These chewy and soft Gluten Free Molasses Cookies are going to become your staple Christmas cookie. Loaded with molasses and warm spices like, ginger and cinnamon, these ginger molasses cookies are perfect for gift giving!
Want more Christmas desserts:
- Gluten Free Reindeer Chow
- Chocolate Peppermint Fudge
- Chocolate Covered Mint Oreos
- Undetectable Dairy Free Fudge
- Chocolate Peppermint Whoopie Pies
- The Best Chocolate Peppermint Oreo Bark
Reasons to love Gluten Free Vegan Molasses Cookies:
- Easy to make with simple ingredients
- Perfect for gift giving and holidays
- Soft and chewy inside with crispy edges
- Can be made entirely gluten, dairy and egg free
Ingredients in Molasses Ginger Cookies:
Gluten Free Flour- I used King Arthur’s Measure for Measure Gluten Free Flour. Not every gluten free flour is made with the same, so I can only speak for the results of the cookies made with this flour.
Butter- you can use dairy free or regular butter.
Brown Sugar and Granulated Sugar- brown sugar creates a tender, soft and chewy inside while the granulated sugar creates crisp edges on the outside of these cookies.
Molasses-I used original Grandma’s molasses. I wouldn’t recommend using blackstrap molasses as the taste would be too robust and bitter in these cookies.
Applesauce- applesauce is replacing the eggs in this recipe. I promise you won’t even tell the difference! There’s no weird texture or taste. I prefer to use applesauce in replacement of flax eggs in cookies.
Warm Spices- ginger, cinnamon, cloves and nutmeg.
Vanilla Extract
Salt
How to make Gluten Free Soft Molasses Cookies:
In a medium bowl, whisk the dry ingredients together. Set aside.
Using a stand mixer with a paddle attachment, or hand mixer, cream the butter, brown sugar and granulated sugar together until creamy, about 2 minutes. Scrape down the sides. Add the molasses, applesauce and vanilla and beat until mixture is creamy, scraping down the sides as needed. Add the dry ingredients to the wet ingredients and slowly mix together on low. Mix until the dry ingredients are JUST combined.
Place coarse sugar in a shallow bowl or plate. Using a medium cookie scoop, scoop and roll the dough into balls. Roll each ball in the sugar. Repeat rolling in the sugar so there are two coats of sugar on each cookie dough ball.
Place on a parchment lined baking sheet about 3″ apart. Bake according to the directions below in the recipe card.
Frequently Asked Questions:
I like to use Grandma’s Original molasses. Make sure you use unsulphered or dark molasses. I wouldn’t recommend using blackstrap as the flavor is too bitter and robust in this cookie recipe.
Yes, molasses is naturally gluten free in its pure form, but you can always double check the ingredients and label to ensure your molasses is gluten free.
Typically not, but these cookies use gluten free flour to ensure they are gluten free!
Make sure you chill the dough so these cookies don’t overspread while baking. Also check to make sure your baking soda is not expired. Last but not least, it is crucial to measure the flour correctly. I find this easiest to do by using a kitchen scale. It’s very easy to overpack your flour if you use measuring cups and this can easily affects your results.
The ingredients for gingerbread cookies and molasses cookies are very similar, using typically the same ingredients but different ratios. Gingerbread cookies are typically rolled out and cut into gingerbread men or different shapes. They are also a much crispier cookie and are typically decorated in icing. These molasses cookies are drop cookies which means we scoop them and then bake them on a cookie sheet. These cookies are designed to be soft and chewy.
You can! These cookies freeze really well. Make the cookies and let then cool completely before transferring to an airtight container or freezer Ziploc. These cookies will stay fresh in the freezer for up to 3 months. Enjoy right out of the freezer, or thaw on the countertop overnight or until desired.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Gluten Free Soft Molasses Cookies
These chewy and soft Gluten Free Molasses Cookies are going to become your staple Christmas cookie. Loaded with molasses and warm spices like, ginger and cinnamon, these ginger molasses cookies are perfect for gift giving!
Ingredients
Dry Ingredients
- 2 1/4 cups gluten free 1:1 flour, I used King Arthur's Measure for Measure
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
Wet Ingredients
- 3/4 cup (1 1/2 sticks) butter, regular or dairy free
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup molasses, do not use blackstrap molasses, I like to use Grandma's brand
- 1/4 cup applesauce
- 2 teaspoons vanilla
- Coarse sugar for rolling
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the dry ingredients together. Set aside.
- Using a stand mixer with a paddle attachment, or hand mixer, cream the butter, brown sugar and granulated sugar together until creamy, about 2 minutes. Scrape down the sides. Add the molasses, applesauce and vanilla and beat until mixture is creamy, scraping down the sides as needed. Add the dry ingredients to the wet ingredients and slowly mix together on low. Mix until the dry ingredients are JUST combined.
- Place coarse sugar in a shallow bowl or plate. Using a medium cookie scoop, scoop and roll the dough into balls. Roll each ball in the sugar. Repeat rolling in the sugar so there are two coats of sugar on each cookie dough ball.
- Place on a parchment lined baking sheet about 3" apart.
- Bake for 11-12 minutes. Let cool for 5 minutes before moving to a wire cooling rack.
- Enjoy!
