What is the secret to good gluten-free cookies?

Yes — the secret lies in hydrating the flour and balancing moisture . Resting the dough for at least an hour makes the cookies soft, chewy, and not gritty. The right flour blend and careful measuring also prevent them from turning cakey.

Can gluten-free people eat molasses?

Yes. Molasses is naturally gluten-free, as it’s simply a byproduct of sugar processing. As always, check your labels to avoid cross-contamination, but pure molasses is safe for those with celiac disease or gluten sensitivity.

What is the best binder for gluten-free cookies?

It depends on the recipe. In these cookies, the egg provides structure, while almond butter adds chew. In vegan versions, a flax egg or chia egg works beautifully. For other cookies, xanthan gum (already in many gluten-free flour blends) is the most reliable binder.

What does molasses do to your cookies?

Molasses gives cookies their deep caramel flavor , their dark color , and their signature chewy texture . It also adds moisture, which keeps the cookies soft for days after baking.

Simple Gluten-Free Molasses Cookies ( 5-Star Cookies )

Gluten-Free Molasses Cookies

Print Recipe

These gluten-free ginger molasses cookies are soft, chewy, and perfectly spiced — the ultimate holiday treat or cozy any-time bake.

Author: Giordana
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 1 hour 30 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 large egg
½ cup brown sugar
1 teaspoon vanilla extract
¼ cup almond butter
¼ cup unsulfured molasses
¼ cup butter or dairy-free butter, softened
1 teaspoon cinnamon
¾ teaspoon ground ginger
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon baking soda
1¼ cups gluten-free 1:1 baking flour
Raw or granulated sugar (optional), for rolling

Instructions

In a large bowl or stand mixer, beat together the egg, brown sugar, vanilla, almond butter, molasses, and softened butter until smooth.
Stir in flour, spices, salt, and baking soda until the dough comes together.
Cover and refrigerate the dough for at least 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into 1–2 tablespoon balls and roll in sugar if using.
Place on baking sheet and bake for 9–11 minutes until edges are golden and centers just set.
Cool on pan for 2–3 minutes, then transfer to a rack.

Notes

To reduce sugar for people with diabetes, substitute brown sugar with an erythritol blend and skip or use monk fruit for rolling. Do not replace molasses, as it’s essential to flavor and texture.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 8g
Sodium: 95mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: molasses cookies, gluten-free cookies, ginger cookies, holiday cookies

Find it online: https://www.glutenfreez.com/gluten-free-molasses-cookies/