Soft Gingerbread Cookies – Call them Soft Ginger Snap Cookies, Soft Ginger Cookies or Soft Ginger Molasses Cookies but either way these holiday cookies are perfectly sweet, spicy and melt in your mouth! An easy, delicious holiday cookie. And no one will know they are gluten free, dairy free, vegan, paleo and refined sugar free!
Healthy Soft Gingerbread Cookies
Cookie season continues with these amazingly soft and chewy Healthy Soft Gingerbread Cookies! I know some people don’t go crazy for the ginger and molasses that others can’t get enough of but these are sure to win you over!
Looking for more holiday cookie recipes? Be sure to try my Cassava Flour Sugar Cookies, Paleo Shortbread Cookies and Double Chocolate Peppermint Cookies.
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Soft Ginger Snap Cookies
The biggest debate to meet the ginger cookie is team soft gingerbread or team gingersnap? And to be honest I have a hard time picking which of those teams I’m actually on. It depends on the day I guess. I typically go for the soft and chewy cookies MOST of the time but I gotta hand it to the gingersnaps which require a glass of cold milk for dipping…. I think I land mostly on these soft gingerbread cookies though because they truly do melt-in-your-mouth and can also be enjoyed with that same glass of ice cold milk, or coffee or a steamer, perfect for this frigid weather. What team are you on? Tell me below in the comments!
Soft Gingerbread Cookies with Molasses
So here they are, the perfect Soft Gingerbread Cookies ready for all your holiday baking, cookie exchange, gifts to the mailman Amazon prime delivery-man, needs!
Baking with Flax Eggs
If you’re looking for more information on baking with Flax Eggs, I wrote a whole post about it. It details How To Make A Flax Egg. In this recipe I use a little bit less water but you might find that post helpful in your egg-free baking adventures.
More Holiday Cookie Recipes:
- Cassava Flour Sugar Cookies
- Double Chocolate Peppermint Cookies
- Paleo Thumbprint Cookies
- Paleo Shortbread Cookies
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Soft Gingerbread Cookies {Gluten Free + Vegan + Egg Free + Paleo}
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
Description
Soft Gingerbread Cookies – Call them Soft Ginger Snap Cookies, Soft Ginger Cookies or Soft Ginger Molasses Cookies but either way these holiday cookies are perfectly sweet, spicy and melt in your mouth! An easy, delicious holiday cookie. And no one will know they are gluten free, dairy free, vegan, paleo and refined sugar free!
Ingredients
- 2 flax eggs, (*See note below: 2 Tablespoons ground flaxseed plus 5 Tablespoons water, mix together and allow to “gel” in the fridge for 15 minutes.)
- 1/2 cup unsalted cashew butter, softened in the microwave for 20 seconds or stovetop until smooth and runny, (any nut butter will work but will alter the flavor accordingly)
- 3/4 cup coconut flour
- 1/4 cup arrowroot powder
- 1/2 cup pure maple syrup
- 1/4 cup blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon unrefined sea salt
- (Optional) fine coconut sugar or maple sugar for sprinkling on top of the flatted cookies before baking – gives that textured look as seen in my photos.
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Prepare your flax eggs and let them gel in the fridge for 15 minutes while you assemble your ingredients.
- In a stand mixer (hand mixer or bowl and whisk), combine the cashew butter, maple syrup, molasses, vanilla extract and flax eggs. Mix on medium speed until completely combined.
- Stop the mixer and add the coconut flour, arrowroot powder, ginger, cinnamon, baking soda, nutmeg and salt. Then mix on medium-low until your dough forms. Scrap down the sides of the bowl as needed.
- Once your dough is formed, chill it in the refrigerator for at least 10 minutes before rolling.
- Remove the dough and portion out half the cookie dough balls (about 9 balls) onto your prepared baking sheet using a cookie scoop, ice cream scoop or melon baller. I used a standard 1 inch cookie scoop for equal sizing that made 18 cookies in total.
- Then roll each ball between two hands until smooth and flatten by pressing down on the top of the ball until you have a disk. Space out all cookies evenly on your baking sheet.
- Once all cookies are rolled and flattened, sprinkle the tops with coconut or maple sugar if desired.
- Bake for 12 minutes.
- Remove and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Repeat with the second batch of cookies.
- Eat and enjoy!
Notes
*Freshly grind flax seed “to order” for most nutrition value. I highly recommend these basic spice grinder (this is the one I have an use only for flax seed) to grind your whole flaxseeds with.
Keywords: soft gingerbread cookies, soft ginger snap cookies, soft gingerbread cookies with molasses,
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Madeline says
Fantastic recipe! I subbed tahini for the cashew butter and it turned out amazing; such a soft and delicate texture to it. I’ll definitely be making these again !
★★★★★
Nicole says
Hi Madeline, I’m so glad you enjoyed these! And thanks for the tip on tahini!
★★★★★
M. Hans says
Have you tried almond butter? Do you think it’d change the flavor too much? We have a cashew allergy in our house.
Also can you roll the dough to make shapes?
Nicole says
Yes, you can certainly use almond butter in place of cashew butter in this recipe. The flavor will change naturally but still be delicious! I’ve never tried to make shapes out of this dough, I’d recommend sticking to the circular cookies for this particular recipe. Enjoy!
★★★★★
Gina says
Your recipes look great, but do you have any recommendations for eliminating coconut ingredients? We have a coconut allergy as well as gluten allergies and if we could find some way to make the delicious treats without the coconut it would be fantastic.
Nicole says
Hi Gina! Thank you for taking the time to leave a comment. I do use a lot of coconut in my recipes and haven’t tested a replacement for it. Often times testing requires a few rounds of failed attempts so I don’t have a surefire substitution recommendation for you however if you are interested in testing it out I will say if I was beginning the substitution testing process I would see how substituting half almond flour and half arrowroot powder works in place of the called for coconut flour. Then based on the results I’d continue tweaking from there. I’m sorry I don’t have a better answer for you. If I test this recipe in the future with a successful substitution I’ll be sure to note it in the recipe. If you are interested my Vegan Oatmeal Cookies and Chocolate Chip Oat Cookies (which are amazing as both a cookie or as edible cookie dough!) are both coconut free recipes and also gluten free.
★★★★★