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Gluten-Free Molasses Cookies

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These easy one-bowl gluten-free molasses cookies are packed with a rich, warm flavor and the perfect chewy bite. Vegan, too!

Gluten-free gingerbread cookies with a spoon on a pink background.

Indulge in the irresistible charm of Gluten-Free Molasses Cookies, where each bite is a delightful fusion of warm spices and rich, deep molasses flavor. Perfect for cozy gatherings or as a special treat just for you, these cookies offer the ultimate comfort with their soft, chewy texture. Whether you’re gluten-intolerant or simply looking to try something new, these cookies are a must.

A group of gluten free ginger molasses cookies with a spoon on a table.

❤️ Why You Will Love This Recipe

  • Allergy-Friendly: These cookies are not only gluten-free and egg-free, but also dairy-free and vegan, catering to various dietary needs.
  • Perfect Texture: These simple cookies have that delicious chewiness with just the right amount of crisp on the edges.
  • Rich Flavor: A harmonious blend of spices like cinnamon, ginger, and cloves, along with the deep, sweet taste of molasses, offers a classic holiday flavor.
  • Versatile: This recipe is adaptable with substitutions like coconut sugar or brown sugar, and butter instead of coconut oil, making it perfect for different preferences.
  • Easy to Make: With straightforward instructions and kitchen tools you’ll have on hand already like a whisk, bowl, and baking sheet, these cookies are a breeze to whip up.
  • Freezer-Friendly: You can easily freeze the dough or the baked cookies for future cookie cravings.
  • Healthier Option: Opting for gluten-free flour and natural sweeteners like coconut sugar makes these cookies a better choice for health-conscious individuals.
  • Crowd-Pleaser: The aromatic blend of spices and molasses makes these cookies a hit at any gathering, especially during the Christmas season.
  • Ideal for Snacking or Gifting: Whether you’re enjoying a quiet moment with a cup of tea or looking for a homemade gift, these cookies are a perfect choice.
A pile of gluten free molasses cookies and a wooden spoon on a table.

🗒️ Ingredients and Substitutes

Gluten-Free All-Purpose Flour: This is the foundation of your cookie. A blend containing xanthan gum is ideal, as it mimics the texture and consistency of regular flour. Xanthan gum helps to bind the ingredients, ensuring your cookies don’t crumble.

Coconut or Brown Sugar: These natural sweeteners not only add sweetness but also contribute to the moisture and chewiness of the cookies. Brown sugar adds a hint of caramel flavor, while coconut sugar brings a more subtle sweetness.

Baking Soda: This is a leavening agent that helps your cookies rise and become fluffy. It reacts with the acidic components (like molasses) to create tiny bubbles in the dough, giving your cookies the perfect texture.

Spices: Ground Ginger, Cinnamon, Nutmeg, Cloves: The blend of these warm, aromatic spices is what gives these cookies their signature gingerbread-like flavor, making them ideal for the holiday season.

Coconut Oil or Butter: If you’re going dairy-free, coconut oil is a fantastic alternative to butter. It adds moisture and helps to bind the cookies together, while also imparting a slight coconut flavor.

Unsulphured Blackstrap Molasses: This is a key ingredient for molasses cookies. It adds not only sweetness but also a rich, distinctive flavor. Make sure to use unsulphured molasses for the best taste.

Vanilla Extract: A dash of vanilla adds a layer of flavor complexity and enhances the other ingredients in your cookies.

White Sugar: Rolling the dough balls in white sugar before baking gives them a delightful sparkly appearance and a slight crunch on the outside.

Gingerbread gluten free cookies with a wooden spoon on a pink background.

🥣 How to Make Gluten Free Vegan Molasses Cookies

A bowl of gluten free ingredients with a wooden spoon in it.
A bowl of gluten-free flour with a yellow spatula in it.
A bowl filled with gluten free flour and a wooden spoon
A metal bowl with a gluten-free mixture in it.
A bowl of gluten free chocolate cookie dough on top of a piece of parchment paper.
A group of gluten-free ginger molasses cookies on a table.
  1. Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. In a large mixing bowl or in the bowl of a stand mixer with a paddle attachment, whisk together the gluten-free flour, coconut or brown sugar, baking soda, and spices (ground ginger, cinnamon, nutmeg, cloves). This ensures an even distribution of all the flavors and leavening agents.
  3. To the dry mixture in the large bowl, add the coconut oil or butter, unsulphured blackstrap molasses, and vanilla extract. Mix until you achieve a smooth and uniform dough. The dough should be pliable but not sticky. Be sure to use a low speed and scrape the sides of the bowl if you’re using a stand mixer.
  4. Scoop out the dough using either a spoon or a cookie scoop, forming 18 tablespoon-sized balls. Roll the cookie dough balls in white granulated sugar to give them a beautiful sparkly coating.
  5. Place the sugar-coated dough balls on the prepared baking sheet, ensuring they’re spaced apart to allow for spreading. Bake for 11 minutes or until the edges are firm but the centers remain soft.
  6. Let the soft gluten-free molasses cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. 
  7. Pour yourself a cup of tea or a glass of milk, and enjoy your Gluten-Free Ginger Molasses Cookies!
A group of gluten-free chocolate molasses cookies on a pink surface with a spoon.

💭 Expert Tips

Dough Consistency: The consistency of your cookie dough is crucial. If it’s too dry, add a bit more molasses or coconut oil. If it’s too sticky, a little more flour can help. The goal is to have a pliable dough that holds together well but isn’t overly sticky.

Spacing on Baking Sheet: When placing dough balls on your baking sheet, remember they will spread as they bake. Leave enough space between each to allow for this spread, ensuring your cookies don’t merge into one another.

Cooling on the Baking Sheet: Resist the temptation to move cookies immediately after baking. Letting them cool on the baking sheet for a few minutes will help them set and prevent them from falling apart. Once they’ve firmed up a bit, transfer them to a wire rack to cool completely.

Four gluten-free ginger molasses cookies with a spoon on a table.

🥡 Storing Molasses Cookies

  • Room Temperature: Once completely cooled, place them in an airtight container and store them for up to a week. This will help maintain their chewy texture and prevent them from drying out. If you have used ingredients like coconut oil, it’s best to store them at room temperature, as refrigeration might harden them.
  • Freezing: Place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to indulge, simply thaw them at room temperature for a few hours.
  • Reheating: While these gluten-free cookies are delightful at room temperature, reheating them can bring back that just-baked warmth and aroma. To reheat, place them in a preheated oven or air fryer at 300°F (150°C) for about 3-5 minutes. This gentle warming will make them feel freshly baked without drying them out.
A gluten-free cookie is sitting on top of a pink surface.

❓ Frequently Asked Questions

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute the gluten-free flour blend with regular all-purpose flour in a 1:1 ratio if gluten is not a concern for you.

How do I know when the cookies are perfectly baked?

The cookies are done when the edges are set but the centers are still soft. They will firm up as they cool.

Can I add other ingredients to this recipe?

Absolutely! Feel free to add nuts like almonds, chocolate chips, or dried fruit to customize the flavor.

Are these cookies suitable for vegans?

f you use coconut oil instead of butter and ensure your sugar is vegan, these cookies can be suitable for a vegan diet.

Gluten-free gingerbread cookies with molasses on a pink background.

🍪 More Delicious Gluten Free Cookie Recipes

Gluten-Free Linzer Cookies

Gluten-Free Vegan Chocolate S’Mores Cookies

Almond Flour Peanut Butter Cookies

Gluten-free gingerbread cookies with a spoon on a pink background.

Gluten Free Molasses Cookies

Perfect for cozy gatherings or as a special treat just for you, these Gluten-Free Molasses Cookies offer the ultimate comfort with their soft, chewy texture. Whether you're gluten-intolerant or simply looking to try something new, these cookies are a must.
5 from 46 votes
Print Pin Rate
Course: Baked Goods, Baking, Sweets
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 18 cookies
Author: Kristen Wood

Ingredients

  • 2 cups gluten-free all purpose flour a blend that contains xanthan gum works best
  • ¾ cup coconut sugar or brown sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup coconut oil or butter if not vegan
  • ½ cup unsulphured blackstrap molasses
  • 2 teaspoons vanilla extract
  • white sugar for rolling

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper, then set it aside.
  • In a large mixing bowl, combine all of the dry ingredients. Mix well.
  • Add the oil, molasses and vanilla. Mix until a smooth and uniform dough forms.
  • Shape the dough into 18 tablespoon-sized rounds, then roll the rounds in white sugar.
  • Place the rounds on the prepared baking sheet and bake for 11 minutes, or until the edges of the cookies are firm.
  • Allow the cookies to cool for at least 10 minutes before serving.
  • Enjoy!

Notes

  1. Dough Consistency: The consistency of your cookie dough is crucial. If it’s too dry, add a bit more molasses or coconut oil. If it’s too sticky, a little more flour can help. The goal is to have a pliable dough that holds together well but isn’t overly sticky.
  2. Spacing on Baking Sheet: When placing dough balls on your baking sheet, remember they will spread as they bake. Leave enough space between each to allow for this spread, ensuring your cookies don’t merge into one another.
  3. Cooling on the Baking Sheet: Resist the temptation to move cookies immediately after baking. Letting them cool on the baking sheet for a few minutes will help them set and prevent them from falling apart. Once they’ve firmed up a bit, transfer them to a wire rack to cool completely.

How to Store & Reheat Molasses Cookies

  • Room Temperature: Once completely cooled, place them in an airtight container and store them for up to a week. This will help maintain their chewy texture and prevent them from drying out. If you have used ingredients like coconut oil, it’s best to store them at room temperature, as refrigeration might harden them.
  • Freezing: Place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to indulge, simply thaw them at room temperature for a few hours.
  • Reheating: While these cookies are delightful at room temperature, reheating them can bring back that just-baked warmth and aroma. To reheat, place them in a preheated oven or air fryer at 300°F (150°C) for about 3-5 minutes. This gentle warming will make them feel freshly baked without drying them out.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 172mg | Potassium: 140mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg
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Recipe Rating




 

7 Comments

  1. 5 stars
    I customized the recipe a bit and used all purpose flour. I also added some almonds. My kitchen smelled amazing, I love cinnamon!

  2. 5 stars
    I love this molasses cookie! The output of what I made was definitely rich, soft, and has some chewy texture! I really like the fact that it only has the right amount of crispiness on its edges. Thanks for sharing this amazing recipe 🙂

  3. 5 stars
    Loved the combination of spices in this recipe. Definitely the best molasses cookies I’ve tasted! Soft, chewy, and delicious.

  4. 5 stars
    These cookies came out great! They had just the right amount of spice and were super easy to make. I froze half the dough and can’t wait to bake more of these for Christmas! Thanks for the great recipe.

  5. 5 stars
    This cookie recipe had such a lovely chewy texture to them, and the blend of spices were beautiful. They will be great addition to my cookie recipes.

  6. 5 stars
    These cookies gave me and my kids a lovely treat! We all enjoyed how they are soft and chewy on the inside and crispy on the outside. I’ll make another batch to be shared with their cousins. Thanks for this recipe!