Chewy Gingerbread Molasses Cookies with Dark Chocolate

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!

Gingerbread molasses cookies drizzled with dark chocolate on brown parchment paper.

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.
  • 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!

A close up of a gingerbread molasses cookie drizzled with chocolate and has a bite out of it.

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!

A close up of a gingerbread molasses cookie drizzled with chocolate on brown parchment paper.

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.

Gingerbread molasses cookies drizzled with dark chocolate on brown parchment paper.

Chewy Gingerbread Molasses Cookies with Dark Chocolate

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!

Servings 12
Prep Time: 20 mins
Cook Time: 8 mins

Course: Dessert
Cuisine: American
Tags: gingerbread molasses cookies, gluten free gingerbread cookies, Soft molasses cookies
Freezer Friendly: Yes
Calories: 189 kcal
Author: Bethany Kramer

Ingredients

Dry Ingredients

Wet ingredients

  • 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

Chocolate Drizzle

Instructions

  1. In a large bowl whisk together dry ingredients – oat flour, baking soda, cinnamon, ginger, coconut sugar, and salt.

  2. Then add wet ingredients to dry and whip together – melted butter, almond butter, molasses, vanilla, and egg.

  3. Freeze dough for 10 minutes and preheat oven to 350F.

  4. Use a cookie scoop to measure dough and roll into balls – place 3 inches apart on a sheet pan lined with parchment paper. Bake for 8 minutes then let cool for 5 minutes.

  5. Melt chocolate and oil in microwave for 30 second at a time – stirring after each session until melted. Drizzle over cooled gingerbread cookies – refrigerator for 5-10 minutes before enjoying.

Notes

Oat flour tips: I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.

How to store cookies: 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.

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

Nutrition Facts
Chewy Gingerbread Molasses Cookies with Dark Chocolate
Amount Per Serving
Calories 189 Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Cholesterol 15.9mg5%
Sodium 154.6mg6%
Carbohydrates 24g8%
Sugar 14.9g17%
Protein 3.7g7%
Vitamin A 3IU0%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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