These zippy ginger molasses crinkle cookies are gluten-free, paleo friendly and filled with holiday spice.
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.
With their crackly tops and spicy complex flavor these paleo ginger 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.
Time to get baking, the season is nearly here!
More gluten-free holiday cookies:
Chewy Paleo Ginger Cookies
Made with spicy ginger, cinnamon and molasses, these chewy paleo ginger molasses cookies will be a cookie jar favorite.
Ingredients
- 1 cup/256g almond butter (roasted unsalted)
- 3 Tablespoons/45g unsulphured molasses
- 2 large eggs, room temperature
- 2 teaspoons freshly grated ginger root
- ¾ cup/144g coconut sugar
- ¼ cup/30g coconut flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon sea salt
- A pinch of freshly ground pepper
Instructions
- Line two baking sheets with parchment paper . Preheat oven to 350 degrees.
- 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.
- Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper.
- Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
- Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets.
- 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.
Notes
Gluten-Free, Grain-Free, Paleo Friendly
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 85mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Alyssa (Everyday Maven) says
Love these Sylvie - there are no doubt happening here over the holidays!
Laura (Tutti Dolci) says
I love chewy cookies, these are beauties!
Laura Dembowski says
These cookies are like a miracle! They look just like traditional ginger cookies. Cannot wait to try them!
Catherine @ Chocolate & Vegetables says
Mmmm, ginger cookies! Definitely one of my winter favorites. These look fantastic!
Brian @ A Thought For Food says
You know, I've yet to try baking with coconut flour, but it's been on my radar for a while now. These cookies look perfectly chewy!
Jen @ Savory Simple says
I feel like I can smell these through the screen and I want to devour them
Shelly 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!
Katrina @ Warm Vanilla Sugar says
These look like the perfectly chewy cookie! Love!
Stacy | Wicked Good Kitchen 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)!
Averie @ Averie Cooks 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!