A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!
I am participating in the 2018 Cookie Campaign with Rodelle as part of their Brand Ambassador program. As always, all opinions expressed are my own.
Oh, how I love holiday cookies. I put them in the same “happiness factor” category that Christmas lights seem to bring me.
While the sparkling and twinkling of holiday lights bring small joys, these sparkly chewy chocolate molasses cookies are doing quite the same.
Like little pillows of sugar-kissed chocolate, each bite is soft and chewy. There’s a satisfying sweetness and rich cocoa flavor to these molasses cookies.
Made with high quality unsweetened cocoa powder from Rodelle, a little goes a long way to rich, chocolatey flavor. Molasses adds to the chew and unique sweetness. Rodelle’s vanilla extract enhances the flavor profile.
Tips for Making Chewy Chocolate Molasses Cookies:
Prep your chia egg and your plate of rolling sugar before starting.
The cookie dough is sticky, so use cooking spray to coat your hands when rolling into balls.
Be careful not to overbake, as these little cookies will get too dry.
These gluten-free, vegan, chewy chocolate molasses cookies are part of Rodelle’s 2018 Cookie Campaign. To see all the wonderful holiday cookie recipes, check out Rodelle’s cookie page. More will be added each week in December!
A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan molasses cookie!
Course
Dessert
Keyword
chewy chocolate molasses cookies
Prep Time15minutes
Cook Time12minutes
Total Time27minutes
Servings24
AuthorTessa Fisher
Ingredients
1tablespoonchia seeds, groundcoffee grinder works well for this
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. In a small bowl, combine ground chia seeds and the 4 tablespoons of water. Set aside for 3-5 minutes to gel.
In a medium bowl, combine coconut sugar and molasses, followed by coconut oil. Whisk to combine. Then add the chia egg, followed by vanilla extract. Whisk to combine.
In a medium bowl, combine almond flour, cocoa powder, tapioca starch, baking soda, and salt. Whisk to evenly combine. Add wet ingredients and stir until ingredients are mostly incorporated, then use your hands to mix in the remaining dry ingredients. Using your hands is the best way to fully mix the ingredients into a uniform dough.
Place organic cane sugar on a plate. The dough will be sticky, so spray your hands with cooking spray as needed, and use a tablespoon to scoop out dough. Roll dough in-between your hands into a ball. Place on plate with sugar, roll to coat, then place on prepared baking sheet.
Press dough balls to flatten, about halfway down with the palm of your hand. Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a wire rack to cool.
The first batch I made came out flat so I must have done something wrong.
Is the melted coconut oil supposed to measure out to 4 tablespoons or do I measure the 4 tablespoons of coconut oil before melting? For the chia egg, do you measure out the chia seeds before or after grinding?
The 2nd batch I made came out perfectly. I used 1 egg instead of the chia egg.
Both batches taste delicious. The 2nd batch looks more like your pictures.
I used dutch processed cocoa powder which lend a smooth and deep chocolate flavor.
Terrific tasting recipe! Thank you!
Hi Christina! Thank you so much!!
For the coconut oil, measure it out first, then melt it. Same goes for the chia seeds – measure first, then grind.
I’m so glad you were able to sub in an egg just fine – that’s awesome!
teri c says
Does the chia dissolve.. gut sensitive to seeds but not to eggs..Is this an egg substitute? trying to figure a way to make these!!
Tessa says
Hi Teri! The chia does dissolve because it’s been ground. But, I think you could sub 1 egg for the chia seed/water and it would work fine.
Traci | Vanilla And Bean says
These are the prettiest cookies, Tessa and they DO sparkle <3 ! Love their flavor profile and of course, always chocolate!
Tessa says
Thank you so much, Traci! My favorite part of the holiday season is all the sparkles. :) xoxo
Christina Bianco says
The first batch I made came out flat so I must have done something wrong.
Is the melted coconut oil supposed to measure out to 4 tablespoons or do I measure the 4 tablespoons of coconut oil before melting? For the chia egg, do you measure out the chia seeds before or after grinding?
The 2nd batch I made came out perfectly. I used 1 egg instead of the chia egg.
Both batches taste delicious. The 2nd batch looks more like your pictures.
I used dutch processed cocoa powder which lend a smooth and deep chocolate flavor.
Terrific tasting recipe! Thank you!
Tessa says
Hi Christina! Thank you so much!!
For the coconut oil, measure it out first, then melt it. Same goes for the chia seeds – measure first, then grind.
I’m so glad you were able to sub in an egg just fine – that’s awesome!
marooned says
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time.