Gluten-Free Ginger Molasses Cookies

This months  recipe redux theme is always my favorite. Here’s a look at our last link-up for 2018.

Cookbook Love

Cook from a favorite cookbook and revamp a recipe to be your own healthy version. Pick from a page with any combination of the following numbers: 2-0-1-8. Then bid farewell to 2018!

The recipe I chose comes from the cookbook Run Fast, Cook Fast, Eat Slow
written by Shalane Flanagan and Elyse Kopecky. I loved their previous cookbook so much that I bought this book the same week it was released. Run Fast, Cook Fast, Eat Slow proves that quick and nourishing meals need not be time- consuming, bland or boring. Despite the name, this book isn’t just for runners. It’s for athletes of all types, busy students, working parents, and beginner cooks to help you get nourishing meals on the table every day.
The recipe I’m sharing with you today are the Ginger Molasses Cookies found on Page 208 in the book. Seeing that we are less than a week from Christmas and I needed some yummy holiday cookies around the house this recipe was clearly calling my name. The combination of ginger and molasses is perfectly satisfying without the sugar overload found in many other treats facing us this time of year.
Blackstrap molasses is high in iron while ginger is soothing and stimulates digestion. Using high quality organic or grass-fed butter provides essential nutrients and the short and medium chain fatty acids provide quick energy for our bodies. Because of this Shalane and Elyse do not fear cooking with butter and they recommend that their readers to do the same.
I made these cookies gluten-free by following the directions that were included in the recipe. They turned out incredibly soft and chewy, and true to the other recipes in the cookbook, unbelievably delicious.
Gluten-Free Ginger Molasses Cookies
Prep time
Cook time
Total time
Serves: 24 small cookies
  • 2 cups almond meal
  • ½ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 tablespoons unsalted butter, melted
  • ½ cup blackstrap molasses
  • 2 teaspoons ground ginger
  • 1 egg
  1. In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt.
  2. In a separate bowl, whisk the melted butter, molasses, ginger, and egg until blended. Add the wet ingredients to the dry and mix until combined.
  3. Cover the bowl and chill the batter in the fridge for 1 hour (or longer if needed).
  4. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  5. Use your hands to roll the dough into tablespoon-size balls and space two inches apart on the prepared baking sheets. ( Cookies will flatten out as they bake).
  6. Bake in the center of the oven for 10 to 12 minutes, or until the bottoms of the cookies start to brown.
  7. Use a spatula to transfer the cookies to a cooling rack. Store in an airtight container for up to 5 days.


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By | 2018-12-21T13:30:49+00:00 December 21st, 2018|Food|0 Comments

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