If you love the deep, rich taste of molasses, these soft gluten-free molasses cookies are sure to become a favorite. Each bite is warmly spiced and delivers that old-fashioned molasses flavor you get from real blackstrap or regular molasses. They bake soft in the center with a pleasant chew and just the right amount of sweetness.
❤️ Sandi’s Recipe Summary
- These soft gluten-free molasses cookies are full of delicious holiday flavors.
- An old-fashioned molasses cookie that’s easy to make and perfect year-round.
- This recipe uses simple, easy-to-find ingredients.
- One of my husband’s favorite cookies.
-
Reader Review
“Made these Molasses cookies for the first time, and they are delicious and really easy to make. Thank you so much for this recipe.”
BevBlog comment
I often think about family recipes and how to make them gluten-free. Preserving these favorites for my children — and making them reliable for you — is important to me.
Ingredient Notes and Easy Swaps:
See the recipe card below for the exact ingredient list and amounts.
- Gluten-free flour: I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 blend. Other 1:1 blends should work, but you may need to adjust flour or liquid slightly depending on the starch-to-grain ratio in your blend.
- Binder: If your blend doesn’t include a binder (xanthan or guar gum), add about 3/4 teaspoon.
- Molasses: Regular or blackstrap both work. Blackstrap provides a stronger, more intense flavor.
- Eggs: Use large eggs.
- Butter: Unsalted butter is what I used. For dairy-free, a vegan butter like Earth Balance or solid coconut oil can be substituted.
How to Make Gluten-Free Molasses Cookies (Step-By-Step):
These cookies come together quickly. Preheat the oven to 350ºF and place the rack in the middle position.
Step 1: Place the dry ingredients in a large mixing bowl and whisk to combine.
Step 2: In a separate bowl whisk the wet ingredients until combined. You can also use a stand mixer with a paddle attachment if you prefer.
Your wet mixture will be a deep, rich brown once the molasses is combined.
Step 3: Pour the wet ingredients into the dry and mix until fully blended. The gluten-free dough will be slightly firm.
📢 Sandi says: Different gluten-free flour blends vary in how much starch they contain. If your dough seems too loose, add a touch more flour; if too dry, add a little liquid.
Step 4: Use a cookie scoop to place dough balls on a parchment-lined cookie sheet, spacing them evenly.
Step 5: Gently press each cookie down with the bottom of a glass or a fork to flatten slightly. Optional: sprinkle coarse sugar on top for sparkle and crunch.
Bake: Bake at 350ºF for about 10 minutes, depending on cookie size. Remove from oven and transfer the cookies on the parchment to a wire rack to cool.
Cookie Baking Tips:
- Measure accurately: Too much or too little flour changes texture and spread. Use a scale if possible or spoon and level cups.
- Chill the dough: A brief chill helps cookies hold their shape and reduces spreading.
- Remove from the pan: After baking, transfer cookies to a wire rack within a few minutes so they finish cooling without continuing to cook on the hot sheet.
Frequently Asked Questions:
The dough is fairly soft and not ideal for cutting shapes. If you want to use cutters, thicken the dough with a bit more flour and chill until firm.
Store cookies in an airtight container in the refrigerator for up to four days.
Yes. Once cooled, place cookies in a freezer-safe bag and freeze for up to four months.
More Gluten-Free Cookies With Molasses:
If you love molasses-flavored treats, you might enjoy these other recipes featuring that warm, spiced flavor:
- Gluten-Free Pfeffernusse Cookies
- Easy Gluten-Free Gingerdoodles
- Gluten-Free Gingerbread Bundt Cake with Cream Cheese Frosting
- Gluten-Free Gingerbread Biscotti
Love This Recipe?
If you try this recipe, please leave a comment and tell us which flour blend you used. Your feedback helps other bakers choose the best option.
Soft and Chewy Gluten-Free Molasses Cookies
Ingredients
- ½ cup unsalted butter melted
- ½ cup cane sugar
- ¼ cup molasses regular or blackstrap
- 1 large egg
- 1 ½ cups gluten free flour blend * see note
- 1 ½ teaspoons baking powder aluminum-free
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
Equipment
- Cookie sheet
- Parchment paper
Method
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine 1/2 cup cane sugar, 1 1/2 cups gluten-free flour blend, 1 1/2 teaspoons baking powder, 3/4 teaspoon ground cloves, 1/2 teaspoon ground ginger, and a pinch of salt. Whisk to blend.
- In a smaller bowl whisk together 1/2 cup butter (partially melted), 1/4 cup molasses, and 1 large egg until combined.
- Pour the wet ingredients into the dry ingredients and mix well.
- Use a cookie scoop to portion the dough onto a parchment-lined cookie sheet.
- Press each ball gently with a fork or the bottom of a glass and optionally sprinkle coarse sugar on top.
- Bake about 10 minutes, depending on cookie size. Transfer the parchment with cookies to a cooling rack and cool.
Nutrition
Calories118kcal
Carbohydrates17g
Protein1g
Fat6g
Notes
- You can make this recipe dairy-free by using vegan butter or coconut oil.
- I tested this recipe with Bob’s GF 1:1 blend. If your blend lacks xanthan or guar gum, add 3/4 teaspoon to the flour.
- Optional: Sprinkle the cookies with coarse sugar before baking for extra texture.
- Cookies keep up to 4 days in an airtight container in the refrigerator and freeze well for several months.
(*Note: this recipe was updated from a 3/2017 post on the author’s previous blog.)