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Ginger Molasses Cookies. (Grain/Egg & Refined Sugar Free)

by Brittany on September 19, 2012

Fall is in the air. Maybe not during the day’s which have still been quite warm for us. But when night comes, so does a chill that lingers well into the morning. Today when taking our puppy out for his 7am potty run I discovered that my shorts and flip flops weren’t quite sufficient.

I love fall. Its the most romantic time of the year. The food, the colors. Each year my desire to bake explodes out of control and I begin dreaming of cinnamon ginger and chai around the clock.

To kick off my itch to bake comforting desserts, I though I might share with you a healthier version of one of my favorites; Ginger Molasses Cookies.

This recipe is simple and uses Cashew Flour which is a more unique ingredient. I highly recommend ordering a bag from Frankly I’m not even really sure where else you would find it! The Cashew flour from is coarsely ground. It has a similar texture to say a bag of Bob’s Red Mill Almond Flour. I feel pretty confident due to this fact that you could make your own cashew flour and it would work well in this recipe. To do so simply pulse cashews in a high powdered blender or in a Coffee Grinder. Be careful not to over process to avoid the making of cashew butter.

These cookies have a strong caramel/molasses flavor. If you aren’t a fan of that dark rich flavor feel free to replace a portion of all of the Coconut Palm Sugar with a white granulated variety- Organic Cane, Or even Xylitol would work as a great fill in which would further reduce the glycemic load. Additionally the molasses can be replaced with honey- though in doing this the flavor may change quite a bit.

Ginger Molasses Cookies

2 Packed Cups Cashew Flour
1/2 Cup Coconut Palm Sugar
2 Tsp. Baking Powder
2 Tbs Starch (Potato, Tapioca or Arrowroot)
1 1/2 Tsp powdered dried Ginger
1 1/2 Tsp Cinnamon
1/8 Tsp Salt
2 1/2 Tbs Oil or Melted Butter (any variety)
3 Tbs Milk (any variety) or Water
2 Tbs Blackstrap Molasses

  1. Combine all ingredients in a large bowl and mix to create a wet sticky dough.
  2. Place dough into freezer for 30-45 minutes until no longer sticky.
  3. Preheat oven to 325 and place a sheet of parchment on a large cookie sheet.
  4. Using a Tablespoon scoop 12 balls of dough- gentle rolling each scoop into a ball in your hands before placing it on the cookie sheet. Spread the 12 cookie dough balls on the sheet so that they are evenly spaced.
  5. Bake 15- 16 minutes. Remove from oven and allow to cool.

If you’re in the mood to further jazz things up as I did you can drizzle a tiny bit of blackstrap molasses on the cooled cookies. You could also roll the cookie dough balls in additional Coconut palm sugar or finely diced candied ginger before baking.


Ps. My two books The Essential Gluten Free Baking Guides Part 1 & 2 are now both available in ebook form on the Triumph Dining website! They are full color and a really great deal.

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{ 17 comments… read them below or add one }

Ellen (Gluten Free Diva) September 19, 2012 at 10:32 pm

These look too good for words. Ya’ done good. Gonna try with almond flour as I have no cashew flour on hand!


Brittany September 19, 2012 at 10:34 pm

Let me know what happens with almond! Most brands are pretty well ground these days which will mean they may spread less. In which case if that happens next time try throwing in a little extra oil- say 1/2 Tbs more.


Deanna September 19, 2012 at 11:01 pm

Looks delicious. And, good to know about the texture of the cashew flour. I just may try making my own. :)


Brittany September 19, 2012 at 11:34 pm

People really don’t realize how much the grind of a flour plays into how it works! Its crazy what a difference it can make. Hope they turn out great for you- I know you make your own nut/seed flours all the time :)


bitt September 19, 2012 at 11:30 pm

I do miss ginger cookies. These look perfect for this time of year. I am curious to maybe try yacon syrup instead of molasses since it’s lower glycemic (and xylitol instead of sugar). If I can get my hands on that and I make these I will let you know.


Brittany September 19, 2012 at 11:33 pm

Ohh!! I totally forgot about Yacon Syrup- I didn’t know it was lower glycemic. Now I’m going to need to hunt for some too! xx


Lisa Purple-icious September 19, 2012 at 11:42 pm

Hi! I’d like to know about almond flour substitution as well. And what about coconut flour…? Thanks! : )


Brittany September 19, 2012 at 11:51 pm

Coconut Flour and Almond Flour (and other nut or seed flours) CANNOT be exchanged. Ever. They have a very different chemistry and don’t work at all the same.

If you are using a homemade course almond flour OR bob’s red mill almond flour then yes it should exchange well. If you are planning to use a higher quality almond flour that is well ground then you will need to increase the liquid and fat slightly so that they spread as the should in the oven. The dough should be fairly wet and too sticky to form into balls without being chilled. Only add a tiny bit of extra milk and potentially a tiny bit of oil at a time..


Erin September 20, 2012 at 3:54 am

These look really good. I’d like to try them but cannot have the molasses. Any ideas for a substitute?


Brittany September 20, 2012 at 10:17 am

Please re-read the post for further instruction. Also beyond what I said up there you could try yacon of coconut nectar.


brooke @B & the boy! September 20, 2012 at 12:18 pm

I thought these looked amazing when you first posted them. I am now in love with them and the idea of cashew flour. Awesomeness.


Brittany September 20, 2012 at 3:13 pm

Thank you so much Brooke!


Jayleen September 20, 2012 at 5:19 pm

I love using Yacon Syrup – I get mine from Amazon Therapeutics (my co-op carries it from them too) or I order it – it’s amazing!


Beth @ Tasty Yummies September 20, 2012 at 7:33 pm

YUM! These look incredible! I am with you once the fall starts (actually even before) all I want to do is bake delicious treats with pumpkins, apples, cinnamon, etc. – I cannot get enough!


jessica September 29, 2012 at 10:30 pm

Great recipe! I used 1 cup of almond flour and 1 cup of cashew flour – both ground myself in the cuisinart. I also increased the ground ginger to 1T and decreased the sugar to 1/3 c (I used sucanat). Next time I’m going to see if I can go down to 1/4c – I love the spicy cookie!

They also hold together really well so are good for those occasions when we need to bring a plate of cookies.

Thank you!


Laureen @FoxKitchen October 3, 2012 at 9:08 pm

I think molasses cookies are perfect for cooler weather. Love the idea of using cashew flour to make them grain free!

Pinned, shared on Facebook and adding to my MMM Must-Make-Monday series :)


Carrey October 13, 2012 at 9:15 pm

These are delicious! I didn’t read the comments, so I used a mix of almond and pecan flour. I noticed that they were not flattening during cooking, so I flattened them with the bottom of a glass halfway through cooking. It worked well! Now I’m having trouble keeping the other firefighters away from them!


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