Healthy and Easy Gluten-Free Ginger Molasses Cookies

by Kaitlynn Fenley

These Gluten-Free Ginger Molasses Cookies are the easiest holiday cookies you’ll bake this year. They have a gingerbread flavor with a soft and gooey cookie texture. You can prep this gluten-free cookie dough in just 10 minutes!

Gluten-Free Christmas Cookies

I’ve been eating SO much gluten lately. More than my body is used to, and a lot of non-sourdough items. I’m gluten-sensitive, which means I can handle a small amount of gluten just fine, but in large quantities, I have adverse reactions. I handle sourdough especially well, though. So, I’ve been really craving some Christmas cookies. Gingerbread is my favorite, and after taking stock of what I have in my pantry, I arrived at this gluten-free Christmas cookie recipe.

Gluten-Free Gingerbread Cookies

Gingerbread is my favorite type of Christmas cookie. Okay, fine, gingerbread cookies are my favorite cookies of all time. I’d eat gingerbread cookies year-round, but then they wouldn’t feel as special during the holidays. I’ve only ever made gingerbread cookies with all-purpose wheat flour. When I was seeing what ingredients I already had stocked in my pantry for this recipe, I had run out of regular flour completely. However, I had a big bag of organic buckwheat flour. After a quick google search, I found out that buckwheat flour substitutes evenly in most baking recipes.

Buckwheat Flour Cookies

Before this recipe, I had never baked cookies with buckwheat flour. I’m not much of a baker to begin with, so my confidence in my cookie recipe development was not high. BUT Y’ALL… these are the best cookies I’ve ever made. Now I want to make so many kinds of cookies with buckwheat flour. Gingerbread will always be the best cookie, but I want to try a peanut butter buckwheat cookie recipe and a chocolate chip buckwheat cookie recipe next. We’ll see what happens.

Soft and Chewy Gluten-Free Ginger Molasses Cookies

I have to be honest here, I still do not understand the difference between gingerbread cookies and molasses cookies. I feel like this is the situation: gingerbread IS a molasses cookie, but not all molasses cookies are gingerbread. I don’t know. Since I made up this recipe, I will classify these cookies as ginger molasses cookies AND gingerbread cookies.

A good molasses cookie starts with good molasses. I really enjoy this Steen’s molasses straight out of Louisiana.

A few tips to making this recipe perfectly:

  • make sure you mix those wet and dry ingredients separately before combining.
  • Don’t skip the chilling of the dough. It needs to be cold going into the oven.
  • Use a real egg if you can, but for vegan cookies just evenly sub with any vegan egg substitute

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Healthy and Easy Gluten-Free Ginger Molasses Cookies

These Gluten-Free Ginger Molasses Cookies are the easiest holiday cookies you’ll bake this year. They have a gingerbread flavor with a soft and gooey cookie texture. You can prep this gluten-free cookie dough in just 10 minutes!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 Cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free



Wet Ingredients

  • 1/4 cup vegan butter, softened
  • 3/4 cup organic sugar
  • 1 egg
  • 1/3 cup molasses
  • 1/2 cup creamy sunflower seed butter

Dry Ingredients

  • 2 1/4 cup buckwheat flour (or sub all purpose)
  • 1/4 teaspoon nutmeg
  • 1 teaspoons cinnamon 
  • 1 teaspoon ground ginger
  • 2 teaspoons baking soda


  1. Whisk together all of the wet ingredients until completely combined
  2. In a separate bowl, mix together all of the dry ingredients until evenly combined
  3. Gradually mix the dry ingredients into the wet ingredients until a thick cookie dough forms.
  4. Refrigerate the dough for 2 hours.
  5. Preheat oven to 350° F and line a baking sheet with parchment paper.
  6. Scoop about two tablespoons of cookie dough and roll into a ball. (optional: Roll the dough balls in granulated sugar)
  7. Place the cookie dough balls on the baking sheet and bake for 11 to 14 minutes. The cookie should have spread out a bit, with cracks on top and a gooey center. 
  8. Allow to cool for 10 minutes and enjoy! 


  • for vegan cookies, evenly substitute with vegan egg replacer or a flax egg. 
  • If you don’t have buckwheat flour and are not GF you can sub with all-purpose flour. 
  • You can sub the sunflower seed butter for any type of creamy nut or seed butter. 
  • Any type of granulated sugar, like coconut sugar or organic cane sugar, works in this recipe.

Keywords: gluten free, cookies, molasses, ginger, gingerbread

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Recipe rating


Mimi October 28, 2021 - 12:48 pm

The whole family loved these. I had substituted half of the buckwheat for arrowroot flour because I had ran out, and it was still a great batch of cookies.

Kaitlynn Fenley October 28, 2021 - 4:07 pm

Ahhh! I forgot all about this recipe until you commented on it! I’m so happy the substitution worked and everyone loved them. 🙂

Lmb Zx March 8, 2022 - 10:05 pm

I used triple the amount of nutmeg and cinnamon (Ceylon) and a little extra ginger. (A herbalist once told me that spices and herbs are nature’s vitamin pills so you should double or triple the amount called for in the recipe). Turned out most excellent! Thanks for the recipe