Gluten Dairy Free Molasses Cookies
Soft, chewy, and bursting with warm spices, these Gluten Dairy Free Molasses Cookies are a delightful treat for everyone—even those with dietary restrictions. Made with a gluten-free all-purpose flour blend and naturally dairy-free thanks to coconut oil, these cookies deliver the classic molasses-rich flavor and warm, spiced aroma you know and love. With hints of cinnamon, ginger, and nutmeg, they offer the perfect balance of sweetness and spice. Rolled in granulated sugar for a subtle crunch, they bake to perfection in just 10 minutes. Whether you’re serving them fresh out of the oven or saving them for a festive celebration, these cookies are a must-try treat for gluten-free, dairy-free, and even vegan dessert lovers!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 cup Brown sugar
- 0.5 cup Coconut oil (melted)
- 0.25 cup Unsulphured molasses
- 1 whole Egg (or flax egg for vegan option)
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the brown sugar and melted coconut oil. Whisk until smooth and well combined.
Add the molasses, egg (or flax egg), and vanilla extract to the sugar mixture. Whisk again until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or spoon until a dough forms. The dough may be slightly sticky—this is normal.
Using a tablespoon or cookie scoop, portion out the dough into small balls (about 1.5 tablespoons each).
Roll each ball in the granulated sugar to coat and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press each cookie ball down slightly with your fingers or the back of a spoon.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have small cracks.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 453.0 g | 165% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 233.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
