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Gluten-Free Gingerbread Molasses Cookies

Yesterday was Family Day. A week ago, the plan was to get out and do winter activities as a family. Then my husband accidentally sliced his hand open with a shattered glass, leaving his right-hand out of commission. Oh, and then it was freezing cold. I mean, really, really, watch for frost bite cold. Plans change.

Family Day is the name of a public holiday in South Africa, in the Canadian provinces of Alberta, British Columbia, Saskatchewan, and Ontario, in the American states of Arizona and Nevada, in Vanuatu, in Vietnam and (as “Family & Community Day”) in the Australian Capital Territory. It’s encouraged to do something with your family!

This morning I woke up and played with my son in his room. We built Lego robots, we went to war with food that was falling from the sky trying to eat us, we played doctor (where I learned that he really knows how to take care of you when you’re sick!), and we even built a hospital where spiderman was the lead surgeon to help repair wounded dinosaurs.

Abigail was not herself for the better part of the day. She was fussy and insisted on being held and nursed. I think the only words she said all day long were Mama, repeatedly. 

We baked these cookies when it was apparent that no one felt like playing in the backyard. Aiden, as much as he liked the snow, recalled the day before when he went outside to play with his godmother and he said he didn’t want to get that freezing cold again. I don’t blame him! His cheeks were the brightest red I had ever seen.

So cookies became part of the new plan. 

In the afternoon, Aiden decorated a cardboard box, and turned it into a rocket ship – with Mr.Smith’s help. Abby and I rested together, caught up on some reading and drank hot tea. Hot tea is the best when it’s that cold out. Especially with raw honey. Mmmmm.

Especially when you have a delicious gingerbread molasses cookie to accompany your hot tea. Or a tall glass of coconut milk for Little A.

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Gluten Free Gingerbread Molasses Cookies


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

Description

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


Ingredients

Scale
  • 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

Instructions

  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!
  • Cook Time: 13
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Emily Smith
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23 Comments

  1. I bet my husband and boys would love these cookies! I’ve never liked the spice ginger – which is kind of funny since Ginger is actually my name! 😉 But I do have 4 guys in my house that would be big fans! I’m pinning it to try soon! 🙂

    1. Thanks for the pin and your comment. That is funny!! But if the ginger is too much, you can put more cinnamon or brown sugar. They are a warm, dark, rich cookie to enjoy 🙂

  2. Thank you for a delicious looking recipe that is not only gluten free but also also dairy free so that I can enjoy them!

    1. Hi Nadine, I just sent you a direct email. The only thing I can think of is that often times with gluten-free flours, like almond flour and brown rice flour, the moisture within the flour varies greatly. So when creating my recipe, I could have had higher moisture levels in my flour. Also, was your coconut oil creamy, like butter? If it was liquid, it wouldn’t work the same way, like creating a dough with room temperature butter.

      I’m sorry these didn’t work out for you! I hope you saved the dough or were able to add in some additional coconut oil to make them work for you.

  3. Amazing cookies!!

    I did some swaps, since I can’t have tree nuts, and they still turned out great. I added an extra 1/4 cup of rice flour (instead of the almond flour), an extra tablespoon of arrowroot starch, maple sugar in place of coconut sugar, and olive oil instead of the coconut oil. I know olive oil has a super strong flavor, but in this case the ginger and spices way overpowered it, so it worked. I did also have to add a tablespoon or two of water since the dough was a little dry. Not trying to rewrite the recipe, lol, just thought I’d throw this out there for others who can’t do tree nuts.

    Thank you for posting this!

  4. I instantly wanted to make these but don’t have arrowroot startch. Is it really necessary? And I dont have brown rice flour . Will white rice flour do? Or can I make my own brown rice flour from blending brown rice? Thanks for the recipe!

    1. Hi An, you can substitute the arrowroot starch with cornstarch, quick cooking tapioca or mashed potato flakes. Brown rice flour is more silky and moist compared to white rice flour, so you would notice a difference in texture (a bit dryer and crumblier). Rice flour can not be made like oat flour from blending brown rice. It’s best purchased from a bulk food store. I hope you do get a chance to make these, they are very yummy!

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