Enjoy a batch of these deliciously spiced, soft and chewy gluten-free molasses cookies during the holidays or whenever a craving strikes.
Now that the holidays are underway, it’s time to talk about cookies. While there’s admittedly a lot more to the season than baking, it just wouldn’t be the holidays without some cookie making. I’m talking about the festive kind filled with warm and comforting spices like cinnamon, ginger and cloves. That’s why each year I start the season off with a batch of ginger molasses cookies.
These chewy gluten-free molasses cookies are a classic crowd pleaser. Nothing says “the holidays are here” like pulling a fresh batch of these spicy/sweet cookies rich with molasses out of the oven.
What’s the difference between ginger molasses cookies and gingersnaps or gingerbread cookies?
Molasses cookies, ginger molasses cookies, molasses crinkles, gingersnaps, ginger thins, gingerbread cookies; are just a few examples of the myriad of spiced cookies that pop up around this time of year but what’s the difference?
- Ginger Molasses Cookies - Generally when we talk about ginger molasses, molasses or any kind of crinkle cookie we are talking about a soft, chewy cookie with a crinkled or cracked top, most of which contain both ginger and molasses and other spices to varying degrees.
- Ginger Snaps - When we say ginger snaps or ginger thins we are talking about smaller, crisp cookies that are delicate and have a more pronounced ginger flavor.
- Gingerbread Cookies - Then there are gingerbread cookies which are cut out cookies that are rolled and cut into shapes with cookie cutters.
The cookies we are talking about today are ginger molasses cookies and are in the first category. They bake up soft and chewy with those classic craggy tops that form on the surface as the cookies spread in the oven. The flavor is rich, spicy and absolutely irresistible. Best of all they are gluten-free, vegan and incredibly easy to make, since everything comes together in one bowl in a matter of minutes.
What you’ll need to make gluten-free ginger molasses cookies:
- Molasses – Regular unsulphured molasses is what you’ll need for these cookies NOT blackstrap.
- Maple syrup – The sweet flavor of maple syrup pairs nicely with the molasses and adds sweetness to the cookies.
- Palm Shortening or butter – Non-hydrogenated shortening is a great substitute for butter for a non-dairy cookie but you can also use butter for a non-vegan version.
- Spices – We are using ginger, cinnamon, cloves and allspice.
- Baking soda – This gives the cookies their signature crackled top.
- Flour – A combination of almond flour and arrowroot root are used to create a tender but chewy cookie without any gluten.
- Sugar – For rolling the cookies before baking. Use cane sugar for a sparkly finish or maple sugar for a refined sugar-free version.
How to make gluten-free molasses cookies:
- You’ll start by creaming together the shortening or butter, maple syrup and molasses to which you’ll add your spices, baking soda and flours.
- Next you’ll briefly chill the dough until it’s firm enough to roll into balls and coat the balls in a layer of the sugar of your choice before popping them into the oven.
- A few minutes in the oven and they are ready to come out and cool. (Take care not to overbake these cookies to preserve their nice chewy texture, the cookies will set and firm as they cool.) A little bit of holiday cheer in every bite!
Enjoy!
More gluten-free holiday cookies:
Gluten-Free Molasses Cookies
Enjoy a batch of these deliciously spiced, soft and chewy gluten-free molasses cookies during the holidays or whenever a craving strikes.
Ingredients
- 2 Tablespoons/28g palm shortening
- ¼ cup/60ml maple syrup
- ¼ cup/60ml molasses
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- 1 teaspoon baking soda
- 1 cup/112g almond flour
- ½ cup/72g arrowroot
- Sugar for rolling (either cane sugar or maple sugar)
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment.
- In large bowl beat together the shortening, maple syrup and molasses until creamy. Stir in spices and baking soda followed by the flours until dough comes together.
- Chill dough for 15-20 minutes in the fridge or until firm enough to roll into balls.
- Shape dough into 12 balls, roll in sugar of choice. Place balls about 2 inches apart on prepared baking sheet.
- Bake 8-10 minutes or just until set and cookies are starting to crack on top (do not overbake.) Remove from oven and transfer cookie sheet to cooling rack to cool completely.
- Store in an airtight container at room temperature.
Notes
VARIATIONS: Roll cookies in cane sugar for a bit of sparkle or maple sugar for a refined sugar-free version.
STORAGE: Store cookies in an airtight container at room temperature.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free,
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 110mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kerri says
Hi. Do you think the recipe would come out the same with a cup for cup gluten free flour? I’m not able to use almond flour.
Sylvie says
Hi Kerri, This recipe hasn't been tested with any alternative flours so I can't say for sure but my guess would be no. Almond flour naturally has fat in it which is why there isn't much additional fat added to the recipe, take that away and the cookie would be dry. You'd have to adjust the shortening/butter to make it work.