Chewy Ginger Molasses Cookies (Gluten-Free, Paleo Friendly)

These zippy ginger molasses crinkle cookies are gluten-free, paleo friendly and filled with holiday spice.

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I love the smell of the holidays.  We’ve got a few weeks yet to go before the season really gets under way, but I couldn’t resist getting a head start on the festivities with a batch of spicy ginger molasses cookies.

Nothing speaks of holiday cheer like fresh homemade cookies and the sweet, inviting smell that envelopes your home as they come out of the oven.  The act of baking is so intimately tied to moments of celebration and joy; the scent of spice, warm and rich, soothes the senses and instantly puts everyone in a cheerful mood.  Cookies are certainly the perfume of the holiday season.

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With their crackly tops and spicy complex flavor these ginger molasses crinkle cookies are high on my list of cold weather favorites.

Soft and chewy thanks to the hint of molasses, they invigorate your palate with a zippy combination of both fresh and dried ginger for a well-rounded, deep spiciness. Pleasantly spicy without being hot, the two layers of ginger create a deeper dimension of heat each building upon the other, quietly supported by the gentle warmth of cinnamon and allspice.

Thankfully they come together in a matter of minutes and are as easy as can be.  Just a few minutes of measuring, grating and whisking results in a soft dark dough that’s then scooped by the spoonful onto awaiting baking sheets; puffing up and out as they bake, creating the hallmark cracks of a traditional crinkle cookie but without any gluten or grains.

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Time to get baking, the season is nearly here! 

What are your favorite cookies to bake during the holidays?

Ginger Molasses Cookie (Gluten-Free, Paleo Friendly)

Yields 2 1/2 dozen

Made with spicy ginger, cinnamon and molasses, these chewy ginger molasses cookies will be a cookie jar favorite.

15 minPrep Time

8 minCook Time

23 minTotal Time

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  1. Line two baking sheets with parchment paper . Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer with a paddle attachment or by hand, beat together the almond butter, molasses, eggs and freshly grated ginger until smooth.
  3. Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper.
  4. Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
  5. Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets.
  6. Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.


Gluten-Free, Grain-Free, Paleo Friendly


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  1. says

    I just started a new gingerbread & molasses board today – these are pinned! And making the cookies with almond butter, now that’s new to me! In my cookbook I have a molasses cookie recipe that uses PB (but not much) -mostly for softness and texture. But yours uses 1 cup of AB! I so want to try these!

  2. says

    Gorgeous! I love baking paleo chocolate chip cookies with almond butter as it creates such an ideal grain-free cookie dough base akin to flourless peanut butter cookies. LOVE that you used both fresh ginger root and ground ginger as well as a hint black pepper with the traditional spices . Cannot wait to bake these, Sylvie! Thanks ever so much for sharing. Pinning (of course)!

  3. says

    Yes! I’ve been so into molasses lately and love love love ginger cookies! Can’t wait to make these for the holidays.

    PS – I also love how you called baking the ‘perfume of the holidays’ – so true!

  4. says

    I don’t know if I’ve ever seen a gluten-free, paleo recipe look this appealing! I love spicy cookies during the winter months. I’ll be making these soon!

  5. says

    I love this recipe, Sylvie! Coconut sugar and flour are such a great replacement for the typical refined counterparts. I never would’ve thought to use almond butter, but it seems to have worked beautifully for you. Definitely making these for the holiday season… “Cookies are certainly the perfume of the holiday season”—couldn’t have put it better myself.

  6. says

    I came over here to look for something seasonal to share and now I see that someone skipped ahead a holiday or two. 😀

    I couldn’t stop thinking about the cookies so I’m making them right now! The dough tastes so good. 🙂

  7. says

    These are SO amazingly good. They really do not taste grain-free! I thought I was eating an all-purpose flour gluten-filled cookie. Thanks for the amazing recipe! I’m definitely going to play around with it and see what other variations I can come up with. 🙂

  8. says

    I love this recipe! I have had some trouble with coconut sugar in the past– procuring, working with– could I sub in sucanat or organic evaporated cane juice? Would it be a 1:1 ratio?

    • Jenna says

      I tried using flax eggs and they came out like flat, chewy pancakes. But they still tasted great! Not sure how Ener-G would work, I might try that next time.

  9. says

    Just made these; I had to reduce the sugar to make it a little lower carb, but OH MY GOODNESS these are amazing. I tried a few other paleo/gluten-free recipes recently that were truly TERRIBLE, so I was reluctant to try another one…but I’m so glad I did! These are excellent, thank you!

  10. Kate says

    Not that you need another pat on the back, but I made these tonight and they were awesome! Chewy as promised and high on flavor, best cookie I’ve made so far!

  11. Lorraine says


    I’ve decided these will be Santa’s cookies this Christmas. My son is now 2, so it’s time to start the family traditions! I am not a big fan of coconut flavoured things. Do you think I could replace the coconut sugar with white organic sugar and the coconut flour with a grain four (wheat, kamut or spelt)? Thanks!

    • says

      Hi Lorraine, Coconut sugar actually doesn’t taste like coconut at all, it’s similar to brown sugar with a caramel-like taste. That being said if you’d prefer to use a natural brown sugar here you could do that as well. Unfortunately you can’t replace the coconut flout with regular flour as they have very different properties and can’t be substituted for one another and the small quantity used in the recipe will not give it a coconut flavor either. Hope that helps!

      • Lorraine says

        Thanks for the information! I don’t bake very often but I’m going to be adventurous this year and try your cookies. You should get a message from me in December. I’ll tell you how they turned out.

      • Becky says

        Hi, I entered the recipe just as written in Spark Recipes and with 30 cookies, each cookie has 4.8g Carbs and 2.5g Protein.Hope that helps! 🙂 I have to tweak most dessert recipes because hubby is diabetic and we both eat Paleo/Primal and really watch his carbs, so I was pleasantly surprised that this one wasn’t as high in carbs as I initially thought it would be. I’ll be making these for us and for Christmas gifts this year :-)Thanks for what looks like a great recipe!

  12. Magical Mysteria says

    Just made a batch of these and they have such a great texture and flavour you’d never know they were gluten free. Love the rich ginger molasses taste, simply fantastic. Your recipes never disappoint.

  13. AniaK says

    Could another nut butter be substituted for the almond butter? I would love to make these for Christmas, but the sister-in-law has a mild almond allergy.

    Thanks much!

    • says

      You can try sunflower butter for a nut-free version but be warned that it may give the cookies a slight greenish hue as it has a tendency to in a lot of baked goods. If it’s only almonds you need to avoid then I’d suggest trying cashew butter but the color of the cookies won’t be as brown. Hope that helps!

  14. Renee says

    I’ve been waiting to make these for the holidays and am so happy! Molasses cookies is one of my favorites and these are amazing. I subbed in arrowroot flour for the coconut flour and added 1/2 cup finely chopped crystallized ginger. WOW! Super excited to share these at Thanksgiving tomorrow. 🙂 Have a wonderful Holiday! Peace.

  15. Carol L. says

    These are fantastic!!! (note the 3 exclamation points). My very fussy husband loves them and my daughter thinks they are wonderful. My oven is a bit slow, so I baked for a minute or two longer. Thank you for such a great recipe.

  16. Andrea says

    I poured over many online cookie recipes trying to find something wheat free and refined sugar free. These cookies were the only ones that caught my eye. The recipe is pretty quick to whip up. My batter was pretty sticky, but that’s what you get with molasses goodness! I used a disher for more uniform cookies and got exactly 38, yay! My oven needed 9 minutes until I thought they were ready. Definitely follow cooling instructions. This cookie is fantastic! Great flavor, chewy and not too sweet. Thanks for sharing the recipe Sylvie! This one is a winner! Keep it for your cook book. 🙂

  17. says

    OMG…I have been hunting for a Paleo cookie with a nice texture for over a year. They are ALWAYS dry or cakey. Never crispy or chewy. I made these twice this weekend in order to perfect them. I hesitated with the coconut flour because it makes things SO DRY. My 1/4 cup was very scant…probably more like 3 Tbs than 1/4 cup. This is probably the only Paleo cookie recipe that I have recommended without any changes…except maybe to be generous with the pepper…how RAD are these cookies?! Unless you have an objection, I’m going to share these on my blog…THANK YOU, you friggin’ genius.

  18. Sara says

    I am making these right now! I am using pumpkin seed butter (I am allergic to nuts) and stevia in the raw instead of the coconut sugar, as I am trying to stay low sugar right now. I can’t wait to try them! Thank you!

    • Lindy says

      How much stevia do you recommend? Did you use liquid or powder? I want to avoid coconut sugar. I’m willing to use honey or maple syrup, too, but am afraid of changing the consistency too much.

      • says

        I don’t recommend stevia here, if you are looking for a substitute I would choose an organic raw, unrefined good quality cane sugar if you’d rather not use coconut sugar here since substituting a liquid sweetener will change the consistency of the cookie and make the batter too runny.

      • Sara says

        I used a baking stevia mix. Not ideal, i don’t love the malt dextrin, but I needed a cookies for christmas that was sugar free. They turned out for me. So because I used the baking mix, it was a 1:1 ratio.

  19. Sasha says

    These are fantastic!! I’ve already made three batches. Best thing about them, I actually reach for those instead of our every-year-fave-flour-cookies that I usually can’t resist :)) Thank you for this recipe!

  20. heather says

    my mom and i made these over the weekend for the holidays and they were so delicious! we used sunflower seed butter instead of almond butter and they came out great – thanks so much for the recipe!

  21. Sara says

    These are AMAZING! I made them with pumpkin seed butter and Stevia in the Raw instead of coconut sugar! HOLY! DELICIOUS!! Thank you! They are a hit with everyone who tries them!

  22. Carmen says

    I tried these using ENER G Egg Replacers…. they did not turn out, they were very flat. It’s so difficult to find vegan gluten free baking recipes. Thank you for the GF option 🙂 I will continue to try

    • says

      Yes unfortunately eggs can be hard to replace in baking recipes, I’d maybe try substituting a “chia seed egg” but I haven’t tried it myself so I can’t guarantee that it will work either.

  23. Marla says

    These cookies are great! As I was eating them though they reminded me of little debbie oatmeal cream pies. So I made some quick icing and put it between 2 cookies…Oh My Gosh! Yum! For the icing I used 2 T spectrum shortening, 1 T honey, a tiny vanilla and a tiny pinch of salt.

  24. Brianna says

    These cookies are fantastically delicious and chewy! However, I had a hard time getting them off the parchment paper – they REALLY wanted to stick to whatever they were cooked on (tried foil, as well). Any tips for preventing stick? I know I could grease it with butter, but I feel like that defeats the purpose of such relatively healthy cookies…

    • says

      Hi Brianna,

      I’m glad you liked the cookies! If you let them cool completely on the sheet after they come out of the oven and use a flat spatula to slide under them they should come up pretty easily. They tend to stick if they aren’t cooled before you try to move them off the parchment. Hope that helps!

  25. says

    I tried these last night,but used Garam Masala instead of allspice.
    I just moved and haven’t found everything yet. 😮

    I made the almond butter fresh in my Vitamix.
    The cookies are amazing! So fluffy and chewy.

    Even my Carnivore husband loves them.
    They will be a staple in our home from now on.
    Thanks for sharing.

  26. C.W. says

    I’m new to paleo baking and just tried this recipe. I love the flavor and they were so soft, but I was hoping for a little more chewiness. Is there something I may have done wrong (mixed too much or too little?). Would adding coconut oil for some more fat help? Not much, but maybe 2 tbsp? Or increasing the amount of molasses? Or would dropping the temp down to 325 help?

    • says

      Adding coconut oil would make them greasy and more likely to spread out so I wouldn’t recommend that. I would trying increasing the molasses just a bit instead if yours aren’t coming out chewy or maybe trying another brand of almond butter. Hope that helps!

  27. Katie says

    My boyfriend is allergic to almonds so I substituted the almond butter for peanut butter however, it ruined the taste and made them taste like peanut butter cookies. Are there any suggestions to keep the flavour similar?

    • says

      I would try something with a milder flavor like cashew butter if he can have cashews. I would say you could also try sunflower seed butter if he can’t do that either but it tends to have a strong flavor as well and may change the flavor of the cookies a bit although not as much as peanut butter. Hope that helps!

  28. Jennifer says

    Just baked these for the first time and the flavor is good, but they are too gooey and sticky to the parchment. I let them cool for 2 hours and they are still gooey and sticky. I think next time I will add a little more coconut flour. The batter did seem very wet to me when I was spooning it out.

  29. Holly says

    Just sampled one fresh from the oven. Absolutely delicious! No one would ever know these cookies are paleo. I had to bake mine for 12 minutes rather than 8, but the texture is perfectly chewy. Love!

  30. robin says

    I tried these and they didn’t come out like the pictures at all. They were very “cake-like” and not chewy at all. Any ideas?

    • says

      Hi Robin, I would guess that either your almond butter was too dry or that there may have been too much coconut flour as those would both make a drier cake-like cookie. Both ingredients can vary greatly according to manufacturer so there may be some variance in the final cookies based on those two items.

    • says

      They might come out a bit dry if you cook them a minute or two too long…I have made these several times and have noticed that the batches I take out a little earlier than I would normally take them out seem to have a much better texture. Hope that helps!

  31. nik says

    i just made these and they are AMAZING! i did have to mash mine before i cooked them as they wouldn’t spread on their own, maybe i made them too big. but no matter, they are a great texture and delish! thanks!

  32. Lindsay says

    We made these tonight! Hardcore Paleo-ers. I also have gestational diabetes and I’m constantly looking for sweets replacements. These were SUPER EASY to make! Suuuuuper easy! They are ridiculously tasty.
    My batch made roughly 50 cookies. Dropping dough by the teaspoonful. I calculated 7 grams of carbs/cookie.
    So freaking delicious! Wouldn’t change a thing about this recipe!

    Soooo goooood.

  33. Danielle says

    These are absolutely wonderful. They are super chewy and tricked my son into believing they were like the bakery non-paleo cookies he begs me to buy. I didn’t have coconut sugar so I used maple syrup instead… About half a cup or so. These are delicious!!!!!

  34. C. R. Henderson says

    I made these cookies today. I didn’thave almond butter, so I made cashew butter. Let me just say: these are the best gluten-free, paleo cookes I have ever had. They do need a bit more salt and I used roasted, salted cashews to make my butter. I also added crystallized ginger. I think they could still be spicier. Next time, I will add some cloves. Also, it is nearly impossible to mix this by hand or with a hand mixer (too stiff and thick). But, chewy, crunchy and delicious. Thank you!

  35. Gina says

    These are amazing! They are so nice and chewy. Definitely the best paleo cookies I’ve made. I cut the coconut sugar down to 1/2 cup and added some stevia, they were plenty sweet so next time I may try 1/4 c of sugar. I also didn’t have any fresh ginger so I doubled the powdered ginger. Thanks for the great recipe!

  36. Katie says

    This recipe is AWESOME. I’m on my 3rd batch in the past 2 months. Love the ease of this recipe, nutritional value, GLUTEN FREE, and that it calls for ingredients that are not out of my budget. THANK YOU.

  37. says

    Hi Santina, No I’m sorry I don’t have any nutritional info for them but you could run the ingredients through an online calculator like My Fitness Pal if you were curious.


  1. […] 4. Chewy Ginger Molasses Cookies Chewy cookies are often preferred over dried out crunchy ones, and these cookies definitely deliver on the chewy promise. They are made with ingredients that have been around for ages, like molasses and ginger, as well as Paleo friendly items like almond butter, coconut sugar, coconut flour, cinnamon, and allspice. When you are ready for a break from the classic chocolate chip cookie, give these a try and you’ll be treated to a new taste sensation. With an advertised turnaround time of 23 minutes you can go from having no cookies to biting into a warm and chewy cookie in no time. […]