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    Hummusapien » Recipes » Dessert » Amazing Healthy Ginger Molasses Cookies

    Amazing Healthy Ginger Molasses Cookies

    Published Dec 5, 2019 · Modified Dec 6, 2021 · by Alexis Joseph · 32 Comments

    Jump to Recipe

    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!

    pan of ginger snaps

    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.

    hand holding cookie

    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.

    bowl of cookie dough

    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!

    pan of unbaked ginger cookies

    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!

    Print
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    Irresistibly soft and chewy Healthy Ginger Molasses Cookies made in 1 bowl! Packed with ginger spice, these will be your new favorite holiday cookie. Vegan and gluten-free!

    Healthy Ginger Molasses Cookies Recipe

    ★★★★★ 5 from 10 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 14 cookies 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    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

    Units Scale
    • 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

    1. 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.
    2. 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.
    3. 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!)
    4. 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

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Joanna says

      December 31, 2021 at 1:00 am

      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.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 03, 2022 at 10:11 pm

        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

        Reply
    2. Shannon says

      January 09, 2021 at 6:44 am

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 11, 2021 at 4:15 pm

        Love candied ginger, awesome!! Thanks Shannon!

        Reply
    3. Caroline says

      December 31, 2020 at 3:21 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 31, 2020 at 3:27 pm

        I'm so glad, thank you tons Caroline!!

        Reply
    4. Jasmine says

      December 22, 2020 at 2:52 am

      These are so yummy! Can the dough be rolled out for gingerbread men?

      ★★★★★

      Reply
      • Alexis Joseph says

        December 22, 2020 at 1:33 pm

        Thanks! I have never tried it but I don’t see why not?

        Reply
    5. Christina says

      December 09, 2020 at 2:19 am

      Best ever!!!! So easy and perfect for the holidays!!!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 09, 2020 at 12:15 pm

        Yayyyy thanks, Christina!

        Reply
      • Alexis Joseph says

        December 09, 2020 at 12:33 pm

        Wonderful, thanks Christina!!

        Reply
    6. Noelle says

      December 05, 2020 at 6:48 pm

      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!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 06, 2020 at 12:34 pm

        How cool that you used an egg instead of oil, I'll have to try that! Thanks, Noelle!

        Reply
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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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