Chewy Ginger Molasses Spice Cookies: Gluten-Free, Dairy-Free

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup coconut oil, warmed until liquid
  • ¼ cup molasses
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup almond flour
  • ¾ cup coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon grated nutmeg
  • ½ teaspoon ground green cardamom
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • For rolling:
  • ½ cup granulated sugar
  • ½ teaspoon ground green cardamom
  1. In a large mixing bowl, mix together the sugars, coconut oil, and molasses. Add in the eggs and mix to combine.
  2. In a separate bowl, mix together the almond flour, coconut flour, baking soda, cinnamon, ginger, nutmeg, cardamom, cloves, salt, and black pepper. Add the dry ingredients to the wet, stirring about halfway through to incorporate before adding the rest. Mix until smooth.
  3. Refrigerate dough for 2 hours or until stiff. The dough can be made ahead, refrigerated overnight, and scooped just before baking.
  4. When ready to bake, preheat oven to 375ºF.
  5. In a small bowl, combine the granulated sugar and cardamom. Spoon dough into 1-tablespoon-sized balls and roll in sugar. Place on a lined baking sheet, at least four inches apart. Bake for 10-12 minutes, until golden. Allow to rest on the baking sheet for 2 minutes before transferring to a cooling rack.
These cookies store and freeze wonderfully. Fresh, they have a crisp edge and chewy center, but the edge softens with storage.
Author: Shaina Olmanson
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Recipe by Food for My Family at