Soft, chewy, and richly spiced – these Ginger Molasses Cookies with coconut flour, applesauce, almond butter, and a hint of lemon are a healthier holiday treat!
So currently my mind is feeling sorta like: ionlyhaveamonthtobakealltheholidaythingsahhhhhh!
Gingerbread or peppermint? Cookie or fudge? Chocolate covered or frosted with sprinkles? There are so many magical and merry treats I want to get to I feel like I don’t even know where to start. With thanksgiving and all things pumpkin, we have a two (more like four, I’m sure I saw something pumpkin in August) to ease into it and get to every orange idea on the list. But December first is TOMORROW. How friends, how?
I am working on putting the brakes on my gotta-do-it-all brain chatter and just take things one cookie/fruitcake/truffle at a time. Just hone in on the good stuff, the classics, the treats we all really want most. This recipe is both the first cookie and first ginger-y one of the season, and I am in love with how they turned out. I won’t tell you about the part where in my head they went from cookies > blondies > cake > back to cookies. Hush now little brain, slow down and have a Ginger Molasses Cookie.
You know those oversized cookies in the bakery case that always hook you with their soft-baked, sugar-sparkling, GIMME GIMME good looks? The ones that make you think: No one needs a cookie this big, but I deserve one for standing in this line and being a generally badass human. That’s what’s happening here but at home. As much as I love a good hockey puck sized cookie, I have a tendency to make my homemade cookies more of a reasonable tablespoonful-of-dough size. Not sure why, perhaps you can relate?
Well not this time. This time I made them unnecessarily large – I only got six cookies out of a batch that should’ve made a dozen. But there is something extra joyful about a jumbo cookie warm and fresh out of YOUR very own kitchen. The fact that they are so soft and tender and heavily spiced amps up the joy factor big time too, of course. And you get to revel in the yummy spiced scents while they bake – um yankee candle who?
If you are making them for a cookie swap or Christmasy occasion involving lots of other people, you may want to size down a bit. But if you are baking them for yourself as an early December treat to set the holly jolly mood of the month, enjoy every one of those six satisfyingly-sized cookies from Bakery: Your Oven.
So if you are feeling the holiday overwhelm already too, just know these crackly-topped cookies have your back and your easy baking interest at heart ♡
Soft-Baked Ginger Molasses Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 jumbo cookies 1x
Description
Soft, chewy, and richly spiced – these Ginger Molasses Cookies with coconut flour, applesauce, almond butter, and a hint of lemon are a healthier holiday treat!
Ingredients
- 1/2 cup (130g) almond butter (*)
- 1/2 cup (130g) unsweetened applesauce
- 1/3 cup (50g) coconut sugar
- 1/4 cup (80g) blackstrap molasses
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup (60g) coconut flour (**)
- 1/2 cup (60g) tapioca starch (***)
- Optional: cane sugar (for sprinkling on top to make them sparkle)
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the almond butter, applesauce, coconut sugar, and molasses. Beat using an electric mixer until well combined.
- Add the lemon juice, spices, vanilla, baking soda, and salt. Mix.
- Add the coconut flour and tapioca starch. Mix to form a thick dough. It should be very sticky, but manageable enough to roll into balls. If not (varies with thickness/oily-ness of nut butter usually), add 1-2 more tbsp of coconut flour.
- Break off large sections of dough and roll into balls. Arrange on a cookie sheet lined with parchment paper. I got 6 large cookies, but you could probably get 10-12 normal sized ones.
- Sprinkle with sugar (if using) and press lightly to flatten.
- Bake for approximately 12 minutes at 350F or until the tops are crackly and the bottom edges just starting to darken.
- Remove from the oven and cool for at least 10 minutes before removing from the pan. Enjoy!
Notes
*You can use any nut/seed butter, but I do not recommend peanut butter as the taste is overpowering.
**For an oat option, replace the coconut flour and tapioca starch with 2 cups (240g) oat flour. The batter will not be roll-able, but don’t add more flour or they will be dry and bland. Just spoon the batter on the pan like drop cookies. They are slightly less sweet, so you can add more coconut sugar if desired.
***You can sub cornstarch or arrowroot starch.
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Oh I love these! That crinkled top really got me! Unnecessarily large seems just the right size for these! The bigger cookie, the less I have to share 😀
Haha! Yes sometimes larger than necessary just feels right. It took a few trials, but the crinkly too was a non-negotiable for these😊
We are SO on the same page with feeling time-crunched for ALL the holiday baked goodies! You’re definitely off to a great start, though, these look sooo dreamy. We’re also totally on the same page when it comes to soft gingerbread-like cookies (I’m posting some next week!), and I have to say gingerbread is hands down my favorite holiday flavor. Also, I am on team hockey-puck-sized cookies for life. These look incredible!!!
It’s exciting but also like wahhhhhhh😜 I’m in a cookie groove right now, but I have so many non-cookie things I want to do too! Breathe…methodically bake…we’ll make it happen😊 Can’t wait to see yours too!
Can this be done with almond flour?
I haven’t tested it with almond flour so you’ll have to experiment. If you do you will likely need at least double the amount as with coconut flour, possibly more. Just keep adding flour until you have a sticky but roll-able dough. Good luck!
Hi………I can’t wait to try these, my former mother in law made up the best gingerbread cookie recipe anyone has ever had the pleasure of putting in their mouth. She an my x sister in law will be here for lunch 1 day soon, guess what’s for dessert, can’t wait to get her opinion….also looking forward to the other recipes!………..Wende
Oh my goodness, talk about pressure🙈 I’m so curious what is in her magically amazing gingerbread cookies, everyone seems to do them slightly different. Although I’ve yet to meet a ginger cookie I don’t like to be honest. Anyways, good luck and I can’t wait to hear what she thinks🤞
They look amazing and the recipe is going i my cookie arsenal. haha. thanks Natalie
Haha, that’s exactly why i posted them early because I bet that cookie list is going to fill up fast 🙂 Hope you enjoy Lori!
Yum, I do believe I have everything to make these in the house. Can’t wait to try them!
Yay!! I hope they turn out perfect Cathy 🙂
Wait, is it baking powder or soda? It’s us powder in the video but soda in the recipe. I followed the recipe and added soda but was not happy with the result.
Aww dang it, it’s supposed to be soda in the video too. Hmm not happy with the texture/rise or not happy with the taste? I didn’t have any issues with a metallic taste with that amount, but if you did you can try 1/2 tsp instead
The texture of the cookie just wasn’t right. I followed the recipe almost to a tee. Used a homemade tahini for the fat but was left with too wet a dough to roll so I added an extra three tablespoons of coconut flour (one at a time) to thicken it up a but but i didn’t get those appealing crackles tops and the centers were more doughy than soft. Perhaps it was the brand of coconut four? I used Brad’s Organics
Hmm could be the brand of coconut flour, I’ve never used that particular one. It’s hard for me to say for sure not having been there to see the dough, but it sounds like you did everything right. Perhaps a different nut/seed butter would be better. Did you use coconut sugar or a different sweetener? The sweetener is most likely to affect the spread/crackles, that’s the main reason I ask.
Nope, used coconut sugar. It’s alsays my go to. Perhaps i didn’t spread them out flat enough? Tapioca should allow them to spread, should it not? They didn’t spread at all, really.
That’s so so odd. Honestly I’m stumped Anthony, I’m not sure would cause them to not spread at all. Yep tapioca still allows them to spread but keeps the texture from being too crumbly like just coconut flour would. I’m sorry Anthony, not sure what to tell you here😕
These are the ultimate holiday cookie! The perfect festive flavors and they’re so healthy so you can eat more and still feel good, especially because they’re not hockey puck-sized. I too would love to turn off the “gotta-do-it-all brain chatter” that never seems to stop! I think I need a whole day of just sitting on the couch with a book and a jar of these cookies 🙂
Haha I definitely need that chill day of couch time for many reasons, but it can be much so much harder than it sounds with the whole brain chatter thing. I’m sure you can relate. Well it is only December 2nd and we’ve both put some pretty delish holiday stuff into the world already, so I think we got this 🙂
Hi Natalie! In the notes, you mention a measurement for oat flour substitution – did you mean 1/2 cup instead of 2 cups? I could be mistaken, but that seems like a lot of oat flour!
Nope, I mean 2 cups. That’s the thing about coconut flour it’s SO much more absorptive than any other flour, which is why it never can almost sub 1-for-1 for other flours. And using double the volume of flour is also what dulls down the sweetness in the oat flour version. I hope that makes sense, Maddie 🙂
Do you think I could use granulated stevia instead of the coconut sugar? And also, do you think there is a way to replace the 1/2 cup of almond butter with 1/4 cup something else? It seems too expensive for me to spend so much almond butter for 6 cookies
Hmm I don’t bake with stevia at all, so I’m not sure if it will spread/create the crackly tops as well. I think it will taste fine, just might not look as nice, but you’ll have to experiment. And yes, you can use any kind of nut or seed butter in place of the almond butter, whatever is cheapest. Or you could even try coconut oil, although I’d reduce the amount from 1/2 to probably 1/3 cup instead. Oh and it makes 6 very large cookies, but you can get a dozen out of one batch if you make them more reasonably sized 🙂 Hope that helps!
I used coconut oil and granulated stevia and wasn’t such a good idea, the dough was runny so I had to cool it first, and after baking they came out sooo flat! The taste was great though! But I guess I’ll have to buy coconut sugar and use tehina as replacement for the almond butter
Aww sorry to hear that. Coconut oil works quite differently in baked goods than nut butters, you usually need less of it and even then I don’t find the texture as good after baking–less moist/fluffy and more just…oily. Tahini would work fine though, and yes the coconut sugar is important for texture not just sweetness too! Hopefully the next batch is soft and crackly and perfect 🙂
I love it , very tasty 🙂
★★★★★
Woohoo!! So happy to hear it, thanks for the feedback and enjoy the rest of the batch 🙂
Delish! Mixed the batter using Lakanto Monkfruit Sweetener with Erythritol, 1/4 cup only, rolled the really sticky dough gently into a dozen balls and baked ten minutes. Ten minutes out of the oven they were crackly on top and soft in the middle but not doughy. They weren’t crumbly either (which I’d expect with coconut flour), spiced perfectly, warm – absolutely what my mouth wanted. Thanks so much!
Woohoo!! And great to know that mix of sugar-free sweeteners worked too and still produced the crackly tops 🙂 Coconut flour is a tricky one, but the tapioca starch does wonders for the otherwise would-be crumble texture when you combine the two. Haha well I am happy they could make your mouth happy, thanks for the feedback and enjoy the rest!
Thank you for another non-oat flour recipe. Cannot wait to taste these. I love molasses, cinnamon and ginger flavors. Is it possible to post nutritional values for your recipes? It would help alot.
Hi Nechama! I am so happy you are enjoying the oat free recipes too, coconut flour is always a challenge but there are not enough vegan recipes out there with it. I hope you love these! As for nutritional info, it’s something I am still debating as I personally don’t believe in counting calories/macros. But I appreciate your input and will consider it 🙂
Natalie, I just made the cookies and they came out flatish. What did I do??
But the taste was superb. About the nutrition, not calories (they don’t count so much anymore), the vitamins, carbs, and sugar are the main items.
★★★★
Hmm…you used baking soda right, not powder? And fresh lemon juice? It sounds like a leavening issue so those would be the most likely culprits. And good to know!
Ok, I finally have like 2 minutes of a break to come over here and see what you’ve been posting, haha! These look Fabulous with a capital F!! I love, love gingersnaps like there is no tomorrow and I love how soft and delicious these look. I’m the same way as you too, I’m a much bigger fan of soft ones, not the hard ones that feel like you will chip a tooth. I have one on my blog but I have a super special gingersnap recipe, soft version going in my cookbook that I wrote like 5 years ago, haha! I’ve been saving it all this time because they are my favorite holiday cookie and to me, give me all of them. The fact that you just posted these gives me a reason to make yet another gingersnap. You can never have too many options right? I have a ton of coconut flour in my pantry because I’m not a huge fan of the weird texture of it, so it just sits there, lol and I never really use it, but I’m thinking I need to break it out to test these beauties! Anything to tempt the inner cookie monster is a beautiful cookie like this!
Whoa only 2 minutes–you must have lightning fast fingers or something then😂 And a currently very busy life filled with with holiday stuff and cookbook stuff and some fun stuff too I hope! Well I was already going to buy your book like the second it goes on sale/pre-sale/the sooner I can get my hands on it the better sale, but a gingersnap recipes 5 years coming honestly sounds worth the price all on it’s own. Because a) possibly my favorite cookie and b) I know you know how to do cookies RIGHT🙌 Can’t wait! I like that coconut flour is grain free but doesn’t blow my budget like almond. As for the texture, thank goodness for tapioca starch is all I can say about that🙃
Can I substitute homemade coconut flour made by grinding dried coconut flakes? The fat content is higher than store bought . Is that ok and would I reduce some of the nut butter?
Grinding coconut will never get the same fine texture and absorptive-ness of coconut flour, so I don’t recommend it. The amount would have to be adjusted and I really can’t say by how much without trying it. Sorry!
Thanks! Going to a local market today to buy some.
I had read it was really expensive but I also found it online at Thrive Market Bob’s Red Mill for $3.99 for a 16 oz bag, so that seems pretty reasonable. I am going to make these for our family get together on Saturday as I am vegan and daughter-in-law is Gluten free.
I tried your gingerbread muffins and flavor was awesome but texture a bit dense and chewy. I think I overmixed the batter as I threw everything in the vitamix instead of mixing wet with dry in the bowl.
Coconut flour isn’t too too expensive compared to almond and some of the other grain-free flours luckily. I hope you found some locally though, but yes $3.99 isn’t bad at all! They will be perfect, I like these much better than the muffins (I need to update those). I also have a new gingerbread cookie coming tomorrow that I am obsessed with that doesn’t call for coconut flour, so perhaps that one could work too 🙂
Hi, I made these last night and they turned out super nice looks wise but tasted very molasses-y. I was wondering if there was any way to substitute some of the molasses just so the flavor isn’t too overpowering? Other than that they were great!
Hi Juliana! I do like my molasses quite strong, so totally understand. You can sub half with maple syrup or a different more neutral flavored sweetener instead. Also non-blackstrap molasses will be more mild if you used blackstrap in the first batch. Hope that helps!😊
Thank you! I replaced some of the molasses with the maple syrup and it worked out great! I took these to a work holiday cookie swap and they were a big hit.
★★★★★
Woohoo!! That’s what I like to hear, I am so happy they were a success 🙂 Thanks for the feedback Juliana and happy holidays!
Just made these and OMG!
I didn’t have applesauce on hand so I made flaxeggs with the same consistency and upped the vanilla for sweetness and ginger because… well, ginger. And they are the bomb! Making a batch with pecans mixed in to try. Can’t wait till they’re out of the oven. This may very well be my fave molasses cookie recipe!
★★★★★
Woohoo! I am so happy you love them and the flax egg sub worked🤗 Oh I totally feel you on the EXTRA ginger part, gingerbread is one of very few situations where I say the spicier the better! Mmm and the pecan addition sounds lovely. Thanks for the feedback Bri and have a wonderful weekend❤️
Regarding your post: If you like Christmas stuff so much, why not make a yuletide ice cream this summer? I’d eat it, anyway, and I have a feeling other people would, too.
That’s such a fun idea, I am always up for more ice cream recipes 🙂
Hi Natalie,
These are my favorite cookies and yours look AMAZING!
Can’t wait to make them. Wondering which unsweetened applesauce brand
you used for this recipe. Sometimes brands make a difference and I want to make sure
they turn out like yours. Thanks in advance!
Mmmm one of my favorites too, I need to make some soon now that you reminded me about them😋 I honestly just use the store brand, so lately it’s been Trader Joe’s but I’m not picky. As long as the only ingredients are apples and water (and maybe some sort of acid, I’m okay with that) then it’s probably fine!
These sound so yummy, I love ginger cookies! I was wondering whether I could completely sub the molasses with anything else? I haven’t baked with it before and would prefer to use something I already have. I’m not vegan so could I do half honey/half maple syrup? Thank you!
You could use honey or maple syrup, although either will change the flavor and make them a bit less rich. But still yummy!
Thank you for your quick reply, can’t wait to give them a go!
Is it possible to use cashew butter instead of almond butter?
Absolutely! They will be delish with cashew butter😋
Just made a double batch for Christmas. Delicious. I rsmped up the ginger taste by adding some fresh grated ginger as well as the powdered. Thx much. They are awesome.
The recipe only calls for 1 cup total of flour?? Until I added another cup, did I get the consistancy of a cookie dough. Was this a typo? Also, your recipe didn’t call for xanthan gum which is usually needed to “bind” gluten free flours together. The cookie looked good, but just crumbled. Maybe 1 1/2 flour plus xanthan gum would have worked better for me. Will try again as they were very tasty. Does using almond butter make the cookie bind better? I did use lactose free regular butter.
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JW- why cane sugar and not beet sugar?
Beet or coconut sugar on the coating would just dissolve and not give you that sugar-crusted coating!
Hi just to check the recipe says baking soda but the video says baking powder does it matter which? Thanks
It’s supposed to be baking soda! My bad🙈
Ah great that’s what I used phew! They are super yum ❤️
★★★★★
Woohoo!! So happy you liked them🤗
Wow, these are legit amazing! Definitely my go-to molasses cookie recipe now. I made them smaller and left them puffier rather than more spread out, and it made the texture inside absolutely delicious. I also used tahini instead of almond butter and because it was runnier, I added a touch more coconut flour to these. I will be making these again and again! Thank you!
★★★★★
Ooooh I bet they were DIVINE with tahini😋😋 So so happy you love them, appreciate your feedback Madeline!