Published: · Modified: by Emily Criswell · I may receive commissions from purchases made through links in this article · 75 Comments
Grain Free Ginger Molasses Cookies are soft and chewy with the perfect crispy outside. Spicy and sweet, these tasty, naturally sweetened, real food cookies are perfect for the holidays.
this RECIPE
Grain Free Ginger Molasses Cookies perfect for the holidays!
Their texture is amazing - soft, chewy and perfectlycrispy on the outside {not hard and crunchy}. Just the way cookies should be.
I don't know about you, but I have always loved cookies that are soft and chewy with a lightly crispy outer edge. This kind of texture gets me every time.
Ginger Molasses cookies have always been a Christmas tradition.
At least they are for me and my family. Growing up, Christmas cookies always meant chocolate crinkles, gingerbread cookies, peanut butter blossoms and ginger molasses cookies. BLISS!!!
Sometimes there were some shortbread cookies mixed into the baking mix, but those four cookies were always a must.
As a kid, I loved how my grandma would spice these cookies. Heavy on the ginger with the perfect amount of cinnamon and cloves plus a little bit of allspice. Mmm, so yummy!
You don't have to miss out on holiday cookies if you eat real food and stayaway from refined sugar!
These grain free ginger molasses cookies are so delicious and only full or natural ingredients. You won't find any refined sugar in these and you'll still get that amazing texture and flavor.
Grain Free Ginger Molasses Cookiesare super easy to make!
All you need is some of my favorite grain free flour, nutrient-dense organic molasses, grass-fed butter,maple sugar, a couple pastured or organic eggs and the perfect spices.
The maple sugar and butter gets creamed with the molasses and makes a beautiful, dark, sticky batter. Then in goes the eggs, dry ingredients and spices.
You can mix it all up with a standing mixer, but I prefer to mix it with a handheld mixer. Mixing = baking therapy ... I love it. There's something quite soothing about mixing all of that goodness up and watching it turn into the perfect cookie dough batter.
Once you get the beautiful cookie dough mixed up, which smells quite amazing by the way, you have to chill it. I know, who wants to wait for cookies to chill. But, it's absolutely necessary with this cookie dough.
The batter is quite sticky, and if you don't allow it to chill long enough, the cookies will not bake properly in the oven. So don't skip this part! It will be worth the wait. Promise.
Tis the season for giving, so make a batch of theseGrain Free Ginger Molasses Cookies for your neighbors, teachers, mail carriers or keep a batch in your car to hand out to those in need.
And of course, make some for you and your family to enjoy too!
Grain Free Ginger Molasses Cookies
Yield: 30 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Inactive Time: 6 hours
Total Time: 6 hours 35 minutes
Grain Free Ginger Molasses Cookies are soft and chewy with the perfect crispy outside. Spicy and sweet, these tasty, real food cookies with no refined sugar are perfect for the holidays.
Ingredients
- ¾ cup grass-fed butter or ghee, softened or melted
- 1 cup maple sugar
- ¼ cup organic blackstrap molasses
- 2 pastured or organic eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups Otto's cassava flour (<-- this is the only cassava flour I use andrecommend)
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon (<-- this is my favoriteorangutan-safe sustainable cinnamon)
- ¼ teaspoon allspice
- ½ teaspoon Celtic sea salt (<-- this is my favorite sea salt)
- ¼ cup maple sugar - for cookie rolling
Instructions
- In a large mixing bowl, add softened or melted butter/ghee and maple sugar. With a hand-held mixer, mix on medium speed for about 10 seconds. Add molasses and mix for about 20 seconds until it's fully incorporated and sticky. Add eggs and vanilla extract and mix on medium speed just until batter comes together, about 30 seconds.
- In a separate mixing bowl combine cassava flour, baking soda, spices and sea salt. Give it a quick stir to mix it up. Add the dry mixture to the wet mixture. Mix on low speed just until the batter comes together, about 30 seconds - do not over-mix.
- Place cookie dough in the refrigerator to set up for at least 6 hours or until completely chilled through. I recommend making the dough the day before you want to bake them and let the dough set up in the fridge over night. If you truly need to make a batch of cookies fast, pop the dough in the freezer for about 30 minutes to set up fast.
- Preheat oven to 350 degrees F and line a cookie sheet with unbleached parchment paper. Set aside.
- When the dough is fully chilled, roll tablespoon balls of cookie dough in your hands. Drop cookie dough balls into ¼ cup maple sugar and give them a roll around until they are fully coated. Place balls on lined cookie sheet, spaced about 2 inches apart. Do not press them down. Bake for 8-10 minutes or just until cracks have formed, DO NOT OVER BAKEor they will not be as chewy. Every oven is different, I find that my oven bakes them perfectly at 8 minutes. Remove from oven and allow to cool for 10 minutes before removing them from the parchment paper to a cooling rack or plate. Repeat the same steps above until all cookies are baked.
Notes
Storage:These cookies are deliciousthe next day. If left at room temperature overnight, they're almost softer the next day. They can also be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for months. They freeze beautifully too!
Cassava flour is not tapioca flour. Cassava is 100% Yuca, a root vegetable. Tapioca is a bleached and extracted starch. Cassava flour is awhole food; the entire root, minus the peel. I do NOT recommend using any other cassava flour than the one listed above. It isthe highest quality cassava flour available.
Recommended Products
OXO Good Grips Cookie Scoop, Medium, Stainless Steel
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)
Nutrition Information:
Yield: 30Serving Size: 1
Amount Per Serving:Calories: 104Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 139mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Are you onPinterest? I pinlots of yummy real food recipes + more there. I have a board just for Gluten Free Treats+ Winter Favorites + Christmas too. Come follow along.
MORE RECIPESYOU MIGHT LIKE
Grain Free Chocolate Crinkles
Chai Hot Chocolate {Nourishing + Real Food}
Gluten Free Honey Gingerbread Cookies
Healthy Chocolate Peppermint Marshmallows
Instant Pot Grain Free Peppermint Cheesecake
Hydrolyzed Collagen,Desiccated Liver, Coconut Oil, Liver Detox Support, Ancient Minerals + more!
« Roasted Cauliflower Cranberry Gluten Free Stuffing
Instant Pot Grain Free Peppermint Cheesecake »
About Emily Criswell
Emily Criswell is a chocolate- and sweet treat-loving, holistic-minded mom of 4. She's a 4-time cookbook author -The Art of Great Cooking withYour Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot{ranked as a #1 New Release BEST SELLER!}, Low-Carb Cooking with Your Instant Pot, The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible.Find Emily’s latest recipes and natural living tips atRecipes to Nourish. Connect with her on Facebook, Instagram,Pinterest, Twitterand YouTube plus grab her free eBookHolistic Tips to Keep Your Family Healthy. Read more >>About Emily.
Reader Interactions
Comments
Katja
These look amazing! Ginger cookies are my fav. I've been experimenting with cassava flour and can't wait to try these. Thanks for sharing!
Reply
Emily Sunwell-Vidaurri
Thank you Katja! I hope you get to make some. Cassava flour is so awesome! 🙂
Reply
Raia
Molasses cookies were a tradition in my home growing up, too. I can't wait to try these out, they look delicious!
Reply
Emily Sunwell-Vidaurri
Thank you Raia! I love that you grew up with them too! 🙂 Hope you get to enjoy some this holiday season!
Reply
Rebecca - Strength and Sunshine
Soft ginger cookies are what I live for!
Reply
Emily Sunwell-Vidaurri
🙂 love that! Soft ginger cookies are the best!
Reply
Megan Stevens
Mmm, that molasses! These look perfect!
Reply
Emily Sunwell-Vidaurri
Thank you Megan! 🙂 xo
Reply
Renee Kohley
I think allspice is my favorite spice of all time 🙂 These sound so great - and I love your idea to make a bunch for neighbors, teachers, etc. We don't do that nearly enough these days!
Reply
Emily Sunwell-Vidaurri
I love allspice too! Isn't it the best? 🙂 You're always so thoughtful gifting your delicious recipes to others like teachers and friends. I love that about you. xo
Reply
Stacy
These really do look so good! Definitely pinning for later!
Have been wanting to bake with Cassava but haven't tried it yet. This might have to be my first recipe to use it in!
Reply
Emily Sunwell-Vidaurri
I hope you get to try some Stacy! Cassava flour is my favorite flour, I've been using it for about a year now and just love it! It's awesome stuff.
Reply
Alex Barone
The combination of molasses and ghee is SO dreamy. Can't wait to serve up batches of these for the holidays. They sound like a hug in cookie form 😉
Reply
Emily Sunwell-Vidaurri
Thank you! I hope you get to make some. 🙂
Reply
ChihYu
These cookies look so good ! They reminded me of my childhood's favorite cookies ! Thanks for sharing. :))
Reply
Emily Sunwell-Vidaurri
Thanks so much! I love that you have childhood memories of them too 🙂
Reply
Cristina Curp
Squeaky clean, check! Delicious, check! Beautiful, check!
Reply
Emily Sunwell-Vidaurri
Thanks so much Cristina! 🙂
Reply
Michele Spring
Molasses cookies are my absolute favorite and I'm excited to try your delicious looking cassava flour version! Since I make molasses cookies like 20 times during the holidays (that's how much I love them) I'm sure I can fit that in, haha!
Reply
Emily Sunwell-Vidaurri
I love how many times you make them!!! That's awesome! 🙂
Reply
Irena from Eat Drink Paleo
You had me at "beautiful, dark and sticky." Love love love molasses, and the idea of handing out cookies to those in need. 'Tis the season!
Reply
Emily Sunwell-Vidaurri
Isn't molasses the best? 🙂 Thank you Irena! 🙂
Reply
Kari Peters
I love that you made my all time favorite cookie into a healthy version!
Reply
Emily Sunwell-Vidaurri
Thanks Kari! This month just isn't the same without them. Sounds like you have childhood memories of them too! 🙂
Reply
Jessica DeMay
I have never tried maple sugar, but you're making me want to! These cookies look amazing and the texture sounds perfect!
Reply
Emily Sunwell-Vidaurri
Maple sugar is awesome, hope you get to try some. It's getting easier to find at natural foods stores now.
Reply
Becky Winkler
Yes!!! I also love cookies that are chewy in the middle and crispy around the edges. Can't wait to try these!
Reply
Emily Sunwell-Vidaurri
Right?! So good! The perfect cookie texture 🙂
Reply
Taesha
These look so yummy! Perfect for those cookie exchanges and Santa! Thank you for the amazing recipe!
Reply
Emily Sunwell-Vidaurri
Yes! They would be perfect for that Taesha! 🙂
Reply
linda
What a simple and fun holiday treat!
Reply
Emily Sunwell-Vidaurri
Thanks Linda! 🙂
Reply
Shinee
Oh man, I could totally go for a few of those. They look perfect! And you say they're grain free? Amazing!
Reply
Emily Sunwell-Vidaurri
Wish I could share some Shinee, they're so good, you won't know there is no grains in them.
Reply
Lisa | Garlic & Zest
I have to say, I'm really enjoying everyone's Christmas cookie posts! It is putting me in the spirit! This is a classic spice combination too -- can't believe they're grain-free!
Reply
Emily Sunwell-Vidaurri
I love that Christmas cookies help bring out the festiveness of the season 🙂
Reply
Matt - Plating Pixels
Crisp and chewy cookies are my favorite too! Totally have to try these.
Reply
Emily Sunwell-Vidaurri
Crisp and chewy is the best texture! 🙂 Hope you get to make some!
Reply
Sandhya Ramakrishnan
My boys love ginger cookies and they have been begging me to make some. I love the idea of using ghee in the recipe and would try it this year.
Reply
Emily Sunwell-Vidaurri
I hope you get to make some Sandhya 🙂
Reply
Julia
These look AMAZING! I want to make some of these for tonight to eat while we decorate the Christmas tree!!
Reply
Emily Sunwell-Vidaurri
Thanks so much Julia! I hope you had a wonderful time decorating your Christmas tree!
Reply
Taylor
I love that these are gluten free! I have some family members that can't eat it which always makes holiday entertaining a bit challenging. Not anymore it looks like!
Reply
Emily Sunwell-Vidaurri
They won't even know the difference with these cookies 🙂 Hope you get to make some Taylor!
Reply
Kelsey
Molasses cookies have been a longtime Christmas favorite...I love that you swapped in Cassava Flour! Can't wait to try this recipe!
Reply
Emily Sunwell-Vidaurri
I love that they're a favorite of yours too Kelsey 🙂
Reply
The Food Hunter
Sharing with a friend...I know she will love these
Reply
Emily Sunwell-Vidaurri
Thanks so much Theresa! 🙂
Reply
Michele
These look so perfect and I love that you used maple sugar - I'll have to try it!
Reply
Emily Sunwell-Vidaurri
Thank you Michele! 🙂 Hope you get to try some!
Reply
Sylvie
Exactly how I like them!
Reply
Emily Sunwell-Vidaurri
They have the best texture 🙂
Reply
Brianna Hobbs
Ginger Molasses cookies are one of my favorites. These ones have the perfect crinkles!
Reply
Emily Sunwell-Vidaurri
Glad you love them too Brianna! Thank you 🙂
Reply
Kathleen
Can't wait to try these! Can you sub another kind of sugar if you don't have maple sugar on hand?
Reply
Emily Sunwell-Vidaurri
Hi Kathleen, I haven't made these with any other sweetener. If you try something else, I would stick to using a drug sweetener, maple syrup or honey might change the consistency too much. Hope you get to try them! 🙂
Reply
Real Food with Dana
heck yes to soft and chewy on the outside and slightly crunchy on the inside! these look divine.
Reply
Emily Sunwell-Vidaurri
Thanks so much! They're so yummy 🙂
Reply
Kelly Bejelly
These cookies look incredible and I can only imagine how wonderful they taste and smell. I am currently imaging them being warm and gooey straight from the oven, then, curling up in front of a beautiful fire in a cozy recliner with a steaming cup of hot cocoa and those cookies, while enjoying a good book. Thanks for the mental bliss!
Reply
Emily Sunwell-Vidaurri
Kelly, THAT is true mental bliss! And sounds amazing + perfect! I hope you get to have that moment sometime soon. xo
Reply
Angela
I don't know if anyone asked but can you use almond flour?
Reply
Emily Sunwell-Vidaurri
They're not going to set up exactly the same, but they could work - although I've never tested that method. Cassava flour is more similar to regular flour in the way baked goods set up. If you try it with almond flour let me know how they turn out. 🙂
Reply
Angela
Ok, I will let you know! 🙂
Reply
Emily Sunwell-Vidaurri
🙂 great!
Reply
Becky
My mom used to have to alternate years making her mom's molasses cookie recipe and my dad's mom's because molasses cookies are just that important! Any thoughts on whether these could be made with gelatin eggs or flax eggs?
Reply
Emily Sunwell-Vidaurri
🙂 I have not tried making these with either, but my go-to for egg-free baking is usually chia seed eggs, although flax is great too! Sometimes I don't have as much success with gelatin eggs for baking, so I would use caution. It's possible it could work just fine though. I love using gelatin eggs on my gluten free gingerbread cookies, it works great for those. I wish I had the answer for you, but I'm just not positive.
Reply
Becky
Thanks for the reply! I’m going to give it a go with flax. ?
Reply
Emily Sunwell-Vidaurri
Let me know how it goes! 🙂
Reply
Theresa Prasad
these look amazing! Would coconut sugar work in place of maple sugar?
Reply
Emily Sunwell-Vidaurri
Thanks! 🙂 You know, it's possible. I've never used coconut sugar to make these, but usually it's a pretty good substitution in other Paleo treats. I can't say for sure, but I'm guessing it will still work well, the color might change a bit since coconut sugar is usually darker.
Reply
Susan Crain
I love the grain free ginger molasses cookies but have a terrible time making the balls since the batter is so sticky - and yes, I've refrigerated over night. Do you have any secrets to rolling out the balls?
Reply
Emily Sunwell-Vidaurri
Hi Susan, that's too bad they were hard to roll for you. I've never had a problem rolling them. Maybe my fridge is colder? You could try putting the batter in the freezer instead, that will firm it up more for you. Hope that helps 🙂
Reply
Jean
These look amazing! I love that they are made with cassava flour too. I've never tried maple sugar before but I need to.
Reply
Mandie
Yummy!! This is my first experience with cassava flour and they turned out so well. Soft and chewy, the only problem is they fell while they were cooling, so they are very thin. Other than that, it’s all I can do to keep myself from eating all of these in one sitting!
Reply
Emily Sunwell-Vidaurri
How exciting you got to use cassava flour for the first time! I'm so glad you like them! Happy holidays to you. 🙂
Reply
