Gluten Free Gingerbread Molasses Cookies

  • Author: Emily Smith
  • Cook Time: 13
  • Total Time: 13
  • Yield: 18 1x


Scrumptious ginger cookies that have the rich flavour of molasses and are a fine treat on a cold winter’s day.



  • 1 cup oat flour
  • 1/4 cup almond flour
  • 1 cup brown rice flour
  • 1 Tbsp arrowroot starch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup virgin coconut oil (creamy consistency)
  • 1/3 cup fancy molasses
  • 1/2 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 Tbsp freshly grated ginger


  1. Preheat oven to 350F
  2. In a medium sized bowl, sift the dry ingredients together. Mix well. In another bowl, combine the coconut oil, sugar, fresh ginger, and spices. Use a handheld mixer on low to blend together until smooth. Combine the wet ingredients with the dry mix to form the dough. Set in the fridge for 15 minutes. Prepare baking sheets with parchment paper.
  3. Remove dough from the fridge and make large balls (heaping Tablespoon) – roll in sugar and flatten on the baking sheet.
  4. Bake for 10-13 minutes. Watch for slightly browned edges or cracking in the centre. Remove and let cool. They are very soft, so don’t try to move them until full cooled!