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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
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 18
Calories 146 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper

Ingredients
  

Wet Ingredients

  • 1 Egg
  • 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
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