Gluten-Free Ginger Molasses Cookies
Author: Allie
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
  • 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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