Gluten Free Molasses Cookies Recipe
Updated Jul 16, 2018, Published Oct 21, 2016
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Gluten Free Molasses Cookies Recipe
Fall is in the air and you know what that means, don’t you? It’s baking time! Gluten free cookies, pies, cakes, breads … now is the time of year I look forward to getting in the kitchen and baking all sorts of delicious stuff, including recipes like this gluten free molasses cookies recipe.
I really like baking cookies. First of all, the amount of time from starting to bake to eating the finished treat is usually shorter than with other baked goods – always a plus. Secondly, I find comfort in knowing I have a stash of cookies on hand – in case someone drops by or I need a fast fix.
These gluten free molasses cookies are so homey and sort of old-fashioned. I love the way they look, the way the house smells when they are baking, and of course, the way they taste. And they are pretty quick to whip up – less than half an hour from preheating the oven to popping one in your mouth!
Recipe notes: You need to use a good quality all-purpose gluten free flour blend for these. I have not tried them with flours made from beans or nuts so I can’t tell you if that’s going to work. I use butter and shortening in this recipe, so if you want these dairy free, just substitute the butter with dairy free buttery sticks. And I use organic brown sugar and molasses from Wholesome! for the cookie batter and roll them in either organic cane sugar or natural raw cane sugar for a nice crackle finish.
Gluten Free Molasses Cookies Recipe
Ingredients
- 2¼ cups all-purpose gluten free flour
- 2½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon dried ginger
- ½ teaspoon ground cloves
- ½ teaspoon kosher or fine sea salt
- ½ cup vegetable shortening, at room temperature
- ¼ cup unsalted butter, at room temperature
- ½ cup Wholesome! organic brown sugar, packed
- 1 large egg
- ¼ cup Wholesome! organic molasses
- 2 teaspoons pure vanilla extract
- ½ cup Wholesome! organic or raw sugar
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a mixer, combine the shortening, butter, brown sugar, egg, molasses, and vanilla. Beat until fully combined. Add the flour mixture and beat just until the mixture forms into a dough. Using a spatula, give the dough a final mix by hand.
- Pour the granulated sugar into a small bowl. Shape tablespoonfuls of dough into balls and roll in the sugar. Place on the baking sheets 2 inches apart
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi I wish to know if I can make your Gluten free recipes using Tegatesse Sugar instead of normal sugar. I am diabetic, as well as coeliac, but I love sweety things, so my wife used to cook for me using sugar substitute such as Tegatesse, but I am not sure if your recipes come out well with this substitute. Please advise. Thank you Rgds Paul
Hi Paul,
I’ve never used it, but I’m sure there’s some sort of substitution guide online that you could find to see how to substitute it in recipes.
xo,
Carol