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.
Servings: 18 cookies
Calories: 146kcal
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!
Video
Notes
- 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.
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
