These ginger cookies without molasses are warmly spiced and deliciously tender. They’re gluten-free, egg-free, refined-sugar-free, and make a simple, crowd-pleasing sweet treat.
If you don’t keep molasses on hand but still want that cozy ginger flavor, this easy cookie recipe delivers. The cookies bake up soft and chewy with lightly crisp edges — a family favorite any time of year.
If you enjoy these cookies, try the warm-spiced gingerbread waffles and the soft, tender banana gingerbread for more seasonal flavors.
Table of Contents
- Watch Recipe Video
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Holiday Cookies You’ll Love
- Ginger Cookies Without Molasses Recipe
Watch Recipe Video
What You’ll Need
Ingredients for these simple ginger cookies without molasses:
- Almond Flour: The base for these cookies; finely ground blanched almond flour works best.
- Butter: Adds tenderness—use softened or cooled melted butter.
- Maple Syrup: The primary sweetener for a gentle, natural sweetness.
- Cinnamon: Adds warm depth and complements the ginger.
- Ground Ginger: The star spice for classic ginger flavor.
- Ground Nutmeg: A small amount enhances the spice profile.
- Baking Powder: A touch helps the cookies hold their shape and rise slightly.
See the recipe card below for exact ingredient amounts and full directions.
Ingredient Substitutions & Additions
- Butter: Swap with a mild oil such as refined coconut oil for a dairy-free option.
- Ground spices: If you find a prepared gingerbread spice blend, you can substitute the individual spices with about 2 teaspoons of that blend.
Step By Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Stir the almond flour, baking powder, and spices together until evenly combined.
STEP 2: Add the butter and maple syrup and mix. The mixture may look crumbly at first but will come together as you continue to mix; use your hands to press it into a cohesive dough if needed.
STEP 3: Scoop tablespoon-sized portions, roll into balls, then flatten and shape each into a cookie. Arrange on a parchment-lined baking sheet.
STEP 4: If desired, sprinkle a few sugar sprinkles on top for extra decoration.
STEP 5: Bake at 350°F for about 10 minutes, or until the edges are lightly browned. Allow cookies to cool completely before serving so they firm up.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. To freeze, layer cookies between parchment paper in a freezer-safe bag for up to 3 months; thaw at room temperature before serving.
Tips For Success
- Flatten and shape the cookies before baking — they won’t spread or change shape much while in the oven.
- Avoid overbaking; keep time under 12 minutes. Cookies may stay fairly light in color without molasses but will darken slightly as they cool.
Recipe FAQs
These cookies are soft with slightly crisp edges. They feel tender when removed from the oven and firm up a bit while cooling.
This specific recipe relies on almond flour for texture and flavor, so substitutions will change the result. For nut-free alternatives, try other recipes designed for different flours.
Yes — to deepen color and flavor, replace 1 tablespoon of maple syrup with 2 tablespoons of molasses. Unsulfured molasses works well.
Other Holiday Cookies You’ll Love
Maple Sugar Cookies (Refined Sugar Free)
Almond Flour Thumbprint Cookies
Almond Flour Peanut Butter Cookies
Gingerbread Cookies Without Molasses
If you tried these Ginger Cookies Without Molasses, please leave a ⭐ star rating and share how they turned out in the comments — I love hearing from you!
Ginger Cookies Without Molasses
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Ingredients
- 1 ¼ cups almond flour
- ¼ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp maple syrup
- 2 tbsp butter, melted and cooled
- 2 tbsp sugar sprinkles, optional for topping cookies
Instructions
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Preheat the oven to 350 degrees F (180 degrees C).
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Stir together the almond flour, baking powder, and ground spices until combined.
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Add the butter and maple syrup and mix until the dough comes together. Use your hands if necessary.
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Scoop tablespoon-sized portions, roll into balls, then press to flatten into cookies on a parchment-lined pan.
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Optionally top with sugar sprinkles for extra sweetness.
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Bake at 350°F for about 10 minutes, until edges are lightly browned. Cool completely before serving.
Notes
- Flatten and shape the cookies before baking; they won’t spread much in the oven.
- Do not bake longer than 12 minutes. The cookies remain lighter in color without molasses but will darken a bit as they cool.
Nutrition
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