These gluten free molasses cookies are wonderfully chewy and spiced. Cinnamon, ginger, cloves, and molasses give the cookies their rich flavor. If you love sweets with warming spices, you'll love these molasses cookies!
Molasses is a thick syrup made in the process of refining sugarcane into sugar. It's used to make brown sugar and in baked goods like gingerbread. Since these cookies contain molasses and spices, they're especially great to bake for the holidays. But there's definitely never a bad time to have them. Molasses cookies are perfect for enjoying while cozied up by the fire with a cup of tea or coffee. They're the ultimate cozy cookie!
Why this recipe is the best!
These gluten free molasses cookies are hard to beat. They have the optimal chewy texture and rich flavor that an excellent cookie requires, with no gluten at all. They will definitely please the spice lovers in your life! Here are a few more reasons you'll love these cookies:
- These cookies are soft and chewy, and they stay soft for several days.
- They only require 20 minutes of prep time before you leave the dough to chill.
- You can make the dough ahead of time and freeze balls of dough to be baked later.
- This recipe makes a big batch of about 42 cookies, so you can feed a family or party!
Ingredients & substitutions
- Gluten free flour mix - King Arthur Measure For Measure Gluten Free Flour Mix was used in this recipe. Other brands may work but have not been tested.
- Baking soda - There is no substitute for the baking soda.
- Ground ginger - There is no substitute for the ground ginger.
- Ground cinnamon - There is no substitute for the ground cinnamon.
- Ground cloves - There is no substitute for the ground cloves.
- Salt - The salt can be omitted if you are following a low salt diet.
- Vegan butter - Regular dairy butter can be substituted for vegan butter.
- Granulated sugar - The granulated sugar can be substituted with Swerve sugar replacement.
- Brown sugar - The brown sugar can be substituted with Swerve brown sugar replacement.
- Molasses - There is no substitute for the molasses.
- Egg - The egg can be substituted with an option from the substitution guide.
Measurements for each ingredient, along with instructions for making the cookies are in the recipe card below.
Note about gluten free flour mix
I highly recommend using the King Arthur Measure For Measure flour mix in this recipe. It's a specific blend of several flours and starches that works well in these cookies. You can experiment with another kind of gluten free flour mix, but just know it may not turn out exactly like these.
Gluten free molasses cookies step by step
Step 1: Start by whisking the flour mix, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Set aside.
Step 2: Add the vegan butter, granulated sugar and brown sugar to the bowl of a stand mixer and mix on low speed for 15 seconds. Scrape the bowl and mix on medium for 30 seconds.
Step 3: Add the molasses and egg and mix on low speed for 15 seconds to combine. Scrape the bowl and mix on medium for 30 seconds.
Step 4: Add the dry ingredients and mix on low for 15 seconds.
Step 5: Scrape the sides and mix on medium for 30 seconds. Scrape the batter into an airtight container and store it in the refrigerator overnight.
Step 6: After the dough has chilled overnight, preheat the oven to 350F and place parchment paper on cookie sheets. Scoop 1 ½ inch balls of dough and roll into balls.
Baking & serving
Roll each ball into a small bowl of granulated sugar.
Place each ball 2 inches apart on the cookie sheet and bake for 9 to 11 minutes, or until the edges are firm and the middle is still soft. Let them cool for 5 minutes, then transfer to a wire rack to cool completely. Then serve and enjoy!
💭Pro tips for making these cookies
1. Use room temperature ingredients
For the best results, it's always a good idea to let your ingredients come to room temperature before you mix anything. This includes eggs, butter, and anything that's usually kept in the refrigerator. Room temperature ingredients combine more thoroughly when mixed together.
2. Weigh out ingredients
The best and most accurate way to measure ingredients like flour and sugar is to weigh them. So use a digital scale to ensure you're using the right amount of these ingredients.
3. Chill the dough overnight
Make sure you let the cookie dough chill in the refrigerator overnight before baking. This allows the dough to get firm enough to hold its shape while baking, rather than spreading too thin.
4. Use a cookie scoop
For cookies that are all the same size, use a cookie scoop to measure out each ball. For these cookies, I recommend scooping 1 ½ inch balls of dough.
Yes, it really needs to be chilled overnight so that the dough gets cold and firm. This way, the cookies will have the perfect body and texture. If you bake this dough right after it's made, it will spread too thin in the oven.
These cookies will last up to 4 days when stored in a sealed container at room temperature.
You can freeze the cookie batter, just make sure you portion it into balls first and then freeze them. Defrost them in the refrigerator before you bake them. Baked cookies can be frozen, but the taste won't be as good as fresh.
Other recipes you may like!
Chewy Gluten Free Molasses Cookies
- 319 grams King Arthur Measure For Measure Gluten Free Flour Mix about 2 ½ cups
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 12 Tablespoons vegan butter softened
- 100 grams granulated sugar about ½ cup
- 105 grams brown sugar about ½ cup
- ¼ cup molasses
- 1 large egg
- extra granulated sugar
- In a large bowl, whisk together the flour mix, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In the bowl of a stand mixer, add the vegan butter, granulated sugar and brown sugar. Mix on low speed for 15 seconds. Scrape down the bowl. Mix on medium speed for 30 seconds.
- Add in the molasses and the egg. Mix on low speed for 15 seconds to combine. Scrape down the sides. Mix for 30 seconds on medium speed.
- Add the dry ingredients and mix on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix for 30 seconds on medium speed.
- Scrape the batter into an airtight container and refrigerate overnight.
- Preheat oven to 350F. Place parchment paper on cookie sheets.
- Scoop 1 ½ inch balls of cookie dough onto cookie sheets. Roll into balls.
- Roll each ball of dough into a small bowl of granulated sugar. Place 2 inches apart on the cookie sheet.
- Bake for 9-11 minutes or until edges are firm and middle is still soft.
- Remove from the oven and let cool for 5 minutes on a wire rack. Remove cookies to a wire rack to cool completely.
- This recipe was tested with King Arthur Measure For Measure Gluten Free Flour, other brands may work, but they have not been tested.
- There is no substitute for the gluten free flour mix.
- Regular, dairy butter may be substituted for the vegan butter.
- Swerve brand of sugar may be substituted for the sugars.
- There is no substitute for the molasses.
- The egg may be substituted with a substitute from the substitution guide.
- The refrigeration time is essential for the flavor and consistency of these cookies.
- Store these cookies, in a sealed container for up to 4 days at room temperature. Baked cookies can be frozen, but the taste is not as good as fresh.
- The cookie batter may be frozen. Portion balls of dough first and then freeze. Defrost in the refrigerator before baking.