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…
Wow! These are wonderful. Have always loved pfeffernusse but never thought that anything could compare in gf baking.
These are found on the ‘may be frozen’ page. Are they frozen after being scooped out before baking?
I plan to add allspice and a scant amount of cloves when I make them again, which will be soon, to replicate the pfeffernusse! Thank you for the wonderful recipe!
These are delicious and soft!
Thank you for your recipe!
So glad you enjoyed them!
I just made these cookies! Absolutely delicious! Yummy!!
I’m so glad you liked them!
These are divine. As someone who hasn’t had gluten or dairy in over 20 years I missed a perfect soft molasses cookie. Even my friends with no dietary restrictions love them!
Made them tonight. Flavor is good but the texture seems a bit grainy… Any ideas what I may have done incorrectly?
I’ve made these once so far – I used a pure cane sugar syrup from a local rum distillery and swapped out the almond butter with pecan butter. They were phenomenal, and everyone that tried them loved them. So soft and chewy, even a week later. I’m making two more batches today!
I’m so glad you enjoyed them! Pecan butter sounds delicious 🙂 Thanks for the comment!