If you're a fan of the spicy flavor of ginger and enjoy cookies that are chewy on the inside and crispy on the outside, then you'll love these gluten-free ginger cookies! They're easy to make with simple ingredients and you can whip them up in less than 30 minutes. Best of all, they are free from the top 9 allergens, making them a safe and delicious treat for everyone to enjoy.
When a cookie craving strikes, it can be hard to decide which recipe to choose. While these classic chocolate chip cookies are hard to beat, the heartiness of these oatmeal applesauce cookies is also a favorite.
And, in December, the holiday season wouldn't be complete without these favorites (including gluten free gingerbread and gluten free sugar cookies). But when I'm craving a soft and chewy, sweet and spicy treat, nothing beats these gluten free ginger cookies!
These gluten-free ginger cookies only require a handful of ingredients that are easy to find in most grocery stores. This hassle-free recipe means even Grandma can make these delicious treats without the need to go to a specialty store!
- Ground flaxseed
- Cooking oil (I use canola but you can use vegetable, grapeseed, corn, etc)
- Granulated sugar
- Molasses (unsulphured) - I used Grandma's brand
- All-purpose gluten free flour - see notes below.
- Baking soda
- Ground ginger
- Ground cinnamon
See the recipe card for quantities.
Choosing a gluten free flour blend
Gluten free flour blends can vary quite a bit which can make a big difference with the end product in gluten free baking.
I use Bob’s Red Mill 1-to-1 baking flour which is a blend of rice flour, potato starch, sorghum flour, tapioca flour/starch, and xanthan gum. This is my go-to flour blend for everything!
If you are substituting another type of gluten free flour, check to see if it contains xanthan gum. If it doesn’t, the texture of the cookie might be more crumbly as xanthan gum works as a binder. You can buy it separately and add ½ teaspoon to the flour before mixing the ingredients together.
I haven’t tested this recipe with almond flour as it is a common allergen. Feel free to experiment and let me know if the comments if almond or other flours worked well for you!
This ginger cookie recipe is quick and easy to make! Here are the step-by-step instructions:
First, mix the ground flax and warm water together in a small bowl. Set this aside for a few minutes until it is thickened slightly.
Add the ground flaxseed and water mixture to a large mixing bowl along with the oil, sugar, and molasses. Mix well.
Tip: Before measuring the molasses, pour a little of the canola oil or spray cooking spray into the measuring cup to coat it. This will keep the molasses from sticking.
Next, add the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
Mix until the ingredients are all incorporated.
Measure out a heaping tablespoon of dough and roll it into a ball (or use a cookie scoop).
Put ¼ cup of granulated sugar in a small bowl. Roll the cookie dough balls in the sugar.
Place on a baking sheet about 2 inches apart. Bake in an oven preheated to 375° Fahrenheit for 8 minutes.
After baking, let the cookies cool for a few minutes, then transfer them to a cooling rack or paper towel until completely cooled.
Substitutions and variations
Just about every recipe I post is free from the top 9 allergens but, if you aren’t avoiding all of them, you can make some substitutions to suit your diet.
Substitute 1 egg for the flax “egg” - The ground flax and water mixture works well as an egg substitute. But if you don’t have to avoid eggs you can go ahead and use 1 whole egg instead.
Substitute wheat flour for gluten free flour - Assuming you are here for a gluten-free recipe, you probably wouldn't need to make this substitution. However, if you need to, you can easily substitute the same amount of wheat flour.
Gluten free ginger cookies can be stored in an airtight container at room temperature for 3-5 days.
For longer storage, they can be frozen for up to 3 months. To freeze, place the cookies in a freezer-safe container or bag, and be sure to label them with the date.
When you're ready to eat, simply thaw the cookies at room temperature for about 30 minutes.
Yes, ginger is naturally gluten-free. It is a root spice that comes from the ginger plant.
Usually, single spices are gluten free unless the manufacturer adds an anti-caking agent that would contain gluten. It is always a good practice to read all labels carefully to ensure there is no gluten added.
Sometimes, spices will have an advisory statement on them (“may contain wheat” or “produced in the same facility as wheat”). These are at higher risk for cross-contact and, depending on your level of sensitivity may need to be avoided.
Yes, like all of the recipes on this website, this recipe is completely dairy free!
While many ginger cookies and ginger snaps contain butter (a dairy product), this recipe uses cooking oil instead.
I tested the recipe with Earth Balance buttery sticks first but liked the texture of the cookies better when using oil. And, the added benefit is that cooking oil is a more common ingredient to have on hand making these cookies great to make in a pinch!
The difference between these ginger molasses cookies and ginger snaps comes down to texture. These ginger cookies are soft and chewy on the inside and slightly crispy on the outside. Ginger snaps are known for their signature crunch (and “snap”!)
More gluten free cookies
Looking for other recipes like this? Try these:
Gluten Free Ginger Cookies
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- ⅔ cup cooking oil such as canola
- ¾ cup granulated sugar
- ¼ cup unsulphured molasses such as Mother's
- 2 cups gluten free all-purpose flour blend such as Bob's Red Mill 1 to 1 Baking Flour
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- Preheat the oven to 375 °F. In a small bowl, combine the ground flaxseed and water; set aside.
- Add the oil, sugar, molasses, and ground flaxseed/water mixture to a large mixing bowl and mix until combined. Add the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Mix until the dry ingredients are all incorporated.
- Put 2-3 tablespoons of sugar in a small bowl. Measure out a rounded tablespoon of dough and roll it into a ball, then roll it in the bowl of sugar to coat it. Place the cookie dough balls on a baking sheet.
- Bake in the preheated oven for 8 minutes. When done allow the cookies to cool for a few minutes before transferring them to a cooling rack or paper towel.
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