Chewy Molasses Cookies (Gluten-Free, Dairy-Free)

Chewy on the inside, crispy on the outside, flavored with spices and sweetened with molasses, these chewy molasses cookies are so darn addictive. Easy to make, no chilling the dough required, and a big batch is ready in under 40 minutes! Perfect for snacking on or as homemade gifts this Christmas and holiday season, you’ll want to bake a batch or two to have on hand and enjoy! Gluten-free and dairy-free too, but hey, no one would know!

What is Molasses?

If you’ve never heard of or baked with molasses before, here’s a little bit of background. Molasses is basically a thick, viscous product that is the result of refining either sugarcane or sugar beets into sugar, and tends to have a stronger flavor than most alternative syrups.

Sugarcane molasses is often used for sweetening or flavoring foods in the United States and Canada. In terms of how it is made and its composition, molasses varies by the amounts of sugar used, the method of extraction and the age of the plant. Appearance-wise, molasses varies in color and intensity of flavor, but they are mostly a very dark brown (almost black) color.

One common baked good that is made with molasses is gingerbread (here’s my recipe for gluten-free and dairy-free gingerbread cookies)!

What are Molasses Cookies?

Molasses cookies are basically soft, chewy cookies that have been sweetened with molasses, which is obviously the main ingredient in these cookies.

They are often also flavored with warm spices such as ginger, cloves, nutmeg, or cinnamon, and are often prepared during the holiday season. These delicious cookies are perfect for cookie exchanges, are great homemade gifts during Christmas and the holidays, and come together so easily and quickly you’ll have a batch in almost no time at all!

A Gluten-Free and Dairy-Free Version

I wanted to create molasses cookies that were both gluten-free and dairy-free, so even those with Celiac disease or gluten and lactose intolerances can enjoy them.

And I have to tell you that these chewy molasses cookies are a huge hit! I brought them to my friend Mechi’s house and she loved them, so you are definitely going to enjoy these as well! Soft, incredibly chewy inside, and crispy outside because of the sugar coating, these are bound to go fast, so be sure to bake a few batches this season!

Ingredients You’ll Need:

Ingredient Notes/Substitutions:

• Coconut Oil: I prefer to use refined coconut oil because it has a neutral taste (compared to extra virgin coconut oil that has a stronger coconut taste and flavor). You can also use palm shortening instead. Alternatively, if you are not lactose-intolerant, feel free to use butter in equal quantities.

• Sugar: I used light brown sugar in this case, but you can also use normal white sugar or dark brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto Monkfruit Sweetener (a 1:1 sugar substitute that has zero glycemic index).

• Molasses: Given that this is a recipe for molasses cookies, molasses are an integral ingredient that I wouldn’t substitute. However, if you just want a cookie without the taste of molasses, feel free to substitute it with equal quantities of honey or agave nectar.

• Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend that is made up of lighter flours/starches such as rice flour, corn starch, tapioca starch etc as that will result in a lighter texture.

• Spices: I used ground ginger, cinnamon and cloves in this recipe to give them a more warming flavor. If you don’t like a particular spice, feel free to leave it out.

Step by Step Instructions:

1. Preheat and Line

Preheat oven to 350F and line two large baking sheets with silpats or parchment paper.

2. Cream Sugar and Oil

Cream 1/2 cup of sugar and the coconut oil together gradually until it is light and fluffy.

3. Add Eggs and Molasses

Add the beaten egg and molasses.

4. Sift

Sift the gluten-free all-purpose flour, baking powder, ground ginger, ground cinnamon and ground cloves together in another bowl.

5. Make Dough

Add dry ingredients to the wet ingredients and mix very well until you get a thick, homogeneous dough.

6. Roll Dough into Balls

Scoop out a heaping teaspoon of dough and roll it into a ball between the palms of your hands. Place the ball on a plate and repeat with the remaining dough until all the dough is used up.

7. Coat Dough Balls in Sugar

Place the remaining sugar in a shallow bowl and roll the cookie dough balls in the sugar until covered all around.

8. Flatten the Balls

Place the cookie dough balls on the prepared baking sheets, and press down slightly with your fingers.

9. Bake

Bake cookies for 15 minutes and then let cool for 2 minutes before transferring the cookies to a cooling rack to cool down completely.

Helpful Tips/Tricks:

• Line the Baking Sheets: I always make sure to line my baking sheets with either a silpat or parchment paper as this ensures that the dough doesn’t stick to the baking sheet. I personally prefer using a silpat (which is reusable and the dough never sticks!), but if you don’t own one, parchment paper will work just as well.

• Let the Cookies Cool Fully: The cookies will be a little fragile fresh out of the oven, so it’s best to let them cool for at least 2 minutes on the baking sheet before transferring them to a wire rack to cool down completely.

Recipe FAQs:

Other Cookie Recipes You’ll Love:

• Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Almond Butter Cookies (Gluten-Free, Dairy-Free)
• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Easy Snickerdoodle Cookies (Gluten-Free, Dairy-Free)
• Easy Coconut Macaroons (Gluten-Free, Dairy-Free)
• Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
• Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
• Double Chocolate Almond Coconut Cookies (Gluten-Free)
• 8 Amazing Gluten-Free Cookie Recipes

Sweet Treats to Indulge In:

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