Irresistibly soft and chewy Healthy Ginger Molasses Cookies! Made in 1 bowl and packed with ginger, these will be your new favorite holiday cookie. Vegan and gluten-free!
Meet the most splendidly chewy and wondrously gingery cookie of my dreams!! I thought my Perfect Chocolate Chip Cookies were my number one, but we may have a tie here.
We polished off a batch in two days. I STILL can't get over how unreal these healthy ginger snaps turned out! Besides tasting stupendous, they're made in one bowl which is quite a game changer for clean up.
Guess what? I actually liked these better without chocolate chips. Shocking, I know.
Ingredient tips and substitutions
- Almond + oat flour: The base of these amazing cookies! I find this combination to provide fabulous moisture and mouthfeel. Whole grains for the win! If you're gluten-free, just be sure to use certified gluten-free oat flour.
- Coconut sugar + molasses: We're sweetening these puppies with a touch of coconut sugar and blackstrap molasses. Again, key for moisture and chewiness. You could also use brown sugar and regular molasses. Did you know blackstrap molasses is an awesome source of iron, too? We're also rolling them in cane sugar because....classic.
- Coconut oil: Buttery, oh-so-flavorful coconut oil is key here. We're keeping it solid to cream into magical cookie dough goodness.
- Spices + vanilla: I've heard lots of reader feedback that I keep things well-spiced, and these healthy ginger molasses cookies are no exception! We're using a full two teaspoons of ground ginger plus a teaspoon of cinnamon. Can't get enough of these warming spices this time of year!
- Salt: I think salt is super key in baking. It helps balance out the sweet and provide depth of flavor.
What makes these ginger cookies PERFECT
- They're super easy to make! Only one bowl required which means quick cleanup.
- They're naturally sweetened with coconut sugar and blackstrap molasses but taste just like the classic version with twice the sugar!
- They get better with age. Seriously! The flavor and chewiness seems to get even better the next couple days as they sit on the counter
- They're vegan and gluten-free so no matter what your diet, everyone can love on them.
How to store leftovers
I'm guessing leftovers won't be a problem, but I always store any extra cookies on the counter in an air tight container. These also freeze well, too!
Whip out your cookie sheets and LET'S DO THIS!
I have a feeling you're going to adore these homemade ginger molasses cookies. If you make them, please let me know by leaving a comment and star rating. I'm so grateful for your feedback!
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Healthy Ginger Molasses Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Irresistibly soft and chewy Healthy Ginger Molasses Cookies! Made in 1 bowl and packed with ginger, these will be your new favorite holiday cookie. Vegan and gluten-free!
Ingredients
- 1 ½ cups almond flour
- ½ cup oat flour
- ⅓ cup coconut sugar (or brown sugar)
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup solid coconut oil, not melted
- 3 tbsp molasses (I used blackstrap)
- 2 tbsp almond milk
- 1 tsp vanilla extract
- ¼ cup organic cane sugar, for rolling
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. In a large bowl, whisk together almond flour, oat flour, coconut sugar, ginger, cinnamon, baking soda, and salt.
- Add coconut oil, molasses, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough.
- Use a cookie scoop to form dough into balls, using about 2 tbsp of dough each. Place cane sugar in a small bowl. Roll each ball in sugar. Place on cookie sheet and using the back of a drinking glass, lightly flatten each cookie. (Photos show chocolate chips but I preferred these without them!)
- Bake for 11-12 minutes. Let cookies cool for 10 minutes before devouring. Store at room temperature in an air tight container for up to a week.
Keywords: vegan ginger cookies, healthy ginger snaps
Roxanne says
Hi Alexis,
My family and I loved these cookies! Last month I made ginger cookies with all-purpose flour and decided to give this healthier version a go. The cookies turned out so flavorful and the texture and sweetness is perfect. They taste just like the cookies my grandparents used to bake and mail for Christmas. And the best part is they’re healthy! I will definitely be making these again.
★★★★★
Alexis Joseph says
Awww your comment made my day, thank you SO much Roxanne! How awesome that they remind you of your grandparents' cookies. Enjoy!
Ellen says
Wondering if I can sub vegan butter for the coconut oil without altering the taste? Can’t wait to make these!!
Alexis Joseph says
I haven't tried it but I'd guess that would work!
Ellen says
Okay, so I just made these with vegan butter instead of coconut oil because that’s what I had. Holy buckets. My husband and I may or may not be standing over the cookie sheet eating an inappropriate amount of these as we speak…7 cookies is a serving, right? I should feel ashamed, but instead I’m thinking, how soon is too soon to make them again? I need to wait another hour, for sure.
★★★★★
Alexis Joseph says
Ahaha yayyy, you made my day Ellen! 7 sounds perfect to me 🙂 Happy holidays!
Joanna says
We love this recipe! So soft and with the exact right ratio of ginger to cinnamon to sweet molasses. You definitely can’t tell they are vegan, but I love that they have the health benefits of almond flour and other whole food ingredients. I’ve made these 3 times just this holiday season and everyone loves them.
★★★★★
Alexis Joseph says
Eeeeee hooray, Joanna! How epic that you've made these three times. That is the ultimate compliment! Thanks so much for taking the time to let me know. XO
Shannon says
These are SO good!!!!!!!
I reduced the amount of sugar to a quarter cup and added 2 1/2 tablespoons of chopped candied ginger because I had some in the cupboard… I also added a little bit more ginger and an extra tsp of cinnamon because I love spicy cookies! Thank you so much for this wonderful recipe that I feel good about eating!
★★★★★
Alexis Joseph says
Love candied ginger, awesome!! Thanks Shannon!
Caroline says
These cookies were so delicious! I loved the texture from the combination of almond and oat flours and they were just sweet enough without being sickening. Will definitely be making again soon!
★★★★★
Alexis Joseph says
I'm so glad, thank you tons Caroline!!
Jasmine says
These are so yummy! Can the dough be rolled out for gingerbread men?
★★★★★
Alexis Joseph says
Thanks! I have never tried it but I don’t see why not?
Christina says
Best ever!!!! So easy and perfect for the holidays!!!
★★★★★
Alexis Joseph says
Yayyyy thanks, Christina!
Alexis Joseph says
Wonderful, thanks Christina!!
Noelle says
Top shelf cookie recipe. The ginger really comes through and they are so moist and chewy. I did use an egg in place of the oil, and they seemed to turn out great. I didn't add chocolate chips, but probably should next time!
★★★★★
Alexis Joseph says
How cool that you used an egg instead of oil, I'll have to try that! Thanks, Noelle!
Erin says
Delicious! Super soft and toasty tasking. Not too sweet. Love to add these into my Christmas cookie platters to break up the really sweet items
★★★★★
Alexis Joseph says
Glad you loved these, Erin! Thanks a ton for reviewing.
Jessica says
The best ginger cookies! Come together very quickly and are delicious with or without the chocolate.
★★★★★
Alexis Joseph says
Awesome thanks!!
Renee says
Holy moly!! These are so good! Far better than my mom’s. Please don’t tell her! Seriously, make these. They’ll change your life for the better!!
★★★★★
Erin says
Made these and loved them. So flavorful. They will be a staple in my cookie rotation for sure!
★★★★★
Karen Scholl says
Just made these and they are delicious. So easy, too. Perfect amount of sweetness and spice. I did half with chocolate, half without. Thank you!
Alexis Joseph says
I'm so glad you enjoyed them! Thanks for taking the time to let me know, Karen. XO
Alexis Joseph says
Hey again Karen! If you'd be so kind as to leave a star-rating, I'd really appreciate it! It's super helpful for other readers. Thanks again!
Jenny says
This recipe looks so good! Similar to my favorite vegan molasses cookies which I actually found from watching your Instagram stories when you made them last year: https://www.makingthymeforhealth.com/chewy-ginger-molasses-cookies/
Alexis Joseph says
Yes, Sarah's are wonderful as well! Mine have a bit spicier of a kick and a different texture with the flour ratios and lower amount of sugar. Enjoy!
Kate says
These cookies are perfection! And it’s true—so easy. I’m in Denver, so modified a bit for high altitude (decrease baking soda to 1/2 tsp., increase coconut oil and milk—I used oat—by 1–2 tbsp., and increase baking temp to 375, 10 minutes was perfect for me). I might throw in some maple syrup next time for a tiny bit more added sweetness, but otherwise these are pure perfection, and so pretty to look at!
Alexis Joseph says
Heck yes--I love how you adapted these! Thanks so much for your review, Kate 🙂
Kara says
AMAZING! My new favorite cookie. I didn’t have chocolate chips or sugar to roll them in but they were perfect without. Thank you for sharing the recipe!
Alexis Joseph says
YES!!! I actually preferred them without chocolate! So thrilled you loved them, Kara! Thanks for letting me know. XO
Rachel Bessire says
These are indeed AMAZING vegan ginger molasses cookies! Made them today and I love the spice and can't even tell they're gluten-free (what?!!). These will be a holiday/winter cookie staple for me!
Alexis Joseph says
Wahoo!! I know, isn't that CRAZY? Thanks, Rachel!
Dylan says
These have the perfect amount of cozy spices! I definitely preferred without chocolate as well 🙂
Alexis Joseph says
YAY!!! Okay time to make another batch.