Soft and chewy Gluten-Free Molasses Cookies are the perfect holiday treat that are rich, warmly spiced, and made with simple grain-free ingredients. These cookies bake up tender in the center with lightly crackled tops, giving you all the classic molasses cookie flavor without gluten or refined sugar.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Molasses Cookies
🕒 Ready In: ~20 minutes
👪 Serves: About 18 cookies
🍽 Calories: ~120 per cookie (estimated)
🥣 Main Ingredients: Almond flour, coconut flour, molasses, coconut sugar, butter
📖 Dietary Info: Gluten-free; grain-free; refined-sugar free
👌 Difficulty: Easy - one bowl, mix, scoop, bake
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This grain-free molasses cookies recipe uses a blend of almond flour and coconut flour for a naturally gluten-free texture that stays soft long after baking. Molasses, ginger, and cinnamon give these cookies their signature depth of flavor, while coconut sugar keeps the sweetness balanced.
If you're planning your holiday baking list, don't forget to add a few more seasonal desserts to the menu. Try some of our favorite holiday treats like Pecan Snowball Cookies, Cranberry Cheesecake Bars, and Maple Pecan Pie Bars.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love These Gluten-Free Molasses Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gingersnap Cookies:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Molasses Cookies FAQs:
- More Cookie Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Gluten-Free Molasses Cookies
Why You'll Love These Gluten-Free Molasses Cookies:
Perfectly spiced: Warm ginger and cinnamon give each cookie that classic, cozy flavor.
Soft and chewy: Almond and coconut flours create a tender center with crisp edges.
Naturally sweetened: Made with molasses for a deep, caramel-like sweetness.
Gluten-free: A wholesome twist on traditional molasses cookies that everyone can enjoy.
Holiday favorite: Ideal for cookie exchanges, gifts, or festive dessert trays.
Key Ingredients:
- butter. Provides richness and flavor while helping the cookies spread slightly for crisp edges. Use softened, not melted, butter for the right texture.
- molasses. Gives gingersnaps their signature deep color and warm, bold sweetness. Use unsulphured molasses (not blackstrap) for a milder flavor.
- almond flour. Creates a tender, chewy cookie base, use finely ground almond flour for the best texture.
- coconut flour. Adds structure and helps balance moisture; measure carefully since it's highly absorbent.
- coconut palm sugar. Creates a sparkly, crisp coating when baked.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the butter: Use softened coconut oil instead of butter to make these cookies completely dairy-free while still keeping the centers soft and chewy.
- Change the spices: Add a pinch of nutmeg or cloves to deepen the warm holiday flavor and give the cookies a slightly richer spice profile.
- Switch the sugar coating: Roll the dough balls in granulated sugar for a classic sparkly finish, or stick with coconut sugar for a naturally sweetened option.
- Adjust the texture: Bake the cookies 1-2 minutes less for a softer, melt-in-your-mouth center or slightly longer for a firmer, chewier bite.
- Try fun add-ins: Fold in mini chocolate chips or chopped nuts to add texture and variety without affecting the gluten-free, grain-free base.
How to Make Gingersnap Cookies:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, molasses, egg, and vanilla extract until smooth and well combined.
- Add the almond flour, coconut flour, ginger, cinnamon, baking soda, and salt. Stir until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in coconut palm sugar to coat evenly.
- Place on the prepared baking sheet about 2 inches apart and flatten slightly with your fingers or the bottom of a glass.
- Bake for 9-11 minutes, or until the edges are set and the tops have small cracks.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Roll before baking: Coating each dough ball in coconut palm sugar gives the cookies their signature sparkle and a lightly crisp exterior.
- Chill the dough (optional): If your kitchen is warm, chill the dough for 20-30 minutes before baking to help the cookies hold their shape.
- Use parchment paper: Keeps the cookies from sticking and helps them bake evenly.
- Don't over bake: Remove the cookies when the edges are set and the tops have small cracks. They'll firm up as they cool.
- Extra spice: Add a pinch of cloves or nutmeg for deeper, more traditional gingerbread flavor.
- Uniform size: Use a cookie scoop for evenly sized cookies that bake consistently.
- Crispier cookies: Bake an additional 1-2 minutes if you prefer a crunchier texture.
- Cooling tip: Let cookies cool on the pan for 5 minutes before transferring, they're delicate while warm but firm up beautifully.
How to Store:
Room Temperature: Store cooled cookies in an airtight container for up to 5 days. To keep them soft, place a small piece of bread in the container, it will help maintain moisture.
Refrigerator: Store in an airtight container for up to 10 days for a slightly firmer texture.
Freezer: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Store for up to 3 months and thaw at room temperature before serving.
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Gluten-Free Molasses Cookies FAQs:
Yes, these gluten-free molasses cookies can easily be made dairy-free by swapping the butter for softened coconut oil. The cookies will stay soft and chewy, though coconut oil will give them a slightly more delicate texture.
It's optional but highly recommended, the sugar coating adds a light crunch and the classic gingersnap sparkle.
Yes, store the molasses cookie dough covered in the refrigerator for up to 48 hours, then roll in sugar and bake when ready.
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Gluten-Free Molasses Cookies
Ingredients
- ½ cup butter, softened
- ¼ cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut palm sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened butter, molasses, egg, and vanilla extract until smooth and well combined.
- Add the almond flour, coconut flour, ginger, cinnamon, baking soda, and salt. Stir until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in coconut palm sugar to coat evenly.
- Place on the prepared baking sheet about 2 inches apart and flatten slightly with your fingers or the bottom of a glass.
- Bake for 9-11 minutes, or until the edges are set and the tops have small cracks.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Roll before baking: Coating each dough ball in coconut palm sugar gives the cookies their signature sparkle and a lightly crisp exterior.
- Chill the dough (optional): If your kitchen is warm, chill the dough for 20-30 minutes before baking to help the cookies hold their shape.
- Use parchment paper: Keeps the cookies from sticking and helps them bake evenly.
- Don't overbake: Remove the cookies when the edges are set and the tops have small cracks. They'll firm up as they cool.
- Extra spice: Add a pinch of cloves or nutmeg for deeper, more traditional gingerbread flavor.
- Uniform size: Use a cookie scoop for evenly sized cookies that bake consistently.
- Crispier cookies: Bake an additional 1-2 minutes if you prefer a crunchier texture.
- Cooling tip: Let cookies cool on the pan for 5 minutes before transferring, they're delicate while warm but firm up beautifully.
Kae says
my favorite christmas cookies!