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.
- 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
- 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.
Gluten-Free, Grain-Free, Paleo Friendly
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Amount 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.
Yummm. These cookies look so good. I wonder if I can make them completely sugar-free.
You could probably sub a brown sugar type substitute like this one instead of the coconut sugar but I'm not aware of a molasses substitute. Interested to know your results if you give it a try!
Out of all the things my son could have asked us to bring him as he graduates from Army basic training. He wants these cookies. Hope TSA is kind to us and we can fulfill his wish. LOVE this recipe.
Delicious! My 2 year old said, "Mommy, these cookies are GOOD! You make good cookies!"
That makes me so happy to hear, I'm glad you both enjoyed them!
Hi, I just wanted to know, if I also could use peanutbutter instead of almond butter in the Ginger molasses cookie.?
I have not tried it with peanut butter but it would significantly alter the taste of the cookie since peanut butter is very strong in flavor. That being said I do think a peanut butter ginger cookie would be a nice, so I'd give it a try!
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.
So glad you like them Katie!
Delicious. Great recipe - thank you!
Glad you liked them!
Whoohoo! These turned out perfectly and are absolutely delicious! My husband's also loving them. Thank you!
Love hearing that!
Just made these - Delicious! Added chopped crystalized ginger. I could not stop eating them 😉 Thanks!
Glad you enjoyed them!
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!
Glad you liked them!
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!
Glad to hear that!