Celebrate the holidays with this soft and chewy Gluten-Free Ginger Molasses Cookie recipe finished with a silky white chocolate icing. These cookies combine warm ginger and molasses notes with a crisp edge and a tender, chewy center. The recipe uses oat flour and almond flour for a naturally gluten-free base and relies on maple syrup and coconut sugar instead of refined sugar for gentle sweetness.
What makes these cookies special is the full ginger-and-molasses flavor while keeping the recipe free of refined sugars. They’re ideal for holiday cookie swaps, family gatherings, or any time you want a cozy, spiced treat everyone can enjoy.
Why You’ll Love These Soft & Chewy Gluten-Free Molasses Cookies
- Perfect texture: Crispy on the outside, soft and chewy inside for a satisfying bite.
- Naturally sweetened: Maple syrup and coconut sugar provide balanced sweetness without refined sugar.
- Festive flavor: Deep molasses and warm ginger make these a holiday favorite for cookie exchanges.
- Gluten-free: Oat and almond flours deliver a wholesome, nutty base suitable for gluten-sensitive bakers.
Ingredients & Substitutions
Everything you need to bake these gluten-free iced ginger molasses cookies
Coconut sugar: Swap with brown sugar or granulated sugar if needed.
Butter: Use vegan butter or margarine for a dairy-free option.
Molasses: Replace with additional maple syrup or honey for a slightly different sweetness and flavor.
Maple syrup: Agave nectar, honey, or brown rice syrup will work as substitutes.
Vanilla extract: Omit or use almond extract or a splash of rum for a different aroma.
Egg: For an egg-free version, use a flax egg (1 tbsp ground flax + 3 tbsp water) or your preferred commercial egg replacer.
Dried ginger: Fresh grated ginger gives a brighter, more intense heat—use sparingly if substituting.
Flour options: Almond flour provides richness and oat flour adds structure; you can try a gluten-free all-purpose blend but expect texture changes.
Tapioca flour: Arrowroot starch works as a one-to-one substitute.
White chocolate chips: Choose dairy-free chips if you need a vegan option, or use dark or semi-sweet chocolate for contrast.
How to Make Soft and Chewy Gluten-Free Molasses Cookies
Step 1: Make the cookie dough
Preheat the oven to 350°F (175°C).
In a medium bowl, cream the wet ingredients: coconut sugar, softened butter, maple syrup, molasses, and vanilla extract. Use a hand mixer or stand mixer on low until combined. Add the egg and mix until fully incorporated.
Fold in the dry ingredients: almond flour, oat flour, ground ginger, cinnamon, nutmeg, salt, and baking soda. Mix until the dough is uniform and slightly sticky. The dough should hold together but not be overly wet.
Step 2: Form and bake
Use a small ice cream scoop or medium cookie scoop to portion the dough onto a parchment-lined baking sheet. Leave space between cookies for spreading. You should be able to fit about 15 cookies on a standard sheet.
Bake for 11–12 minutes, until the edges are set and slightly crisp while the centers remain soft. Let the cookies cool on the parchment for a few minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
Step 3: Add the white chocolate icing
Combine the white chocolate chips and coconut oil in a small microwave-safe bowl. Warm in 20-second bursts, stirring between intervals, until smooth and pourable.
Drizzle the melted white chocolate over cooled cookies with a spoon, or pour it into a small plastic bag, snip a corner, and pipe precise lines. Let the icing set at room temperature or chill briefly in the fridge for a firmer finish.
These cookies are delicious served cold or at room temperature—either way the icing adds a sweet contrast to the spiced cookie base.
Recipe Notes & Tips
Adjust spices: Increase ground ginger for a stronger spicy kick, or add more cinnamon and nutmeg for a warmer, cozier profile.
Icing consistency: Aim for a smooth, pourable glaze. Add a little more coconut oil if it’s too thick; add more chocolate if it’s too thin.
Application tips: A piping bag or a small plastic bag with the corner snipped gives the most control and the cleanest presentation.
Room temperature: Store fully cooled cookies in an airtight container for 3–4 days. In warm climates, add a slice of bread to keep them soft.
Refrigeration: In hot weather, refrigerate in a sealed container for up to a week to extend shelf life.
Freezing: Freeze baked cookies in a single layer on a sheet until firm, then stack with parchment between layers in a freezer-safe container for 2–3 months.
Thawing: Thaw at room temperature or in the refrigerator. A brief low-temperature oven reheat will restore a fresh-baked texture.
Icing: For best texture, ice just before serving. If frozen iced cookies are thawed, the icing appearance may shift; refresh with a little melted chocolate if needed.
Can I use regular all-purpose flour? You can substitute a gluten-free all-purpose flour blend if you don’t have almond and oat flour, but the texture and flavor will differ.
Can I use different sweeteners? Yes—honey, agave, or other liquid sweeteners suitable for baking can be used in place of maple syrup and coconut sugar, though results vary slightly.
Are dairy-free options available? Use dairy-free butter or coconut oil instead of butter to make the cookies dairy-free.
Can I freeze the dough? Yes—portion the dough, freeze the scooped balls in a single layer, then bake from thawed or slightly chilled according to the recipe.
Is the white chocolate icing required? No—the cookies are excellent plain. The icing is optional and adds a sweet finishing touch.
More holiday cookie ideas
- Gluten-free chocolate peppermint cookies
- Classic gluten-free peanut butter cookies
- Gluten-free chocolate peppermint whoopie pies
- Homemade gluten-free & vegan Oreo-style cookies
- Gluten-free almond butter holiday bars
More Healthier Dessert Recipes
Gluten-Free Oreo Cream Pie (No-Bake Filling)
Gluten-Free Chocolate Swiss Roll Cake with Cherries
Cottage Cheese Cinnamon Rolls (Gluten-Free, No-Yeast)
Almond Flour Pie Crust (Gluten-Free, Easy No Roll)
Best Gluten-Free Iced Ginger Molasses Cookies Recipe
30
20 mins
10 mins
30 mins
Ingredients
Cookies:
- 2/3 cup coconut sugar
- 1/2 cup butter
- 1/4 cup molasses
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon dried ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2-1/2 cups almond flour
- 1 cup oat flour
- 2 tablespoons tapioca flour (tapioca starch)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
White Chocolate Icing:
- 1/3 cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 350°F. In a medium bowl, cream coconut sugar and butter, then add maple syrup, molasses, and vanilla. Mix in the egg until smooth.
- Add almond flour, oat flour, tapioca flour, ginger, cinnamon, nutmeg, baking soda, and salt. Mix just until combined and a cohesive dough forms.
- Scoop dough onto parchment-lined sheets, leaving room for spread. Bake 11–12 minutes until edges set. Cool on a rack.
- Melt white chocolate chips with coconut oil in 20-second intervals, stirring until smooth. Drizzle or pipe over cooled cookies and allow to set.
Video
Notes
Spice balance: Taste the dough (a small amount) and tweak spices to your preference. Add more ginger for heat or more cinnamon for warmth.
Icing: For a thinner glaze, add a touch more coconut oil. For thicker piping, add more melted chocolate and chill briefly.
Serving suggestion: These cookies pair beautifully with hot tea, coffee, or a glass of milk for a classic holiday treat.
Nutrition
Carbohydrates: 13 g • Protein: 3 g • Fat: 9 g
Important Disclaimer
This recipe was developed by a home cook. It is not personalized medical advice. If you have dietary concerns, consult a healthcare professional.