Last Updated on December 15, 2025 by Carrie Korem, FNTP
These molasses cookies are one of my favorite Christmas cookies, and my family asks for them every single year. They are gluten free and honestly the most perfect molasses cookies I have ever made!
They are soft and chewy in the middle with a rich molasses flavor and just the right balance of sweetness and spice from cinnamon and ginger. Rolling the dough in sugar gives the outside a little crunch while the inside stays tender.
These molasses cookies make your whole kitchen smell like the holidays. They have become a must bake recipe in our home and I know they will stay on our holiday baking list for years to come.
What Makes These Molasses Cookies Different?
These molasses cookies are different because they are soft, chewy, and made with real food ingredients. Instead of wheat flour, I use finely ground almond flour, coconut flour, and arrowroot flour. This keeps them gluten free while still giving them the perfect cookie texture.
The mix of honey and molasses adds deep flavor without making the cookies too sweet. The spices give them that classic molasses cookie taste that feels warm and cozy.
They are the kind of molasses cookies you bake once and then crave every year after that.
Which Molasses Do I Use?
I use unsulphured molasses for these molasses cookies. It has a smoother flavor and works best for baking.
Blackstrap molasses is much stronger and more bitter, so I do not recommend it for this recipe. Stick with regular unsulphured molasses for the best results and flavor.
How to Make Soft Molasses Cookies
The secret to soft molasses cookies is the balance of wet and dry ingredients and not overbaking them.
This dough is soft and slightly sticky, which is exactly what you want. Letting the dough rest for a few minutes helps the flours absorb the moisture and gives you that soft and chewy texture once baked.
Molasses Cookie Recipe Ingredients
Here is everything you need to make these cookies.
- 2 cups finely ground almond flour
- 1/4 cup arrowroot flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon coarse Celtic sea salt
- 1 large egg, gently beaten
- 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
- 1/3 cup raw honey
- 1/3 cup unsulphured molasses
- Coarse sanding sugar, maple sugar, or coconut sugar for rolling
How to Make Molasses Cookies
Preheat your oven to 375 degrees F and place the rack in the middle of the oven.
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, cinnamon, baking soda, ginger, and salt.
Stir in the egg, melted butter or ghee, honey, and molasses until everything is well mixed. Let the dough sit for 5 minutes.
Using a 1 1/2 inch cookie scoop, scoop the dough and drop it into a small bowl of sugar. Roll gently, then shape into a ball and place on a parchment lined baking sheet.
Bake for 12 minutes. Let the cookies cool for 10 minutes before serving.
Chewy Molasses Cookies Tips
Be careful to not over bake the cookies. They will look slightly soft when they come out of the oven and that is what makes them chewy.
Letting them cool on the baking sheet helps them set while staying tender inside.
Rolling the dough in sugar adds a little crunch and makes these cookies extra special.
Are Molasses Cookies Gluten Free?
Yes, these molasses cookies are completely gluten-free. They are made without wheat flour and use almond flour, coconut flour, and arrowroot flour instead.
Even people who do not eat gluten free love these cookies and never guess they are gluten free!
More Favorite Cookie Recipes
If you love these cookies, you might also enjoy:
These are all recipes my family loves and makes again and again!
PrintPerfect Molasses Cookies (Gluten Free)
While I don’t normally use organic cane sugar in my baking or cooking, I had some on hand for my weekly batch of kombucha, so I used it to coat the cookie dough balls. This special touch adds a delicate crunch and sweetness to the outside of the cookies. As with all sweets, remember to enjoy them in moderation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 2 cups finely ground almond flour
- 1/4 cup arrowroot flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon coarse Celtic sea salt
- 1 large egg, gently beaten
- 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
- 1/3 cup raw honey
- 1/3 cup unsulphured molasses
- Coarse sanding sugar, maple sugar, or coconut sugar for rolling
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl. Stir in egg, melted butter, honey and molasses until combined. Let dough sit for 5 minutes. Using a 1 1/2-inch cookie scoop, scoop a dough ball and drop it into a small bowl with your rolling sugar. Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball. Set the dough ball on a baking sheet lined with parchment paper. Continue with remaining dough. Bake for 12 minutes. Cool for 10 minutes. Serve.
Nutrition
- Serving Size: Makes 18 three-inch cookies
Photo Credit: Becky WinklerÂ
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