It all started during a game of Catan Jr. with my son. In the middle of trading coconuts and building pirate lairs, he looked up and asked, “What’s molasses?” I told him we had some in the kitchen—and after he won the game (fair and square!), we headed straight to the kitchen to find out.
I adapted a recipe I found online using ingredients I had on hand, adding extra molasses for that deep, rich flavor we now can’t live without. The result? These soft and spiced ginger cookies that have become a family favorite. The kids love them, and I always get a request from my friend Cass whenever she’s nearby. They’re cozy, gently sweet, and perfect for any time you need a little treat (or a sweet celebration after a board game win).
Molasses Cookies
There’s something so cozy about the warm aroma of ginger and cinnamon filling the kitchen. These soft and spiced ginger cookies are made with wholesome ingredients like almond flour, molasses, and maple syrup. They’re gently sweet, naturally gluten-free, and just the right amount of chewy. My favorite part? The sparkle from rolling them in coconut sugar before baking—it gives the outside a subtle crunch while keeping the inside soft.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 3 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1 1/2 tbsp coconut sugar
Wet Ingredients
- 1 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp molasses
For Rolling
- 2 tbsp coconut sugar
Instructions
Preheat and prep
- Set your oven to 330°F. Line a baking sheet with parchment paper or a silicone baking mat so your cookies don’t stick.
Mix the dry
- In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, salt, ginger, cinnamon, allspice, and coconut sugar.
Stir the wet
- In a smaller bowl, mix together the melted coconut oil, maple syrup, and molasses until smooth.
Combine
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
Chill the dough
- Place the dough in the fridge for about 5 minutes to help it firm up just a bit—it’ll make shaping easier.
Scoop and roll
- Using a cookie scoop or spoon, portion out the dough and roll each piece into a ball with your hands. Gently flatten each ball, then dip one side into the coconut sugar to give it that sweet, sparkly top.
Bake
- Place each cookie sugar-side up on your prepared baking sheet, leaving room between them to spread. Bake for 12 minutes.
Cool slightly, then enjoy
- Let the cookies rest for a few minutes after baking—they’ll finish setting up as they cool. Enjoy warm or store in an airtight container for soft, spiced snacking all week long!
