Skip to content

Gluten-Free Chewy Ginger Cookies

Gluten-Free Chewy Ginger Cookies

Gluten-Free Chewy Ginger Cookies

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 25 cookies

These delectable cookies are chewy and a little spicy, with a rich molasses flavor. They also just happen to be gluten-free, vegan and low fat, although no one will ever guess. They freeze really well, too.


  • 1 ½ c. superfine brown rice flour
  • 13 c. potato starch
  • 3 tbsp. tapioca flour/starch
  • 1 tbsp. ground golden flax meal
  • 1 tbsp. ground ginger
  • 1 tsp. baking soda
  • ½ tsp. xanthan gum
  • ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ c. granulated sugar
  • ½ c. Original Molasses
  • 3 tbsp. canola oil
  • 2 tbsp. soy or almond milk
  • ½ c. candied ginger, diced
  • ½ c. coarse or raw sugar, for rolling
  • 1 tsp. orange zest
  • ¼ tsp. vanilla


  1. Preheat oven to 350F.
  2. In a small sauce pan, heat the oil, sugar and Grandma’s Molasses over medium heat until sugar dissolves.
  3. Take off heat and add vanilla and the orange zest.
  4. Mix flour, starch, meal, baking soda, xanthan gum, ginger, allspice, cinnamon, nutmeg and salt in a large bowl. Make a well in the center and add the butter mixture.
  5. Add milk and stir until combined. Chill dough for 2 hours.
  6. Put tablespoon-sized balls of the dough onto a lined cookie sheet and bake for 18 minutes or until done.
  7. Rest for 5 minutes on a cooling rack and enjoy! This recipe yields approximately 16 cookies.