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These Vegan & Gluten-Free Molasses Cookies are a delicious way to celebrate the holidays. They are chewy and yummy.
Molasses cookies are a classic American cookie. They are one of those old-fashioned recipes that your grandmother might have made. I am a huge lover of anything molasses-flavored, so these are one of my favorite cookie recipes. I always forget to make them until the holidays roll around. Then, I make a double batch and freeze half of them so I have plenty available throughout the season.
These cookies make great gifts, too! My version is vegan and gluten-free and can be enjoyed by many, even those with food sensitivities.
I used gluten-free flour as the base, and the other ingredients are clean, too The major ingredients include:
- gluten-free flour
- ground cinnamon and ground ginger
- blackstrap molasses
- chia seeds + water to make a chia egg
- orange extract
- coconut sugar
The first step in making gluten-free molasses cookies is to pre-heat your oven and to make the chia egg. A chia egg takes about 10 minutes to thicken. All you have to do is combine a tablespoon of chia seeds with 3 tablespoons of water.
Next, you just combine the dry ingredients in a mixing bowl and then add the wet ingredients, including the chia egg. The batter will be fairly thick and a beautiful color due to the molasses. The batter smells heavenly, too!
Use your hands to form the dough into about 20-22 balls and flatten them just a bit. These cookies only take 12 minutes to cook. They’re so soft and delicately sweet. I think you’re really going to love them! The outside is crisp, and the inside is soft and chewy. They are truly holiday cookie perfection.
Healthy Holiday Treats
If you’re like me, this is the time of year when sugar cravings and indulgences can get a little out of control. Rather than cutting out sugar completely, my suggestion is to make healthier treats instead. So, sub out refined cane sugar for more unrefined sweeteners like molasses, maple syrup, whole dates, coconut sugar, or honey. Most unrefined sweeteners have some nutritional value, too!
For instance, blackstrap molasses has iron and raw honey has antioxidants. So, by making your own treats using these sweeteners, it’s a win-win. You can also try some of my suggested best sugar substitutes too.
Other Treats You Might Like
- Cassava Flour Chocolate Chip Cookies
- Gluten-Free Sweet Potato Bread
- Paleo Shortbread Chocolate Cups
- Chocolate Peppermint Energy Balls
- Date-Nut Bread
- Chocolate Chip Sweet Potato Muffins
See all of my gluten-free and dairy-free healthy dessert recipes.
Is molasses vegan?
Yes, molasses is vegan. It is also naturally gluten-free and dairy-free.
Are these the same as gluten-free gingerbread cookies?
The recipes for molasses cookies and gingerbread cookies have very similar ingredients, but gingerbread dough is most commonly chilled and then rolled out and cut into shapes before baking. Molasses cookies are easier to make than gingerbread cookies because you just roll them into balls and bake them.
Here’s the printable recipe:Print
These Vegan & Gluten-Free Molasses Cookies are a delicious way to celebrate the holidays.
- 1 chia egg (1 tablespoon chia seeds + 3 tablespoons of water)
- 2 cups gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup blackstrap molasses
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract (optional)
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper for easy clean up.
- Make the chia egg by combining the chia seeds and water in a small glass bowl. Stir and set aside for 10 minutes to thicken.
- Next, combine the gluten-free flour, baking powder, coconut sugar, ground cinnamon, ground ginger, and sea salt in a medium mixing bowl. Stir to combine.
- In a small mixing bowl, combine the chia egg, coconut oil, molasses, vanilla extract, and orange extract. Stir to combine.
- Pour the wet ingredients into the dry ingredients and stir to combine.
- Use your hands to form the dough into about 1-inch round balls. Flatten each one slightly as you lay it on the baking sheet. You’ll have enough dough for about 20-22 cookies.
- Bake for 12 minutes, or until the cookies start to brown. Be careful not to let them burn.
- Enjoy warm or at room temperature.
You can freeze the baked cookies for up to 2 months in an air-tight container.