I still remember the first time I baked molasses cookies with my grandma. The kitchen smelled like warm spices, and I couldn’t wait to sink my teeth into one fresh from the oven. But back then, everything had gluten.
When I went gluten-free, I was determined to recreate those same rich, chewy, deeply spiced cookies—minus the gluten. And let me tell you, I nailed it.
These cookies are packed with cinnamon, ginger, and cloves, just like the old-fashioned ones, but they’re made with a perfectly balanced blend of gluten-free flours that keep them soft and chewy. Plus, they’re naturally dairy-free!
They taste like Christmas in a cookie but are just as good any day of the year.
Chef’s Tips
- Chilling the Dough: If you skip this step, the cookies will spread too much.
- Rolling in Sugar: Want a deeper flavor? Use raw turbinado sugar instead of white sugar for rolling.
- Spice It Up: Love extra spice? Add a pinch of black pepper—it gives a subtle heat that enhances the molasses.
- Storage: Keep them in an airtight container for up to a week, or freeze the dough balls for easy, fresh cookies anytime.
Substitutions & Variations:
- Egg-Free? Use a flax egg (1 tbsp ground flax + 3 tbsp water).
- Dairy-Free? Stick with coconut oil.
- Extra Chewy? Swap half the brown sugar for honey or maple syrup.
Serving Ideas:
- Dunk in a glass of almond milk or hot cocoa.
- Sandwich two cookies with vanilla ice cream for a killer dessert.
- Crumble over oatmeal for a sweet-spiced crunch.
Soft & Chewy Gluten-Free Molasses Cookies
- Total Time: 20 minutes
- Yield: About 18 cookies 1x
- Diet: Gluten Free
Description
These warm, spiced molasses cookies have a soft, chewy texture and are 100% gluten-free. Perfect for the holidays or whenever you need a cozy treat!
Ingredients
- 1 ¾ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1-to-1)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground cloves
- ⅓ cup coconut oil (melted) or unsalted butter
- ⅓ cup dark brown sugar (packed)
- ⅓ cup unsulphured molasses
- 1 egg (room temperature)
- 1 tsp vanilla extract
- ¼ cup granulated sugar (for rolling)
Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, and cloves. This ensures the spices are evenly distributed.
2. Cream the Wet Ingredients
In a large bowl, beat the melted coconut oil (or butter) with brown sugar until smooth. Add the molasses, egg, and vanilla extract, and mix until fully combined.
3. Combine & Chill
Gradually add the dry ingredients to the wet, stirring just until combined. The dough will be soft and slightly sticky—perfect for chewy cookies. Cover and chill for at least 30 minutes (or up to overnight). This step helps the flavors develop and makes rolling easier.
4. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
5. Roll & Coat
Scoop about a tablespoon of dough, roll it into a ball, and then roll it in the granulated sugar. This gives the cookies their signature sparkly crust.
6. Bake to Perfection
Place the balls on the baking sheet, leaving about 2 inches of space between each. Bake for 8-10 minutes, just until the edges look set but the centers are still soft. They will continue to firm up as they cool.
7. Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Try to resist eating them all at once!
Notes
- Chill the dough for the best texture.
- Use high-quality molasses for rich flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
