Chewy Gluten-Free Molasses Cookies (Dairy-Free)

It’s Cookie Season!

Christmas baking has begun at our house, and we’re on a roll!

From flourless peanut butter cookies to crunchy gluten-free biscotti, and gluten-free gingerbread cookies, peanut butter blossoms to gluten-free snickerdoodles, our oven is definitely working hard this holiday season.

And as we continue to bake non-stop, these gluten-free molasses cookies are also definitely a must-have.

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.

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 your holiday cookie exchange, and make great homemade gifts during Christmas and the holidays. They 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 I tested the recipe a few times to get this version right.

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!

Why this Recipe Works:

• Simple Ingredients: The ingredients required to make these gluten-free molasses cookies are easily accessible (nothing fancy needed!).
• Easy and Quick: Making these molasses cookies is straightforward and the process cannot be any simpler! The dough forms easily, there’s no need to chill the dough, and a large batch is ready in under 40 minutes!
• Crispy Outside, Soft and Chewy Inside: These cookies are crispy outside because of the sugar coating, and have a deliciously chewy texture inside. Trust me when I say these chewy ginger molasses cookies go fast, so be sure to bake a few batches this season!
• Totally Gluten-Free & Dairy-Free: Best of all, this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy them. Because everyone should be able to enjoy cookies, especially during the holiday season!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make these gluten-free molasses cookies.

(For exact measurements, please refer to the printable recipe card at the bottom of this post.)

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 or unsalted dairy-free butter (vegan butter) instead. Alternatively, if you are not lactose-intolerant, feel free to use unsalted butter in equal quantities.
• Sugar: I used light brown sugar in this case, but you can also use normal white sugar, dark brown sugar, or even coconut sugar instead. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index and will not raise your blood sugar).
• Molasses: Given that this is a recipe for molasses cookies, molasses are an integral ingredient that I wouldn’t substitute (you can use dark, light or blackstrap molasses). However, if you just want a cookie without the molasses flavor, feel free to substitute it with equal quantities of raw honey, maple syrup 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.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. For best results, make sure to include it if your gluten-free flour blend doesn’t already include it.
• Baking Powder: The only leavening agent in this gluten-free molasses cookies recipe is baking powder, so don’t forget to add it in! If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free baking powder.
• Spices: I used ground ginger, ground cinnamon, and ground 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.

How to Make Gluten-Free Molasses Cookies (Step by Step):

1. Preheat and Line

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

2. Cream Sugar and Oil

In a large mixing bowl, 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 to the large bowl.

4. Sift Dry Ingredients

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

5. Prepare the Dough

Add dry ingredients to the wet ingredients and mix very well, scraping down the sides of the bowl until you get a thick, homogeneous dough.

6. Roll the 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 molasses cookie dough balls on the prepared baking sheet or cookie sheet, and press down slightly with your fingers.

9. Bake

Bake in the preheated oven for 15 minutes and then let the gluten-free ginger molasses cookies cool for 2 minutes before transferring them to a cooling rack to cool down completely.

Dish by Dish 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.
• For Softer Cookies: If you prefer slightly softer cookies, you can reduce the baking time by 2 minutes.
• Multiply as Needed: This molasses cookie recipe is easily multiplied, so you can simply bake a double batch or triple batch as needed!

Recipe FAQs: