Soft and Chewy Ginger Molasses Cookies

These cookies are so good, you can’t possibly eat just one. Made with Pamela’s All-Purpose Flour Artisan Blend. Original recipe created by Chandice Probst at Gluten Free Frenzy.



    • ⅔ cup white sugar, plus more for rolling the cookies
    • ⅓ cup packed brown sugar
    • ¼ cup molasses
    • 1 egg, large
    • ¾ cup coconut oil, melted
    • 2 cups plus 2 tablespoons (298 g) Pamela's All-Purpose Flour Artisan Blend
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ¼ teaspoon ground ginger
    • 2 teaspoons allspice

    Preheat the oven to 350°. Grease a baking sheet or line it with parchment paper.

    In the bowl of stand mixer with paddle attachment, mix white sugar, brown sugar, molasses, and egg until smooth. Add coconut oil and mix to combine. In a separate bowl, whisk together All-Purpose Flour Artisan Blend, baking soda, salt, ginger, and allspice. With mixer on low to medium speed, slowly add flour mixture to mixing bowl, making sure to scrape down the sides. Mix until evenly combined.

    Pour a little extra sugar to coat cookies into a small bowl. Roll dough into 1½-inch balls, roll each ball in sugar, and place on baking sheet, spacing balls two inches apart.

    Bake 12 to 15 minutes, until golden and still soft to the touch. Use a spatula to immediately and carefully transfer cookies from baking pan to a wire rack to cool. Enjoy with a nice cold glass of milk.

Customer Reviews

Based on 24 reviews
Turned Out Perfectly!

These cookies turned out perfectly—crunchy on the outside and soft on the inside—and did not spread while baking. Instead of white and brown sugar, I used 1 cup of coconut sugar. Otherwise, I followed the recipe exactly. There was no need to refrigerate the batter, so I put the cookies straight into the oven and baked them for 13 1/2 minutes. The result was delicious and had a remarkable consistency.

Without a doubt, I will use this recipe again!


I have made a lot of gluten-free cookies. I also cook with coconut oil often. After reading all comments I melted the coconut oil before mixing, cooked on an ungreased silicone sheet, refrigerated my dough (about 1 hour) and still, the cookies spread to be completely flat and about 6 inches in width. Flavor was fine, but i am making these for an event. so won't be able to use them:(

Betty Ashworth

Just made these this afternoon. They did not turn out well at all. The texture is hard...hollow and crisp inside and hard. I followed your instructions closely ...used gluten free flour called Namaste, a flour blend.

Ethna Flanagan

Just made these, sticking to the recipe (measured the coconut oil as a solid then melted before adding) they came out perfectly, no spreading at all. They look and taste great!


I made these delicious cookies tonight and they are exactly what I was looking for. I melted the coconut oil, added just a bit more flour (1/4 cup?) then refrigerated the dough for about 20 min before rolling into balls, rolling in sugar and then pressing with the bottom of a glass. I used a Silpat so did not grease the cookie sheet. Baked for 13 minutes and they were perfection!