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If there is one flavor that makes me think of Christmas – besides peppermint – it is molasses/gingerbread.
Anyone else agree?
This is why we MUST make some molasses cookies to help us celebrate the season!
You’re going to love these gluten free molasses cookies, they are soft and chewy, with a crunchy sugar coating. They are bursting with molasses, warming spices, including plenty of ginger. They are easy to make, only one bowl is required. They are extra special when enjoyed warm. These molasses cookies are gluten free, dairy free, and vegan – making them the perfect cookie to share with a crowd.
The ultimate Christmas cookie, if you ask me!!!
I originally published this recipe in 2017. The title of the post was “soft and chewy gingerbread cookies”. While, I kept much of the recipe the same with this update, I decided to change the name of the post. After truly learning the difference in gingerbread cookies VS molasses cookies, the name molasses cookies was a more appropriate fit.
The main change I made to the original recipe was to double recipe and make the cookies a lot larger. I also coated them in demerara sugar – which, is optional, but recommended for a nice crunch.
I hope you enjoy these updated gluten free molasses cookies as much as me and my family did. It’s always a great reward to share cookie recipes with loved ones. Don’t you agree?!
Ingredients for gluten free molasses cookies
As always, the full list of ingredients, along with the measurements are in the recipe card below. I like to give you a preview, along with an explanation here, for better understanding.
- blanched almond flour – Almond flour is the main flour in this cookie recipe. It is tender, and soft, and works great. It’s naturally gluten free, packed with fiber, and lower in carbs than regular flour.
- coconut flour – Just a little coconut flour to help soak up any excess moisture and provide structure, and a nice chew to the cookie.
- cornstarch – I find cornstarch helps to both bind gluten free cookies, and add a nice chew.
- baking soda – our leavening agent.
- dark brown sugar, or coconut sugar – While these cookies are sweetened mostly by the molasses, a little extra sugar helps to round out the sweetness without overpowering the molasses flavor. You can use either dark brown sugar, or coconut sugar.
- ground ginger – Ginger is a primary flavor in molasses cookies. There is just enough to provide a hint of ginger spice, without being overpowering.
- ground cinnamon – Another classic warming spice that is traditional in a molasses cookie.
- ground allspice – A unique warming spice that I think goes perfect in these cookies.
- ground cloves – I love the spicy, warming flavor cloves adds to these cookies.
- kosher salt – A little salt is always needed in desserts to bring out the flavors.
- coconut oil, melted – Coconut oil is our only fat in this recipe. It keeps the cookies soft, provides a lot of moisture, and has a high smoke point, so it doesn’t break down during baking. Don’t worry, you won’t taste the flavor of the coconut oil at all.
- dark unsulphured molasses – The star of the show!!!! Be sure to use dark unsulphured molasses, and not light molasses for full molasses flavor. While the molasses sweetens, and flavors the cookies, it also helps to provide a great chewy texture that is special to molasses cookies. Honestly, it’s the reason we don’t need eggs, or an egg substitute in these molasses cookies. So cool!
- vanilla extract – Always a must in any cookie. Can’t beat that unique, sweet taste.
Optional sugar coating
- demerara sugar – AKA sugar in the raw. Demerara sugar is a unprocessed, sugar that has large crystals. It’s a great finishing sugar to add texture to desserts. You can omit the demerara sugar coating, if you want. Although, I tested these cookies with the demerara sugar, and without – hands down, the cookies with the demerara sugar won by a mile! So, I highly recommend it.
How to make gluten free molasses cookies
Of course, more detailed directions are in the recipe card below. I just like to give you a quick preview here.
- Mix together the dry ingredients.
- Add the wet ingredients to the dry.
- Chill the dough – cover and freeze the dough for 30 to 45 minutes so the dough is easy to work with.
- Prepare – Preheat the oven. And prepare your baking pans.
- Portion out the dough – Measure out 2 tablespoon balls of dough. Then, roll the dough balls in the demerara sugar.
- Flatten the cookie dough – gluten free cookies don’t spread the same way regular cookies do – so flattening helps the cookies to be in the ideal shape.
- Bake the cookies.
- Cool the cookies.
- Enjoy – The cookies are extra special when they are slightly warm. But, they are still amazing once completely cooled too!
What’s the difference between molasses cookies and gingerbread cookies?
While the flavors of the two cookies can be the same, or very similar – molasses and ginger are the two main flavors – the cookies are quite different.
Molasses cookies are soft, and chewy. They are mostly made into a traditional round shape.
Whereas gingerbread cookies are rolled out into a thinner dough and often cut out into gingerbread people, or other fun Christmas shapes. Gingerbread cookies are thinner than a molasses cookie, and often a little crunchy. They are commonly decorated with frostings, or royal icing for Christmas.
What is a gingersnap cookie?
Again, the flavor of a gingersnap cookie is very similar to a molasses cookie, or a gingerbread cookie.
The main difference is that a gingersnap is very thin and crunchy. It gets it’s name from making a “snap” sound when you break it in half, or bite into it. A gingersnap cookie is not usually cut into shapes like a gingerbread cookie. It is usually a round shape, and very thin.
What kind of molasses is ideal to use for cookies?
You usually want to use a dark molasses for the full flavor. You also want the molasses to be unsulphured.
Unsulphured molasses has not been treated with sulfur dioxide, meaning it will be pure in flavor. Sulphred molasses tends to have a chemical taste to it. (source).
Avoid using blackstrap molasses for cookies and baking. Blackstrap molasses is less sweet than regular molasses. It’s more ideal for making savory dishes, such as BBQ sauce.
What is molasses?
Molasses is a thick, dark syrup that is made from the juice of sugar cane. (Source).
Is molasses gluten free?
Yes.
Molasses is made from the juice of cane sugar, which is gluten free.
Do I have to coat the gluten free molasses cookies in demerara sugar?
No. You don’t have to use the demerara sugar.
The original recipe I shared in 2017 did not have any sugar on the outside of the cookie.
However, I do recommend it. I tested these gluten free molasses cookies recipe both with and without the demerara sugar. Hands down, we all preferred the cookies that were coated in sugar. The demerara sugar adds a nice crunch, and really takes the cookies over the top.
But, if you want to avoid the extra sugar, feel free to omit it. The molasses cookies will still be very delish.
Can I make the gluten free molasses cookie dough in advance?
Yes.
You can make the cookie dough and chill it overnight in the fridge.
Or, you can freeze the dough for up to 3 months. When you’re ready to bake, defrost the dough in the fridge for 24 hours. Then, allow the dough to sit at room temp for 10 to 15 mins before baking to soften up enough to work with.
Equipment I used to make gluten free molasses cookies
Of course, you don’t need these exact things to make these cookies, but they are products I use all the time, and that I highly recommend. (Affiliate Links)
- mixing bowl – you only need one bowl to make these cookies. I love using mixing bowls that have lids so you don’t have to use plastic wrap to cover the bowl when chilling.
- measuring spoons – these are my absolute favorite measuring spoons for baking!!! It even includes a 1/2 tablespoon measuring spoon, perfect for this recipe.
- whisk – to whisk the dry ingredients together. Helps to get any clumps put of the flour.
- liquid measuring cup – this is great for melting, and measuring out the coconut oil. After I have added the coconut oil to the mixing bowl, I use the same measuring cup to measure the sticky molasses – it slides right out thanks to the coconut oil.
- rimmed sheet pan – You will need two baking pans for this recipe – it makes a lot of cookies. YUM!
- medium cookie scoop – A medium cookie scoop + a 1/2 tablespoon measuring spoon makes the perfect sized cookies.
- small spatula – The back of a small spatula works great to flatten out the cookies. It’s also helpful for transferring the cookies from the baking sheet to the cooling rack after they are baked.
- cooling rack – Always a helpful way to the cookies down a little faster once they come out of the oven.
Reasons you’ll fall in love with these gluten free molasses cookies
- They’re soft, and chewy,
- they’re bursting with molasses flavor,
- and just enough ginger.
- Festive Christmas vibes.
- They are easy to make – one bowl.
- The dough can be made in advance.
- They are gluten free,
- dairy free,
- and vegan.
- They’re perfect for sharing.
More Christmas cookies for you to try
- thumbprint cookies (gluten free)
- coconut macaroons (sweetened with honey)
- three Christmas cookies, from on simple dough (gluten free)
- peanut butter blossom cookies (gluten free)
More molasses/gingerbread treats for you to love
- gingerbread cake (gluten free option)
- easy gingerbread balls (no bake)
- gingerbread pear muffins (gluten free)
Did you make this recipe?
Be sure to let me know how it went by leaving a comment below, along with a star rating. This really helps my blog out. I appreciate it.
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Chewy Gluten Free Molasses Cookies (+ Vegan)
- Prep Time: 10 mins
- Chill Time: 45 mins
- Cook Time: 23 mins
- Total Time: 1 hour 18 minutes
- Yield: 19 to 20 cookies 1x
- Category: dessert, baking, cookies, one bowl, easy
- Method: baking
- Cuisine: gluten free, dairy free, vegan
- Diet: Vegan
Description
Gluten free molasses cookies are bursting with molasses and ginger flavor. They are soft, chewy, and have a crunchy sugar coating. They are gluten free, and vegan making them perfect for sharing with a crowd.
Ingredients
Dry Ingredients
- 3 cups blanched almond flour
- 3 tablespoons coconut flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3 tablespoons dark brown sugar, or coconut sugar
- 2 teaspoons ground ginger
- 2 tablespoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/4 cup + 1 tablespoon coconut oil, melted
- 3/4 cup dark unsulphured molasses (NOT blackstrap)
- 3 teaspoons pure vanilla extract
Optional Sugar Coating
- 3 tablespoons demerara sugar (AKA sugar in the raw)
Instructions
- Mix the dry ingredients – In a large mixing bowl combine the almond flour, coconut flour, cornstarch, baking soda, brown sugar/coconut sugar, ground ginger, cinnamon, allspice, ground cloves, and kosher salt. Whisk until well combined. Create a well in the dry ingredients.
- Add the wet ingredients – To the well of the dry ingredients add the melted coconut oil, molasses, and vanilla – use a rubber spatula to mix the wet into the dry until it’s well incorporated. The dough will be very thick, and stiff. If needed, I find it helpful to use my clean hands to mix the dough at the end to make sure it’s all incorporated.
- Chill the dough – Cover and freeze the dough for 30 to 45 minutes, or until it is no longer super sticky to the dough, and it has firmed up. Do not skip this step, the dough is very sticky, and hard to work with if it’s not chilled. See notes for chilling overnight.
- Prepare – While the dough is chilling, preheat your oven to 350 degrees Fahrenheit. Also, line 2 medium baking pans with parchment paper.
- Portion the dough into cookies – Once the dough has chilled, portion the dough into 2 tablespoon sized balls, and place them onto the baking sheet (I use a 1.5 tablespoon sized cookie scoop + a 1/2 tablespoon measuring spoon). Then, roll the dough into balls, and roll the ball into the demerara sugar (optional) and place the dough ball back onto the baking sheet. Repeat until you have worked through all of the cookie dough – you will have about 19 to 20 cookies.
- Flatten the cookie dough – Space the cookies so they are 2 inches apart. You will have to use 2 baking pans. Use the back side of a small spatula to flatten the cookies so they are about 1 inch thick. Sprinkle the cookies with a little more demerara sugar – repeat until you have done this to all of the cookies.
- Bake – Bake the cookies for 20 to 23 minutes, or just until the tops of the cookies start to become cracked/crinkled. To ensure even baking, I do recommend baking your pans of cookies separately. However, if you want to bake the cookies at the same time, then, switch the pans so they are on the opposite racks they were before, halfway during the baking time.
- Cool – Place the pan of cookies on a cooling rack and allow them to cool for 10 minutes.
- Enjoy – The cookies are delicious when eaten while they’re still warm. They are still good once cold too, but they are extra special when warm.
Notes
Chilling the dough overnight – You can make the dough up to 2 days in advance. Just cover tightly and store it in the fridge instead of the freezer. When you’re ready to bake the cookies, allow the cookie dough to sit out at room temp for 10 to 15 minutes, just until it becomes thawed enough to portion out the dough.
Freezing the dough – If you really want to make these cookies in advance, you can freeze the dough, for up to 3 months. When you’re ready to work with the dough, allow it to defrost for 24 hours in the fridge. Then, allow it to sit at room temp for 10 to 15 minutes, before baking.
To store the cookies – Allow the cookies to cool completely, then transfer them to an airtight container that is lined with paper towels. You can stack the cookies, just make sure there is a paper towel between each layer. Store at room temp. The cookies will keep for 3 to 4 days.
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