Gluten Free Chewy Ginger Molasses Cookies (Edit recipe)

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These soft ginger cookies are a great addition to your cookie spread.  These have a punch of ginger and soft and chewy.  They pair perfectly with your favorite hot chocolate or are delicious dunked in my pumpkin caramel sauce (see caramel pumpkin oat bars for caramel recipe).

PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 18

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350F. Line 2-3 large baking sheets with parchment paper.
  2. In a medium bowl, whisk together oats, arrowroot powder, xanthan gum, baking soda, baking powder and spices. Set aside.
  3. Using a stand or hand mixer, beat coconut oil, coconut sugar, molasses until well combined. Sloly beat in the flower mixture.
  4. Scoop about 1 round tablespoon of dough at a time, and drop 2 inches apart on lined baking sheets.
  5. Bake at 350F for 12 minutes for soft cookies, 15 minutes for crispier cookies.
  6. Let cool on baking sheet.
  7. Makes 18 cookies.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:109
Fat:6 g
Carbohydrates:12 g
Protein:0 g
Cholesterol:0 g
Sodium:114 mg
Fiber:0 g
Sugars:9 g
Sugar Alcohol:0 g
Calculated per serving.
Cookies Dairy Free Desserts Egg Free FODMAP Free Gluten Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian

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2 responses to “Gluten Free Chewy Ginger Molasses Cookies”

  1. Pooja Parikh Pooja Parikh says:

    these look and sound absolutely perfect!!

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