Chewy Ginger Molasses Cookies

recipes sweets Dec 17, 2020

I’m not sure it gets any more holiday-y (not a word, but go with it) than gingerbread, so an homage to this classic was a must this year. There’s also just something about a crinkle-top cookie that makes me feel some type of way, so these babies seriously have it all going on.

I found my Chewy Ginger Molasses Cookies have the right amount of spice and not too much sweetness, making them the perfect treat to enjoy alongside a mug of hot cocoa or glass of eggnog. It seriously doesn’t get better than that!

And while you’re already in the holiday baking spirit, be sure to whip up some of these other festive goodies as well:

You simply can’t go wrong with any of the above! But for these tasty ginger cookies you’ll only need:

  • Almond flour
  • Almond butter
  • Eggs
  • Molasses
  • Coconut sugar
  • Vanilla
  • Ground ginger
  • All spice
  • Cinnamon
  • Baking soda
  • Salt

The combination of the molasses, ginger, all spice and cinnamon give you that classic gingerbread taste, but I personally love the soft and chewy texture of these cookies over the classic, crunchy (and typically dried out) gingerbread we’re used to.

I recommend using Blackstrap molasses if possible as it actually has the lowest sugar content of any sugar cane product and contains a variety of vitamins and minerals, unlike traditional sugar which has no nutritional value.

Blackstrap molasses has also been touted as a superfood thanks to its high iron content, which is actually why my doctor recommended I begin taking it as a “supplement” a while back for my anemia. Who knew?!

After mixing together all of the above, you’ll have a sticky, wet dough, so throwing it in the freezer for a few minutes makes scooping and rolling a bit easier (but still expect some sticky fingers). I also recommend getting your hands wet before rolling to make this process easier.

Bake these beauties until they’re golden and smell like actual heaven, and enjoy with your family, share with loved ones or whip up for Santa to nosh on this Christmas Eve  .

Happy baking, y’all!


 YIELDS12 Servings


  •  1 cup almond flour
  •  ½ cup almond butter
  •  2  eggs
  •  ¼ cup molasses
  •  ¼ cup coconut sugar
  •  1 tsp vanilla
  •  1 tsp ground ginger
  •  ½ tsp all spice
  •  1 tsp cinnamon
  •  1 tsp baking soda
  •  ¼ tsp salt


Preheat oven to 350 degrees.
In a medium-sized bowl, mix together almond butter, eggs, molasses and vanilla.
Add in almond flour, coconut sugar, ginger, all spice, cinnamon, baking soda and salt. Mix to incorporate completely.
Place batter in the freezer for 10 minutes.
When chilled, scoop and place on a parchment-lined baking sheet.
Bake for 11 minutes.
Allow to cool before transferring to a wire rack (cookies will set up as they cool). Store in an air-tight container.


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