Description
Chewy on the inside, crispy on the outside, flavored with spices and sweetened with molasses, these chewy gluten-free molasses cookies are so delicious. 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 holiday season.Totally dairy-free too.
Ingredients
- 1/2 cup coconut oil
- 3/4 cup light brown sugar, divided
- 1/2 egg
- 1/3 cup molasses
- 2 1/2 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions
- Preheat and Line: Preheat oven to 350F and line two large baking sheets with silpats or parchment paper.
- Cream: Cream 1/2 cup of sugar and the coconut oil together gradually until it is light and fluffy.
- Mix: Add the beaten egg and molasses.
- Sift: Sift the gluten-free all-purpose flour, baking powder, ground ginger, ground cinnamon and ground cloves together in another bowl.
- Make Dough: Add dry ingredients to the wet ingredients and mix very well until you get a thick, homogeneous dough.
- Roll 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.
- Coat the Balls in Sugar: Place the remaining sugar in a shallow bowl and roll the cookie dough balls in the sugar until covered all around.
- Flatten the Balls: Place the cookie dough balls on the prepared baking sheets, and press down slightly with your fingers.
- Bake: Bake cookies for 15 minutes, rotating the racks halfway through, and then let cool for 2 minutes before transferring the cookies to a cooling rack to cool down completely.
Notes
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 vegan butter 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, 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).
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 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.
Storing: Store the gluten-free molasses cookies in an airtight container at room temperature for up to 5 days.
Freezing: To freeze, place the cookies in a freezer-safe container and freeze for up to 3 months. Let the cookies thaw overnight in the refrigerator before eating.
This recipe was originally posted in December 2020, but has since been republished to include clearer instructions, and more detailed ingredient notes and substitutes.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
