Description
Chewy ginger molasses cookies are delicious gluten free holiday cookies, made with simple ingredients! Easy to make, no oils, dairy free, healthy, and delicious!
Ingredients
Units
Scale
- 1 cup gluten-free oat flour (120 grams) or 1 1/4 cup gluten-free rolled oats (see notes)
- 1/4 cup arrowroot starch or tapioca flour (30 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves (optional)
- 1/2 cup creamy, no-stir almond butter (see notes for nut-free option)
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup cane sugar
- 1/3 cup molasses (80 grams)
- 1 egg, at room temperature.
- 1 teaspoon pure vanilla extract
- 1/3 to 1/2 cup sugar or raw sugar for coating
Optional Mix-Ins: Candied ginger chips and/or dried cranberries
Instructions
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, arrowroot starch, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine molasses, almond butter, and ¼ cup cane sugar. Add the egg and vanilla extract, beating until smooth.
- Gradually stir the dry mixture into the wet ingredients until fully incorporated. Fold in any mix-ins, if desired.
- Chill the dough in the refrigerator for at least 1 hour or up to 1 day. The longer the chill time, the crispier the cookie.
- Scoop 1 tablespoon of dough, roll it into a ball, and coat it in the extra sugar. Place the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes for chewy cookies or 12 minutes for crispier cookies.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.
Notes
- Nut-Free Option: Sunflower seed butter can replace almond butter. However, the cookies may develop a green center due to the reaction with baking soda. This is completely safe to eat and normal.
- Make Oat Flour: Blend 120 grams gluten-free oats in a high-speed blender or food processor until finely ground to make your own oat flour.
- Texture Tip: Chill the dough for optimal shaping and less spreading during baking.
- Prep Time: 10 minutes
- chill time: 1 hour
- Cook Time: 10 minutes
- Category: dessert
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11.7 g
- Sodium: 70.4 mg
- Fat: 5.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 19.8 g
- Fiber: 1.4 g
- Protein: 3.2 g
- Cholesterol: 11.6 mg
