Soft and Chewy Ginger Molasses Cookies

True story: these cookies were inspired by beer.  My husband is a craft beer lover and he recently had a holiday-inspired beer that was served alongside soft, chewy ginger molasses cookies that he just loved.  I think he may have enjoyed the cookies more than the beer.  Being the loving wife that I am, I set out to recreate these cookies for him, but using my signature real food ingredients.

Ginger Cookies 6

It is a big challenge for me creating recipes that he really enjoys.  To be honest I wasn’t sure I could create a cookie that he actually liked.  Since the beginning of my real food journey, we have not always seen eye to eye, and it has not been easy.  When I actually get a recipe right, meaning one that my husband approves, it is a big win in my book.  These cookies fit the bill and I am happy to share them with you.

Reusing A Recipe

I started by turning to my Cashew Flour Fig Pinwheel Cookies.  The dough from that recipe is soft and moist, which helped create the desired texture I wanted for the Ginger Molasses Cookies.  High on my list of requirements for a delicious cookie is that they are nice and soft.  The first batch I made was a success, but the man I wanted to please asked for more ginger.  This resulted in the soft, chewy Ginger Molasses Cookies with a nice spicy kick from extra ginger.

Ginger Cookies 2

I personally enjoy the spicy goodness of ginger and have no problem adding more.  It is a spice I love and use often for its wonderful anti-inflammatory benefits.  If you are new to ginger, you can start small and add more as your taste allows.  When I make these for my husband I add softened grass-fed butter instead of coconut oil, because he is not a fan of coconut.  Even if I add a small amount of coconut anything in any recipe, he can taste it. I am happy to use alternatives as long as the recipe remains healthy and as unrefined as possible.

Ginger Cookies 3

These cookies pair really well with my Molasses Milk. You could also make ice cream cookie sandwiches with my No Churn Tahini Cardamom Ice Cream (which I personally plan on doing immediately!)

Soft and Chewy Ginger Molasses Cookies

A soft and chewy ginger molasses cookie made with real ingredients, but that tastes so much like the original.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup raw cashews or almonds
  • 6 Tablespoons coconut flour
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 1/4 teaspoon baking soda
  • 4 Tablespoons softened coconut oil or grass-fed butter
  • 1 Tablespoon black strap molasses
  • 1/4 cup maple syrup
  • Coconut sugar for decorating optional

Instructions

  1. In a food processor, add the nuts and pulse until finely chopped and almost flour consistency.
  2. Add the rest of they dry ingredients and pulse to combined.
  3. Add in the fat and maple syrup and pulse to combined, until a dough is formed.
  4. Scoop out the dough and with your hands press the dough into cookie shapes on a lined baking sheet.
  5. If desired, sprinkle with coconut sugar.
  6. Bake in a 350 degrees fahrenheit for 8-10 minutes.
  7. Store in an airtight container for up to one week.

Recipe Notes

Choose organic ingredients when possible.

Soft and chewy ginger molasses cookies #vegan #paleo #glutenfree
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  1. Maybe I did something wrong because they were a bit dry and gritty , but the flavor was on point !!! and guilt free 🙂

    1. Thanks for giving this recipe a go! I don’t think you did anything wrong but you do want to make sure the cashews get ground up well enough like a flour so that you will not get grittiness (you can always use almond meal flour instead too to make sure this happens). If you still think they are drier then you would like you could try to add a little extra coconut oil. I am glad that you enjoyed the flavor so I hope that you give them another try!

  2. Hi Sara!

    I rarely leave comments but I just wanna say that I tried this recipe after searching for a long time for one that doesn’t use a million eggs or refined sugar. And this was a winner! It did break apart a bit when trying to eat but overall held together nicely and in fact, I’m making a double batch now!

    Also, I ran out of powdered ginger last time so I subbed about 30% of it with powdered cloves and it worked a treat… Just in case, you wanted to try a slight variation. 🙂 I’m also going to try this time with olive oil because I also don’t like a strong coconut taste but need a vegan version. (I used 1/2 ghee 1/2 butter last time.) Thanks again for sharing your recipe!!

    x

    1. I am so glad that you did leave a comment. I really appreciate your kind words and I am so happy that I could help you create the recipe that you were looking for!

    1. I haven’t tested it that way but you could give it a try. Flours perform so differently so I can’t guarantee that it will work perfectly.

  3. what is the nutritional content of these? Since I evaluate how much value it adds to my nutrition based on cals, fats, carbs, proteins, and sugars (primary requirement points) I need to have this in order to even consider whether or not they can be included in my nutritional planning. Please post. Thanks.

    1. I love to focus more on ingredients then nutrition facts, I explain why in my post titled Why I Don’t Read Nutrition Facts…https://theorganicdietitian.com/why-i-dont-read-nutrition-facts-ingredients-are-1/ I keep my recipes as low in sugar and high in nutrition as much as possible. There are some great resources available so that you can look up the information in any recipe such as caloriecounter.com. Hopefully you can find the information you need there. Thank you!

  4. I have been eating low carb, high fat for many years now, but wanted to try a plant-based eating regime in the new year, after a FAST due to gastrointestinal issues and just basically needing to give my digestive system a rest after the Christmas holidays! I have just come across your website and these brilliant Ginger Molasses Cookies – just made them and they are AWESOME!!! I’ve also just logged the ingredients onto MFP and they are also low carb, so an extra bonus for me!!! I used ground almonds instead of the raw variety as well as using coconut butter instead of the coconut oil or grass-fed butter. I also added 1tbsp each of Chia seeds, flax seeds, psyllium husk and desiccated coconut. I omitted the coconut sugar for decoration too. They are fabulous and the nutrition is below (worked out by MFP database):

    Nutrition Facts
    Servings 12.0
    Amount Per Serving
    calories 198
    % Daily Value *
    Total Fat 16 g 24 %
    Saturated Fat 9 g 47 %
    Monounsaturated Fat 0 g
    Polyunsaturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 107 mg 4 %
    Potassium 25 mg 1 %
    Total Carbohydrate 7 g 2 %
    Dietary Fiber 5 g 21 %
    Sugars 2 g
    Protein 7 g 14 %
    Vitamin A 0 %
    Vitamin C 0 %
    Calcium 1 %
    Iron 3 %

    I managed to make 12 out of the dough mixture and they are so easy to make and takes little time – so YUMMY!!!!

    1. I am so glad to hear you love these cookies! It is nice to see how people make recipes there own. Thanks for sharing the nutritional information.

  5. I’m wondering if I mixed in high power blender too long. It seems that the coconut oil or/and the maple syrup seperated from other ingredients.

  6. These were so easy and came out great. Though I did bake them a little longer than needed (8 minutes would’ve been perfect). Will try again and double the batch! 🙂