These gluten free molasses cookies bake up with big crinkles, crisp edges, and a buttery, plush center—just like a classic bakery-style molasses cookie. Soft, deeply spiced, and addictively chewy, they deliver the rich texture and flavor most gluten free molasses cookies miss.
We are pretty psyched about gluten free holiday cookies in Abra's Kitchen you should also try the reader favorite The Worlds Best Gluten Free Chocolate Chip Cookies and Gluten Free Sugar Cookies
A Million-Dollar Cookie (According to My Husband)
These are what my husband lovingly calls “the million dollar cookie.” And honestly? He’s not wrong. His strong declaration this entire week of cookie testing has been: “Quit all of your other work and let's bring this cookie to market. Call Shark tank, call Marcus Limonis, we need investors!” And while that sounds like a great plan, quite frankly I'm kind of busy right now so I'd rather share with you the best gluten free molasses cookie I’ve ever made—and one of the best gluten free cookies, period. Maybe one day you will see them on the grocery store shelves – Abra's Molasses Cookies, until then, you have some baking to do!
A proper molasses cookie has non‑negotiables:
- Chewy center with a crisp edge ✔️
- Warm spices that feel balanced—not sharp or flat ✔️
- A crunchy sugar coating ✔️
- Those iconic crackly tops ✔️
This recipe hits every single one.
Let's get baking!
Ingredients and Helpful Substitution Tips
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- King Arthur 1:1 Gluten Free Flour – the reliable backbone of the dough
- Almond Flour – I use Bob's Red Mill, almond meal will not work in this recipe
- Butter – essential for flavor and structure (this recipe has not been tested vegan)
- Brown Sugar + Coconut Palm Sugar – brown sugar is essential for chew and crisp edges; coconut sugar adds depth without overpowering
- You can use all brown sugar
- You cannot use all coconut sugar if you want classic texture
- Molasses – the soul of the cookie
- Egg + Vanilla – structure and warmth
- Baking Soda – for lift and those beautiful cracks
- Spices: cinnamon, ginger, nutmeg, clove – balanced and cozy, not aggressive
- Salt – absolutely necessary to make everything sing
Tools
- Measuring cups
- Measuring spoons
- Standing mixer or hand mixer
- Mixing bowls
- Parchment paper
- Baking sheet
- Cooling rack
- Cookie Scoop
A Smarter Approach to Gluten Free Baking
If you’ve baked gluten free for any length of time, you know this truth: using a 1:1 gluten free flour on its own rarely delivers the best texture. Too often the result is dry, sandy, or crumbly.
Over nearly a decade of gluten free testing, I’ve had the most consistent success by combining flours—but here’s the thing: I want this recipe to be doable.
You will not find a list of 18 obscure flours here.
Instead, we’re leaning on:
- A high‑quality 1:1 gluten free flour (King Arthur does a great job)
- A small amount of almond flour for moisture, richness, and structure
This is also where my culinary nutrition strategy quietly sneaks in—adding a more nutrient‑dense flour improves both texture and flavor.
I’ve also slightly reduced the sugar (because gluten free baked goods don’t need to be sugar bombs to be good). The result? A cookie that’s better balanced, deeply flavorful, and still very much a cookie.
Step by Step – How to Get Perfect Gluten Free Molasses Cookies:
Step One: Combine dry ingredients in a bowl and whisk to combine, set aside.
Step Two: In the bowl of a standing mixer cream together softened butter, coconut palm sugar, and brown sugar for several minutes until pale and fluffy, scraping down the bowl several times during the process
Step 3: Add egg, molasses, and vanilla – beat for a minute until combined.
Step 4: Add dry ingredients to mixer and beat until just combined.
Step 5: Using a cookie scoop, scoop into balls about the size of a golf ball, roll in sugar place on a parchment lined baking sheet (leave room between cookies they will spread out!) and bake for 9-11 minutes.
TOP TIPS!
- Let them rest on the pan for a few minutes before transferring to a cooling rack this improves structure
- You may have to chill the dough if your kitchen is warm—this helps control spread and enhances the chewy center
- Roll generously in sugar for that signature crackly top
- Do not overbake – pull the cookies when the centers still look slightly soft; they’ll finish setting as they cool
Storage Tips:
Because almond flour attracts moisture, these cookies will soften if stored in an airtight container. For the best texture—chewy centers with crisp edges—store them in the fridge or on a plate loosely covered with parchment so a little air can circulate.
Freezing – I have 2 dozen of these cookies in my freezer right now! Freezing welcome – will freeze well for 2-3 months.
If you love classic holiday cookies with a modern, gluten free twist, I cannot wait for you to bake these. They’re cozy, confident, and quietly exceptional—the kind of cookie that makes people ask, “Wait… these are gluten free?”
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
The BEST Molasses Cookies (GF)
Ingredients
Dry Ingredients
- 1 cup gluten free flour 1:1 all purpose flour, I used King Arther brand
- 1 1/4 cups almond flour not almond meal, I used Bob's Red Mill
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/2 tsp salt
Wet Ingredients
- 8 tbsp unsalted butter 1 stick
- 1/2 cup coconut palm sugar
- 1/4 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 1 tsp vanilla extract
Other
- white sugar for rolling
Instructions
- Preheat oven to 350°
- Prepare 2 baking sheets with parchment paper
- Combine dry ingredients in a bowl and whisk to combine, set aside.
- In the bowl of a standing mixer cream together softened butter, coconut palm sugar, and brown sugar for several minutes until pale and fluffy, scraping down the bowl several times during the process
- Add egg, molasses, and vanilla – beat for a minute until combined.
- Add dry ingredients to mixer and beat until just combined.
- Using a cookie scoop, scoop into balls about the size of a golf ball, roll in sugar place on a parchment lined baking sheet (leave room between cookies they will spread out!) and bake for 9-11 minutes.
- Allow to cool on tray for a few minutes, transfer to a cooling rack to cool completely
Notes
- For this recipe I used unsulphured molasses (In this recipe I used Grandma's brand). Blackstrap molasses is less sweet and although it would work in this recipe it will produce different results
- I tested this recipe specifically using King Arthur brand 1:1 all purpose gluten free flour and Bob's Red Mill Almond Flour. I can't guarantee results using any variation in brand/type of flour.
- There are 2 types of sugar in this recipe – you can use all coconut palm sugar OR all light brown sugar, however if you completely eliminate the light brown sugar you will lose some of the crispy edges in the cookies.
Nutrition
FAQ
Yes. The dough can be made up to 48 hours in advance and stored covered in the fridge. Bake straight from chilled for best texture.
That’s normal—molasses, brown sugar, and almond flour all contribute moisture. If your kitchen is warm, chilling the dough for 30–60 minutes will make it easier to roll.
You can use all brown sugar, but not all coconut sugar. Brown sugar is essential for the crisp edges and plush chew that make these cookies taste like classic molasses cookies.
Yes. You can freeze the baked cookies or the rolled dough balls. Freeze dough balls on a sheet tray, then transfer to a container and bake straight from frozen, adding 1–2 minutes to the bake time.
Share Your Thoughts