These gluten-free soft and chewy molasses cookies are sure to fill your holiday with cheer. Familiar flavors of ginger and molasses make for one tasty cookie.
You guys are going to love these gluten-free soft and chewy molasses cookies. They are perfect for holiday cookie exchanges.
These gluten-free soft and chewy molasses cookies are going to be a new holiday favorite. They are bursting with flavors of Christmas that everyone loves!
They truly are so chewy and remind me of days at home during Christmas. You guys will love them!
My friend Erin of Meaningful Eats also has a great gluten-free molasses cookie recipe. She uses almond butter and some other great ingredients.
Pamela’s Products were some of the very first gluten-free products my mom & I used when diagnosed over 7 years ago. I was impressed from day one with Pamela’s amazing baking and pancake mix. We would have friends over and they would say, “Why are your pancakes so good?!” When I told them they were gluten-free they wouldn’t believe it.
I loved making this mix into simple drop biscuits for a hot bread accompaniment to dinner and even into fluffy waffles on Sunday morning. I quickly fell in love with her other great products including the cookie mixes, pizza mix and shortbreads. I love that she even offers an agave sweetened shortbread cookie. I don’t know about you guys but I wondered if I would ever enjoy the nostalgic goodness of a fig newton like cookie again after being diagnosed with celiac disease.
I am SO thankful that Pamela and her team took on the challenge of creating this old time favorite cookie because they have mastered it! I have had the pleasure of enjoying all four flavors: mission fig, blueberry & fig, strawberry & fig and even raspberry & fig. Each was absolutely delicious! My non-gluten free hubby said, “These are really good!” We both the the soft texture and chewy filling was spot on.
Gluten-Free Soft & Chewy Molasses Cookies
Ingredients
- 2/3 C sugar plus more for rolling the cookies
- 1/3 C packed brown sugar
- 1/4 C molasses
- 1 egg
- 2/3 C coconut oil
- 2 C Pamela's All-Purpose Flour Artisan Blend (OR 1/2 C each tapioca starch, potato starch, white rice flour, brown rice flour)
- 2 tsp. baking soda
- 1/2 tsp. Real Salt
- 2 tsp. allspice
- 1/4 tsp. ground ginger
- 1 tsp. xanthan gum (if not using Pamela's Artisan flour)
Instructions
- Preheat the oven to 350 degrees
- Whip sugars, molasses and egg until smooth
- Add in the oil and combine. In another bowl, combine the dry ingredients
- Slowly mix the dry ingredients into the wet making sure to scrape down the sides
- Roll into 2 inch balls and roll in additional sugar
- Place 2 inches apart on a greased 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 rack
- Enjoy with a nice cold glass of milk
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Kit says
May 16, 2019 at 3:57 pmWonderful taste, but they flattened out like crazy! Good taste, but I was bummed they didn’t look like the photos of your cookies. The only difference was my flour. I used Bob’s Red Mill 1 for 1 flour (it does have Xanthan gum in it).
Chandice says
May 17, 2019 at 3:26 amHi Kit, I am so sorry. I have been working on this recipe so I am going to update it right now. If you don’t use this exact GF flour, you will need to add 1 tsp. xanthan gum. You can also blend flours like we have updated with for exact results. Thank you, I hope you make them again. 🙂
Kit says
May 19, 2019 at 7:08 pmThanks, Chandice. Bob’s does have Xanthan gum in it, but perhaps the trick is to add additional. I will try it again at some point. Thanks for the reply!
Sabrina says
May 10, 2019 at 1:19 amjust made these and they are great! i used robinhood brand gluten free flour and margerine instead of coconut oil. I did have to add an additional 1/3 cup of flour and they were still too tacky to roll in sugar but they turned out great!!
Chandice says
May 10, 2019 at 4:13 amHi Sabrina, I am so glad you loved them! Thanks for taking the time to leave a review. We really appreciate it! 🙂
Lois says
April 30, 2019 at 3:41 pmI’ll admit I didn’t use Pamela’s gluten free flour, so maybe that is what completely changed the outcome of this cookie. The cookies spread out like pancakes and were certainly not soft and chewy. The only difference was the flour, ( and I did use a name brand gluten free flour) could that make such a huge difference? These were not good at all. Any suggestions would be greatly appreciated .
Chandice says
May 1, 2019 at 5:42 amI am so sad to hear this and so sorry it happened this way for you. I have only heard amazing things so I am going to get in the kitchen this week and try to get you some answers. Did your flour blend have xanthan gum or guar gum? That would definitely make a difference. I apologize, that’s actually my fault for not including the need to add that if you don’t use this exact blend. Again, I will get in the kitchen to try it with other flours and get you a more detailed recipe. Thanks for your patience.
Lois says
May 1, 2019 at 12:36 pmMy 1 to 1 flour does have Xanthan gum in it, but it is listed as the last ingredient so perhaps it wasn’t enough to get the job done. Certainly appreciate you checking this out. Other than the crispness rather then soft / chewy and the spreading, they had great taste. I also let the cookie dough rest before baking. Appreciate your help.
Desiree says
April 17, 2019 at 9:33 pmI followed it to a t almost . But I mixed some coconut oil butter . Amazing ! And perfect !
Chandice says
April 18, 2019 at 4:47 amAw, thank you so much for letting us know!! I am so happy you loved them! 🙂
Michelle R says
December 30, 2014 at 2:21 amHands down I’d share this with my gluten free momma and sister