These chewy gluten free ginger cookies with molasses have been a family favorite for years. With a deep molasses flavor and a touch of warm spices, this classic recipe has been perfected over time. With their melt-in-your-mouth texture, don't be afraid to make a second batch!
The holiday season is all about bringing joy through simple, homemade sweets, and this gluten-free ginger cookie recipe is a holiday baking staple. These cookies have the perfect chewy texture that takes me back to cozy Christmases spent with family, enjoying the warm scent of homemade cookies.
Just like my soft gluten-free snickerdoodle cookies and 4-ingredient Grinch cookies, this recipe is wonderfully easy, making it a perfect choice for baking with little ones. Whether you're putting them on a christmas charcuterie board or sharing a plate at your next festive gathering, these molasses cookies are sure to become family favorite in your home as well!
Why you'll love these gluten free molasses cookies
- Soft & Chewy Texture: Perfectly balanced with a slight golden brown outside and a melt-in-your-mouth soft texture inside. You'll have no choice but to reach for seconds. I love rolling them in sugar before baking for that extra texture explosion.
- Rich Molasses Flavor: Not all ginger cookies have molasses but I found through testing that these are best packed with warm spices and deep molasses richness that sings "holiday flavor." And they make my kitchen smell heavenly every time we make them.
- Holiday Classic: I don't know about you but I feel like molasses and ginger give the quintessential taste of Christmas. These always give the vibe of festive warmth and the holiday season doesn't start in our house until I make these.
Ingredients for gluten free molasses cookies
- Flour: I love our using King Arthur gluten free measure for measure flour and have found after making them countless times that it works best. It has some xanthan gum in the mix and gives great texture and lift.
- Molasses: Regular un-sulfured molasses has the best taste and texture. Try to avoid blackstrap molasses, as it’s much stronger and can overpower the cookies. Believe us...
- Spices: A blend of ginger, cinnamon, and cloves brings out the Christmas flavors. Adjust to taste if you prefer a stronger or milder spice flavor. I personally love allspice as well if I don't have all individual spices.
- Butter or Coconut Oil: For a dairy-free option, use coconut oil but butter also works well. I will say, that I always use coconut oil because I like it best.
- Brown sugar: Adds a hint of caramelized sweetness and extra chewiness. It is a must and trust me, doesn't work as well when you swap for white sugar.
How to make gluten free molasses cookies
Wet ingredients: Whip together the sugars, molasses, and egg in a bowl until smooth, then add the oil and mix again, scraping down the sides of the bowl.
Dry ingredients: In another large bowl, combine the dry ingredients and mix the dry ingredients into the wet making sure to scrape down the sides
Chill: Refrigerate the dough for 30 minutes to 1 hour to enhance the texture and flavor. It also allows the gluten-free flour to fully hydrate, which helps prevent a gritty, crumbly texture in your cookies. This refrigerating time also improves the overall consistency and texture, giving you a chewy, soft cookie.
Roll: Roll the chilled dough into 2-inch balls and coat them with sugar for a sweet and crisp exterior. Not required but I sure love this step!
Bake: Make sure the cookies are 2-inches apart as they do spread a bit and also watch for golden brown edges to know they are done.
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Chewy Gluten Free Ginger Cookies with Molasses
Ingredients
- ⅔ cup sugar plus more for rolling the cookies
- ⅓ cup packed brown sugar
- ¼ cup molasses
- 1 egg
- ⅔ cup coconut oil, slightly soft but still solid
- 2 cup gluten-free flour
- 2 teaspon baking soda
- ½ teaspoon Real Salt
- 2 teaspoon allspice
- ¼ teaspoon ground ginger
- 1 teaspoon xanthan gum
Instructions
- Preheat the oven to 350 degrees
- Whip sugars, molasses and egg until smooth
- Add in the oil and combine, wiping down sides of the bowl
- In another large mixing bowl, combine the dry ingredients
- Slowly mix the dry ingredients into the wet ingredients making sure to scrape down the sides
- Refrigerate the dough for 30 minutes to 1 hour to give you the best end result cookie possible
- Roll into 2 inch balls and roll in additional sugar
- Place 2 inches apart on a silicone lined or parchment paper lined baking sheet and bake 12-15 minutes or until golden and still soft to the touch
- Remove carefully and immediately from the baking pan and let cool on a wire cooling rack
Notes
Storing and make ahead
Storing: After the cookies are completely cooled, store them in an airtight container or ziplock baggie at room temperature for up to one week. Freezing :The cookie dough will freeze well for up to 3 months. Roll into balls and freeze on a baking sheet before transferring to a freezer-safe bag or container. You can bake frozen dough, adding a minute or two to the cook time. How to make ahead: Make the dough ahead of time and store in the fridge for an even deeper flavor.Nutrition
This post has been on our site since 2012! We have updated it with new photos and helpful tips. Here is the original photo.
Nan Ria says
We love this recipe! thank you!
Chandice Probst says
I love hearing that, thank you so much! It is one of my favorites as well.
Gerri Christian says
Absolutely great! I make them smaller for little hands and bake for ten minutes. They are perfect!
Chandice says
Hi Gerri, so glad you loved them! They are one of our favorites!
Kim Brown says
Has anyone tried making these with applesauce instead of egg?
Chandice says
No, I haven't... sorry
Pam says
Can I freeze these ahead the take out and bake when I want them?
Chandice says
You bet!
Kimberly says
These organic gluten-free, dairy-free, and egg-free (I used 1 T ground flaxseed with 3 T water) are amazing! I made a batch to give to family of homeschooled kids that I tutor in my home. They had to switch to a GF/DF/EF diet after allergy testing...and just before the holidays. 🙁 My husband sampled these cookies and asked me if I would bake a batch for him to take to work tomorrow to share on the construction site at lunch. This recipe makes crispy outside and soft inside but chewy cookies. Nice texture and flavor. Thanks for sharing such a delicious recipe!
Chandice says
Awwwww you just made my day! Thank you so much Kimberly. I love them too and appreciate so much that you took the time to write this lovely review and give star rating. Merry Christmas and happy holidays!
angie says
is the dough supposed to be a little loose? it's not super loose but it's not like normal cookie dough.
Chandice says
Yes, just slightly.
Chandice says
You can also add a touch more gf flour...
Pat Kirby says
what can i use instead of coconut oil
Chandice says
Butter works as well but they may spread differently.
Amal says
The best cookies ever Thank you so much. Its the first time my husband have a molasses cookie gluten free in years…can I make them with regular flour and butter?
Chandice says
Thanks so much!! Yes, you can 🙂
Tammi says
If using a gluten free flour that has xantham gum in it so you still add that in ?
Chandice says
No need to add it if it already has it in the mix.
Shannon says
I have been gf/df since March 2022. I have baked many different cookie recipes this year but these were absolutely delicious. My husband who does not have any food allergies said they were the best cookies I ever made.
Thank you for sharing!
Chandice says
Awwwww this just made my whole day! They are my favorite too and one I make often not just during the holidays but throughout the year. 🙂 Thanks for stopping by! I hope you will try the gingerbread men next...
Elizabeth Hicks says
Delicious cookies. Great recipe! I did add a little nutmeg and cloves (due to a personal love for extra spices). Definitely will make again! Thank you!
Chandice says
Aww thanks, I am so glad you loved them!
Wholly Oils Mom❤️💧🙏 says
These are FABULOUS!!!! May I suggest adding to the recipe that the coconut oil should be melted?? There was a question about that . I did melt it , and the cookies are soft and chewy on the inside and crispy with a slight sweetness on the outside! I have a professional baking background , and always on the hunt for GF delicious dessert recipes - this is one of my new faves !! Thank you for sharing !!!🍪🍪🍪
Chandice says
WOW what an honor!! Thank you so much for the suggestion and taking the time to message me. That is so sweet! 🙂 I recommend our cinnamon rolls next...
Megan says
Mine flattened completely...but they taste delicious! And when it comes to GF, I think taste is way more important than looks! Excellent recipe and thanks for sharing! (and do you know how I could avoid the flattening? I used the flour mixture, 1/2 cup of each, and added xantham. And made sure to refrigerate. Perhaps its because I'm at a high altitude. That tends to ruin all my baking!)
Chandice says
Oh shoot, I am so sorry! I am glad you loved the flavor though. They are my favorite! 🙂 It could be the altitude or maybe over mixing sugar and coconut oil as it incorporates air making them rise then fall faster? Thanks for letting me know you loved the flavor.
Aileen says
Flavor was great but the same thing happened to mine, completely flat. I pressed down the balls before baking, should I not do that?
Chandice says
Do not press them down. If the dough is too wet, add just a bit more gf flour before baking.