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  • Writer's pictureCaroline Healy

Gingerbread Molasses Cookies

Calling all cookie exchange participants! These are the perfect health-ified version of a classic favorite… Gingerbread Molasses Cookies. They are super simple to make, and in my opinion, may even be better than the original. They are gluten-free, grain-free, vegan, sweet and spicy pillowy deliciousness, and they taste like the holidays. Hope you enjoy!

Ginger Molasses Cookies (GF, V):


1/2 cup melted and cooled coconut oil

1/2 cup coconut sugar

1/4 cup molasses

2 flax eggs (2 Tbs ground flax seed + 5 Tbs water)

2 teaspoon vanilla extract

2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1.5 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon salt

Organic sugar for rolling (optional: eliminate to keep this refined sugar-free)


Preheat oven to 350 degrees F.

In a large bowl, mix together cooled melted coconut oil, coconut sugar, molasses, flax egg and vanilla extract.

Add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Let the dough rest for a few minutes.

Use a spoon to scoop 1.5 inch balls of dough. Roll dough in the organic sugar then gently press with hand or spatula into sugar to coat both sides, and place on an ungreased baking sheet or parchment paper.

Bake for 8-10 minutes (mine took 8 minutes). Allow to cool on cookie sheet for 10 minutes. Plate, serve, and enjoy!

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