Chewy Oatmeal Ginger Molasses Cookies made flourless and dairy-free with a generous amount of warm spices! No baking experience needed! These easy soft and chewy ginger cookies are the perfect cookies for holiday gifts or cookie exchanges.
Ginger molasses cookie fanatics, not only will you love the chewy texture and of these warmly-spiced delicious festive cookies, but you’ll get a kick out of the addition of oatmeal for that wholesome familiar flavor!
During every holiday season for the last ten years, I’ve made batches upon batches of my Gluten-Free Gingerbread Cookies which have been my tried and true favorite cookies. But this year, I wanted to try something different.
Because I love the simplicity and texture of my 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies, I decided to model this easy ginger molasses cookie recipe off of that recipe.
The end result is a soft and chewy cookie that is bursting with festive holiday flavors. They are the perfect cookies for those who love baking with unprocessed ingredients and for anyone who enjoys ginger oatmeal cookies.
If you’re looking for the standard texture of regular cookies with the crispy edge, I recommend sticking with a recipe that calls for softened butter and flour.
Otherwise, if you love soft cookies, let’s GO!
One of the best parts about this easy gluten free chewy molasses cookies recipe is it doesn’t require a stand mixer and the dough doesn’t need to chill in the refrigerator.
All it requires is a few minutes of prep time and a large bowl!
Let’s discuss the basic ingredients for flourless gingerbread oatmeal cookies.
Ingredients for Chewy Oatmeal Ginger Molasses Cookies:
Eggs: A couple eggs brings light texture to the cookies and also helps them stay held together nicely. I don’t have an egg-free vegan option yet. Let me know in the comments section if you try this recipe using an egg replacer.
Unsweetened Creamy Almond Butter: Taking the place of all-purpose flour (or whole wheat flour) and butter, almond butter is a miraculous ingredient in the sense that it gives structure and richness to baked goods.
I use it in all sorts of cookie recipes and brownie recipes, including my Healthy Sweet Potato Brownies.
Molasses & Pure Maple Syrup: Unsulphured molasses brings that iconic gingerbread flavor to these cookies. Pure maple syrup also adds sweetness without overpowering the cookies with molasses flavor.
The pure maple syrup can be replaced with brown sugar or coconut sugar if you prefer.
Quick Cooking Oats (Instant Oats): A fun little burst of texture and flavor, oats provide some structure to the cookies. I recommend using quick oats or instant oats because they have a softer texture in cookies.
Rolled oats or old fashioned oats definitely work, but the texture is more prominent and requires more chewing. Steel cut oats won’t work in this recipe due to their long cooking time.
To make the recipe gluten-free be sure to use certified gluten free oats. I use gluten-free sprouted oats.
I have included a grain-free version below for those of you who don’t do oats.
Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves, and Sea Salt: The classic spices that are added to ginger cookies to bring a big burst of spice. If you prefer using fresh ginger, feel free to do so!
Baking Soda: A little baking soda helps keep the cookies held together nicely so that they don’t spread out too much during the baking process.
Optional White Chocolate Drizzle:
White chocolate chips and coconut oil are all you need to make a tasty melted chocolate drizzle. The coconut oil helps melt the chocolate evenly. You can also use butter if you don’t have coconut oil on hand.
For healthy gingerbread breakfast cookies, you may consider skipping the white chocolate drizzle to lower the amount of sugar.
These delicious cookies are amazing for sharing during the holiday season, but I have to admit they are one of my favorite cookie recipes for any time of year.
Now that we’ve covered the simple ingredients for these chewy ginger molasses cookies, let’s bake them!
How to Make Chewy Oatmeal Ginger Molasses Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Add the eggs, almond butter, molasses, and vanilla extract to a large mixing bowl and mix well until all of the wet ingredients are well combined.
Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is very easy to stir. The wet ingredients take more mixing than you would think, so keep mixing until a very sticky, gooey substance forms.
If you find this process challenging, you can use a hand mixer to help mix the wet ingredients.
Add the dry ingredients to the mixing bowl (oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt) with the wet ingredients and mix until everything is combined.
The cookie dough will be very wet and sticky. This is normal! It will not be firm and pliable the way it is with regular cookie dough.
Drop 12 mounds of cookie dough onto the prepared cookie sheet using a spoon or a cookie scoop. The dough balls will spread so be sure to leave plenty of space between dough mounds.
Bake for 8 to 11 minutes, or until the cookies appear set up. Adjust the baking time up if you’re making fewer larger cookies. For large cookies, bake for 13 to 15 minutes.
Remove the cookies from the oven and allow them to cool completely. If you move the cookies while they are still warm, they are likely to fall apart.
How to Make White Chocolate Drizzle:
If you’re making the optional white chocolate drizzle, simply transfer the white chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 20 second intervals, stirring well in between each interval, until melted, about 60 seconds total.
Drizzle the melted white chocolate over the cookies.
If you’d like to decorate the cookies with sprinkles, do so while the white chocolate is still wet.
Allow the white chocolate to harden completely before serving.
Store cookies in a zip lock bag or airtight container. You can store them at room temperature for up to 2 days if you don’t live in a humid area. Store in the refrigerator for up to 7 days. These cookies freeze very well! Freeze in a zip lock bag for up to 3 months.
While these chewy cookies are delicious fresh out of the oven, I actually prefer them the next day and the couple days following baking so that those festive flavors and warming spices have more time to develop.
Can I Make These Grain-Free?
If you don’t do oats, you can make this recipe grain free by using 2 cups of chopped raw nuts such as almonds, pecans, or walnuts or any combination thereof.
Finely chop the nuts using a sharp kitchen knife or buzz them in a food processor until the nuts are chopped into small pieces. You want them to be about the size of rolled oats or slightly larger.
From there, proceed with the rest of the recipe as normal.
The next time you’re craving classic gingerbread flavors, whip up this quick and simple cookie recipe!
For those of you who give cookies as holiday gifts, you can easily double or triple this recipe depending on how many cookies you’re trying to make.
One batch of these oatmeal molasses cookies makes 12 medium-sized cookies but you can adjust the size according to what you like.
If you’re looking for more delicious Christmas cookie recipes, try out these reader favorites!
More Recipes for Christmas Cookies:
- Keto Pecan Shortbread Cookies
- Double Chocolate Gluten-Free Peppermint Cookies
- Make-Ahead 3-Ingredient Paleo Shortbread
- Gluten-Free Cowboy Cookies
- Paleo Mexican Wedding Cakes
- Oat Flour Shortbread Cookies with Walnuts
- Keto Sugar Cookies with Almond Flour
I hope your entire family becomes as obsessed with these oatmeal ginger cookies as I am!
Spice up your life, and happy baking!
Chewy Oatmeal Ginger Molasses Cookies
Equipment
Ingredients
- 2 eggs
- 1 cup unsweetened almond butter
- 5 Tbsp unsulphured molasses
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 2/3 cups quick oats *
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves or allspice
- 1/2 tsp sea salt
Optional White Chocolate Drizzle:
- ½ cup white chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Add the eggs, almond butter, molasses, and vanilla extract to a large mixing bowl and mix well until all of the wet ingredients are well combined. Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is very easy to stir. The wet ingredients take more mixing than you would think, so keep mixing until a very sticky, gooey substance forms. If you find this process challenging, you can use a hand mixer to help mix the wet ingredients.
- Add the dry ingredients to the mixing bowl (oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt) with the wet ingredients and mix until everything is combined. The cookie dough will be very wet and sticky – this is normal.
- Drop 12 mounds of cookie dough onto the prepared cookie sheet using a spoon or a cookie scoop. The dough balls will spread so be sure to leave plenty of space between dough mounds. Bake for 8 to 11 minutes, or until the cookies appear set up. Adjust the baking time up if you’re making fewer larger cookies. For large cookies, bake 13 to 15 minutes.
- Remove the cookies from the oven and allow them to cool completely. If you move the cookies while they are still warm, they are likely to fall apart. When the cookies first come out of the oven, they will look puffy and strange. Once the cookies are cool, they will look like regular cookies.
Make the White Chocolate Drizzle:
- If you’re making the optional white chocolate drizzle, simply transfer the white chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 20 second intervals, stirring well in between each interval, until melted, about 60 seconds total.
- Drizzle the melted white chocolate over the cookies. If you’d like to decorate the cookies with sprinkles, do so while the white chocolate is still wet.
- Allow the white chocolate to harden completely before serving.
Notes
Nutrition
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I used 2 flax eggs and they came out beautifully! I also used dark chocolate for a drizzle.
Amazing! I’m happy to hear it, Julie…thank you for sharing!