Chewy Gingerbread Molasses Cookies with Dark Chocolate

Name: Chewy Gingerbread Molasses Cookies with Dark Chocolate
Prep time: 20 min
Cook time: 8 min
Yield: 12
Ingredients: 1 1/4 cup oat flour ((see notes)); 1/2 cup coconut sugar; 1/2 teaspoon cinnamon; 3/4 teaspoon dried ginger; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup vegan butter, melted ((or regular butter)); 1/4 cup almond butter, creamy; 3 Tablespoons molasses; 1/2 teaspoon vanilla extract; 1 egg; 1/2 cup dark chocolate chips; 1/2 teaspoon coconut oil

Updated: Jan 2nd, 2020

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Super chewy gingerbread molasses cookies drizzled with dark chocolate. Made with wholesome ingredients like oat flour, coconut sugar, and almond butter. The perfect holiday cookie recipe that is dairy-free + gluten-free friendly!

Once December rolls around christmas baking is in full swing! And these ultra soft gingerbread molasses cookies are a healthier way to enjoy your favorite holiday treat. They have a touch of almond butter for taste and texture, are made with dairy-free ingredients, and can easily be made gluten-free.

I also drizzled these cookies with a decadent touch of dark chocolate that sends the whole recipe over the top! They’re like a fancy, chewier version of gingersnaps – but even better. 😉

Let’s get baking, shall we?

Baking Ingredients Needed + Substitutions

Here are all the ingredients you’ll need to make these soft molasses cookies – plus helpful ingredient substitutions if needed.

Oat flour: Use store-bought or see notes for how to make yourself.
Coconut sugar: swap for brown sugar if needed.
Ginger: I recommend dried ginger.
Almond Butter: I recommend almond butter but you can also swap for peanut butter if needed.
Vegan butter: you can also use regular butter in place.
Egg: make sure it is room temperature.
Vanilla extract
Cinnamon
Molasses
Dark Chocolate
Baking Soda

How to Make Chewy Gingerbread Molasses Cookies

First whisk together dry ingredients.
After dry ingredients are mixed – whip together the wet ingredients with the dry.

Dry ingredients for cookies in a clear glass bowl.

Dry and wet ingredients for cookies in a clear glass bowl.

Freeze dough for 15 minutes and preheat oven to 350F.
Then use a cookie scoop and roll dough into balls – set 3 inches apart on a sheet pan and bake for 8 minutes. Then drizzle with melted chocolate.

Cookie Frosting & Drizzle Variations

I chose chocolate to drizzle over these cookies because – well, I love chocolate. But I’ve also made these cookies with a regular icing drizzle or you can swap for your favorite cookie frosting to spread over top.

This recipe is also delicious all by itself – if you prefer no icing or chocolate they are just as good without!

How to Store & Freeze Molasses Cookies

Keep cookies fresh: Because these cookies have chocolate on them, I like to store them in a air tight container or ziplock bag in the refrigerator for up to 5 days.

Freezing cookies: Let cookies cool then store in a freezer friendly ziplock back and freeze for up to 2-3 months.

More Holiday Cookies

If you love classic molasses cookies you will fall in love with the gingery taste and soft texture of these holiday treats. They’re beyond decadent and delicious and a must-try for all holiday cookie lovers!

If you tried this Chewy Gingerbread Molasses Cookies with Dark Chocolate recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.