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Flourless Chewy Ginger Molasses Cookies - this healthier holiday cookie recipe uses clean eating ingredients.

Candied Ginger Molasses Cookies {Flourless}


  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12-15 cookies 1x

Description

Flourless chewy ginger molasses cookies are delicious gluten free holiday cookies, made with real food ingredients! Easy to make, no oils, dairy free, healthy, and delicious!


Scale

Ingredients

  • 1/3 cup dark molasses
  • 2 tbsp coconut palm sugar or brown sugar divided) – see notes for substitutes
  • 1 cup no stir creamy almond or peanut butter
  • 1 large egg (at room temperature works best) – see notes for vegan flax egg option.
  • 1 tbsp arrowroot starch or tapioca starch
  • 1 tsp baking soda
  • 1/2 tsp ground ginger powder
  • 1/2 tsp cinnamon
  • 2/3 cup candied ginger chips (or chopped crystalized ginger)

Instructions

  1. Preheat your oven to 350ºF (176ºC) and line a baking sheet with parchment paper. You can also use aa non-stick baking mat. See notes.
  2. In a large bowl, combine your molasses and almond butter, mix together. Add your egg and coconut sugar and beat with hand mixer or stand mixer until smooth.
  3. Add the arrowroot starch, spices, and baking soda, mixing until well combined.
  4. Fold in your ginger chips.
  5. You can either place the dough in the fridge to harden a bit or immediately Scoop out a large tablespoon of dough, roll into a ball, and then place on a cookie sheet. Continue to roll dough into balls until dough is used up, spacing 2 inches a part. The oils from the nut butter might start to drip from the dough, but that shouldn’t be a problem when baking.
  6. Sprinkle extra sugar on top or roll each ball in a little bit of extra sugar. .
  7. Bake for 9-11 minutes on silicon mat or 8-10 minutes on regular parchment. Check at 7 minutes in case your oven cooks fast. If you want more chewy, remove cookies at 7-9 minutes.
  8. Remove and let cool 10 minutes before place on cookie plate or storing. Store in ziplock bag or airtight container.
  9. See for vegan option.

Notes

  • These molasses cookies can be cooked for flat and crispy texture as well. I’ve made them both chewy and crispy . If you want the cookies to be crispy, simply use your hand or flat-bottomed jar to flatten each cookie before baking. Be sure to place the flat cookie dough evenly on cookie sheet with extra space. Bake for 8 to 10 minutes. Remove and let cool 10 minutes before storing.
  • For VEGAN ginger molasses cookies, replace the egg with flax egg (1 tbsp ground flaxseed mixed with 2-3 tbsp water. Let it sit for 5-10 minutes to gel). Add the flax egg where it calls fo egg, just do not over beat. Stir in remaining ingredients. Let it chill in freezer for 5- 10 minutes before rolling into balls. Baking times will vary for vegan option. Closer to 12-14 minutes. Do not touch them until cooled.
  • Category: dessert
  • Method: baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 3g

Keywords: cookies, molasses cookies, flourless, gluten free, dairy free, holiday desserts

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