We’ve perfected these Gluten Free Molasses Cookies to the point where some might argue that they’re the classic version! Even without the gluten, you still get those warm, soft, and chewy cookies that you know and love.
The Best Gluten Free Molasses Cookies
With their distinct flavor and oh so soft texture, these cookies are a favorite among friends and family alike during the holiday season. And they’re incredibly easy to make gluten free with the help of 1-to-1 gluten free flour. If you love these, be sure to try out our gluten-free peanut butter blossom cookies!
What You Will Need
- 1-to-1 gluten-free flour – You can find this flour variety at most grocery stores.
- baking powder – Just a bit to get the perfect rise on your cookies.
- ground ginger, ground nutmeg, & ground cloves – An incredible trifecta that adds warmth and spice.
- kosher salt & ground black pepper – Salt is obvious, but pepper? It helps give your cookies just a bit more pop of warming flavors. We promise it’s good!
- butter – Is it even a cookie if there’s no butter?
- light brown sugar & granulated sugar – Pairs perfectly with the warming spices.
- dark molasses – Adds a deep, rich flavor.
- large egg – Helps to bind everything together.
- vanilla extract – Compliments the warming spices.
- granulated sugar – Just a bit extra to coat your cookies before baking.
How To Make Gluten Free Molasses Cookies
Start by preheating your oven to 375 degrees F. Then place the paddle attachment to your stand mixture and add your sugars and butter. Mix until everything is well combined.
Next, add in the molasses and mix thoroughly. Then add in the egg and vanilla, followed by a good mixing.
In a separate large bowl, whisk together your flour, baking powder, ground ginger, nutmeg, cloves, salt, and optional ground black pepper. Then set it aside.
Now slowly add in the dry ingredients to to the wet, one cup at a time until everything is fully combined and you notice a uniform texture and color throughout.
Scoop your dough out onto a piece of parchment or wax paper and wrap it up so that it’s air tight. Place your wrapped dough in the refrigerator for about an hour. Take your chilled dough out of the fridge and use a cookie scooper to get about 2 tablespoons worth of dough. Roll it into a ball and drop it into a bowl of sugar to coat the outside.
Place each dough ball at least an inch apart on a parchment lined or silpat lined baking sheet. Place your baking sheet in the oven in the middle rack and let bake for about 10 minutes. Once baked, remove the cookies from the oven and let them stand for 5 minutes and then transfer them to a cooling rack.
Now bite into one of those warm and chewy molasses cookies and give yourself a pat on the back because those cookies turned out delicious! Serve them with a cold glass of milk or on a cookie platter among your other holiday favorites for all to enjoy.
Yes! We promise that a tiny bit of ground black pepper will bring these cookies to the next level.
Store extra cookies in an airtight container on the counter for up to a week or in the freezer for up to three months.
Made this yummy cookie recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
The BEST gluten free molasses cookies! Packed with flavor and so easy to make – you cannot even tell they are gluten-free they are so soft + chewy!
- 2 1/4 cup 1-to-1 gluten-free flour
- 1 3/4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper*
- 3/4 cup butter, room temp
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup granulated sugar (for coating)
- In a medium sized mixing bowl whisk together flour, baking powder, ground ginger, nutmeg, cloves, salt and ground black pepper. Set aside.
- Using a stand mixer and the paddle attachment, combine butter, brown sugar and granulated sugar. Add molasses and mix to combine. Add egg and vanilla extract. Stir to combine.
- Slowly add mix in dry ingredients.
- Pour out onto a piece of parchment or wax paper and wrap up dough. Chill in the refrigerator for one hour.
- Preheat oven to 375 degrees F.
- Remove dough from refrigerator. Scoop out approx. 2 tablespoons of dough and roll between your hands to create a ball. Pour granulated sugar into shallow bowl. Roll each dough ball in the sugar to fully coat. Place on baking sheet at least 1 inch apart.
- Bake for 10 minutes, middle rack. Let sit 5 minutes on sheet and then transfer to cooling rack.
- *Ground Black Pepper: no, this is not a typo 🙂 adding just *tiny* bit of ground black pepper to ginger molasses cookies just gives it an extra little pop! I promise!
- Storage: store in an airtight container on the counter for up to a week or in the freezer for up to 3 months.
- Next Level: feel free to take these to the next level by turning them into Whoopie Pies!
- Serving Size: 1 cookie
- Calories: 263
- Sugar: 21.3 g
- Sodium: 35 mg
- Fat: 10.2 g
- Carbohydrates: 41.5 g
- Protein: 1.9 g
- Cholesterol: 39.4 mg
Keywords: gluten free molasses cookies