Gluten-Free Molasses Cookies! Chewy, soft and sure to become your new go-to Christmas cookie!

pile of molasses cookies stacked on brown parchment paper

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.

molasses cookie dough with cookie dough scoop

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.

ball of dough being sprinkled with sugar

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!

close up shot of molasses cookies with white napkin

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!

cookies on white plate with glass of milk in background

image for pinterest of molasses cookies stacked on brown parchment

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 up close on brown parchment paper
5 from 38 votes

Gluten-Free Molasses Cookies

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 servings
Perfect, chewy molasses cookies! The dough needs to be refrigerated for at least 1 hour before baking. Rolling these in a little sugar before baking gives the cookies a delicious crunch!

I like making these with King Arthur Flour Gluten-Free Flour.


  • 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


  • Raw sugar or granulated sugar for rolling


  • 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.


*Make these dairy-free: Use Earth Balance Buttery Sticks in place of the butter.
*Make these refined-sugar-free: Use coconut sugar in place of the brown sugar and skip rolling the cookies in sugar.


Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Calcium: 30mg | Iron: 0.7mg

More favorite Christmas cookies…

The Best Almond Flour Sugar Cookies {Grain-Free}

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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image for website to buy cookies cookbook


  1. Almond butter is included in this recipe. How is it used? As a butter? As a nut butter? Because we have allergies, I need to replace it. Should I replace with more butter, or with wow butter (a pea butter substitute for peanut butter).


    1. Great question! I use it more as a nut butter for chewy and texture. I would use pea butter in this recipe as a sub! I hope this helps 🙂

  2. 5 stars
    I’m kinda new to this GF world and these are amazing. If I didn’t know they were GF, I would have thought I was cheating. Such great flavor and texture!

  3. Can I substitute King Arthur gluten-free baking mix for the King Arthur gluten-free flour? If so, do I need to leave out the baking soda and salt in the recipe since it’s already in the baking mix? I can get the baking mix in my local store, but would have to order the flour online, and I am out of time! Help! : )

  4. 5 stars
    OK! I got these made and the mixture is great! After cutting the baking time to 8 minutes, I got my favorite texture. Neighbors don’t know there is almond butter, and I totally forgot I’d put it in until rereading the recipe. These, too, are on my Christmas Cookie List this year. I put a little ginger in the rolling sugar for my last batch, and liked that cause I love ginger! Thanks so much for these recipes. I’m gonna be plenty plump by Christmas trying them all out!

    I really cannot choose whether the molasses or ginger cookies are best. I’ll keep tasting. It will come to me! 🙂

  5. You are making my life a bit busier today. I see these AND the gingerbread cookies and will have to make batches of each so I can compare. Never heard of almond butter in ginger cookies, but I know it can really help with the texture. I’ll gladly let you know what me and my neighbors decide is the “best”…if there is such a thing! Thanks!

    1. Haha! I’m excited to find out what you think! The almond butter really does make them so chewy but you’d never know it’s there. Let me know how they compare 🙂

  6. Is there something I could sub for the almond butter? My daughter has severe tree nut and peanut allergies. Would WOW Butter work, or just more butter?

  7. 5 stars
    I made the cookies much smaller and generously rolled them in sugar. They came out with that nice Kringle on top. Thought couldn’t tell they were gluten free. A big holiday hit.

  8. 5 stars
    These may be the best cookies I’ve ever had. I used a “flax egg” instead of an egg and coconut oil in place of butter . I even used an unsweetened powdered almond butter. They are very soft and delicious. Thanks for the recipe!

  9. 5 stars
    Delicious- the best GF cookies I’ve made this far. Wow.
    I used apple sauce instead of an egg.
    I also added a little Miller flour and xanthum gum and a little less 1-1 flour just because I like the flavor better. Will be making these again. So good. Thanks for the recipe !

  10. 5 stars
    I have made these cookies both vegan and non vegan. with rave reviews. The dough is a bit on the soft side and does not have the beautiful crackles in them. I roll them in demerara sugar before baking for a delicious crunch. Definitely a keeper!

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