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A tower of ginger molasses cookies stacked up in the middle on top of folded parchment paper behind a tile backdrop. Two cinnamon sticks sit in the background and a string of golden leaf trim in front.

Chewy Ginger Molasses Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American


The balance of ginger and sweet, these ginger molasses cookies with the best crispy edges and perfect chewy center. Easy, simple ingredients!


  • 1 tbsp ground flaxseed
  • 2 tbsp water
  • 1 cup plus 2 tbsp of flour
  • 1/4 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp gingerbread spice
  • 1/4 tsp salt
  • 1/4 cup tahini
  • 1/4 cup maple syrup
  • 2 tbsp unsulphured molasses
  • 1 tsp vanilla extract


  1. Preheat oven to 350F. In a small bowl, combine flax and water and set aside to gel.
  2. In a mixing bowl combine flour, sugar, baking powder, baking soda, spice, and salt and whisk together.
  3. Make a shallow well in your flour and then add in your wet ingredients including the flax egg, molasses, vanilla, maple syrup, and tahini.
  4. With a spatula, fold the wet and dry ingredients together until you get a soft dough.
  5. Portion out dough using a cookie scoop on to a lined baking sheet. With a lightly wet palm, gently press down on them to flatten and sprinkle with some extra sugar if you have extra left over.
  6. Bake in the oven for 10-12 minutes. Allow to cool for at least 5 minutes before removing from tray.


Please note that I have not tested this cookie out with gluten free flours. Please make sure you have a good understanding of how gluten free flours work before adjusting the flours in this recipe. If you note a combination that works, please share in the comments!