These Healthy Chewy Ginger Molasses Cookies are dairy-free, gluten-free and have the best soft texture. Add these to your Christmas dessert spread!
There's nothing that gets me into the holiday season better than baking cookies.
I like to start the day before Thanksgiving and I usually don't stop until Christmas.
Every year, these chewy molasses ginger cookies are a must-have for my family. If you're looking for a lighter cookie that happens to be vegan and gluten-free, you're going to want to save this recipe.
Ingredients for Ginger Molasses Cookies
The ingredients for these cookies are full of spice, sweetness and good-for-you items like flaxseed and almond butter. Here's what you need to make these gluten-free ginger cookies:
- Flax egg. Made by combining flaxseed meal and water. Use this guide to flax eggs to get started.
- Almond butter. I like smooth, unsweetened almond butter for the cookies.
- Coconut sugar. A great unrefined sweetener option. Brown sugar will also work.
- Molasses. A must for the rich, caramel flavor.
- Vanilla. Use the real stuff for the best flavor.
- Ginger and allspice. For warming, gently spiced flavor.
- Baking soda. To help the cookies rise.
- Coconut flour. This gluten-free flour thickens up the cookies.
How to Make Chewy Molasses Cookies
You need a baking sheet, a mixing bowl, and a wire rack to make these cookies. If you have one, a cookie scoop can be helpful to scoop the dough in equal portions. But if not, two large spoons will also work.
It's nice to shape the cookies into round balls so they come out nice and circular.
You can store leftover vegan molasses cookies in an airtight container at room temperature for up to five days. They make a great edible gift!
For longer storage, pop them into the freezer for up to three months. Defrost the cookies on the counter for a few hours before serving at room temperature.
Tips for the Softest, Chewiest Cookies
To me, the perfect texture for these chewy ginger molasses cookies is when they have crispy edges and a gooey center.
That's exactly what these cookies have, but there are a few tricks to getting them there:
- Gently flatten them with your fingers to ensure they spread out and are thin
- Let them cool on the pan for about 10 minutes before moving them to a cooling rack
- And finally, cool them completely on the rack before diving in!
These soft, chewy cookies have plenty of flavor on their own. If you like, you can coat them in crunchy sugar like Turbinado for some next texture.
If you'd like to add some festive decor, drizzle the fully cooled cookies with Coconut Butter Icing.
Edible gifts are a really great budget-friendly option or if you're shopping for someone who just doesn't need anything (hey, grandma!). Bake them a batch of cookies and I promise they'll love it!
There are a few packaging options, but I like to use these cute holiday-inspired cellophane bags with a little tag, but you could also package them up in cookie boxes with a handwritten note. It's thoughtful, creative and something they will so appreciate!
Happy holiday baking to you and yours! There will be more healthy holiday cookies coming your way soon, so stay tuned!
How to make the Chewy Ginger Molasses Cookies: Step-by-Step Video
More Holiday Cookie Recipes
- Orange Cardamom Sugar Cookies
- Dark Chocolate Peppermint Cookies
- Gingerbread Quinoa Breakfast Cookies
- Chewy Chocolate Orange Cookies
- Gingerbread Cookies
- Spicy Chocolate Hazelnut Cookies
- Sugar Cookies with Matcha Icing
- Pizzelle Cookies
If you make these healthy Chewy Ginger Molasses Cookies, leave a comment below to tell me what you think!
Healthy Chewy Ginger Molasses Cookies
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup almond butter
- 1/3 cup coconut sugar
- 2 tablespoons molasses
- 1 teaspoon Simply Organic Vanilla Extract
- 1 teaspoon Simply Organic Ginger
- 1/4 teaspoon Simply Organic Allspice
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 tablespoons coconut flour
- Raw turbinado sugar for sprinkling optional
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the flax egg, almond butter, coconut sugar, molasses and vanilla. Beat with an electric mixer until smooth.
- Add the spices, salt, baking soda and coconut flour and beat again until a sticky dough forms.
- Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
- Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the center rack for 11 minutes.
- Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
- Once cool, pack up and/or enjoy!
New to cooking quinoa? Grab your FREE Quinoa Starter Guide!
Become part of the Simply Quinoa community and receive weekly emails with exclusive content that I only share in email, as well as my in-depth guide to starting your quinoa journey.