Healthier Chewy Ginger Molasses Cookies

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These delicious and deliciously healthy ginger molasses cookies are gluten-free, dairy-free, and made with unrefined sweetener to give a healthier twist to a Christmas cookie classic. They can also be made vegan easily with a simple exchange!

Healthier Chewy Ginger Molasses Cookies

My older sister makes these particular cookies every year for the holidays. I look forward to seeing you when you invite us to a gathering or we all gather at my parents' house for Christmas Eve. These cookies are your chewy ginger molasses cookies, but they are far from healthy (haha, sorry Kim, but you know this is true, too!). This does not mean that they are not incredibly delicious, they are, and it does not mean that I generally do not serve 2 or even 3 of them at once … I do, but this year I decided to try my hand to make a batch of ginger molasses cookies Healthier chews that would actually hold a candle to yours.

My healthier version of these chewy ginger molasses cookies is also incredibly good. They have the perfect crisp texture on the outside and gooey and gooey on the inside. They are perfectly sweet and flavored with ginger, cinnamon, cloves and a hint of nutmeg. Molasses is present but not overwhelming and dairy and gluten free!

My sister's cookies are also dairy-free, but she uses butter in her recipe, while I went with my favorite Earth Balance vegan butter.

I have to admit, my healthiest chewy ginger molasses cookies are just that, "healthier" than average gingerbread cookies, but they're not the "healthiest" out there. I was not completely raw or sugar free or used 100% unrefined flour, but my cookies are suitable for those who cannot eat gluten or dairy, and are made with a combination of unrefined sugars, including coconut palm sugar (which it's naturally low in glycemia) and organic cane sugar!

The Cuisinart Precision stand mixer

To make my healthier chewy ginger molasses cookies I used the Cuisinart Precision Stand Mixer since The brick. I have used this stand mixer for other recipes on the blog, including my Chicken and tinga tacos and my Baked Chocolate Banana Bread Donuts And every time I work with this small kitchen appliance I am amazed at how easy it is to work and clean!

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For these cookies, I first used the whisk attachment to unite the sugars and vegan butter, then added the rest of the wet ingredients and easily stirred them. Then, I used the flat mixer paddle that perfectly spun the wet and dry ingredients into a cookie dough ball dough with no pieces of dough glued to the sides of the bowl… don't waste, don't want to, right?

The Cuisinart Precision Stand Mixer is so stylish and has a multitude of uses, with more accessories available to buy, like a pasta rolling pin, meat grinder, and even an ice cream maker! I highly recommend it!

The process of making cookies

There are a few key steps in the baking process that are not to be missed for these healthier chewy ginger molasses cookies as follows:

  1. Chill the dough before baking. Once you've mixed the cookie dough, it's best to roll it into a ball and wrap it in a saran wrap and put it in the fridge (or cold outside!) To cool for about 1 hour. This makes the dough firmer and easier to form into balls, as well as solidifies the fat in them so that when the cookies are baked they spread more slowly in the oven and do not fall completely.
  2. Once cooled, roll the dough into balls. Rather than adding the mound dough to the baking sheet, this cookie dough is best rolled into golf ball-sized balls, as it will melt and oven-shape into the proper shape.
  3. Roll the cookie dough balls in turbinado sugar. This type of partially refined sugar is perfect for rolling up cookie dough balls for the classic sugary, cracked look ginger molasses cookies have.
  4. Bake for just 8 to 9 minutes. Cookies may appear slightly soft when removed from the oven, but they harden over time as they cook. To avoid hard, non-chewy cookies, you won't want to bake much longer than 9 minutes at 350 degrees!

That's all you really need to know to make the best, healthiest ginger molasses cookies you've ever had! I hope you enjoy this recipe and if you have a favorite festive cookie that you love to enjoy this time of year, let me know in the comments!

Also, make sure fix the photo below The recipe to save is for later and, of course, share love!

Healthier Chewy Ginger Molasses Cookies

Performance: Makes 28 cookies

Preparation time: 1 hour 10 minutes

Time to cook: 9 minutes

Total time: 1 hour 19 minutes

These delicious and deliciously healthy ginger molasses cookies are gluten-free, dairy-free, and made with unrefined sweetener to give a healthier twist to a Christmas cookie classic. They can also be made vegan easily with a simple exchange!


  • 1 cup vegan butter, I used the brand Earth Balance

  • 1/2 cup coconut palm sugar

  • 1 cup organic cane sugar

  • 1/4 cup sulfur-free molasses

  • 1 egg (or 1 flax egg for vegan *)

  • 1/4 teaspoon of salt

  • 2 3/4 cups of 1-1 baking gluten-free flour (400 g), I used the Bob’s Red Mill brand

  • 1 tablespoon of baking soda

  • 1/2 tablespoon of ground ginger

  • 1/2 tablespoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon nutmeg

  • 1/3 cup of turbinado sugar (to roll)


    1. In a bowl or mixer, add the vegan butter and sugars, then with a whipped cream, sugar and butter until completely incorporated.
    2. Add the molasses, egg, and salt and beat until well blended.
    3. Next, add the flour, baking soda, and spices, and with the flat paddle attachment (if using a stand mixer), mix the dough until a loose ball forms and all of the mixture is drawn from the sides from the bowl.
    4. Transfer the dough to a plate or small baking sheet covered with parchment paper and form a ball, then wrap it with plastic wrap or parchment paper.
    5. Chill the dough in the fridge for 1 hour or in the freezer for 30 minutes.
    6. Preheat oven to 350 degrees.
    7. Line two baking sheets with parchment paper and roll the dough into golf ball-sized balls, then lightly roll in turbinado sugar.
    8. Space the balls evenly on the baking sheets (leaving 1-2 inches between each ball as they will spread in the oven) and bake for 8 to 9 minutes until they break at the top (they will still be smooth when you remove them out of the oven but will hold firm as it cools.)
    9. Allow the cookies to cool for 20 minutes.
    10. Enjoy!


* To make a flax egg, in a small bowl mix 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water. Let stand for 5 minutes until it thickens. Use it as a substitute for 1 egg in the recipe.

* Freely adapted recipe from Give me some oven and inspired by The Red Barn Loft

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I say goodbye to the holidays, so I hope you have an incredible Christmas and Happy New Year! Oh, and I have something GREAT for the first week of January that will be an incredible inspiration for your healthiest year! I will share more details very soon!

Disclaimer: This post was sponsored by The Brick, as always the thoughts and opinions are mine.

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