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Big & Soft Paleo Ginger Molasses Cookies

These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one!

Oh goodness… I can’t believe it’s December! What happened to November?!

In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. 😉

I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!).

So here’s the details on these cookies:

These Big & Soft Paleo Ginger Molasses Cookies are great any time of year, but I especially enjoy them around the holidays.

The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snap cookies, there’s something equally amazing about the big and soft ginger molasses cookies (you know what I mean?).

These cookies are so incredibly soft… they quite literally melt in your mouth. Before you know it, friends will be begging you for the recipe.

I prefer these cookies a bit more on the “well done” side. Even still, these cookies will still remain soft.

OH! Speaking of cookies… my sweet and talented friend, Jeanine, of The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking HERE.

You can also try these other ginger flavored goodies from my friends:

Gluten-Free White Chocolate Gingerbread Cookies from My Gluten-Free Kitchen
Soft Gluten-Free Ginger Cookies from Faithfully Gluten-Free
Gluten-Free Gingersnaps from My Gluten-Free Palate


big & soft paleo ginger molasses cookies

Big & Soft Paleo Ginger Molasses Cookies


  • 1 1/2 cups blanched almond flour
  • 1/2 cup arrowroot starch or tapioca starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 large egg


  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Drop heaping tablespoons of dough onto a parchment or silicone lined baking sheet.
  5. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool (otherwise they will be very soft and will break apart).

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pinterest collage paleo ginger molasses cookies

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Thursday 9th of July 2020

Tried these today and they were so good. Thank you for sharing this recipe!!


Friday 25th of September 2020

Absolutely! Thanks for coming back here and letting me know you tried and loved them!

Erin P-W

Tuesday 18th of December 2018

Hey Megan, is this dough roll-able? Could I roll it out to cut out ginger bread people with it? I'm hoping to make some sort of GF/DF ginger bread people for a cookie decorating party with my daughter and nephews next week.

Thanks! Erin


Thursday 20th of December 2018

Hey Erin! I'm going to say no, because these tend to spread quite a bit. Hope you guys have a great time!


Saturday 1st of October 2016

Just love you recipes


Thursday 6th of October 2016

Thank you, Sophie!

Gluten-Free Molasses Pudding Cake | gfe--gluten free easily

Saturday 25th of April 2015

[…] Big and Soft Paleo Molasses Ginger Cookies from Allergy Free […]


Friday 3rd of April 2015

I made these tonight but it turned out to be a light brown color! It looks nothing like the dark ones in your pictures :/ the only thing I changed was i used general gluten free four for almond flour and I only had 1/4 cup of coconut oil, so I put some crisco to fill in the rest for coconut oil.


Monday 6th of April 2015

Hi Larissa, There's a big difference between AP GF flour and blanched almond flour. Blanched almond flour has a higher fat content and will produce darker cookies.