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.
Nancy/Spicie Foodie says
I can almost smell the holiday season in your photos and cookies. Great recipe, thanks for sharing Sylvie!:)
Erin @ Texanerin Baking 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. 🙂
Sylvie says
I'm glad to hear that!
Erin @ Texanerin Baking 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. 🙂
Sylvie says
Ha, yes I suppose I did, I figured why not skip straight to it!
Kate@Diethood says
Simply delicious and beautiful!! Love me a bit of spice in my cookies!
Shaina says
These are my kind of cookies.
Nash at Plateful says
How irresistible! I want to make this!
Irina @ wandercrush 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.
phi @PrincessTofu says
What do you do when your boyfriend wants plain simple chocolate chip cookies... :/
Carolyn says
Those look amazing, Sylvie. I can't quite achieve that kind of thing with my low carb sweeteners...but it's worth it to keep on trying!
marla says
I love all the whole food ingredients in these ginger cookies. My kind of snack (or breakfast!)