Gluten-Free Molasses Cookies! Chewy, soft and sure to become your new go-to Christmas cookie!
Soft Molasses Cookies. Molasses Crinkle Cookies. Soft Ginger Cookies. Whatever you call them – these cookies are sure to become your go-to Christmas cookie!
These cookies are soft with the perfect amount of chew. They are spiced with ginger and coated in a festive sparkly sugar that gives them a delicious crunch.
I’m usually a total chocolate girl – but I’m alway surprised how much I love these cookies! For more holiday cookies try these gluten-free gingersnaps, gluten-free gingerbread cookies or gluten-free shortbread cookies.
Gluten-Free Molasses Cookies
There are a few tricks to making perfectly soft, non-grainy gluten-free molasses cookies.
The first is to add a secret ingredient – almond butter!
Almond butter is definitely not the first thing you think of when it comes to molasses cookies. But trust me! It’s the key to soft, chewy cookies in this recipe. A little almond butter adds structure, chew and richness. And don’t worry – you won’t even know it’s there.
The next trick is to use a high-quality gluten-free flour blend. I like to use King Arthur Flour Gluten-Free Measure-For-Measure Flour that I buy on Amazon. I like how it comes in big, easy-to-use bags. (Not sponsored!)
I’ve found that gluten-free flour tends to be a little denser than regular flour. When swapping it in for recipes it’s best to decrease the amount of flour slightly.
I originally tried this recipe with 1 1/2 cups gluten-free flour but found the cookies had a a much better consistency with 1 1/4 cups gluten-free flour.
After you mix the dough together it’s important to give it a 1-hour rest. This gives the gluten-free flour time to hydrate and really makes a difference. It’s key for non-gritty gluten-free cookies!
When you’re ready to bake, I like to scoop these cookies out using a cookie scoop then roll them in some cane sugar. Organic cane sugar works great for this since the texture is a little coarser.
It gives the cookies a delicious crunch and festive sparkle!
You can easily make these cookies dairy-free or refined-sugar-free if needed. Just use Earth Balance Buttery Sticks in place of the butter to make these dairy-free.
To make these cookies refined-sugar-free substitute coconut sugar for the brown sugar and skip rolling the dough in cane sugar.
With all these tricks friends and family will never guess these cookies are gluten-free! They make a welcome addition to any Christmas cookie plate!
Tricks for Perfect, Soft Gluten-Free Cookies
Almond butter: Provides structure, richness and chew
Add the right amount of flour: Use a high-quality gluten-free flour blend and add just the right amount
1-hour rest: Gives the flour time to hydrate and prevents grittiness
Roll them in sugar: For extra crunch and a little holiday sparkle!
For more recipes check out these gluten-free Christmas cookies (hint: they’re buttery drop-style sugar cookies!)
Gluten-Free Molasses Cookies
I like making these with King Arthur Flour Gluten-Free Flour.
Ingredients
- 1 egg
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup almond butter
- 1/4 cup molasses
- 1/4 cup butter or vegan butter, softened
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups gluten-free 1:1 baking flour
Optional:
- Raw sugar or granulated sugar for rolling
Instructions
- In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, vanilla, almond butter, molasses, and butter until smooth and creamy.
- Add the remaining ingredients and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1-2 tablespoon-sized balls of dough and roll in the sugar. Place on a baking sheet.
- Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!
- Store leftovers in an airtight container.
Notes
Nutrition
More favorite Christmas cookies…
Can you sub a nut flour in these cookies
Unfortunately a nut flour won’t work 1:1 in this recipe!
These are amazing!!
These are perfect! I used coconut sugar, a flax egg, and fresh ginger (3 tbsp), and they turned out great! Thanks so much. 🙂
is there something I can use besides the almond butter. Children in Canada can’t take anything to school that contains nuts.. Would applesauce work?
I think applesauce would work great! Let me know if it turns out for yoU!
These are fabulous. All ages in family: 9 to 71 loved them. Will definitely make again. Would not know they are gluten-free unless told.
Thanks for the comment! I’m so glad they turned out for you!
Hi! Could i sub coconut oil or spectrum shortening for the butter?
I am also wondering if you can substitute coconut oil, and if Bob’s Red MIll 1-1 baking flour will work for these?
THANKS FOR SHARING!Do they keep long?
Molasses cookies are my husband’s favorite – made these and they’re SO GOOD! Moist and chewy and really easy to make. Thanks for a great GF recipe.
I love the tips for making these cookies the best. I would have never thought to add Almond Butter- but I’m loving the results. These cookies are so yummy.
These are delicious! Made them for some friends of mine and got lots of compliments! Thanks so much for another great recipe!! 😀
Hi, I don’t normally ask the “what can I sub” question but these look really yummy and we eat primal so ni buckwheat for us. Is there anything I could try to substitute it for? TIA
Hey Jes,
I was just reading through the comments and noticed that you said you can’t eat buckwheat because you eat a primal diet. Like paleo? Buckwheat actually isn’t a “grain”. It’s a pseudograin and a member of the rhubarb family. It is high in protein and is gluten-free. The health benefits are endless! But make sure you get buckwheat groats, not kasha! I hope that helps!! If you still don’t want to use buckwheat flour you can use brown rice or sorghum flour.
Mandy from MandysHealthyLife.com
LOVE your blog! Is there an egg substitute that wouldn’t affect the texture of these? Do you think that a flax egg would work? Thanks!
Thank you! I think a flax egg would work here! I haven’t tried it myself so I can’t say for sure, but I think the almond butter has enough binding properties that it should work. Let me know if you try it! 🙂
How many cookies did you get from this recipe?
This makes about 2 dozen cookies!
These cookies are the best! Definitely one of my favorites.
What can u substitute with almond butter and where do you get almond butter a? Thanks Liz
I buy it at Costco! They also usually have it in regular grocery stores by the peanut butter. You can substitute peanut butter or sunflower seed butter.