Chewy Gluten Free Molasses Cookies | Gluten Free Recipes

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.

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Chewy Gluten Free Molasses Cookies

Rating: 51

Yield: Makes about 39 cookies

Chewy Gluten Free Molasses Cookies

A wonderful, chewy on the outside, soft in the inside, gluten free molasses cookies recipe that will have them coming back for more!

Ingredients:

  • 1 1/2 cups superfine brown rice flour*
  • 1/3 cup potato starch
  • 1/8 cup tapioca flour/starch (or cornstarch + 1/8 teaspoon extra xanthan gum)
  • 1/2 teaspoon xanthan gum (or guar gum for corn-free)
  • 1 teaspoon baking soda
  • 3/4 cup margarine, room temperature
  • 7/8 cup evaporated cane juice (or sugar)
  • 1 egg
  • 1/4 cup molasses
  • 1 ¼ teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/3 cup evaporated cane juice (or sugar) for rolling

Instructions:

  1. In a large bowl, whisk together the dry ingredients; and set aside.
  2. In the large bowl of your electric mixer, cream together the margarine and 7/8 cup sugar.
  3. Add the egg and continue to mix until smooth.
  4. Add molasses and mix thoroughly.
  5. Add the flour mixture and mix until thoroughly incorporated.
  6. Cover and refrigerate for about 1 hour.
  7. Preheat oven to 375°F.
  8. With the palm of your hands, roll dough into walnut size balls, or use a spring-action scooper.
  9. Roll them in the 1/3 cup of sugar; and transter them to ungreased or parchment lined baking sheets, spacing 2 inches apart.
  10. Bake each baking sheet separately for 9 1/2 minutes on the center shelf of your oven and until the tops of the cookies begin to crack. Cool on wire racks or serve warm.

Tips

*I use Authentic Foods brand superfine rice flours, however, you may grind your rice flour a little bit at a time in a coffee grinder. This prevents some of the grittiness of rice flour, however, a superfine version will turn out the best results. In this recipe, with the use of sugar on the outside of the cookie, causes a grittiness of its own, therefore, any grittiness in the cookie will most likely go unnoticed, anyway.

Walnuts would make a wonderful addition to these gluten free cookies. Just make sure you chop them small enough.

http://glutenfreerecipebox.com/gluten-free-molasses-cookies/

12 Comments

  1. Reply LeAnn Frosland

    These sound yummy!
    I know you worked really hard to get crunchy on the outside and chewy inside (which is my favorite kind!) But my husband likes crunchy all the way through. And I’ve not found a GF recipe with satisfying crunch.
    Is there a modification I can try with this recipe to make it crunchy?

  2. Reply Linda Horozy

    Can I use King Arthur Gluten Free Flour instead of Rice Flour in my cookie recipes

  3. Reply Leanne

    Hi
    You have helped before with queries and I thank you in advance, I live in Australia and will probably have queries regarding ingredients for awhile, today’s is what is the difference between evaporated cane juice and sugar. My choices of sugar are castor sugar (very fine) and regular sugar – which one would be preferable to use?

    • Reply Gluten Free Recipes

      Hi Leanne,

      Evaporated cane juice consists of evaporated, natural sugar crystals made from unrefined sugar cane juice. Regular sugar would be your best choice from what you have available. I hope you enjoy them!

      Carla

  4. Reply Tammy Wittig

    These sound good! I’ve been wanting to find a replacement for one of my husband’s childhood favorites. Thanks.

  5. Reply Christina worsdell black

    I love cookies but havent found good GF ones Ill try these

  6. Reply Gluten Free Recipes

    Facebook Comment:

    “Hi Carla …. I tried the molasse cookie … but I changed the sugar for stevia … (1 teaspoon) … hummm!! delicious … thanks again for your help and time.”

    ~ I.L.

  7. Reply Alice Wilbeck

    Nearly every GF cookie recipe I try spreads out in the oven and becomes a huge flat mess, including these. I follow the recipes exactly. Do you have any idea what might be happening? I am so disappointed that I can’t make good GF cookies from scratch.

    • Reply Gluten Free Recipes

      Alice,

      I’m so sorry to hear this. You poor thing! What brand of xanthan gum or guar gum are you using? I usually use Bob’s Red Mill. Also, I’m wondering what you use to measure, and how you measure. Just wondering if you’re getting enough flour/starch. And are you using “Superfine” rice flour? Superfine is more condensed than regular rice flour. If you don’t use superfine, you’ll need less liquid. Is your baking soda old? The best thing to do to prevent much spread of cookies is to refrigerate the dough until firm. Also, don’t have your margarine/butter out too long, just long enough for it to cream in the mixer. Hope this helps.

      • Reply Alice Wilbeck

        Thank you for your suggestions. My baking soda IS old, so I will replace that. I also did not use superfine flour, not realizing the difference. Other recipes that did not work out did not call for superfine flour, but maybe my baking soda was a problem. What about xanthan gum? Can that “get old”?

        • Reply Gluten Free Recipes

          Alice,

          I forgot to mention, to test your baking soda, add 1/4 teaspoon vinegar to a 1/2 cup of water and stir in 1/4 teaspoon of baking soda. If it fizzes, it’s good. If it doesn’t fizz it’s old.

          I’ve had xanthan gum in the pantry for almost a year and it I haven’t had an trouble with it. It doesn’t cause anything to rise. It’s just a gum. So it should last at least until it’s expiration date, if not longer. I believe they last about 2 years from the manufacturing date.

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