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.
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.
Did you make this recipe?Please let me know in the comments below how it turned out :)