Grain Free Ginger Molasses Cookies. (Grain/Egg/Refined Sugar Free)

Grain Free Ginger Molasses Cookies. (Grain/Egg/Refined Sugar Free)

Grain Free Ginger Molasses Cookies

Fall is in the air. Maybe not during the day's which have still been quite warm for us. But when night comes, so does a chill that lingers well into the morning. Today when taking our puppy out for his 7am potty run I discovered that my shorts and flip flops weren't quite sufficient.

I love fall. Its the most romantic time of the year. The food, the colors. Each year my desire to bake explodes out of control and I begin dreaming of cinnamon ginger and chai around the clock.

To kick off my itch to bake comforting desserts, I though I might share with you a healthier version of one of my favorites; Ginger Molasses Cookies.

This recipe is simple and uses Cashew Flour which is a more unique ingredient. I highly recommend ordering a bag from Frankly I'm not even really sure where else you would find it! The Cashew flour from is coarsely ground. It has a similar texture to say a bag of Bob's Red Mill Almond Flour. I feel pretty confident due to this fact that you could make your own cashew flour and it would work well in this recipe. To do so simply pulse cashews in a high powdered blender or in a Coffee Grinder. Be careful not to over process to avoid the making of cashew butter.

These cookies have a strong caramel/molasses flavor. If you aren't a fan of that dark rich flavor feel free to replace a portion of all of the Coconut Palm Sugar with a white granulated variety- Organic Cane, Or even Xylitol would work as a great fill in which would further reduce the glycemic load. Additionally the molasses can be replaced with honey- though in doing this the flavor may change quite a bit.

Grain Free Ginger Molasses Cookies

Grain Free Ginger Molasses Cookies

Ginger Molasses Cookies.


  • 2 Packed Cups Cashew Flour
  • 1/2 Cup Coconut Palm Sugar
  • 2 Tsp. Baking Powder
  • 2 Tbs Starch (Potato, Tapioca or Arrowroot)
  • 1 1/2 Tsp powdered dried Ginger
  • 1 1/2 Tsp Cinnamon
  • 1/8 Tsp Salt
  • 2 1/2 Tbs Oil or Melted Butter (any variety)
  • 3 Tbs Milk (any variety) or Water
  • 2 Tbs Blackstrap Molasses


  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a bowl.
  3. Add the wet ingredients in with the dry ingredients, and mix.
  4. Shape cookies into balls.
  5. Place on a cookie sheet lined with parchment paper.
  6. Flatten cookies out with your palms.
  7. Cook for 12 minutes.


If you're in the mood to further jazz things up as I did you can drizzle a tiny bit of blackstrap molasses on the cooled cookies. You could also roll the cookie dough balls in additional Coconut palm sugar or finely diced candied ginger before baking.

Ps. My two books The Essential Gluten Free Baking Guides Part 1 & 2 are now both available in ebook form on the Triumph Dining website! They are full color and a really great deal.

Brittany Angell

18 comments | Leave your own

  1. Ellen (Gluten Free Diva)

    These look too good for words. Ya’ done good. Gonna try with almond flour as I have no cashew flour on hand!

  2. Deanna

    Looks delicious. And, good to know about the texture of the cashew flour. I just may try making my own. 🙂

  3. bitt

    I do miss ginger cookies. These look perfect for this time of year. I am curious to maybe try yacon syrup instead of molasses since it’s lower glycemic (and xylitol instead of sugar). If I can get my hands on that and I make these I will let you know.

  4. Lisa Purple-icious

    Hi! I’d like to know about almond flour substitution as well. And what about coconut flour…? Thanks! : )

  5. Erin

    These look really good. I’d like to try them but cannot have the molasses. Any ideas for a substitute?

  6. brooke @B & the boy!

    I thought these looked amazing when you first posted them. I am now in love with them and the idea of cashew flour. Awesomeness.

  7. Jayleen

    I love using Yacon Syrup – I get mine from Amazon Therapeutics (my co-op carries it from them too) or I order it – it’s amazing!

  8. Beth @ Tasty Yummies

    YUM! These look incredible! I am with you once the fall starts (actually even before) all I want to do is bake delicious treats with pumpkins, apples, cinnamon, etc. – I cannot get enough!

  9. jessica

    Great recipe! I used 1 cup of almond flour and 1 cup of cashew flour – both ground myself in the cuisinart. I also increased the ground ginger to 1T and decreased the sugar to 1/3 c (I used sucanat). Next time I’m going to see if I can go down to 1/4c – I love the spicy cookie!

    They also hold together really well so are good for those occasions when we need to bring a plate of cookies.

    Thank you!

  10. Laureen @FoxKitchen

    I think molasses cookies are perfect for cooler weather. Love the idea of using cashew flour to make them grain free!

    Pinned, shared on Facebook and adding to my MMM Must-Make-Monday series 🙂

  11. Carrey

    These are delicious! I didn’t read the comments, so I used a mix of almond and pecan flour. I noticed that they were not flattening during cooking, so I flattened them with the bottom of a glass halfway through cooking. It worked well! Now I’m having trouble keeping the other firefighters away from them!

  12. Kathryn

    Hi, it looks like the cooking instructions have disappeared?! I would love to try this recipe with ground sunflowers! X

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