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    Home » gluten free » Gluten Free Baking

    Gluten free Ginger Molasses Cookies

    Published: Dec 21, 2014 · Modified: Nov 20, 2018 by Richa 58 Comments

    Jump to Recipe   Print Recipe

    Vegan Gluten free Ginger Molasses Cookies are easy & have a few ingredients. Look at those crinkles! no shortening.Vegan, Dairy-free, Palm-oil-free Recipe   Jump to Recipe   

    Vegan Gluten free Ginger Molasses Cookies | Vegan Richa

    Look at them Crinkles!

    These easy and delicious cookies come together in minutes and can be made fat and crinkly for soft cookies and and small, thin and snappy. 

    These cookies have a good load of molasses. If you do not like molasses, use light molasses or maple syrup. These are gluten-free with Oat + almond + rice flour. You can also make these with spelt or whole wheat pastry flour for a with gluten version. 

    The cookies are rolled up in sugar and cinnamon. Use chai spice for variation. These are adapted from my Triple Ginger Molasses Spelt Cookies(not gf). Try these for regular non gf version or try the 1 bowl Giant Molasses Cookies. I wanted to make them more crinkly and gluten-free.

    Typing up this post while watching the Seahawks. Go Hawks!

    Gluten free Ginger Molasses Cookies | Vegan Richa

    More cookies from the blog

    All kinds of Snickerdoodles

    Triple Ginger Molasses Spelt Cookies

    Coconut Macaroons. GF

    Sugar cookies .GF

    Gluten free Ginger Molasses Crinkle Cookies | Vegan Richa

    You can make these soft or snappy. Shape them into fat balls, flatten slightly and bake for soft crinkly cookies. Make smaller flat coins (1.5 inch) for snappy cookies.  


    Gluten free Ginger Crinkle Cookie | Vegan Richa

    Print Recipe
    5 from 10 votes

    Vegan Gluten free Ginger Molasses cookies

    These Vegan Gluten free Ginger Molasses cookies are easy & have a few ingredients. Look at those crinkles! no shortening.Vegan, Dairy-free, Palm-oil-free Recipe
    Prep Time20 mins
    Cook Time13 mins
    Total Time33 mins
    Course: Cookie
    Cuisine: American
    Keyword: gluten free ginger cookies, gluten free molasses cookies, vegan molasses cookies
    Servings: 20
    Calories: 129kcal
    Author: Vegan Richa

    Ingredients

    Wet

    • 1/4 cup (56 ml) oil neutral oil like safflower
    • 1/4 cup (84.25 ml) molasses
    • 3 Tbsp non dairy milk
    • 1/2 cup (80 g) coconut sugar or ground raw sugar
    • 1/2 tsp (0.5 tsp) ground cinnamon
    • 1/2 tsp (0.5 tsp) ground ginger
    • 1/4 tsp (0.25 tsp) ground cloves

    Dry

    • 1 cup (120 g) Oat flour
    • 3/4 cup (84 g) finely ground almonds
    • 1/2 cup (80 g) rice flour white or brown
    • 1 Tbsp cornstarch or arrowroot starch
    • 1 tsp baking soda
    • 3/4 tsp (0.75 tsp) baking powder
    • 1/4 tsp (0.25 tsp) salt
    • 2 to 3 Tbsp chopped candied ginger

    To coat

    • 3 Tbsp granulated sugar
    • 1 Tbsp coconut sugar
    • 1 tsp cinnamon or chai spice optional

    Instructions

    • In a bowl, combine all the wet ingredients and whisk until the sugar dissolves. 1 to 2 minutes.
    • In another bowl, mix all the dry ingredients. Whisk well.
    • Add dry to wet and and mix to make a soft somewhat sticky dough. Let the dough sit for 5 minutes. Pre-heat the oven to 360 degrees F / 180ºc.
    • In a bowl, mix the ingredients to coat.
    • (If the dough is too sticky, add a Tbsp or more oat flour and mix in into the dough). Grease your hands and take 2 to 2.5 Tbsp of the dough, roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.
    • Put a drop of water in the center of each cookie. Bake for 11 to 13 minutes or until the top is set.
    • Cool completely before serving (15 to 20 mins). The cookies keep cooking and pick up the sweetness from the sugar coating as they sit.

    Notes

    Shape them into fat balls, flatten slightly and bake for soft crinkly cookies. Make smaller flat coins for snappy cookies.
    To make with with gluten : Use 2 to 2.25 cups Spelt or whole wheat pastry flour + 1 Tbsp cornstarch. Add 2 cups flour and add more only if the mixture is too wet. You want the mixture to be a soft somewhat sticky dough.
    Nutritional values based on one cookie

    Nutrition

    Nutrition Facts
    Vegan Gluten free Ginger Molasses cookies
    Amount Per Serving
    Calories 129 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 107mg5%
    Potassium 105mg3%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 9g10%
    Protein 2g4%
    Calcium 34mg3%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Gluten free Ginger Cookie | Vegan Richa

    Why I support Help animals India (HAI)

    HAI is a 501 (c) 3 charity that supports multiple sanctuaries and rescues all over India. 

    One such sanctuary, HOPE in Raachi provides free anti-rabies shots because of HAI support. This family with their limited means, took their adopted street puppy any way they could to get the shots! How sweet is that. (bicycle + cloth bag). 

    hai1

    Why is this important. Every time a stray dog bites a human, several strays are killed by cruel methods by the state government or people because of the scare of rabies. Even though the dog that bit, might have done so out of being threatened and not because he/she had rabies. 

    There are many street dogs in India. Some of the strays become community dogs, that means they still live on the street, but are given food, vaccinations, spay and neuter by people of the community. This way the population gets controlled and the dogs do not get killed out of rabies scares. HAI supports several such measures with the sanctuaries and rescues, to help communities and families adopt the strays and live harmoniously. 

    Another sanctuary supported by HAI is VSPCA . VSPCA keeps taking in discarded cows and calfs that head for illegal slaughter and keep adding to their ever growing herd. Their herd is already more than 800 and this current rescue (pictured below ) is 230 babies (male dairy calves) are now headed to rescue. 

    hai2-001

    How many sanctuaries do you know that support thousands and thousands of animals that include wildlife, dogs, cats, domestic animals, cows, calfs, pigs, turtles and support the homeless with vegan meals! 

    Read more about VSPCA here and how to sponsor animals as well. 

    Join me in supporting the amazing work at HAI here. A Dollar goes very far with the conversion rate in India. Donation to HAI is also tax deductible. 

    Sharing is caring!

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Anni

      April 17, 2022 at 10:21 am

      5 stars
      Thank you Richa for yet another wonderful cookie recipe! Today I made a batch of the gluten-free choc chip cookie from your recipe book as well as this one. It’s the first time I’ve made your ginger cookies and I have to say I think they are going to become a staple in this family. Thanks again for all your efforts in bringing us great food ideas!

      Reply
      • Richa

        April 17, 2022 at 5:28 pm

        Yay

        Reply
    2. Gabriella

      February 24, 2022 at 4:51 pm

      5 stars
      These are outstanding! Best molasses cookies I’ve ever had. Thanks!

      Reply
      • Vegan Richa Support

        February 28, 2022 at 6:34 pm

        wow – thank you

        Reply
    3. Kat

      January 13, 2021 at 7:58 pm

      I love your recipes so much! Could I make these with sweet rice flour? I’d imagine I should reduce the sugar, but by how much?

      Reply
      • Vegan Richa Support

        January 14, 2021 at 5:54 pm

        1 3/4 tbsp will work

        Reply
    4. Joanne

      December 23, 2020 at 8:19 am

      Hi Richa, I’ve made and love your spelt version but can’t find spelt at the moment, so I want to make the gluten free version but I don’t have rice flour to complete the mix, can this be subed for anything? Thank you

      Reply
      • Vegan Richa Support

        December 23, 2020 at 6:32 pm

        thanks for your question – you could sub Tapioca flour or Potato flour

        Reply
    5. roni uzan

      December 18, 2020 at 11:19 am

      5 stars
      this is just a perfect cookey!
      thank you

      Reply
      • Vegan Richa Support

        December 18, 2020 at 2:45 pm

        sweet! thank YOU!

        Reply
      • Richa

        December 18, 2020 at 2:51 pm

        Awesome! Thanks

        Reply
    6. Erin

      December 08, 2020 at 7:05 am

      5 stars
      Oh my goodness, why didn’t I make these cookies sooner!? They are our absolute new favorite Christmas cookie.
      My Great Grandma used to make molasses cookies when I was little, & making them with her is a favorite childhood memory for sure. Those were of course not gluten free, and not vegan (there was lard in them and Crisco wasn’t a good enough replacement from my experiments).
      They freeze well! I doubled the recipe, scooped the batter onto a cookie sheet and froze them, then transfered the frozen dough balls into a ziplock bag. The dough does remain pretty soft. I bake as many as I need from frozen & they are AMAZING.
      Thank you for updating this memory for me and making it our new favorite! I printed this recipe out last year and never got around to making them. This year I’m so, so happy I did!
      Thank you so much! ❤️🎄💚

      Reply
      • Richa

        December 08, 2020 at 8:14 am

        Awesome

        Reply
    7. mona

      June 15, 2020 at 12:10 pm

      5 stars
      OMG I just made these & they are delicious! I didn’t have almonds so I ground the equivalent of golden flax meal & chia seeds & added an addl TBS milk. I made 3 of them in my Dash mini waffle maker & they turned out great. The remaining batter is in the fridge so I can have a cookie whenever I want thx for great recipe.
      I’ll try to post a pic. The pic I took looks darker than the actual.
      The candied ginger gives a nice burst of flavor too!

      Reply
      • Vegan Richa Support

        June 15, 2020 at 12:51 pm

        thank you mona. good to know when you don’t have almonds on hand.

        Reply
    8. Anne-Marie

      December 21, 2019 at 9:14 pm

      5 stars
      I made these for a Christmas cookie exchange and they turned out fabulous. A week later the leftover few are still soft and delicious! I shared with a friend and she immediately asked for the recipe. Thank you for a wonderful cookie!

      Reply
      • Richa

        December 21, 2019 at 9:15 pm

        awesome!

        Reply
    9. Tan

      December 30, 2018 at 7:59 pm

      5 stars
      These are great! I used sorghum instead of oat flour, tapioca instead of cornstarch, and granulated sugar instead of coconut/raw sugar. Mine cooked for about 11 mins. They didn’t get as dark as the ones pictured here but they were well cooked, they crinkled, and they were very tasty.

      Reply
    10. Kristi

      December 06, 2018 at 8:14 pm

      What is a serving, 1 cookie?

      Reply
      • Richa

        December 06, 2018 at 10:37 pm

        yes, makes about 20 cookies and nutrition is for 1 serve

        Reply
        • Jeanna Duke

          December 17, 2018 at 7:49 am

          I weighted them and it was around .9 of a ounce for the 20 cookies. I did just sub the oat flour for WW wheat and it worked really well. Not sure if that would effect the weight. I did put a drop of water in the middle but it melted the sugar. What does that do? They are so good these cookies!

          Reply
          • Richa

            December 29, 2018 at 1:47 am

            the water generally helps it crack and crinkle more

            Reply
    11. Ben

      November 23, 2018 at 5:21 pm

      Hi Richa, just want to be sure on the wheat flour substitute, since I don’t have all the GF ingredients handy – 2 to 2.25 cups whole wheat pastry flour for all the oat, rice, and almond flour combined, right? Thanks for the recipe and I’ll answer my own question if you haven’t gotten back to me in the next few days.

      Reply
      • Richa

        November 24, 2018 at 12:02 am

        yes its for all the flours combined. You will need less wheat flour than the gf flours combines as wheat absorbs more moisture. start with 1.5 cups, a tbsp of starch (+ 2 tbsp almond flour as it adds a better texture), and add more wheat flour if the dough is too sticky wet after mixing.

        Reply
    12. Aileen

      February 04, 2018 at 11:21 am

      I would not put the arrowroot in, it gives it a off taste. My cookies did not crack.

      Reply
      • Richa

        February 04, 2018 at 1:27 pm

        hmm 1 tbsp shouldnt make much of a difference in flavor. Maybe it was some other ingredient? Sometimes the premade oat flour tastes bitter as it has gone rancid or just that it was processed differently. It can also be rice flour – brown rice flour adds a stronger flavor and can sometimes absorb more moisture leading to less chances of cracking. Cookies crack when the dough is soft, moist and mot too dry.

        Reply
    13. James Best

      January 30, 2018 at 6:04 pm

      This recipe is the best GF ginger cookie receipt ever! It is a total crowd pleaser. Thank you!

      Reply
    14. Laura Ann

      December 05, 2017 at 2:56 pm

      5 stars
      Though I’m late to the comments party, I have to say that these cookies are AMAZING. My only regret is that I only doubled the recipe instead of tripling it. Some friends are going to thoroughly enjoy them tonight at a gathering, and undoubtedly gobble up every last one.

      Reply
    15. Anju Gandhi

      October 23, 2017 at 1:49 pm

      5 stars
      Hi Richa, i’m so glad to have found your recipe. The cookies just completed baking – is it normal for them to be soft immediately after the bake? This is a great way for me to use the leftover almond pulp. Thank you so much- can’t wait to taste them !!

      Reply
      • Richa

        October 23, 2017 at 4:06 pm

        yes, they will be soft just when done and will harden as they cool

        Reply
    16. Hailey Cohen

      October 13, 2017 at 4:06 pm

      these came out like rocks way too hard.. maybe i need to take them out of the oven at 9 to 10 minutes

      Reply
      • Richa

        October 15, 2017 at 5:07 pm

        oh no! some brands/ types of the molasses can make the cookies hard really quickly once baked. Bake for a few minutes less.

        You can pulse the hard cookies in a processor and use them to make gingersnap crust for pies.

        Reply
    17. Michelle

      December 10, 2016 at 1:50 pm

      Made these today…. Turn out perfectly! SO happy. will be putting this recipe in my “keepers” file.

      Reply
      • Richa

        December 10, 2016 at 10:09 pm

        Awesome!

        Reply
    18. Thom

      November 29, 2016 at 6:58 am

      I would like to make a vegan gluten version. How would I substitute regular flour?

      Reply
    19. Amanda West

      January 25, 2016 at 7:20 pm

      5 stars
      These are wonderful! Thank you. I just made them tonight and not only are they beautiful to look at but very tasty too. Just what I needed!

      Reply
      • Richa

        January 25, 2016 at 9:10 pm

        Great!!

        Reply
    20. Eileen

      December 24, 2015 at 4:53 pm

      Fir the almonds, 3/4 cup of almonds and then grind them or 3/4 cup ground almonds? Thanks!

      Reply
      • Richa

        December 24, 2015 at 5:07 pm

        3/4 cup ground. if you grind/blend a loaded 3/4 cup almonds, you will get about 3/4 cup ground.

        Reply
    21. Karen

      October 07, 2015 at 9:51 am

      5 stars
      Yum! I just made these and they turned out fantastic. Thanks for the recipe!

      I used melted coconut oil instead of the safflower oil, and 1.5 c. of an all-purpose gluten-free flour blend in place of the oat and rice flours, and the substitutions worked fine.

      Reply
      • Richa

        October 07, 2015 at 11:05 am

        Awesome! so glad it worked out with the subs!

        Reply
    22. Courtenay

      October 02, 2015 at 5:39 pm

      Really want to make these but my kids are allergic to all nuts and sunflower seeds. Any sub suggestions? Thank you!

      Reply
      • Richa

        October 02, 2015 at 6:27 pm

        I havent tried these with anything else. Maybe use a gluten-free flour blend for all of the flour + nut flour ?

        Reply
        • Courtenay

          October 04, 2015 at 7:25 am

          Thank you so much, I will try that today and let you know how they turn out 🙂

          Reply
          • Jamie

            December 06, 2015 at 2:55 pm

            How did this work out?

            Reply
    23. Nita

      September 30, 2015 at 1:07 pm

      As I’m almond intolerant, what can I use in the place of the ground almonds?

      Reply
      • Richa

        September 30, 2015 at 1:21 pm

        try a different nut flour. Cashews, hazelnuts etc.

        Reply
    24. Emma

      July 07, 2015 at 11:51 am

      5 stars
      These cookies are amazing. they have just the right kind of crunch and they look so pretty.

      Reply
    25. Lianne

      March 01, 2015 at 2:58 am

      I was wondering the same as Roopam about using apple sauce in place of the oil.. do you think that would work?

      Reply
      • Richa

        March 01, 2015 at 10:32 am

        You can use apple sauce. The cookies might be softer thats all.

        Reply
    26. Roopam

      February 08, 2015 at 4:30 pm

      Hi Richa, long time reader here. LOVE your recipes. Just made these cookies and my picky picky husbands first response was a surprised “these are vegan?!” And stated he was looking forward to having them with his chai. QUESTION: can I replace the oil with an apple sauce or another puree, do you think that would work! Thanks again!

      Reply
      • Richa

        March 01, 2015 at 10:33 am

        You can use apple sauce.The cookies might be slightly softer.

        Reply
    27. Jess

      January 26, 2015 at 10:19 am

      These are now a staple in our house. I crave these and would eat them all if I thought I could get away with it. I’ve refrigerated the dough and it works great -easier for 6 year old to roll in sugar. Thank you for all your fabulous recipes and providing hope for us vegan and gluten free food snobs (yes food needs to taste good and be varied too).

      Reply
    28. trish

      December 22, 2014 at 4:35 pm

      Oops I also forgot to ask…could I use the almond pulp after I make almond milk instead of the ground almonds? I always have so much pulp.
      Thanks

      Reply
    29. trish

      December 22, 2014 at 4:32 pm

      Thank you so much for this recipe – I don’t have any oats or oat flour….do you think buckwheat flour might work? And thank you for the wonderful write up . I was so excited that you support HAI as well! Whenever I can send money to them I do as there is such tremendous need – and as Eileen always says, the money goes very far in India (although our CAN dollar is pretty low right now). May all beings know peace!

      Reply
      • Richa

        December 22, 2014 at 7:12 pm

        Buckwheat can be quite dense. Use sorghum or a combination of buckwheat and sorghum instead.

        almond pulp should work as well. The dough might need another Tbsp or more flour because of the added moisture.

        So glad to hear that you support HAI as well. Eileen is such a hard worker. and all the amazing people at the sanctuarries she supports as well.

        Reply
    30. The vegan 8

      December 22, 2014 at 4:16 pm

      Those look so gorgeous Richa! I love, love that they are gluten-free and I have all the ingredients!!

      Reply
      • Richa

        December 22, 2014 at 7:10 pm

        yay!

        Reply

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