Soft and Chewy Ginger Molasses Cookies
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Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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.

Ingredients
    • 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
Directions

    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.

Overall Average Rating:
1 rating
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11-20 of 22

Bianca 12/360/2015 12/27/2015
these turned out great with a few adjustments:

*softened, not melted* butter instead of coconut oil

1/4 cup more of flour

egg whites beaten to fluffy consistency with electric mixer then added to batter

also refrigerated the batter for about 20 minutes before rolling onto cookie sheet

my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
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Bianca 12/360/2015 12/27/2015
these turned out great with a few adjustments:

*softened, not melted* butter instead of coconut oil

1/4 cup more of flour

egg whites beaten to fluffy consistency with electric mixer then added to batter

also refrigerated the batter for about 20 minutes before rolling onto cookie sheet

cooked for 10-11 minutes instead of 12-15

my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
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J Lindstrom 12/356/2015 12/23/2015
I was a little iffy on using coconut oil in the cookies but they turned out great. Both my husband and daughter declared them as being excellent!
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Marilyn Daigre 10/284/2015 10/12/2015
I didn't have this recipe. I used an older non gluten free recipe that is very similar and subbed in the Artisan flour. Pam's Artisan Flour is my go to for all recipes now.. . these were so delicious no one knew they were made with gluten free flour. . We purposely cooked some of them a little longer and used them in place of gingersnaps for a "cookie butter" cheesecake. Delicious as a crust.. the cheesecake recipe came from Kraft's website. The cookie butter (what ?) recipe i looked up on google. Also easy.
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Samantha 09/254/2015 09/12/2015
Oh my goodness these are fabulous!! I took everyone's advice and melted the coconut oil. Perfection! Adding to my Christmas cookie recipes for sure.
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Kelly N. 04/98/2015 04/09/2015
Another great recipe! These cookies are my husbands new favorite! He loves the soft chewy cookies. I had no problems with the cookies spreading to much. I followed the provided instructions and made no modifications.
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Dave Smith 04/111/2015 04/22/2015
Just finished baking this recipe, and followed to a 'T' the instructions. Using the Artisan flour, and pre-melting the coconut oil (as suggested by my wife) the cookie have come out superb. They didn't run together an measure about a 3" cookie. They look great! Didn't add extra flour, or change the oven temperature.
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Kate 1 11/306/2015 11/03/2015
I did not have the Pamela's artisan flour. But I did notice that it needed to have some flour added. I would add another quarter cup flour to this recipe to make sure that the consistency was right for rolling.
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Kate 01/01/2015 01/02/2015
I have made these with great success twice. No spreading. I did make sure my coconut oil was in liquid form before adding but no other precautions. Delicious and soft.
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Caroline 12/356/2014 12/23/2014
I really should've read Lee's review before trying this recipe - even if you cut the temp down and the cooking time down, the cookies will still make one giant brown puddle, and mine did NOT taste good. This is the worst gluten-free recipe I've ever used.
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    • Did you have the coconut oil as liquid not solid? I only had to add a couple more tablespoons of flour and they were wonderful. Could not tell the different from my old recipe. I did change the spices to match my old recipe 1/2 tsp cinn, cloves and ginger
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    • I have to agree with Carolline about this recipe. They spread like crazy and tasted TERRIBLE. way too much baking soda? maybe use baking powder? the soda makes them taste fishy or something. ugh. threw the whole batch in the trash. Can't get the after taste out of my mouth. Tastes like baking soda and allspice. Yuk.
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