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.
Kelly @ A Girl Worth Saving says
oh mama, these look amazing!! These are on my will bake list for the holidays.
Lesa says
Has anyone tried this with an egg replacement?
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.
Russell at Chasing Delicious says
Yum and yum. I love cookies like this!
Lee Jackson says
These cookies look amazing! And your photography is outstanding. Would love to attend your lesson on food photography but I can't. Best wishes.
Sarah 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?
Sylvie says
I've had good luck finding coconut sugar at Whole Foods or just ordering it online at Amazon but if you'd rather use sucanat I think that would work just as well here and yes it would be a 1:1 ratio.
Sarah says
Thanks!
Jeanne @ Cooksister says
Ginger... molasses... you had me at hello! These look fantastic. Definitely also passing them on to a friend who eats gluten-free!
Kiran @ KiranTarun.com says
Love that you used fresh ginger and pepper in this decadent cookie!!
najwa kronfel says
They look great, I can almost taste it!
Nami | Just One Cookbook says
Beautiful cookies, Sylvie! I became to enjoy molasses cookies and this is even better with my favorite ginger in it! These cookies and tea... my afternoon tea would be fabulous~!
Amy (Savory Moments) says
These cookies look fantastic and I love that they use almond butter for the base! I love the flavors of these, too - perfect for the cool months.