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Soft and Chewy Ginger Molasses Cookies
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Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

23 Review(s)/Comment(s) | Add Your Review/Comment

These cookies are so good, you can’t possibly eat just one. Made with Pamela’s All-Purpose Flour Artisan Blend. Original recipe created by Chandice Probst at Gluten Free Frenzy.

Ingredients
    • ⅔ cup white sugar, plus more for rolling the cookies
    • ⅓ cup packed brown sugar
    • ¼ cup molasses
    • 1 egg, large
    • ¾ cup coconut oil, melted
    • 2 cups plus 2 tablespoons (298 g) Pamela's All-Purpose Flour Artisan Blend
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground ginger
    • 2 teaspoons allspice
Directions

    Preheat the oven to 350°. Grease a baking sheet or line it with parchment paper.

    In the bowl of stand mixer with paddle attachment, mix white sugar, brown sugar, molasses, and egg until smooth. Add coconut oil and mix to combine. In a separate bowl, whisk together All-Purpose Flour Artisan Blend, baking soda, salt, ginger, and allspice. With mixer on low to medium speed, slowly add flour mixture to mixing bowl, making sure to scrape down the sides. Mix until evenly combined.

    Pour a little extra sugar to coat cookies into a small bowl. Roll dough into 1½-inch balls, roll each ball in sugar, and place on baking sheet, spacing balls two inches apart.

    Bake 12 to 15 minutes, until golden and still soft to the touch. Use a spatula to immediately and carefully transfer cookies from baking pan to a wire rack to cool. Enjoy with a nice cold glass of milk.

Overall Average Rating:
2 ratings
Comment/Review
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Caroline 12/356/2014 12/23/2014
I really should've read Lee's review before trying this recipe - even if you cut the temp down and the cooking time down, the cookies will still make one giant brown puddle, and mine did NOT taste good. This is the worst gluten-free recipe I've ever used.
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    • Carolyn 12/343/2015 12/10/2015
      Did you have the coconut oil as liquid not solid? I only had to add a couple more tablespoons of flour and they were wonderful. Could not tell the different from my old recipe. I did change the spices to match my old recipe 1/2 tsp cinn, cloves and ginger
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    • superflea 03/79/2017 03/21/2017
      I have to agree with Carolline about this recipe. They spread like crazy and tasted TERRIBLE. way too much baking soda? maybe use baking powder? the soda makes them taste fishy or something. ugh. threw the whole batch in the trash. Can't get the after taste out of my mouth. Tastes like baking soda and allspice. Yuk.
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Lee 12/347/2014 12/14/2014
These spread like crazy and became all one mass cookie on the pan. Tasty though
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    • Carolyn 12/343/2015 12/10/2015
      At first the batter seemed to wet, so I added a couple more tablespoons of the flour to get the consistency thicker and they were wonderful.
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Andrea 06/162/2014 06/12/2014
These cookies worked perfectly and were absolutely delicious!! They taste just like the original ones that aren't gluten free. Fabulous I'm excited to try more recipes from this website.
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