Gluten-Free Molasses Cookies

The first time I baked Gluten-Free Molasses Cookies, the whole kitchen smelled like Christmas morning—warm ginger, deep molasses, and that hint of cinnamon that makes you want to linger by the oven. These are the cookies my nonna would have called “biscotti da festa”, festive little bites to share when neighbors stopped by unannounced, their coats dusted with snow.

Today, they’ve become my family’s go-to holiday treat. Soft in the center, slightly crisp on the edges, and rolled in sparkling sugar for that irresistible crinkle—these cookies bring together tradition, comfort, and the joy of baking something safe and gluten-free. If you’re looking for the best gluten free molasses cookies recipe, this one’s designed to feel both nostalgic and foolproof.

For even more holiday inspiration, don’t miss our full collection of Holiday Gluten-Free Cookies.

What Are Gluten-Free Molasses Cookies and Why Do People Love Them?

Gluten-Free Molasses Cookies are chewy spice cookies made with dark molasses, brown sugar, and warming spices like ginger and cinnamon. They’re a cousin of gingerbread, but softer, richer, and coated in sugar for a delicate crunch.

What makes them so beloved? It’s the balance of contrasts—deep, almost smoky sweetness from the molasses paired with fiery ginger, plus that crinkle-top sparkle. Biting into one feels like wrapping yourself in a cozy blanket on a frosty day.

And because this version is fully gluten-free, everyone at the table—celiac or not—can enjoy them without worry. They’re also easily adaptable, whether you want to make a vegan batch, an almond flour variation, or even oatmeal molasses cookies for extra chew.

Who Will Love This Recipe?

• Families looking for a safe, gluten-free holiday cookie
• Home bakers who adore ginger and warm spice flavors
• Anyone searching for the perfect chewy, soft cookie to bring to a swap or party
• Kids (and adults!) who love sparkly, sugar-coated cookies

When’s the Best Time to Bake These?

• December holidays: They belong on every cookie platter.
• Cookie swaps: These are the cookies that disappear first.
• Snow days or cozy weekends: A warm tray of molasses cookies can turn any quiet day into a memory.
• Year-round craving: Let’s be honest—ginger and molasses are too good to save for just one season.

How to Make the Best Gluten-Free Molasses Cookies

The secret to irresistible gluten free ginger molasses cookies is simple: the right flour blend, the right amount of molasses, and just enough chill time to let the dough rest. Here’s how to bring them to life in your kitchen.

Ingredients You’ll Need

• 1 large egg – for binding.
• ½ cup brown sugar – deep, caramel-like sweetness.
• 1 teaspoon vanilla extract – rounds out the flavors.
• ¼ cup almond butter – adds structure and chew (you won’t taste it, promise!).
• ¼ cup unsulfured molasses – the star ingredient.
• ¼ cup butter or dairy-free butter – softened.
• 1 teaspoon cinnamon – cozy and warming.
• ¾ teaspoon ground ginger – bold and spicy.
• ¼ teaspoon nutmeg – earthy depth.
• ½ teaspoon salt – balances sweetness.
• ½ teaspoon baking soda – helps with spread and lift.
• 1¼ cups gluten-free 1:1 baking flour – King Arthur or Bob’s Red Mill are excellent.
• Raw or granulated sugar (optional) – for rolling, adds sparkle and crunch.

Step-by-Step Directions

1. Mix wet ingredients: In a large bowl or stand mixer, beat together the egg, brown sugar, vanilla, almond butter, molasses, and softened butter until smooth.
2. Add dry ingredients: Stir in flour, spices, salt, and baking soda. Mix until the dough comes together.
3. Rest the dough: Cover and refrigerate for at least 1 hour — this is key for non-gritty, soft cookies.
4. Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
5. Shape cookies: Scoop dough into 1–2 tablespoon balls. Roll in sugar (if using) for sparkle.
6. Bake: Place on the prepared sheet and bake 9–11 minutes, until edges are golden and centers just set.
7. Cool: Let cookies rest on the pan for 2–3 minutes before transferring to a rack.

Tools You’ll Need

• Mixing bowls or stand mixer
• Spatula and whisk
• Cookie scoop (helps with uniform size)
• Baking sheets lined with parchment
• Cooling rack

For People with Diabetes: Sugar Substitutes

If you’d like to lower sugar content, swap:

• Brown sugar → erythritol blend
• Rolling sugar → skip or use monk fruit sweetener
• Molasses is non-negotiable—it’s what makes these cookies!

Avoid honey or maple syrup, since they spike blood sugar quickly.

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What Makes These the Best Gluten-Free Molasses Cookies?

There are plenty of molasses cookie recipes out there, but here’s why this one truly earns the title of best gluten free molasses cookies recipe:

• Chewy inside, crisp edges: The almond butter gives them a tender bite while the sugar coating adds crunch.
• Balanced spice blend: Ginger brings the heat, cinnamon adds warmth, and nutmeg gives that cozy depth.
• Sparkly sugar top: Rolling the dough in coarse sugar gives every cookie that bakery-style sparkle.
• Resting the dough: One hour in the fridge transforms the texture—hydrating the flour, preventing grittiness, and ensuring a perfect crinkle top.

When I tested these side by side with a traditional wheat recipe, no one could tell the difference. Even my uncle, who insists cookies aren’t cookies without wheat flour, went back for seconds.

If you love these, you’ll also adore my Gluten-Free Gingerbread Cookies — a cousin to molasses cookies, but with a little more spice and that classic cut-out shape.

Tips for Baking Gluten-Free Molasses Cookies

Baking gluten-free is part science, part art. After many trays of trial (and a few too many taste tests), here are the tricks that guarantee soft, chewy, spiced cookies every time:

• Measure flour correctly: Spoon and level your gluten-free flour instead of scooping straight from the bag. Too much flour = cakey cookies.
• Chill the dough: That 1-hour rest is not optional. It helps the flour hydrate, prevents grittiness, and gives the cookies their chewy center.
• Use coarse sugar for rolling: Organic cane sugar or turbinado sugar adds sparkle and crunch, while fine sugar can melt into the dough.
• Don’t overbake: Take them out when the edges are just set. They’ll continue to firm up as they cool.
• Mix gently: Overmixing can create air pockets and lead to puffy, cake-like cookies. Stop when the dough is smooth.

Common mistakes? Skipping the chill, using the wrong flour blend, or baking until fully firm (that’s when you end up with crunchy—not chewy—cookies).

And if you love experimenting with spice-forward cookies, you might also enjoy these Gluten-Free Snickerdoodle Cookies. They share that cinnamon-sugar magic with their own cozy twist.

How Do You Store and Reheat Gluten-Free Molasses Cookies?

These cookies keep their chewy magic if you store them properly. Here’s how I do it in my own kitchen:

• On the counter: Store in an airtight container at room temperature for up to 4 days. Slip a small piece of bread in the container to keep them soft.
• In the freezer (dough): Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Keeps for up to 3 months. Bake from frozen (add 1–2 minutes).
• In the freezer (baked cookies): Layer cookies between parchment in an airtight container. Freeze for up to 2 months.
• Reheating: Pop a cookie in the microwave for 10 seconds or in a 300°F oven for 3–4 minutes to revive that fresh-from-the-oven warmth.

Tip: If you’re planning for a holiday cookie platter, make the dough ahead of time, freeze it, and bake off just before serving for the best texture.

Variations on Gluten-Free Molasses Cookies

One of my favorite things about this recipe is how flexible it can be. With a few simple swaps, you can create versions that fit different tastes and diets.

Gluten-Free Molasses Cookies with Almond Flour

Swap the 1:1 gluten-free flour for 2 cups of almond flour. The result? A slightly denser cookie with a nutty undertone. Chill the dough well before baking since almond flour can spread more.

Gluten-Free Vegan Molasses Cookies

Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested for 5 minutes) and use coconut oil or vegan butter in place of dairy butter. They bake up just as chewy, with a slightly richer flavor.

Gluten-Free Oatmeal Molasses Cookies

Fold in 1 cup of certified gluten-free rolled oats to the dough. The oats bring heartiness and extra chew, making them perfect for breakfast cookies or afternoon tea.

For more oat-filled inspiration, take a look at my Gluten-Free Oatmeal Cookies.

FAQs

Conclusion

Every December, I bake at least three batches of these gluten-free molasses cookies — one for neighbors, one for my kids’ teachers, and one that mysteriously disappears in our own cookie jar before the week is over. They’re more than just a treat; they’re a little bite of holiday magic that everyone can enjoy, gluten-free or not.

So preheat your oven, let the spices fill your kitchen, and share these chewy, sparkling cookies with the people you love most.

And when the cookie craving continues (because it always does), you might also enjoy:

• Gluten-Free Chocolate Chip Cookies
• Gluten-Free Sugar Cookies
• Gluten-Free Shortbread Cookies

From my kitchen in Italy to yours, may your holidays be warm, joyful, and always sweet.

Come hang out with me on Pinterest—I’d love to see your creations!