This cookie is tender yet crunchy. It’s not overly sweet but packed with ginger and molasses which screams holiday season. These freeze perfectly and make a wonderful cookie to share with friends.

Coconut Molasses Ginger Cookies [Vegan, Gluten-Free]

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  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 3 tablespoons black strap molasses
  • 1 chia egg (1 tablespoon chia seeds added to 2 1/2 tablespoons water)
  • 1.5 cups of almond meal
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1, 2-inch nub of fresh ginger, peeled and chopped
  • 1/8 teaspoon salt


  1. Preheat your oven to 350°F and line your baking sheet with parchment. Set that aside.
  2. In a small bowl blend 1 tablespoon of chia meal with 3 tablespoons of water (you can also do this with ground flax). Stir and let that thicken up for 3 minutes.  In a small mixing bowl, blend your "egg," coconut oil, and molasses. Whisk to combine.
  3. In the meantime, add your almond meal, coconut flour, soda, ginger, and salt to a food processor. Pulse several times then add your wet ingredients.
  4. The batter will be sticky but that’s perfect. Scoop out the dough with a tiny scoop and place the dough onto your baking sheet. Flatten each cookie a bit.
  5.  Bake for 13 minutes or until golden around the edges (each oven temperature varies so watch past 12 minutes).
  6. Remove and place the cookies on a cooling rack.


Once cooled, enjoy! Store in an airtight container.

Nutritional Information

Total Calories: 2,049 | Total Carbs: 156 g | Total Fat: 146 g | Total Protein: 40 g | Total Sodium: 154 mg | Total Sugar: 102 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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