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Cookies on a plate

Molasses Cookies (gluten-free, dairy-free)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Calories 102 kcal

Ingredients

  • 1/2 cup coconut oil, softened (or butter)
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3 tbsp molasses
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup gluten-free all purpose flour
  • 2 tsp ginger
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg and cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar, for rolling the cookie dough in

Instructions

  1. To begin, preheat your oven to 350 and line two pans with parchment paper.

  2. In a large mixing bowl, add your coconut oil, brown and white sugars and blend them together with a hand mixer for a couple minutes, or till they are well creamed. Add your molasses and blend together again till it is well incorporated.Then add your vanilla and egg and briefly blend till the egg is just incorporated.

  3. In another mixing bowl, add your gluten-free flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt and stir them together till well combined.

  4. Pour your dry ingredients into your wet ingredients and stir/fold the ingredients together till a smooth, even cookie dough forms.

  5. Prepare a shallow bowl with the 1/4 cup of extra sugar for rolling the cookie dough balls in.

  6. Using a small cookie scoop, scoop a ball of cookie dough, release it into your hands and roll it into a ball. Roll the ball around in the small bowl of sugar till the entire ball is covered in sugar, then place it on your pan. Continue till all of your cookie dough balls have been scooped and rolled in sugar, and have been evenly placed apart on both of your pans.

  7. Bake in the oven for 10-12 minutes, or till the edges of the cookies have set and the cookies have cracks throughout the tops.

  8. Let cool entirely, then devour!

Recipe Notes

These cookies taste best within the first 4-5 days. Store them in an airtight container at room temperature.