Chewy Ginger-Molasses Cookies

December  6, 2014
2 Ratings
  • Makes 12 cookies
Author Notes

This recipe is made with a mixture of chickpea and oat flour, and I really enjoy the balance of lightness and nuttiness. The cookies are flavored with some gooey molasses, as well as ground ginger, cinnamon, and cloves. They’re perfect to serve after a heavy holiday meal. —Lindsey S. Love | Dolly and Oatmeal

What You'll Need
  • 3/4 cup chickpea flour
  • 3/4 cup gluten-free oat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/2 tablespoons coconut oil, soft
  • 3/4 cup coconut sugar (or light brown sugar)
  • 2 tablespoons unsulphered blackstrap molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond milk
  • large grain sugar, for sprinkling
  1. Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.
  3. A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.
  4. Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to18 minutes, until they darken a bit and are fragrant.
  5. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.

See what other Food52ers are saying.

  • Kate Metzler
    Kate Metzler
  • Lindsey S. Love | Dolly and Oatmeal
    Lindsey S. Love | Dolly and Oatmeal
  • KathyS
  • MuddyPants
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at for additional recipes.

6 Reviews

Kate M. June 7, 2016
I thought it was going to be egg free? It says to add 1 egg? I was so excited.
Ashley B. December 29, 2018
I just used a flax egg and they turned out great! My batch were a bit more fluffy than the picture but still taste mmmmm. 😁
KathyS January 25, 2016
We loved the flavor of these cookies and I'm always looking for good gluten-free recipes. The batch I made spread out more than I anticipated, however and I'm not sure why.
MuddyPants January 9, 2015
A definite winner. Great chewy texture, esp. for a gluten free cookie
MuddyPants December 9, 2014
Looks tasty, but the ingredient listing is missing the molasses mentioned in the instructions
Lindsey S. December 9, 2014
thank you for noticing this! just revised it.