Gluten-Free Iced Ginger Molasses Cookies
Celebrate the holiday season with my Gluten-Free Ginger Molasses Cookie Recipe. Made with oat and almond flour and naturally sweetened with maple syrup and coconut sugar, these chewy ginger cookies have a crispy exterior and a soft center. Topped with white chocolate icing, they’re perfect for holiday cookie exchanges.
Celebrate the holiday season with my Gluten-Free Ginger Molasses Cookie Recipe topped with a smooth white chocolate icing. These cookies bring together the perfect balance of warm, spiced flavor and sweetness. With a crispy outside and soft, chewy inside, they’re made gluten-free using a combination of oat and almond flour and naturally sweetened with maple syrup and coconut sugar.
What sets this recipe apart is the rich, authentic ginger molasses flavor without any refined sugars, making them a festive favorite everyone can enjoy—especially at your next holiday cookie exchange. Whether you’re baking for family or friends, these cookies are sure to bring a cozy holiday vibe.
Why You’ll Love This Soft & Chewy Gluten-Free Molasses Cookie Recipe
- Perfect Texture: Crispy on the outside and chewy on the inside, creating a satisfying bite every time.
- Naturally Sweetened: Maple syrup and coconut sugar bring just the right sweetness without refined sugars.
- Festive Favorite: The rich ginger and molasses flavor makes these cookies the perfect holiday treat for any cookie exchange.
- Gluten-Free Goodness: Made with oat and almond flour, these cookies are perfect for everyone, even those with gluten allergies.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free iced ginger molasses cookies:
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.
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.
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.
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.
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.
Here are a few more holiday cookie recipes I recommend:
- Gluten-Free Chocolate Peppermint Cookies
- Easy Classic Gluten-Free Peanut Butter Cookies
- Gluten-Free Chocolate Peppermint Whoopie Pies
- Easy Homemade Gluten-Free & Vegan Oreo Cookies
Best Gluten-Free Iced Ginger Molasses Cookies Recipe
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.
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wonderful!
Thank you! I’m so glad you liked my recipe 🙂