So happy to hear that!
I can’t wait to make these! Can I use freshly grated ground ginger instead of the dry spice?
Thank you!
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I only have coconut flour and no almond flour, is it possible to use more coconut flour as a substitute? (I can’t believe I’ve came across this recipe, it combines all my favourite ingredients!) 🙂
Hi Laura! I would recommend sticking with the flour ratios here as coconut flour is much more absorbent (so your cookies will be a different consistency with just coconut flour). Hope you get a chance to try these!
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Excellent flavor,they look great and SUPERsuper easy!!! This is a keeper!!!
Yes! So easy and delicious.
Is there any way to make these AIP also?
Unfortunately I don’t think so.
Could I use fresh ginger in this recipe?
Sure! Maybe 1 teaspoon would do the trick.
Thank YOU so much for this recipe. These are my all-time favourite cookies to make. I’ve made them multiple times now, and they are always a HUGE hit! I try to keep a few extra for myself if I’m taking them to a party 😉 Thanks again!
They’re some of my all-time favorites too! So glad you love them.
How do you store these once baked?
Cool them completely and then you can store them in an airtight container at room temp.
Hi!
Is it possible to use oat flour instead of almond flour?
Thanks!
Hi! I don’t think that you could sub out the almond flour with success. What makes the cookies so delicious is the almond flour!
Do you think I could make the dough and store in fridge for a few hours before baking?
Yes that should be fine!
I made a batch of these because I was craving gingerbread-y cookies this year and discovered this recipe on Pinterest. I instantly fell in love! Since I don’t have a cookie scoop, I rolled them into 1″ balls as I was making each cookie (before flattening) and it actually yielded about 20-21 per batch for me. I loved them so much that I made a triple recipe and gave them to friends, now everyone wants to know the recipe! The texture is *perfectly* chewy, yet they stay together and don’t squish when placed in a baggie together. It’s magic! Thanks for sharing!
Amazing! I’m so glad you found these 🙂 They make the perfect gift.
Thank god for this recipe! I was trying to make another Paleo recipe, but the almond butter, coconut oil (not melted, and eggs wouldn’t cream together smoothly. Bad bad recipe. In a panic, I searched on Google for another one I could make on the fly.
Yours is much better, easier to follow, and your recipe is exactly as you present it. I hate when bloggers claim this or that on a recipe, and then when you try it, NOTHING they say comes out. I will keep this as my traditional Paleo indulgence from now on.
I’m trying to stick to Paleo since my stomach issues have worsened (normal tests, doctors haven’t a clue), so you’re saving my life! Thank you for the integrity of this recipe! Mine looked JUST like your picture.
I’m so glad you found this one, Carol! These are one of my absolute favorite cookies for the holidays. I have a ton more paleo recipes on my site that you can search, too 🙂
Can I use butter in place of coconut oil?
Thsnks!
That should work!
I want to make these for Xmas. Can I double or quadrupole the recipe?
Yes doubling should work!
I made this today and it turned out so good that I am going to make another batch tomorrow. Thank you 🙂
Wonderful!
Just made these on Christmas Day. What a nice surprise! I was looking for a recipe to use up my molasses. These came out perfectly using ingredients I had in the house already. I used dried cane sugar instead of coconut sugar and had to make up an allspice substitute. This batch will be going to the hospital as a little Christmas present for the staff and my 90-year old grandmother. Next batch will have chocolate chunks or crystallized ginger.
Perfect! Such a great idea to bring them to the hospital – I hope everyone loved them. Crystallized ginger sounds delicious!
These look delicious- pinning to make them this weekend as I love molasses!
Molasses is one of my favorite things to bake with! Hope you love these 🙂
Love these cookies!
So happy to hear that!
I love these cookies!!! I made a high fiber low sugar version by substituting ‘Just Like Sugar’ for coconut sugar, reducing the almond four to 2/3 cup and adding 1/3 cup freshly ground flax seeds! These cookies taste amazing and are a healthy fuel for any time of day 🙂
Glad those swaps worked out!
Moist and full of flavor. Thank you for this recipe. I’m not eating eggs and the recipe worked just fine with a flax egg.
Perfect! Glad you loved these.
Has anyone tried to sub the sugar with honey instead?
These are cookies are so soft and tasty!
Successfully made these with a flax egg. I was also out of coconut flour so I did 1/3 cup of arrowroot starch and they turned out great. They spread more than in your pictures, but the texture and taste are great.
Great! I’m glad those swaps worked out 🙂
The dough was super runny… not sure this recipe was attempted.
I’ve never had that issue, nor has anyone else here! did you follow the recipe ingredients or change anything?
OMG. We love your recipes. Every single recipe is delish!
Hubby loves the pb cups much better then Reese’s peanut butter cups. Could I use black strap molasses in this cookie recipe?
Thank you
Amazing!! So happy to hear that. And yes, that’s what I always use! 🙂
These are phenomenal. I followed the cookie recipe exactly but then, once they were cool, I coated them in melted dark chocolate and topped with chopped candied ginger. So good! They will for sure be a Christmas season repeat.
That sounds delicious! Perfect for Christmas 🙂
Yum! Going to try these this week 🙂 Question – do you measure the 1/4 of coconut oil before or after you melt it?
After melting 🙂 Enjoy!
The instructions say egg but the ingredients don’t list it – how many eggs should I use?
You must have missed it — the 1 egg is in the instructions 🙂
These turned out wonderfully! Easier to make than my regular ginger molasses recipe that is not gluten-free, and I’m getting the benefit of not using wheat flour. I’ll double the recipe next time because they go fast.
So happy you loved them! The perfect treat this time of year 🙂
I loveeee this recipe! Perfect alternative to the classic gingerbread cookie that I was looking for…they are so soft and not too sweet, with great texture. Very similar to the Trader Joe’s/Whole Foods “snickerdoodles”. I used cane sugar instead of coconut sugar and then rolled them in brown sugar instead of cane sugar. I will definitely be making more for Christmas!
Love it! The perfect holiday cookie 🙂
Could these be made without the coconut sugar? trying to cut out refined sugars.
Thanks!
I wouldn’t recommend it as the texture & taste will be much different. Sorry!
This is a WOW recipe. My family couldn’t get over how delicious they were. They had no idea they were gluten free/paleo/healthier. They asked me to make another batch before christmas. This cookie is seriously in my top 5 fave cookies I’ve ever made. I used maple syrup instead of coconut sugar and they turned out perfectly. I think you could decrease the sugar slightly for a crowd of people who are into less sweet desserts. Going to try 2 tablespoons of maple instead of the 3 I used, but for the record; these cookies are PERFECTION. So impressed.
Amazing! So happy to hear that.
These were insane good. Like insane. So easy and so soft !
The best! 🙂
These cookies are amazing!!! They are super soft and flavorful. And they were super easy and fast to make. Perfect! I am not on a paleo diet, but want to add more nutrition to our diet. I thought the almond flour would be a good switch.
I avoid coconut ingredients, (it doesn’t agree with me) but switched the coconut oil out for butter, and coconut sugar for regular sugar. They turned out great! My 8 year old loved them too. Thanks for the great recipe.
Perfect swaps in these! I’m glad you both loved them 🙂
These cookies came together easily, were soft, chewy and beautifully spiced.
All in all they were delicious and very addictive and I will certainly make them again. Thanks so much for sharing the recipe.
So glad you loved them!
These were absolutely the best paleo cookies I’ve ever made/eaten. I doubled the recipe and subbed 1/2cup ground flax seed for 1/2c of the almond flour in the doubled amount . I also added 1/2tsp of cardamom to the spice mixture. I highly recommend these and they are guilt free!
So happy to hear that! I’m glad those swaps worked out well 🙂
First time baking. They are great. Followed recipe to a tee.
I’m so glad!
Monique- I read that oat flour can replace almond flour, but just wanted to run it by you before making this recipe. Thanks!
The Paleo Ginger Molasses Cookie recipe by Sarah Fennel is so easy! The best taste of warm, yummy, home feeling in a gluten free cookie yet! Thank you, Sarah… you’re a genius. This recipe is definitely a keeper.
Please forgive me, Monique. In my effort to give rave review and due credit, I recognized your photographer and not the culinary extraordinaire. 🙃
Truly, these cookies are everything you promise. Keep up the good work, Monique!
No problem! Glad you loved these 🙂
This recipe is brilliant (5 stars). The video was super helpful because the mixture seemed a little too moist when mixed, But it was comparable to the video. The cookies turned out GREAT! Christmas in May!
Amazing! So happy you loved them!
I subbed gluten-free flour for coconut flour and dark brown sugar for coconut sugar. They turned out beautifully!
Such an easy recipe!
I’m glad that worked out well! Yum!
I LOVE THESE COOKIES.. HAVE MADE THEM SEVERAL TIMES.. AND HAVE ADJUSTED THE SIZE TO A LITTLE SMALLER.. SO I HAVE TWO OR THREE..I ADDED UNSULFURED, UNCRYSTALIZED GINGER PIECES TO THE TOP SOMETIME INSTEAD OF THE SURGAR ROLL.. THE BEST.. THANK YOU FOR THE RECIPE..
So glad you love them!!
These are the perfect soft ginger cookies! I doubled the recipe and put in oven for 10 mins😊
Perfect! So glad you loved them 🙂
OMG!!!!!! These are sooooooooooooooo delicious. I made these last night, although they are kind of the size of small dinner plates, but hey :D. The flavour and texture was fab, along with the soft gooey centre. Gonna have to add these to my weekly bake. Coconut flour and Almond flour is the future in my eyes. Can’t wait to try the other recipes
Amazing! So happy you loved them! And yes I have tons of recipes with coconut & almond flour combos 🙂
Made these the other day and lovvvve the flavor. I only cooked them 10 min and took them out because they looked like they were done, albeit hard to tell when they’re so dark to begin with! I let them cool but I think they’re undercooked. Very soft, almost doughy. How can you tell when they’re done? Are they supposed to be a little dry on the outside?
So glad you loved them! These cookies should be soft in the middle – 10 minutes sounds right to me!
Love these SO much. They are a close cousin to the non-Paleo soft iced gingerbread cookies I purchase from a local German bakery. I roll them in Bob’s Red Mill sparkling sugar and it makes them look so festive! On my next batch, I may try icing in place of the sugar to get them closer to my favorite childhood cookie. I used nutmeg and cloves to round out the gingerbread profile. Perfect recipe!
I’m so glad! Love the idea of using sparkling sugar, too 🙂 And frosting sounds delicious!
So i don’t know much about Molasses but i know i loved Molasses cookies growing up and so i am looking forward to making this! Now, with that being said do you have a recommendation on a good brand/quality Molasses and if different, can Blackstrap Molasses be used too?
I like this molasses a lot! 🙂
I know I’m talking crazy here, lol… but can I sub regular flour and sugar in this recipe? Love your recipes Monique! I’ve never been disappointed!
Hi! Unfortunately I wouldn’t recommend the flour swap because the texture will be very different. Sorry!
I am still recovering from the shock of HOW GOOD THESE ARE!! Not only were they easy to make, and with healthy ingredients nonetheless, but they were also mouthwateringly delicious. I’ll be sharing this recipe with friends and family. Thank you!!
The best! So happy you loved them!
These are so delicious! Was doing a test batch for Thanksgiving to go along with a pumpkin pudding or custard. Oh my I was not prepared to like them so much! Made exactly as the ingredients were listed and they were perfection! Took your advice and added a sparse amount of chocolate chunks to half the dough. Yes! Delicious both ways. Thank you for this perfectly delicious recipe. A keeper!
Amazing! So glad you loved these!
Hi! I just have a question about the coconut flour? Can I use all almond flour instead? Or substitute all purpose flour? I can’t wait to make these! Thank you!
Hi! I wouldn’t recommend it – sorry! The coconut flour helps give these cookies the right texture because it’s very absorbent.
Excellent recipe, thank you for sharing!
You bet! Enjoy 🙂
I made a batch of these tonight and they turned out PERFECT! So so so yummy!
So happy to hear that!
I don’t have enough almond flour but I have enough coconut flour. What adjustments can I do to the recipe?
I’m sorry but the recipe is meant to be made as written, the ingredients aren’t interchangable because these are grain free.
These are amazing!! Made them tonight and they are incredible. Might have to make another batch to give to friends, if you’re on the fence, make them!!
So happy you loved them!
Wow these are amazing! I used organic sugar instead of coconut, and dark honey instead of molasses and they were AMAZING. Had to add some extra coconut flour because the dough was very wet, but they turned out so good. Also added a little bit of clove. Light and fluffy, but chewy. Almost like a macaron!
Perfect! Glad you enjoyed!
Could either regular or a 1:1 GF flour mixture be used instead of the almond and coconut flour? And how about regular sugar instead of coconut sugar?
This is exactly what I did – gluten free blend from Ambitious Kitchen, and subbed brown sugar, and it worked great both times I’ve made them!
I wouldn’t recommend swapping the flours, sorry! Try these ginger cookies and feel free to use brown sugar.
Amazing!
Glad you enjoyed!
SO delicious! Chewy inside and crispy outside with amazing flavor. Plus easy enough for my 3 year old to help me make! We’ve already made them twice this month. Love them!
Absolutely! So happy to hear that!
I ABSOLUTELY LOVE all of your recipes. Thank you for a great cookie recipe for the holidays!!
So happy to hear that, Chanel! You bet 🙂
These are AMAZING! I didn’t have coconut flour or coconut sugar, but I subbed the gluten free blend from Ambitious Kitchen and brown sugar respectively, and it worked wonderful. Also added a bit of nutmeg – delicious. I’ve made them twice, and the second time I put them in the fridge for about an hour as I couldn’t cook them right away, and I found it was much easier to roll them in my hands/in the sugar! Thank you so so much for this recipe, this will for SURE be a staple.
I’m glad that worked out well! Perfect baking right from the fridge, too 🙂
These are fantastic. I make a ginger molasses cookie every year and decided to try this recipe. I used a big cookie scoop and am very generous with how much dough I use. I love a big cookie. I also baked for 13 mins. I have made several things from the site and never am disappointed. They are soft, light, full of flavor and delicious. I was a little unsure if I liked the hint of almond from the almond flour but I absolutely do. I enjoyed them best straight from the freezer. Happy Holidays.
Perfect! So glad you loved these ones! Happy holidays 🙂
These are phenomenal. This is my second Christmas season making them, and I far prefer them to my classic ginger molasses cookie. The almond and coconut flour, as well as the coconut oil, create such depth of flavor and complexity of texture. The second best thing about these cookies–just after the flavor and texture–is that they are super quick and easy to make. This may just be my favorite Christmas cookie!
Agreed! So glad you love them, too!
These cookies are so delicious and easy to make. LOVE them. 10 cookies per batch isn’t nearly enough!
Well done!
So glad you love them!
Can I use this dough to make gingerbread men? Trying to find a good substitute for my sons class and they’re decorating the traditional gingerbread cookies. Thanks!
Try this recipe instead!
Ahh you’re amazing, thank you!!
Try these cookies instead!
Can I sub a flax egg?
I think that should work – let me know if you try it!
These are delicious! The dough came together really easily and the color from the molasses is absolutely beautiful. Plus, it made my house smell like legit Christmas. The trick is making sure you bake them for the right amount of time – I had them in my oven for ~9.5/10 mins and they were the perfect, chewy texture with a little crunch!
Perfect! Love that 🙂
This recipe is GOLD! I made them last year for Christmas and NO ONE could tell they were GF…and there are some serious molasses cookie lovers in my family. They stayed soft for days and were perfectly spiced. Plus they are way easier to make than traditional molasses cookies – no mixer! Thank you so much Monique!
Amazing! So glad you love them 🙂
I doubled the recipe and unfortunately the dough was not firm enough to form into a ball and roll into sugar. I scooped batter into mounds onto the cookie sheet and sprinkled sugar on top of each cookie. After baking for 8 minutes the cookies turned out but are flat but very tasty! I guess I shouldn’t have doubled the recipe.
Sounds like they could have used more coconut flour! Or next time you can try throwing the dough in the fridge for 30 minutes 🙂
Perfect soft, chewy cookies. 10/10
The best! Glad you enjoyed 🙂
Loved these so much, I made them twice! Very easy to make and I absolutely loved the texture!
Actually the best cookie I have ever had. These are so soft and chewy.
These are great! I’ve made them a few times, adding some minor adjustments to the recipe. I double the ginger and sometimes add a mix of nutmeg and pumpkin spice instead of allspice. I also use a smaller cookie scoop so each batch makes ~16 cookies. I bake them for 10-12 minutes since I found they were a bit under-cooked with less time, even with the smaller size. They still come out super soft and chewy!
Perfect! Glad you enjoyed!
I absolutely love love love these cookies but every time I have made them they would burn in the bottom if I were to leave them in the oven for the full 8 minutes but when I take them out after 6 minutes or even 7 minutes they are not cooked all the way threw
I will suggest lowering the temperature to 325 which I will try next time I make them 😎
Glad you’re loving them, but sorry to hear about the burning! Ovens can be really different, so great idea to lower the temp so that they come out perfectly 🙂
One of my fav cookies ever. And a huge fan favourite during the Xmas holidays!!
These are so delicious! Molasses cookies are my absolute favorite and I loved finding a grain-free option. I added an extra tablespoon of molasses because I love the flavor so much and they came out amazingly soft and chewy. Monique, your recipes have never let me down!
SUPER SURPRISING texture and fabulous taste!! A new favorite as I diversify my baking to GF and Paleo options. I love ginger and molasses treats…these are the bomb for flavor and soft but light crunch of raw sugar coat! Thanks for a winner!
I love all your paleo cookie recipes, and I can’t wait to try this one!
Question: is the 1 cup almond flour packed? or scooped and leveled?
Hi! Great question. I always pack my almond flour! Hope you love these 🙂
Finding cookie recipes that work for both those with allergies and those who do not have allergies has been tough BUT alas this recipe even made my butter, egg, white sugar loving, husband happy. These are delicious! My one swap out was using avocado oil instead of coconut oil. I used the coconut sugar in the dough and rolled in white sugar before baking. They are holding up well in an air tight container. Yum!
YAY! So glad this one worked for everyone and that you enjoyed them 🙂
Such an easy recipe to make and all of the ingredients are items we regularly have in the pantry! Definitely going to double this next time!!
These are delish! I didn’t have coconut sugar (realized too late), so I used Swerve brown sugar. I also used Swerve granulated white sugar to roll the cookies in. I cooked them about 15 minutes, and I got a crispy-ish edge. The flavors are nice and spicy!
Oh my! These cookies are amazing! I made one batch today, and they are already gone. These are definitely going on my favorites list! So good! Not too sweet. Exactly what I wanted. Thank you for a great recipe!
Amazing!! I’m so happy you loved them, Renee 🙂
These look absolutely amazing! Can’t wait to start baking! Question: Could I use coconut sugar for rolling the dough?
Hi! Can’t wait for you to try them. I haven’t tested that and the texture might be a little different but it should probably work! Let me know if you try it 🙂
These would be great for Christmas cookie plates.
These are so amazing!! Made twice this week because I wanted them again after we ran out. Rolled the dough in coconut sugar before baking, and it worked great. Perfect warm out of the oven and warmed in the microwave!
Yum! Sounds delicious. so glad you are loving this recipe ❤️🙂
Perfection. Recipe doesn’t make many cookies so definitely double if you want lots of cookies. So clean and flavorful and perfectly textured.
So glad to hear you are loving this recipe 🙂
If we were to add dark chocolate chunks, how much do you suggest? 1/4 cup? Thanks!
Hi! 1/4 – 1/2 should work well 🙂
Just finished letting these cool & tried one. They are phenomenal! This recipe is definitely getting bookmarked. I’ve eaten so many Paleo cookies that the base of them starts to make them all taste the same and I can get a wee bit sick of them. These are so much more like regular, indulgent cookies. I doubt my Christmas guests will even be able to tell. The amount of sweetness is absolutely perfect to not overtake the complex and bold flavors of the molasses and ginger. I added chopped crystalline ginger chunks to mine, but that was the only modification (although I think I could have doubled the amount for more surprise chewy bites). Here at high altitude, I let them go to the full 11 minutes in the oven, and followed the remainder of the cooling directions to a tee. They were perfection. Thank you for a recipe that’s a new staple in my baking!
I’ve made these cookies several times. I love them and my non paleo family love them too!
Yay!! Happy to hear that!
I’ve made these cookies before and they’re great! A nice alternative to the usual flour based cookie and tastes exactly like a usual ginger molasses cookie!!
I’m wondering (I’ve never made them this way before) if the dough can be made ahead several days and frozen before baking?
Absolutely! Head to this post to learn exactly how to freeze the dough 🙂
I’m new to paleo sweets. Made the dough last night. Baked one cookie this afternoon, to test it. They’re delicious! (I substituted the oil for brown butter & added more ginger.) Baking the rest for Christmas day. I’ve always been comfortable in the kitchen, but very apprehensive about working with almond & coconut flours. The outcome of this recipe has definitely helped with my lack of confidence with gluten free baking. Than you!
So glad you gave these a try! Perfect intro into gluten free flours 🙂
Loved the simple, healthy ingredients list in these cookies. I used cane sugar since I did not have coconut sugar. Also had no allspice which I’m sure would have made the flavour more complex ( we are roughing it on the road in our 5th wheel trailer ).
We will definitely make these again, they were delicious!
So glad you were still able to bake them on the road! Such a great treat 🙂
These are INCREDIBLE. Was looking for a GF healthier cookie I can enjoy that’s foolproof since I’m not great with baking and these I can say are sooo good and guilt free! Also totally pregnancy approved!
One of my favs! So happy you loved it!
Dunno if I reviewed this before, but I make this sll the time…the combination of spices, molasses with coconut notes, the “crusty” sugar coating, and chocolate chips makes it such a “not boring” kinda sweet treat, I love it so much!. The fact that it doesn’t involve starchy flours makes it feel even better to me, nvm gluten free (starchy flours kinda aggravate my stomach most of the times).
Thanks for sharing the recipe!. I never day dream about plain chocolate chip cookies, just make this instead.
So good!! I’m glad you love these!
I use all almond flour, double the spices, press in 3-4 pieces of chopped up diced crystallized ginger and press a walnut half on top to make the most amazing variation. So good I bring them to parties, give as gifts.
Also have rolled them in almond meal, coconut sugar & ground ginger with a decadent result.
Fabulous!
I’m glad those swaps worked out well! Such a great treat!
Yum! Pillowy, tender, delicious little cookies with crispiness from the sugar crystals and a festive look for the holiday season. I used unsalted butter instead of coconut oil, had just shy of a cup of almond flour so used white spelt flour to make up the difference there, added extra ginger powder for more spiciness, and substituted a cinnamon/clove/nutmeg blend for allspice powder since I did not have that on hand. All of my substitutions worked splendidly. I will make these again and again. Thank you, Monique!
Perfect! Great idea to use butter in these, too 🙂 Glad you enjoyed!
I triple the spices,. not the salt, and add ginger & cinnamon to the rolling sugar. Also added chopped crystallized ginger and a walnut half on top of every cookie. I added your lemon glaze/ frosting from another recipe for people who like more sweetness. Now they’re closer to 4g protein and a few higher kcals, roughly180.
Fabulous flavor. Great texture with surprisingly chewy little bits if ginger and i can feel good about the ingredients! Thanks for all the protein recipes!
Perfect! Those additions sound delicious 🙂