These Soft and Chewy Ginger Cookies just might be my favorite cookie of all time! They have a crunchy exterior, and a soft and melty interior. Ginger molasses cookies are the quintessential Christmas cookie, and these ones are gluten free too!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
The BEST Ginger Cookies for Christmas!
Ginger molasses cookies are a holiday must-make! While crunchy gingersnaps have incredible flavor, soft and chewy ginger cookies will always have my heart.
These gluten free ginger cookies are made with healthy ingredients, are low in sugar, and have the perfect texture. They are crunchy on the outer edges, and brownie-like soft in the centers.
My favorite way to enjoy these is right out of the freezer, when they are extra chewy! Dip them into a cold glass of almond milk, and you have Christmas cookie perfection.
Ingredients for Soft Ginger Cookies
- Oat flour
- Cinnamon and ginger
- Baking soda and sea salt
- SunButter No Sugar Added
- Blackstrap molasses (regular molasses will not give you the same dark molasses flavor!)
- Coconut sugar
- Coconut oil
- Vanilla Extract
SunButter is one of my favorite hacks for healthier baking! Sunflower seeds are a delicious nut free alternative to using almond products, and are high in vitamin E, fiber, and protein.
Using SunButter adds a slightly nutty flavor and delicious soft texture to baked goods!
Head on over to the SunButter website to find out where it’s sold near you!
How to Make Chewy Ginger Cookies
Step 1: Add the dry ingredients, including the oat flour, arrowroot, spices, and baking soda and sea salt, to a bowl, and stir to combine.
Step 2: In a larger bowl, add the SunButter, blackstrap molasses, coconut sugar, egg, coconut oil, and vanilla. Melt the coconut oil, and warm up the molasses if the egg and SunButter are cold to keep the coconut oil from solidifying in the mixture. Using room temperature ingredients is recommended.
Step 3: Add the dry ingredients into the bowl with the wet mixture, and stir until the flour is incorporated. The dough will be soft and sticky.
Step 4: Roll the dough into balls. I use a 1-tablespoon cookie scoop for even balls of dough.
Step 5: If desired, roll each dough ball in coarse sugar.
Step 6: Add cookie dough balls to a lined baking tray, a couple inches spaced apart, to allow for spreading.
Step 7: Bake cookies for 8 minutes, then allow to fully cool before removing them from the baking tray. Store cookies at room temperature for a couple of days, in the refrigerator for 1-2 weeks, or wrapped tight in the freezer for 3 months or more. I store mine in the freezer because I love eating them cold!
Tips & Tricks for the Best Gluten Free Cookies
These chewy ginger cookies are gluten free and nut free as written.
Vegan Ginger Cookies: Use 1 tablespoon of flax and 2 tablespoons of water, mix together and allowed to gel, in place of the egg. Other commercial egg replacers also work in this recipe.
Crunchy Ginger Cookies: Increase the amount of coconut oil to 1/4 cup, and then bake the cookies for 10 minutes. Turn off the heat and allow some heat to escape from the oven, but then close the door and allow the cookies to sit in there for 10-20 minutes while the oven cools down. This is a great method for making gluten free gingersnaps!
Make Big Soft Ginger Cookies: Instead of using a tablespoon scoop, use a 1/4 cup measuring cup to make large balls. Roll them in sugar, and then slightly press them down into mounds before baking to allow them to spread out more.
More Gluten Free Christmas Cookies
- Gluten Free Snickerdoodles
- Chocolate Sunflower Butter Bars
- SunButter Blossoms
- Peppermint Dark Chocolate Coconut Macaroons
Soft and Chewy Ginger Cookies
- Preheat oven to 350º F.
- In a mixing bowl, add all dry ingredients, and mix well.
- In a medium sized mixing bowl, add SunButter and other wet ingredients. Whisk to combine until smooth.
- Add the dry ingredients into the wet ingredients, and stir to form a sticky dough.
- Use a tablespoon cookie scoop to form balls.
- Roll cookie dough balls in coarse cane sugar to coat.
- Add balls to a cookie sheet. Do not flatten – leaving them in balls allows them to stay chewy and soft.
- Bake for 8 minutes, then allow to cool before removing them from the baking pan.
- Store cookies in the refrigerator or the freezer, wrapped in air tight containers.