Gluten-Free Iced Ginger Molasses Cookies

Make my soft and chewy Gluten-Free Iced Ginger Molasses Cookie Recipe with a white chocolate icing. They’re easy to make with almond & oat flour, maple syrup, coconut sugar, and butter without any refined sugar or white flour. They are full of flavor and the perfect Christmas or holiday cookie everyone will devour!

Gluten-Free Iced Ginger Molasses Cookies on parchment paper.

Celebrate the holiday season with my Gluten-Free Ginger Molasses Cookie Recipe with a white chocolate icing. My chewy ginger molasses cookies are crispy on the outside and soft on the inside. They’re made gluten-free with oat and almond flour. And my soft ginger cookies are naturally sweetened with maple syrup and coconut sugar. These are the perfect Christmas cookies, and everyone at your holiday cookie exchange will love these regardless of any gluten allergies.

YouTube video

Why You’ll Love This Soft & Chewy Gluten-Free Molasses Cookie Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Iced Ginger Molasses Cookies on parchment paper.

Ingredients & Substitutions

Coconut Sugar: Substitute with brown sugar or granulated sugar.

Butter: You can use vegan butter or margarine for a dairy-free version.

Molasses: Substitute with maple syrup, or honey for a different flavor profile.

Maple Syrup: Swap with agave nectar, honey, or brown rice syrup can be used instead.

Vanilla Extract: You can omit or replace with almond extract, maple extract, or even a dash of rum or brandy for a unique twist.

Egg: To make these cookies egg-free, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or any other egg substitute you prefer.

Dried Ginger: Use finely grated fresh ginger for a more intense and fresher ginger flavor.

Cinnamon: Replace with an equal amount of pumpkin spice for a different warm and aromatic flavor.

Nutmeg: Replace with allspice or ground cloves for a similar warm and spicy flavor.

Almond Flour: Replace with all oat flour. However, this will affect the cookie’s texture.

Oat Flour: Use Quinoa flour, brown rice flour, or a combination of sorghum and millet flour.

Tapioca Flour: An equal amount of arrowroot starch can replace tapioca flour.

White Chocolate Chips: Opt for dairy-free white chocolate chips or chunks for a non-dairy version. You can also use semi-sweet or dark chocolate chips for a richer flavor.

Gluten-Free Iced Ginger Molasses Cookies on parchment paper.

How to Make My Soft and Chewy Gluten-Free Molasses Cookies

Step 1: Make the Cookie Dough

Preheat your oven to 350°F.

Combine the wet ingredients, including coconut sugar, butter, maple syrup, molasses, and vanilla extract, in a medium bowl and mix with a hand mixer or in the bowl of a stand mixer with the paddle attachment until well combined. Then add 1 egg and mix until the egg is incorporated.

Add the dry ingredients to your mixing bowl, including almond flour, oat flour, ginger, cinnamon, nutmeg, salt, and baking soda. Mix until well combined. 

Mixing the cookie dough with a hand held mixer.

Step 2: Form the Cookies

Using a small ice cream scoop or medium-sized cookie scoop, scoop the cookie dough onto a parchment paper-lined cookie sheet. Scrape down the sides of the bowl with a spatula. You will be able to fit about 15 cookies on one standard cookie. Allow room in between the cookies for them to spread while baking.

Bake for 11-12 minutes. Transfer the cookies on the parchment paper to a wire rack on the counter to cool. Repeat for the second batch of gluten-free ginger molasses cookies.

Scooping cookie dough onto a cookie sheet.

Step 3: Add the White Chocolate Icing

In a small microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in the microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. 

You can drizzle the icing over the cookies with a spoon or a piping bag. My favorite method is to pour the chocolate into a small plastic sandwich bag. Then clip off a small triangle from one of the bottom corners. Press out the air and seal the bag. Pipe the icing over the cookies.

You can allow the cookies to set on the counter or in the fridge or freezer. The cookies taste great cold or at room temperature.

Melted white chocolate on a spatula.
Gluten-Free Iced Ginger Molasses Cookies on parchment paper.
Gluten-Free Iced Ginger Molasses Cookies on parchment paper.

Iced Ginger Molasses Cookie Recipe Notes

Spice Adjustments: Adjust the spice levels to suit your taste preferences. Add more ginger for a spicier kick or increase the cinnamon and nutmeg for a warmer flavor profile.

Icing Consistency: When preparing the white chocolate icing, aim for a smooth and pourable consistency. If it’s too thick, add a bit more coconut oil; if too thin, add more chocolate chips. Adjust to achieve the desired drizzling or piping consistency.

Icing Application: I get the best results with a piping bag or a small plastic sandwich bag with the corner clipped off for consistent icing flow and easy cleanup.

Room Temperature: Once fully cooled, store the gluten-free iced ginger molasses cookies in an airtight container at room temperature. They remain fresh for up to 3-4 days. If the climate is warm, consider placing a piece of bread in the container to help absorb excess moisture and keep the cookies soft.

Refrigeration: For an extended shelf life, especially in warmer climates or during hot seasons, store the cookies in the refrigerator. Place them in a sealed container to prevent them from drying out. Properly stored, they can last up to a week or slightly longer.

Freezing the Cookies: Place the chewy molasses cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container, separating layers with parchment paper. Label the container with the date. Cookies can be stored in the freezer for up to 2-3 months.

Thawing: When ready to enjoy, thaw the cookies at room temperature or in the refrigerator. You can also gently reheat them in the oven at a low temperature to restore their freshness.

Icing Considerations: If possible, add the white chocolate icing just before serving. If you’ve already iced the cookies before freezing, be aware that the texture of the icing may change slightly upon thawing. To refresh the appearance, you can drizzle a bit more melted chocolate over the top.

Layering Cookies: If stacking the cookies in storage, place sheets of parchment paper between layers to prevent them from sticking together and preserve their appearance.

Can I use regular all-purpose flour instead of almond and oat flour?

Yes, you can. If you don’t have almond and oat flour, you can use a gluten-free all-purpose flour blend as a substitute. Keep in mind that the texture and flavor may vary slightly. I have tested this substitution.

Can I use a different sweetener instead of coconut sugar and maple syrup?

Certainly! Honey, agave nectar, or any other liquid sweetener suitable for baking can be used as a substitute for coconut sugar and maple syrup.

Are there dairy-free options for the butter in this recipe?

Yes, you can use a dairy-free butter substitute or coconut oil instead of regular butter to make these cookies dairy-free.

Can I freeze the cookie dough for later use? 

Yes, you can freeze the cookie dough by shaping it into individual portions and placing them in a sealed container. When ready to bake, simply thaw the dough in the refrigerator before baking.

Can I skip the white chocolate icing?

Certainly, the icing is optional. These gluten-free ginger cookies are delicious on their own, or you can explore other icing options or decorations according to your preference. You can also use royal icing instead.

Here are a few more holiday cookie recipes I recommend:

Best Gluten-Free Iced Ginger Molasses Cookies Recipe

Gluten-Free diet-friendly recipe
Make my soft and chewy Gluten-Free Iced Ginger Molasses Cookie Recipe with a white chocolate icing. They're easy to make with almond & oat flour, maple syrup, coconut sugar, and butter without any refined sugar or white flour. They are full of flavor and the perfect Christmas or holiday cookie everyone will devour!
5 from 1 vote
Servings 30
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

Cookies:

  • 2/3 cup coconut sugar
  • 1/2 cup butter
  • 1/4 cup molasses
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon dried ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2-1/2 cups almond flour
  • 1 cup oat flour
  • 2 tablespoons tapioca flour (tapioca starch)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

White Chocolate Icing:

  • 1/3 cup white chocolate chips
  • 1 teaspoons coconut oil

Instructions
 

  • Preheat your oven to 350°F.
    Combine the wet ingredients, including coconut sugar, butter, maple syrup, molasses, and vanilla extract, in a medium bowl and mix with a hand mixer or in the bowl of a stand mixer with the paddle attachment until well combined. Then add 1 egg and mix until the egg is incorporated.
    Add the dry ingredients to your mixing bowl, including almond flour, oat flour, ginger, cinnamon, nutmeg, salt, and baking soda. Mix until well combined. 
  • Using a small ice cream scoop or medium-sized cookie scoop, scoop the cookie dough onto a parchment paper-lined cookie sheet. Scrape down the sides of the bowl with a spatula. You will be able to fit about 15 cookies on one standard cookie. Allow room in between the cookies for them to spread while baking. Bake for 11-12 minutes. Transfer the cookies on the parchment paper to a wire rack on the counter to cool. Repeat for the second batch of gluten-free ginger molasses cookies.
  • In a small microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in the microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. 
    You can drizzle the icing over the cookies with a spoon or a piping bag. My favorite method is to pour the chocolate into a small plastic sandwich bag. Then clip off a small triangle from one of the bottom corners. Press out the air and seal the bag. Pipe the icing over the cookies.
    You can allow the cookies to set on the counter or in the fridge or freezer. The cookies taste great cold or at room temperature.

Video

YouTube video

Notes

Spice Adjustments: Adjust the spice levels to suit your taste preferences. Add more ginger for a spicier kick or increase the cinnamon and nutmeg for a warmer flavor profile.
Icing Consistency: When preparing the white chocolate icing, aim for a smooth and pourable consistency. If it’s too thick, add a bit more coconut oil; if too thin, add more chocolate chips. Adjust to achieve the desired drizzling or piping consistency.
Icing Application: I get the best results with a piping bag or a small plastic sandwich bag with the corner clipped off for consistent icing flow and easy cleanup.

Nutrition

Calories: 141kcalCarbohydrates: 13gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 92mgPotassium: 74mgFiber: 1gSugar: 7gVitamin A: 95IUVitamin C: 0.01mgCalcium: 35mgIron: 1mg
Keyword almond flour, cookies, ginger, gluten free, molasses, oat flour, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. DB Avatar
    DB

    5 stars
    wonderful!

    1. Nicole Bonilla Avatar
      Nicole Bonilla

      Thank you! I’m so glad you liked my recipe 🙂

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