These gluten free molasses cookies are warmly spiced and satisfyingly chewy. A blend of cinnamon, ginger, cloves, and rich molasses gives them deep flavor. If you enjoy baked treats with comforting spices, these cookies are an ideal choice.
Molasses is the thick, flavorful syrup left after refining sugarcane. It’s a key ingredient in brown sugar and classic baked goods like gingerbread. Because these cookies combine molasses with warming spices, they’re especially fitting for the holidays, but they’re equally welcome any time you want a cozy, spiced treat. Enjoy them with a cup of tea or coffee—their texture and flavor make them the perfect snug snack.
Table of Contents
Looking for more gluten free cookies? Try soft almond flour sugar cookies or oat flour chocolate chip cookies for other delicious options.
Why this recipe is the best!
These gluten free molasses cookies combine the classic chewy texture with a rich, spicy flavor—and they contain no gluten. They’re a reliable choice for anyone who loves spiced cookies. Highlights:
- Soft, chewy cookies that stay tender for several days.
- Only about 20 minutes active prep time before chilling the dough.
- Dough can be portioned and frozen for baking later.
- Makes a large batch (about 42 cookies), convenient for families or gatherings.
Ingredients & substitutions
- Gluten free flour mix – This recipe was tested with King Arthur Measure For Measure Gluten Free Flour Mix. Other blends may work but can change texture and results.
- Baking soda – Required for proper rise and texture.
- Ground ginger, cinnamon, cloves – These spices give the cookies their warm, classic molasses-cookie flavor and are essential.
- Salt – Can be omitted for a low-sodium diet, but it enhances flavor.
- Vegan butter – Use regular dairy butter if preferred.
- Granulated and brown sugar – Can be swapped for sugar replacements if desired.
- Molasses – Provides the deep, distinctive flavor for these cookies; not recommended to omit.
- Egg – Can be replaced with an appropriate egg substitute if needed.
Exact ingredient amounts and the full method are provided in the recipe card below.
Note about gluten free flour mix
King Arthur Measure For Measure flour mix was used for consistent results. You can try other gluten free blends, but results may vary in texture and structure.
Gluten free molasses cookies step by step
Step 1: Whisk the gluten free flour mix, baking soda, ground ginger, cinnamon, cloves, and salt in a large bowl. Set aside.
Step 2: In a stand mixer bowl, combine vegan butter, granulated sugar, and brown sugar. Mix briefly on low, scrape the bowl, then mix on medium until combined and smooth.
Step 3: Add the molasses and egg to the mixer. Combine on low briefly, scrape the bowl, then mix on medium until incorporated.
Step 4: Add the dry ingredients and mix on low just until blended. Stop to scrape the sides, then mix briefly on medium so the dough comes together.
Step 5: Scrape the dough into an airtight container and refrigerate overnight. Chilling firms the dough and concentrates flavor.
Step 6: After chilling, preheat the oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1½-inch portions of dough and roll into balls.
Baking & serving
Roll each dough ball in granulated sugar so they get a light, sparkling coating.
Place the sugared dough balls about 2 inches apart on the lined baking sheet. Bake 9–11 minutes, until the edges are set but the centers remain soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Pro tips for making these cookies
1. Use room temperature ingredients
Let eggs and butter come to room temperature before mixing so ingredients combine evenly and the texture is consistent.
2. Weigh ingredients when possible
Weighing flour and sugar adds accuracy and consistency. A digital scale will help you get reproducible results.
3. Chill the dough overnight
Refrigerating the dough overnight is essential to prevent excessive spreading and to develop flavor.
4. Use a cookie scoop
A cookie scoop helps create uniformly sized cookies; aim for 1½-inch portions for this recipe.
Recipe FAQs
Does molasses cookie dough have to be refrigerated?
How long do molasses cookies last?
Can molasses cookies be frozen?
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Chewy Gluten Free Molasses Cookies
Ingredients
- 319 grams King Arthur Measure For Measure Gluten Free Flour Mix (about 2 1/2 cups)
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons vegan butter, softened
- 100 grams granulated sugar (about 1/2 cup)
- 105 grams brown sugar (about 1/2 cup)
- 1/4 cup molasses
- 1 large egg
- Extra granulated sugar for rolling
Instructions
- Whisk the flour mix, baking soda, ginger, cinnamon, cloves and salt in a large bowl. Set aside.
- In a stand mixer, beat vegan butter with granulated and brown sugar on low for 15 seconds. Scrape bowl and mix on medium for 30 seconds.
- Add molasses and egg. Mix on low briefly, scrape the bowl, then mix on medium until combined.
- Add dry ingredients and mix on low until combined. Scrape sides and mix on medium for 30 seconds.
- Scrape dough into an airtight container and refrigerate overnight.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 1½-inch balls of dough and roll into smooth balls.
- Roll each ball in granulated sugar and place 2 inches apart on the sheet.
- Bake 9–11 minutes, until edges are set and centers remain soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Recipe was tested with King Arthur Measure For Measure Gluten Free Flour; other mixes may yield different results.
- Regular dairy butter may be substituted for vegan butter if desired.
- Sugar replacements can be used in place of granulated or brown sugar.
- Molasses is a required flavoring element for this recipe.
- Refrigeration time is important for texture and flavor development.
- Store baked cookies in a sealed container at room temperature for up to 4 days. Baked cookies can be frozen but are best fresh.
- Freeze dough balls if you want to bake on demand; thaw in the refrigerator before baking.
Nutrition
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Carbohydrates: 11g
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Protein: 1g
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