These gluten free molasses cookies are soft, chewy and perfectly spiced. They’ve always reminded me of the classic cookies from the Archway box, with all the deep flavor of molasses and all the right spices. And you can bake them right away, since there’s no need to chill the cookie dough!
Why this recipe works
A bit darker on the outside, soft and pale on the inside, these molasses cookies have just the right amount of warm allspice, cinnamon, ginger, and cloves for a little bite and all the warmth of the season.
Typically, soft and chewy cookies get their texture from a lot of butter, but these gluten free molasses cookies have only 4 tablespoons of butter in the whole batch. Their texture, instead, comes in part from the molasses that also gives them a lot of their depth of flavor.
They’re so soft and chewy that they don’t even become solid when you freeze them. So you can easily bite into one right out of the freezer.
Ingredients explained
- Gluten free flour blend: You can use any of my recommended gluten free flour blends in this recipe, but be sure to add 3/8 teaspoon of xanthan gum if you use Nicole’s Best, or another blend that doesn’t already contain xanthan gum. If you use Better Batter, don’t add any more xanthan gum.
- Baking soda: If the cookies are baked right away, adds a bit of rise, and helps the cookies brown in the oven.
- Salt: Brightens and balances the other flavors.
- Ground spices: cloves, ginger, allspice and cinnamon are the spices that you’ll find in pumpkin pie spice, plus nutmeg. They’re in different proportions, but the flavor profile is very similar, so you can use 1 1/4 teaspoons total of that instead if you prefer. They provide warmth, bite, and a peppery flavor.
- Granulated sugar: Adds a simple sweetness and makes the cookies tender.
- Butter: Adds moisture, tenderness and flavor. We use unsalted butter so we can control the amount of salt in the recipe and because the moisture content of salted butter is actually different. If your butter is salted, just leave out the added salt.
- Molasses: Made from ripened cane sugar without any preservatives, unsulphured molasses has the deep, rich flavor of dark caramel.
- Eggs: Bind the other ingredients together, provide rise in the oven, and also give the cookies a tenderness and slightly cakey texture.
Step by step recipe guide (with photos)
Make the raw cookie dough
In a large mixing bowl, place all the dry ingredients (gluten free flour, xanthan gum, baking soda, salt, all the warm spices) plus granulated sugar and whisk to combine.
Add the soft butter, molasses, and beaten eggs, then mix to combine. The raw cookie dough will be pretty sticky and soft, which is what makes the cookies so soft after baking. But wet your hands before you handle the dough to prevent sticking.
Shape the cookie dough and bake at 325°F
Using two small spoons or a small spring-loaded ice cream scoop that’s a bit overfull, scoop portions of about 1 1/2 tablespoons of cookie dough.
Shape each into a ball gently with your wet fingers, and place each piece about 2 inches apart on lined baking sheets. Use wet fingers to press each into a 1/4-inch thick disk since the cookies don’t spread that much in the oven.
Bake at 325°F for about 10 minutes or until no longer shiny. Once they’re crackled-looking, they’re done baking.
Let them cool completely on the baking sheet (about 10 minutes), since they’re fragile when they first come out of the oven.
Expert tips
Handle with wet hands
Since this cookie dough has so much molasses, it tends to be relatively sticky. I like to portion it with a #50 ice cream scoop, but it’s sticky enough that it can be challenging to get all the dough off the scoop mechanism.
Wet the cookie scoop, and your hands when you use them to handle it. The moisture will create a barrier between your hands and dough, and keep it from sticking.
If you’re having trouble scooping the dough or removing the portions from your scoop, try chilling the dough a bit. You do want it to be room temperature when the baking sheet goes into the oven, though, so let it warm up at room temperature a bit before baking.
Don’t crowd your cookie sheet
You might be tempted to space the cookie dough closer together so you don’t have to use multiple baking sheet. But since the cookies spread about an inch in every direction, you need to leave room between each dough ball, or you’ll end up with one giant cookie.
Don’t disturb after baking
Let the baked cookies cool right on the baking sheet. They’re very delicate when warm and will crumble or squish if you don’t let them cool first.
Ingredient substitutions
Dairy free
The dairy in these cookies comes only from the 4 tablespoons of butter. If you’re dairy-free, I’d recommend trying to replace the butter with vegan butter like Miyoko’s Creamery or Melt brand.
I don’t recommend using Earth Balance buttery sticks in place of butter, since they contain too much moisture and salt. The cookies are already soft and spread just the right amount.
Egg free
There are two whole eggs in this recipe, and they are a very important part of the texture and structure. You could try replacing each with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) or one “flax egg.”
Vegan
If you’d like to make a vegan molasses cookies, you can try following the substitution notes above for eliminating dairy and eggs, and be sure that your sugars aren’t processed with bone char.
Gluten Free Molasses Cookies Recipe
Ingredients
- 1 ½ cups ( 210 g ) all purpose gluten free flour blend , (please click thru for full info on appropriate blends)
- ⅜ teaspoon xanthan gum , omit if your blend already contains it
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ¾ cup ( 150 g ) granulated sugar
- 4 tablespoons ( 56 g ) unsalted butter , at room temperature
- 4 tablespoons ( 84 g ) unsulphured molasses
- 2 ( 100 g (weighed out of shell) ) eggs , at room temperature, beaten
Instructions
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Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
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In a large bowl, place the flour, xanthan gum, baking soda, salt, ground cloves, ground ginger, ground allspice, ground cinnamon and granulated sugar, and whisk to combine well.
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Add the butter, molasses, and eggs, and mix to combine. The dough will come together and be thick but soft.
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Scoop the dough using a spoon or small ice cream scoop into portions about 1 1/2 tablespoons each. Using wet hands, gently shape each piece of dough into a round, and place about 2 inches apart on the prepared baking sheet. You can expect about 18 portions.
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With moistened fingers, flatten the balls of dough into disks about 1/4 inch thick. They’ll spread about 1-inch during baking.
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Place the baking sheet in the center of the preheated oven and bake until golden brown around the edges, light brown on top and mostly firm on the top to the touch (about 10 minutes). When done, they won’t glisten in the center like they did when they were raw and wet.
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Allow the cookies to cool completely on the baking sheet before serving (takes about 10 minutes). They will be fragile when warm, but will become firm once cool. Peel off the paper from the back to remove the cookies from the baking sheet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage instructions
These are really soft, tender cookies that don’t dry out quickly. They’ll stay fresh covered in a covered dish on the counter for at least 3 days. If it’s warm and humid in your kitchen, the cookies may get a little sticky, since they’re so soft.
For longer storage, these cookies freeze really well. Since they’re soft and a don’t have any especially crispy parts, it’s best to freeze them on a baking sheet first in a single layer. After about an hour, they’ll be frozen enough to pile them into a freezer-safe ziptop bag.
You can store them in the freezer for up to 3 months. They don’t freeze solid, so you can eat them right from the freezer or let them sit for 30 minutes at room temperature first.
Serving suggestions
For a more festive look, try rolling each wet ball of dough in coarse sugar to make crackle top molasses cookies, like we did with our fancy gluten free drop sugar cookies. Then, flatten as directed, and when the cookies bake, the sugar will melt and crack to give you tons of visual appeal and a crispy layer.
Try icing the tops after they cool like we do our soft gluten free pumpkin cookies. You can also drizzle royal icing over the top of the cookies, or dip half of each cookie into white chocolate. While the icing or chocolate is still soft, add a few colorful holiday sprinkles.
FAQs
Gingerbread and molasses cookies have similar flavors and ingredients. But gluten free molasses cookies are chewier and are rolled or dropped onto a cookie sheet. Gingerbread cookie dough is usually firmer and rolled out into shapes, like the men in my gluten free gingerbread cookies. There are also gluten free gingersnaps with similar spices and aroma, but they’re a bit spicier, and super crispy all the way through. They even “snap” when you break them in half.
I use Grandma’s brand unsulphured molasses for baking as it’s gluten free and deep, rich flavor. It’s also easy to find on grocery store shelves.
Be sure not to handle the cookies at all until they’ve cooled completely on the baking sheet. Otherwise, they’ll fall apart. And if your gluten free flour blend doesn’t contain xanthan gum, be sure to add it or the cookies won’t hold together.
No, this cookie dough should be at room temperature when you bake it. If you’d like to make the raw dough ahead of time and store it in the refrigerator or freezer, that will make it easier to handle. Shape it, and then let it warm to room temperature before you put it in the oven.
You could try using virgin coconut oil, the kind that is soft solid at room temperature, in place of butter. The cookies will probably spread a bit more, but it should still work relatively well.
No, only add more xanthan gum if your blend doesn’t contain any. If it contains any xanthan gum, leave the additional amount out of the recipe.