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Soft and Chewy Gingerdoodles

Never choose between a gingerbread and snickerdoodle cookie again. These soft and chewy gingerdoodles have it all and are the perfect cookie for the holiday season.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: chewy gingerbread cookies, dairy free gingerdoodles, gingerbread cookies, gingerbread snickerdoodles, gluten free gingerdoodles, soft gingerbread cookies
Servings: 24 cookies


  • 2 eggs
  • 1 cup sugar
  • 1/2 cup almond butter
  • 1/4 cup blackstrap molasses
  • 1 tsp vanilla
  • 2 cups gluten free 1-to-1 flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves

Cinnamon Sugar Coating

  • 1/4 cup sugar
  • 2 tsp cinnamon


  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a large mixing bowl, add the sugar, molasses, eggs, almond butter and vanilla. Mix using a rubber spatula until well combined.
  • Fold in gluten free flour, baking soda, spices and salt. Mix until just combined.
  • Cover bowl with plastic wrap and chill dough for at least 1 hour. Meanwhile, combine 1/4 cup sugar and 2 tablespoon cinnamon in a small bowl.
  • Scoop about 1 1/2 tablespoons of chilled dough and roll into a ball. Roll the ball in cinnamon sugar mixture. Place ball on parchment lined baking sheet and press down with your hands.
  • Bake cookies at 350°F for 11-12 minutes. Allow cookies to cool a few minutes before enjoying or transferring to a wire rack to cool completely. Sprinkle cookies with additional cinnamon sugar, if desired, before enjoying.