Gluten-Free Ginger Molasses Cookies

I have a confession. In my not-so-healthy days, I was addicted to Starbucks’ Ginger Molasses Cookies. I could not resist their pretty twinkling exterior which held the promise of soft and chewy gingery sweetness inside. That was until I learned that each one contained a whopping 360 calories, refined shortening and corn syrup. Yikes! But luckily the pretty gems you see below are so simple to make with nutritious ingredients that you won’t even think about buying another one of their cookies.

Gluten-free Ginger Molasses Cookies - truefoodlove

Gluten-free Ginger Molasses Cookies – truefoodlove

I adapted this recipe from one of my favourite and well-used cookbooks:  Quinoa 365: the everyday superfood (a book I highly recommend to quinoa newbies). Quinoa is made from a seed (not a grain, contrary to popular belief) and is one of the most nutritious forms of vegetarian protein available since it’s a complete protein. Quinoa flour is made from the ground seed and is easy to substitute for wheat flour in so many recipes. But I’m not gonna lie. It does have a stronger, nuttier flavour than other flours. So if you’re new to quinoa baking, and sensitive to new foods start with substituting part of your flour at first. I find baking with quinoa flour works best with stronger flavours like ginger, cinnamon, banana and lemon that can mask its “quinoa-ness”.

Quinoa flour in baked goods is awesome because of its higher protein content which helps with the slow release of glucose into the bloodstream. This helps prevent the “sugar rollercoaster” of highs and lows that people typically get when snacking on cookies and cakes made with refined white flour and sugar. Unlike those cookies, you’ll be able to enjoy these without becoming a cranky-pants a few hours later when you have your sugar crash (which many people then have to remedy by consuming the entire plate of cookies.)


  • 1/2 cup organic butter or coconut oil
  • 3/4 cup organic brown sugar or sucanat
  • 1 large organic egg
  • 1/4 cup unsulfured molasses
  • 2 cups quinoa flour
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 cup organic cane sugar (for rolling)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter and brown sugar in large bowl. Beat in molasses and egg.
  3. In another smaller bowl, mix dry ingredients (flour, baking soda, salt, ginger, cinnamon and cloves).
  4. Mix flour mixture into butter mixture until combined into a dough.
  5. Roll dough into 1 inch balls. Place the cane sugar in a shallow bowl and roll to coat the balls. Place two inches apart on a baking sheet and bake for 8-10 minutes. When they puff up and are lightly browned they’re ready! Let them cool slightly before removing them to cool completely on a rack.
  6. Enjoy with your favourite tea!

Sorry Starbucks. I think I’ve found my replacement. 😉

9 thoughts on “Gluten-Free Ginger Molasses Cookies

  1. Katie says:

    Just found out the other day that my daughter and I have a glutin intolerance. She was devastated that she was going to have to give up on ALL of her foods. I am so thankful to have came accross this recipe. It is wonderful! So yummy!!! Thank you so much for sharing!

    • truefoodlove says:

      You’re welcome and I’m so glad that you enjoyed them! I find I feel better when I minimize gluten in my diet. 🙂 Most recipes on my site are gluten-free – feel free to check them out! I hope you find them helpful.

  2. Violet says:

    I’m so excited to have found your blog and this recipe, as I’m looking to make some gluten-free ginger molasses cookies for Christmas party tomorrow! Thanks so much, Mira! Merry Christmas!! 🙂

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