These gluten free chocolate ginger molasses cookies combine the warm, spiced flavours of ginger and molasses with the rich, indulgent taste of chocolate. They’re soft, chewy, and packed with flavour, making them the perfect treat for cozy evenings or festive holiday gatherings. Whether you’re baking for a special occasion or just want to enjoy a comforting dessert, these cookies are sure to delight. Best of all, they’re gluten free, so everyone can enjoy their irresistible charm!
Unique flavour
What makes these gluten free chocolate ginger molasses cookies truly special is their perfect balance of flavours and textures. The deep molasses pairs beautifully with the warmth of ginger and cinnamon, while the addition of chocolate takes them to the next level of decadence. Each bite is soft and chewy, with just the right amount of spice and sweetness to keep you coming back for more. Whether you enjoy them fresh out of the oven or store them for later, these cookies are a must-try for any dessert lover looking for something a little different yet completely comforting.
Why roll the cookies in sugar before baking?
Rolling ginger molasses cookies in sugar before baking serves two main purposes. First, it creates a delightful, slightly crisp exterior that contrasts beautifully with the soft and chewy centre of the cookie. As the cookies bake, the sugar melts and forms a subtle, sweet crust that enhances the overall texture. Second, the sugar coating adds a touch of sparkle and an inviting visual appeal, making the cookies look even more tempting and festive—perfect for holiday baking or any special occasion!
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Cocoa Powder
- Baking Soda
- Salt
- Ginger Powder
- Cinnamon
- Cloves
- Brown Sugar
- Molasses
- Oil: I used olive oil, but you can use canola oil, avocado oil or coconut oil.
- Egg
- Sugar: Used to roll the cookies into.
Supplies
Storing
To store gluten free chocolate ginger molasses cookies, place them in an airtight container at room temperature for up to 5 days to maintain their soft and chewy texture. If you’d like to keep them longer, you can freeze the cookies for up to 3 months. Simply layer them with parchment paper in a freezer-safe container or bag to prevent sticking. When ready to enjoy, let them thaw at room temperature, and they’ll be just as delicious as when freshly baked!
Gluten Free Chocolate Ginger Molasses Cookies
Ingredients
- 200 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 40 Grams Cocoa Powder
- 4 Grams Baking Soda
- 1 Gram Salt
- 1 Gram Ginger Powder
- 3 Grams Cinnamon
- 0.5 Gram Cloves
- 154 Grams Brown Sugar
- 92 Grams Molasses
- 40 Grams Olive Oil (Can use another neutral oil)
- 1 Egg
- 70 Grams Sugar (Used to roll the cookies in.)
Instructions
- Preheat your oven to 350F.
- Prepare 2 baking sheets with parchment paper.
- In a stand mixer bowl add in brown sugar, molasses, and olive oil. Mix until combined about 1-3 minutes.154 Grams Brown Sugar, 92 Grams Molasses, 40 Grams Olive Oil
- Add in the egg and mix until well combined. It will turn a lighter shade of brown. You might have to scrap the sides of the bowl.1 Egg
- Add in all the dry ingredients. Mix until just combined.200 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 40 Grams Cocoa Powder, 4 Grams Baking Soda, 1 Gram Salt, 1 Gram Ginger Powder, 3 Grams Cinnamon, 0.5 Gram Cloves
- In a clean bowl add about 70 grams of white sugar. This sugar will be used to roll the cookies in.70 Grams Sugar
- Using a small ice cream scoop, or spoon, take about 1 tablespoon worth of dough in your hand. It is going to be sticky, roll it into a ball. Then roll it into the sugar. Place on the prepared baking sheet. Once you have 6 cookies per sheet, fill up the second baking tray. There will be more cookies you will need to put on another tray.
- In the pre-heated oven, place the cookies in the oven for 12-14 minutes. If you pull them out at 12 minutes they will look a little under done, but be fudgey. If you pull them closer to 14 minutes they will firm up, but still be chewy.
- Remove the trays from the oven. Let the cookies cool on the tray for a couple of minutes. Once they are cooled to touch, move the cookies to a cookie cooling rack until completely cool. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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