Chewy Gluten Free Molasses Cookies – Almost

Do you love chewy cookies? Then you’ll surely fall for these. Their sugar-coated crust increases chewiness and creates a delightful texture. They contain less molasses than traditional molasses cookies, but they’re everyone’s favorite.

Per a Facebook request for a gluten free molasses cookie recipe, I created these, as they sounded so good! I could have gone 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 also rolled the dough 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!

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.

Chewy Gluten Free Molasses Cookies

51

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 20 minutes

Yield: Makes 40 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:

  • 2 cups Carla's Gluten Free All-Purpose Flour Blend recipe
  • 1 teaspoon baking soda
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 3/4 cup gluten-free margarine, at room temperature
  • 3/4 cup + 2 tablespoons granulated sugar, plus 1/3 cup for rolling
  • 1 large egg, at room temperature
  • 1/4 cup molasses (unsulphured recommended)

Instructions:

  1. Line several baking sheets with parchment paper or silicone baking mats. Alternatively, lightly oil them. Set aside.
  2. In a medium-size bowl, whisk together the flour blend, baking soda, cinnamon, cloves, and ginger; set aside.
  3. In the large bowl of your electric mixer, cream together margarine along with 3/4 cup plus 2 tablespoons sugar on medium speed, about 3 minutes.
  4. Add egg and beat until smooth.
  5. Mix in molasses until thoroughly combined.
  6. Beat the flour mixture in, all at once, on medium speed just until incorporated.
  7. Gather the dough to form one mound. Cover and refrigerate for 1 hour.
  8. Preheat the oven to 375°F.
  9. With the palm of your hands, roll dough into walnut-size balls, or use a spring-action scooper.
  10. Roll them in 1/3 cup of sugar, and transfer them to the prepared baking sheets, spacing 2 inches apart.
  11. Bake each baking sheet separately for 9 - 10 minutes, on the center shelf of your oven, and until the tops of the cookies begin to crack.
  12. Transfer to wire racks to cool completely or serve warm.

Tips

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

12 Replies to “Chewy Gluten Free Molasses Cookies – Almost”

  1. 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. 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?

    1. 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

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

  4. 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.

  5. 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.

    1. 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.

      1. 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”?

        1. 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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