Chewy Gingerbread Molasses Cookies with Dark Chocolate

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!

Course Dessert

Cuisine American

Keyword gingerbread molasses cookies, gluten free gingerbread cookies, Soft molasses cookies

Freezer Friendly Yes

Prep Time 20

Cook Time 8

Total Time 28

Servings

Calories 189kcal

Author Bethany Kramer

Ingredients

Dry 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

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

1/2 cup dark chocolate chips
1/2 teaspoon coconut oil

Instructions

In a large bowl whisk together dry ingredients - oat flour, baking soda, cinnamon, ginger, coconut sugar, and salt.
Then add wet ingredients to dry and whip together - melted butter, almond butter, molasses, vanilla, and egg.
Freeze dough for 10 minutes and preheat oven to 350F.
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.
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