These Gluten Free Molasses Cookies are tender, chewy, and a little spicy. If you’re ready to change up your regular cookie routine, these molasses cookies are for you!
Are you looking for more cookie recipes? Try my Gluten Free Oatmeal Raisin Cookies or my Gluten Free Peanut Butter Cookies. Both recipes are simple and easy to make.
Gluten Free Molasses Cookies
This is only the second recipe I’ve shared that uses molasses as an ingredient. The first one was my Gluten Free Ginger Snaps recipe.
Not everyone is a fan of molasses. It seems to be an ingredient that you either love or hate.
I like the flavor of molasses, but I rarely think about using it. The jar of molasses gets shoved to the back of the cupboard and I forget all about it.
Recently, while I was checking the cupboards to update the grocery list, I discovered a half-full jar of molasses. Luckily, even opened jars have a long shelf-life so I decided to put it to good use.
Some people wait for the holidays to bake molasses cookies, but I think they’re missing out. The ingredients for these cookies are always available, so you can enjoy this gluten free cookie recipe all year long.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Gluten Free Molasses Cookies
- Preheat oven to 375 degrees and line two baking pans with silicone liners or parchment paper.
- In a medium mixing bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until combined (photo 1)
- In a large mixing bowl, beat together the butter, brown sugar, and 1/4 cup granulated sugar, with an electric mixer until light and fluffy.
- Add the egg and vanilla extract and beat until thoroughly combined (photo 2). Reduce the speed to low and add the molasses, beating until fully combined (photo 3).
- With a wooden spoon, stir in 1/2 the flour mixture until just combined. Add the remaining flour mixture and stir until all the flour is incorporated (photo 4).
- Place the remaining 1/4 cup of sugar in a small bowl. Using a 2-tablespoon cookie scoop, scoop the dough into balls and place on the prepared pans. Roll each dough ball in the sugar before returning to the pan (photo 5).
- Bake the cookies for 10-11 minutes at 375 degrees until the cookies are browned, but the centers are still soft.
- Allow the cookies to cool on the baking pan for 5 minutes before removing them to a wire rack to cool completely.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter is at room temperature. I take the butter out of the fridge the night before and let it soften on the kitchen counter.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the baked cookies on the pan for 5 minutes before moving them to a wire rack to finish cooling. The cookies are delicate when they come out of the oven and they need the 5 minutes to cool and set up.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making this gluten free molasses cookie recipe. I used Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the cookies together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this cookie recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
How long will Molasses Cookies last?
These cookies will last, stored in an airtight container, for 4-5 days. Keep the container on the counter rather than in the refrigerator. Baked goods tend to dry out when stored in the fridge.
The cookies can also be frozen, in a freezer safe container, for up to 2 months. Allow the cookies to thaw overnight or pop them in the microwave for a few seconds if you can’t wait to enjoy them.
Easy Gluten Free Molasses Cookie Recipe
This molasses cookie recipe is a new favorite in our home. Their subtle, spicy flavor goes great with coffee or tea. No one will guess they’re gluten free.
Give these molasses cookies a try and let me know what you think. I’ll bet you can’t eat just one! Enjoy!
More Gluten Free Cookie Recipes to Try!
- Lemon Cookies with Lemon Glaze
- Toasted Coconut Butterscotch Oatmeal Cookies
- Gluten Free Pumpkin Cookies
- Bob’s Monster Cookies Recipe
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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These Gluten Free Molasses Cookies are tender, chewy, and a little spicy.
- 2 1/4 cups gluten free 1 to 1 flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup granulated sugar, divided
- 1/2 cup brown sugar, firmly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees and line two baking pans with silicone liners or parchment paper.
In a medium mixing bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until combined. Set aside.
In a large mixing bowl, beat together the butter, brown sugar, and 1/4 cup granulated sugar, with an electric mixer until light and fluffy.
Add the egg and vanilla extract and beat until thoroughly combined. Reduce the speed to low and add the molasses, beating until fully combined. Scrape down the sides of the bowl halfway through to incorporate all the wet ingredients.
With a wooden spoon, stir in 1/2 the flour mixture until just combined. Add the remaining flour mixture and stir until all the flour is incorporated.
Place the remaining 1/4 cup of sugar in a small bowl. Using a 2-tablespoon cookie scoop, scoop the dough into balls and place on the prepared pans. Roll each dough ball in the sugar before returning to the pan.
Bake the cookies for 10-11 minutes at 375 degrees until the cookies are browned, but the centers are still soft. Allow the cookies to cool on the baking pan for 5 minutes before removing them to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/2 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Make sure your butter is at room temperature. I take the butter out of the fridge the night before and let it soften on the kitchen counter.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
- Leave the baked cookies on the pan for 5 minutes before moving them to a wire rack to finish cooling. The cookies are delicate when they come out of the oven and they need the 5 minutes to cool and set up.
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