Grain-free Soft Ginger Molasses Cookies

Tis’ the season for molasses ginger cookies! These cookies are a divine, melt-in-your-mouth, soft grain-free cookie. They’re drizzled with melted coconut butter and topped with holiday sprinkles. Make them vegan/egg-free by replacing the one egg with a flax egg.

Prep: 15 minsCook: 10 minsTotal: 25 mins
Servings: 16 cookies 1x


Cookie Ingredients:

  • 1 ½ cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 2 ½ tsp. ground cinnamon**
  • 1 tsp. ground ginger**
  • 3 Tbsp. coconut oil, melted
  • 1/3 cup maple syrup
  • 2 Tbsp.molasses
  • 1 egg or 1 flax egg (mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let set for 10 minutes)

Topping Ingredients:


  1. Preheat oven to 375℉. Line cookie sheet with parchment paper.
  2. Combine all of the cookie ingredients in a bowl and mix until just combined.
  3. With a cookie scoop, drop dough onto baking sheet. Flatten slightly with a spatula or your fingers to form into a round cookie.
  4. Place in oven and bake for 10-12 minutes.
  5. Take out of oven and let set on baking sheet for 5 minutes.
  6. Melt coconut butter and drizzle over cookies. Tip: for a new jar of coconut butter, heat the entire jar in 30 second increments (or in a hot water bath on the stove) until able to stir. Stir well to combine all of the contents in the jar. This is important as oil separation may have occurred so you want to be sure that it’s mixed well – just like natural nut butters Top with sprinkles if desired. Remove cookies from pan and place on wire rack to cool and allow for coconut butter to harden. Store cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.


**We recommend Pure Indian Foods Spices.

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Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 139
  • Fat: 11 g
  • Sodium: 120 mg
  • Carbohydrate: 11 g
  • (Fiber: 2 g
  • Sugar: 7 g)
  • Protein: 3 g


© The Real Food Dietitians

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