These ginger molasses cookies are uber chewy, spicy + comforting, and make for the most delicious addition to your holiday cookie tin!
These cookies are GOOD, y’all. Really really good. They have everything I look for in a good holiday ginger cookie: the perfect kick of spicy ginger, a real depth of flavor thanks to the molasses, and the yummiest, chewy texture.Â
If you love gifting your loved ones, neighbors, and coworkers a cookie tin filled with homemade treats, these are definitely a cookie to add to that this year. Be sure to make an extra batch, though, because you’re going to want these lying around your own kitchen for when the sweet tooth hits!  Â
The Difference Between Molasses Cookies and Gingersnaps
The biggest differences between molasses cookies and gingersnaps come down to two things: texture and quantity of ginger. Molasses cookies tend to be chewier than gingersnaps, which are typically crispy and snap in half when broken (hence the name!), and while gingersnaps contain a pretty solid amount of ginger (again, hence the name!), molasses cookies have a more moderate amount so that the spicy goodness of ginger is there but not overpowering. Both cookies are delicious in their own right, but I personally prefer the chewiness of a molasses cookie!
Ingredients
Here’s what you’ll need to make these holiday-worthy cookies!Â
- Almond Flour – 1 3/4 cups of blanched almond flour makes up the base of these cookies, along with…Â
- Arrowroot Starch – ¾ cup adds just a bit of lightness to these nut-based cookies.
- Baking Soda + Baking Powder – baking soda and baking powder help the cookies rise a bit and create that wonderful chewy texture.
- Spices – of course, spices are one of the best parts of ginger molasses cookies! You’ll need 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg, and 1/4 teaspoon sea salt.
- Butter – just 4 tablespoons of softened butter lends a wonderful texture to these cookies.
- Brown Sugar – we opted for 1 cup of brown sugar here to pair with the molasses flavor, but if you’re avoiding refined sugars coconut sugar will also work here.
- Molasses – of course, you can’t have a ginger molasses cookie without molasses! You’ll need ¼ cup.
- Almond or Cashew Butter – 1 cup of almond or cashew butter gives these cookies their structure.
- Eggs – you’ll also need two large eggs for this recipe, and…
- Vanilla Extract – …2 teaspoons vanilla extract.
- Chopped Crystallized Ginger – this is completely optional, but I love the extra kick of ginger from the chopped crystallized ginger here.
- Granulated Sugar – finally, you’ll need about ½ cup of sugar for rolling the dough in. This is also optional, but adds a nice crunch to the cookies!
Which molasses is the healthiest?
If you’re at the store looking for molasses, chances are that you’re seeing several variations of the thick, brown sweetener, and you may even be a little bit stumped when it comes to picking one out for this recipe. First, know that ANY molasses will do here, so if you already have molasses in the pantry, there’s no need to grab another bottle. When it comes to which molasses is better health-wise, though, blackstrap molasses is typically regarded as the molasses with the most health benefits (it has many vitamins and minerals and a lower glycemic value due to it being triple processed).Â
How to Make Ginger Molasses Cookies
These cookies are super easy to make, and turn out delicious every single time! Follow these instructions to whip them up:
- Prep – line a cookie sheet with parchment paper.
- Whisk Together the Dry Ingredients – in a medium-sized bowl, whisk together the almond flour, arrowroot starch, baking powder, baking soda, spices, and sea salt.
- Beat the Butter + Sugar Together, Then Add the Wet Ingredients – in a large bowl, beat the butter and brown sugar with an electric mixer until fully combined, then add in the cashew butter, eggs, and vanilla, molasses, and mix until well incorporated.
- Combine the Wet and Dry Mixtures + Add the Ginger – add the flour mixture into the wet mixture a 1/2 cup at a time, beating constantly, until fully combined, then stir in the chopped ginger.Â
- Refrigerate – refrigerate the cookie dough for at least one hour, or up to overnight.
- Bake – preheat the oven to 350°F, then scoop the cookies into 1-inch balls and place the cookie dough balls at least 2 inches apart on the baking sheet. Cook for 12 minutes, until the cookies are browned on top.Â
- Let Cool + Serve or Store – let the baked cookies cool to room temperature either on cooling racks or on the baking sheet, then either serve or store in an airtight container for up to one week.
Why are my cookies flat and thin?
If your cookies turn out flat and thin post-bake, it’s likely due to your dough not being chilled enough before baking. To prevent this from happening, we recommend allowing the dough to chill in the refrigerator for at least 1 hour, but longer (up to overnight) if you can.
What makes a cookie chewy?
Chewy cookies are typically attributed to the moisture content in the dough, and because these cookies are made with molasses and cashew butter, they’re a chewier-textured cookie than a recipe that calls for all dry ingredients (aside from eggs + butter).Â
We hope you love these Chewy Ginger Molasses Cookies – they’re the perfect Christmas cookie to add to your baking list!Â
More Favorite Cookie Recipes
- Paleo Almond Flour Chocolate Chip Cookies
- Gluten-Free Sugar Cookies
- Chewy Gluten-Free Chocolate Chip Cookies
- Pumpkin Spiced Icebox Cookies
- Gluten-Free Thumbprint Cookies
- Paleo Spicy Gingerbread Men
Chewy Ginger Molasses Cookies
Ingredients
- 1 3/4 cups 180 g blanched almond flour
- 3/4 cup 108 g arrowroot starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 4 tablespoons butter softened
- 1 cup 192 g brown sugar, lightly packed*
- 1/4 cup molasses
- 1 cup 256 g cashew butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1/3 cup chopped crystallized ginger optional
- 1/2 cup granulated sugar for rolling the cookies in (optional)
Instructions
- In a medium-sized bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, spices, and sea salt, then set aside.
- In a large bowl, beat the butter and brown sugar with an electric mixer until fully combined, then add in the cashew butter, molasses, eggs, and vanilla, and mix until well incorporated.
- Add the flour mixture into the wet mixture 1/2 cup at a time, beating constantly, until fully combined, then stir in the chopped ginger, if using. Refrigerate for at least one hour, or up to overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop the cookies into 1-inch balls and roll in sugar, if desired, then place at least 2 inches apart on the baking sheet.
- Bake for 12 minutes, until the cookies are browned on top. Let cool, then store in an airtight container for up to one week.
Recipe Notes
Nutrition
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We are making these tonight! The batter is currently sitting in the refrigerator! The molasses is missing in the instructions. I added it in when I added the eggs. Hope that was right!
That was correct! We just updated it.