These soft, chewy ginger cookies might be my all-time favorite. They crisp at the edges while staying tender and melty in the center. Classic ginger-molasses cookies are the ultimate holiday treat—and this version is gluten-free.
If you’re hunting for more festive cookie ideas, try Peppermint Dark Chocolate Macaroons or Gluten Free Biscotti for more holiday baking inspiration.
*This post is sponsored by SunButter, a sunflower seed spread that’s perfect for allergy-safe baking and cooking. Thank you for supporting the brands that help keep Sunkissed Kitchen running.
The BEST Ginger Cookies for Christmas!
Ginger-molasses cookies are a holiday essential. While traditional gingersnaps have a bold crunch, soft and chewy ginger cookies are timeless comfort. These gluten-free cookies use wholesome ingredients, are lower in sugar, and deliver an ideal texture: crunchy on the outside and brownie-soft inside.
I love them straight from the freezer when they’re extra chewy—dip one in a cold glass of almond milk and you’ve got holiday cookie perfection.
Ingredients for Soft Ginger Cookies
- Oat flour
- Arrowroot
- Cinnamon and ground ginger
- Baking soda and sea salt
- SunButter No Sugar Added (sunflower seed butter)
- Blackstrap molasses (use blackstrap for a deep, rich molasses flavor)
- Egg
- Coconut sugar
- Coconut oil
- Vanilla extract
SunButter is a fantastic swap for nut butters when you want allergy-friendly baking. Sunflower seed butter adds a subtle nutty note, plus vitamin E, fiber, and protein, and it helps create a tender texture in baked goods.
I also use SunButter in recipes like Cranberry Breakfast Cookies, Vegan Oatmeal Cookies, and Soft Brownie Cookies for a softer crumb and rich flavor.
How to Make Chewy Ginger Cookies
Step 1: Whisk together the dry ingredients—oat flour, arrowroot, cinnamon, ground ginger, baking soda, and sea salt—in a mixing bowl.
Step 2: In a separate bowl combine the SunButter, blackstrap molasses, coconut sugar, egg, melted coconut oil, and vanilla. If ingredients are cold, warm the molasses slightly and use room-temperature ingredients so the coconut oil doesn’t solidify.
Step 3: Add the dry mix into the wet ingredients and stir until combined. The dough will be soft and slightly sticky.
Step 4: Scoop the dough into tablespoon-sized balls for consistent cookies. A tablespoon cookie scoop works well.
Step 5: Optional: roll each dough ball in coarse sugar for a sparkly, slightly crunchy finish.
Step 6: Place the dough balls on a lined baking sheet, spaced a couple inches apart to allow for gentle spreading.
Step 7: Bake at 350°F for about 8 minutes. Let the cookies cool fully on the tray before moving them so they set properly. Store at room temperature for a few days, refrigerate for 1–2 weeks, or freeze airtight for several months. These are especially delightful cold from the freezer.
Tips & Tricks for the Best Gluten Free Cookies
These cookies are both gluten-free and nut-free as written.
Vegan option: Replace the egg with a flax egg—1 tablespoon ground flax mixed with 2 tablespoons water, let it gel—or use your preferred commercial egg replacer.
For crunchy gingersnaps: Increase the coconut oil to 1/4 cup and bake 10 minutes. After baking, turn off the oven, crack the door for a moment to release steam, then close the door and let cookies sit in the cooling oven for 10–20 minutes for a crisper result.
For large soft cookies: Use a 1/4-cup scoop to form big dough mounds. Roll in sugar and gently press them into discs before baking so they spread more evenly.
More Gluten Free Christmas Cookies
- Gluten Free Snickerdoodles
- Chocolate Sunflower Butter Bars
- SunButter Blossoms
- Peppermint Dark Chocolate Coconut Macaroons
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Soft and Chewy Ginger Cookies
Ingredients
Dry
- 3/4 cup oat flour gluten free, if needed
- 2 tablespoons arrowroot powder
- 2 teaspoons cinnamon
- 2 teaspoons ginger powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Wet
- 3/4 cup SunButter No Sugar Added
- 1/4 cup blackstrap molasses
- 2 tablespoons coconut oil melted
- 1 egg
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla
- 1/4 cup coarse raw sugar optional
Instructions
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Preheat oven to 350º F.
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In a bowl, whisk all dry ingredients together.
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In a separate bowl, combine SunButter and the wet ingredients and whisk until smooth.
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Stir the dry ingredients into the wet until a sticky dough forms.
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Use a tablespoon scoop to form cookie balls.
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Roll each dough ball in coarse cane sugar to coat, if desired.
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Place balls on a cookie sheet; do not flatten to keep them soft and chewy.
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Bake for 8 minutes, then cool completely on the pan before removing.
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Store in the refrigerator or freezer in airtight containers for longer freshness.
Notes
Vegan option: Replace the egg with 1 tablespoon ground flax mixed with 2 tablespoons water and allowed to gel, or use another egg replacer.
Crunchy gingersnaps: Use 1/4 cup coconut oil and bake 10 minutes. Turn oven off and let cookies sit in the cooling oven 10–20 minutes for a crisp finish.
Large soft cookies: Use a 1/4-cup scoop, roll in sugar, and gently press into mounds before baking so they spread more.