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    Home » Cookies

    Chewy Gluten Free Molasses Cookies

    Published: Dec 14, 2021 · Modified: Dec 12, 2022 by Mariah Mandile

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    These Chewy Gluten Free Molasses Cookies are made with simple ingredients, low in sugar, and have the perfect kick of spice.

    Close up picture of molasses cookie on a baking sheet.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe!

    Taste - These healthy Gingerbread Cookies have the perfect soft and chewy texture. They're filled with all the classic spices like nutmeg, ginger, clove, and cinnamon!

    Lower in Sugar - For sweetener, I used my all-time favorite organic coconut sugar because it's unrefined and lower glycemic. You can also swap for a sugar-free sweetener!

    Simple Ingredients - You only need a few simple ingredients to make these delicious cookies!

    Easy - The best part about this recipe is that it's easy to make and you don't have to chill the dough!

    🍴Ingredient Notes

    Ingredients for molasses cookies measured out into small bowls.
    • Egg - I have not tested this recipe with an egg replacement.
    • Organic Blackstrap Molasses - Any molasses will work, but this is my favorite kind to bake with!
    • Coconut Oil - I love using coconut oil as a butter replacement! Make sure you measure the coconut oil first, and then melt it.
    • Coconut Sugar - You can also sub with Lakanto Golden Monkfruit for a lower sugar option. I also like using half and half. (¼ cup of each.)
    • Almond Flour - Almond flour is a great gluten-free flour alternative. My favorite brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
    • Spices - I used a mix of all the classic gingerbread spices for this recipe! Clove, cinnamon, ginger, and nutmeg.

    🍴Step by Step Instructions

    Step 1: Mix Dry Ingredients

    Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.

    Dry ingredients in glass mixing bowl.

    Step 2: Mix Wet Ingredients

    Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.

    Wet ingredients in glass mixing bowl.

    Step 3: Fold Together

    Then, fold together the dry and wet ingredients until a sticky dough forms.

    Molasses cookie dough in glass bowl.

    Step 4: Preparing to Bake

    Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.

    Cookies on parchment paper lined baking sheet.

    Step 5: Baking

    Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.

    Baked cookies on parchment paper lined baking sheet.

    Expert Tips

    1. When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, gently press down to flatten them into round disks.
    2. You can make the cookies whatever size you want, but just know that they will not expand too much in the oven!
    3. They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
    4. When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.
    Gluten-Free molasses cookies layered on a baking sheet.

    Frequently Asked Questions

    Can I swap almond flour for gluten-free 1-1 flour?

    I would not recommend swapping the almond flour for any other flour for this recipe. I'd also like to note that the quality of almond flour you buy is extremely important! Some brands are more grainy than others. My favorite brands are Blue Diamond and Bob's Red Mill. Both can be found on Amazon!

    Are these gingerbread cookies healthy?

    Yes! Compared to traditional gingerbread cookies, this recipe has very simple ingredients, and significantly lower in sugar. I also used coconut sugar, which is a lower glycemic option. If you want to make them completely sugar free, just swap the coconut sugar for Lakanto Golden Monkfruit.

    Close up picture of gluten free molasses cookie on parchment paper.

    How to store leftovers

    You can store leftover cookies at room temperature. After a couple days, I would move the container into the refrigerator to keep them fresh for longer.

    You can also store the cookies in a freezer safe bag or airtight container for up to three months.

    PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! (That's usually what I do!)

    More cookie recipes!

    • Gingerbread bars with white frosting stacked on top of each other.
      Gingerbread Cookie Bars (Gluten-Free)
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    • Overhead picture of banana cream pie cookies with fresh cream and banana.
      Banana Cream Pie Cookies (Gluten-Free)
    • Cookie dough truffles with sea salt sprinkled on top.
      Cookie Dough Truffles (Gluten-Free)

    After you make these Chewy Gluten Free Molasses Cookies, make sure to leave a comment & rate the recipe!

    Recipe

    Close up picture of molasses cookie on a baking sheet.

    Chewy Gluten Free Molasses Cookies Recipe

    These Chewy Gluten Free Molasses Cookies are made with simple ingredients, low in sugar, and have the perfect kick of spice.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Dessert
    Cuisine American
    Servings 18
    Calories 146 kcal

    Equipment

    • 1 Baking Sheet
    • 1 Parchment Paper

    Ingredients
      

    Wet Ingredients

    • 1 Egg
    • ⅓ Cup Molasses
    • ½ Cup Coconut Sugar You can also sub with Lakanto Golden Monkfruit.
    • 2 Tablespoons Coconut Oil, Melted
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • 2+½ Cups Almond Flour
    • 2 Teaspoons Cinnamon
    • ½ Teaspoon Baking Soda
    • 1 Teaspoon Ground Ginger
    • 1 Teaspoon Ground Nutmeg
    • ¼ Teaspoon Ground Clove
    • ¼ Teaspoon Salt

    Instructions
     

    Making the Dough

    • Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
    • Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
    • Then, fold together the dry and wet ingredients until a sticky dough forms.

    Baking

    • Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
    • Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.

    Notes

    Baking Tips

    • When preparing the cookies, I like to roll them into balls first, and lay them out on my non-stick baking sheet. (You can also line your baking sheet with parchment paper.) Once they're laid out, gently press down to flatten them into round disks.
    • You can make the cookies whatever size you want, but just know that they will not expand too much in the oven!
    • They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
    • When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.

    How to store leftovers

    You can store leftover cookies at room temperature. After a couple days, I would move the container into the refrigerator to keep them fresh for longer. You can also store the cookies in a freezer bag or airtight container in the freezer!
    PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! (That's usually what I do!)
    See full post for more information and step by step photos!

    Nutrition

    Serving: 1 CookieCalories: 146kcalCarbohydrates: 14gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 69mgPotassium: 98mgFiber: 2gSugar: 11gVitamin A: 14IUVitamin C: 0.01mgCalcium: 50mgIron: 1mg
    Keywords gluten free gingerbread cookies, gluten free molasses cookies, soft and chewy gingerbread cookies
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Cora

      December 17, 2021 at 3:48 pm

      5 stars
      Wow!! Will be making again.

      Reply

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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