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GF/DF Molasses Cookies

Every time I cook or bake with molasses, it reminds me of my father. Dad absolutely loved molasses and would put it on everything. Well…at least it seemed like everything. Anyway, here’s a gluten-free, dairy-free version of the classic molasses cookie that I’m positive my dad would adore. Enjoy!

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Ingredients:
 

  • ½ cup unsalted room temperature vegan “butter”

  • 1/3 cup packed brown sugar

  • 1/3 cup granulated sugar

  • 1/3 cup molasses

  • 1 tsp pure vanilla extract

  • 2 cups gluten-free 1-to-1 flour blend, spooned and leveled

  • 2 tsp ground cinnamon

  • 1 tsp baking soda

  • 1 tsp ground ginger

  • ½ tsp salt

  • ¼ tsp ground cloves or nutmeg

  • 1 Tbsp water, plus more if necessary

  • 1/3 cup raw cane sugar, for rolling (optional)
     

Directions:
 

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
 

In a large bowl, cream the butter, brown sugar, and granulated sugar. Add the molasses and vanilla. Mix well.
 

In another bowl, combine the flour, spices, baking soda, and salt.
 

Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Mix in the 1 Tbsp of water.
 

Roll teaspoonfuls of dough into balls. If the dough feels dry, mix in more water, a ½ Tbsp at a time.

Roll the cookie dough balls in the raw cane sugar, if using. Arrange on the prepared cookie sheet, 2 inches apart. Gently flatten the balls (slightly) using a fork.
 

If you’d rather not add more sugar to the outside of the cookies, then just place the cookie dough balls on the cookie sheet, 2 inches apart. Gently flatten the balls (slightly) using a fork.
 

Bake the cookies for 10 minutes. The cookies should be puffed and crackly on the top.
 

Remove and let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
 

Makes about 30 cookies.

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