Molasses cookies the day before Halloween?! Sure, why not! Miss E and I were in the mood to make some cookies and I had a jar of molasses sitting around so we decided to give it a shot. I've been working on this recipe for a while, and I must say I think I finally got it right. These will definitely be making an appearance again this year!
When I taste and smell molasses I feel like I am instantly transported into the Holiday season. A cozy and warm home, a fire burning, fresh molasses cookies baking in the oven and a cup of hot cider along side. Yes, I'm officially ready for the Holidays :)
Hope you enjoy this simple recipe for gluten free molasses cookies!
Gluten-Free Molasses Cookies
Author: Taryn
Recipe type: Dessert
Cuisine: Holiday
Prep time:
Cook time:
Total time:
Serves: 28
Soft and chewy molasses cookies-perfect for your next Holiday party!
Ingredients
- ¾ cup oil
- ½ cup molasses
- 1 cup brown sugar
- 2 eggs ( I used the equivalent in Ener-G Egg-Replacer)
- 1 tsp. cinnamon
- ½ tsp. ground cloves
- 1 tsp. baking soda
- 2½ cups of GF all-purpose flour (or white flour if not making them GF)
- ½ cup white sugar (for rolling)
Instructions
- Pre-heat oven to 350 degrees.
- Combine sugar, molasses, eggs and oil and beat until smooth.
- Slowly add dry ingredients, one cup at a time. Batter will be a little sticky.
- Chill dough in fridge for 30 min.
- Place ½ cup of granulated sugar into a small bowl.
- Take a spoonful of dough and roll it into the sugar until it is completely coated.
- Roll dough into a ball and place on ungreased cookie sheet.
- Bake for 12 minutes.
Hope you enjoy them as much as we did. Miss E made it very clear that these are her new favorite cookies. What are your ‘staple’ cookies for the Holiday season?
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Shauna@Satori Design for Living says
October 30, 2012 at 1:21 pmI am really trying to eat gluten free as much as possible, but have a love for baked goods. These are a great solution!
Jess says
October 30, 2012 at 1:58 pmYum! Need to make these ASAP!
Loretta | A Finn In The Kitchen says
October 30, 2012 at 7:51 pmThey’re so beautiful! As you can see, I have a thing for ginger cookies as well. I guess great minds think alike!
Usually, I get really annoyed at stores when they push Christmas on us so early in the year, but I’m totally on board this year! I’m not sure what’s different…
JL says
October 30, 2012 at 8:21 pmThese look delicious!
Is there any xanthan gum in your flour mix?
Tu says
October 31, 2012 at 2:55 pmThanks for sharing at Lil Luna. I am glad to have seen these. I bake for lots of friends at the holidays and I am always trying to figure out what to bake for Gluten Free Friends. Your site has lots of suggestions! I hope that you will share these at my Holiday Cookie Exchange:
JL says
February 26, 2013 at 8:41 pmThese look amazing!! What do you use for your gluten free flour mix? Is there xanthan gum added to the mix?
Michele H says
March 23, 2014 at 1:32 pmI was so excited to try these since I am new to gluten-free baking. My dough turned out very runny and I realized I may have used the wrong “oil”…. What oil do you recommend for gf baking? Thanks so much!!
Elsa Evans says
March 29, 2014 at 3:22 pmJust a thanks for posting recipe! I used Treacle as I’m in the UK, dough was very runny so added more GF flour. I used a small ice cream scoop to size my cookies & sprinkled sugar, they came out fine but a little more pillowy. I then added chocolate ganache and sandwiched them. Super treat! I think they would go great with ice cream too!
Taryn says
April 14, 2014 at 11:38 pmHi Elsa! Thanks for pointing this out. I realized that I left a big part of the recipe out, it should say to put the dough into the fridge for 30 minutes before baking them. This will help the dough set up. I’m SO SO sorry. But thank you for your feedback!