Per a Facebook request for a gluten free molasses cookie recipe, I created these, as they sounded so good! I could have went the healthier route and used all molasses, but to create a crunchy outside, yet soft and chewy cookie inside, sugar of some sort must be used. I went for the gold, and used sugar in the batter for chewiness and the dough rolled in sugar for a crunchy outer crust. To die for! It only has a subtle hint of molasses, almost a brown sugar flavor, but not quite. It’s perfect! And I used margarine, therefore, Earth Balance should work perfectly for those who are dairy free. Of course, if you’re looking for a richer flavor, by all means use butter. This recipe was adapted from All Recipes Molasses Cookies Recipe.
UPDATE: Once the cookies cool completely, several hours, they are no longer crunchy on the outside, but chewier through and through. Just wonderful! They taste much like gingerbread cookies, but chewy. You can omit the ginger if you wish a more cinnamon flavor.