Gluten-Free Molasses Cookies

  • Author: Erin Collins
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: About 2 dozen cookies


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 or Erin’s Grain-Free Blend


  • 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 cupsĀ gluten-free all purpose flour


  • Raw sugar or granulated sugar for rolling


  1. 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.
  2. Add the remaining ingredients and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.
  3. 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.
  4. 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!
  5. 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.

*You can also make these with 1 3/4 cupĀ Erin’s Grain-Free Blend