These Gluten Free Chocolate Molasses Cookies are a combination of cocoa, almond flour, vanilla, and molasses. Simple ingredients for a delicious soft and chewy cookie. Vegan.
These soft and chewy gluten free chocolate molasses cookies perfect for a holiday cookie tray. Full of chocolate and molasses flavor, these soft cookies might just be your new favorite.
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Why you'll love this recipe
- Easy recipe
- Perfect cookie for the holiday season
- Gluten-free, dairy-free and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Combined with tapioca starch, almond flour gives these gluten-free molasses cookies a chewy texture and tender crumb.
Tapioca starch - Also known as tapioca flour, this gluten-free flour acts as a binder.
Chia seeds - Ground chia seeds combined with water create an egg replacer and create wonderfully chewy cookies. Ground flaxseed to make a flax egg can be substituted.
Unsulphured molasses - I recommend using blackstrap molasses but light molasses or dark molasses work well too. Try it in these gingersnap cookies!
Unsweetened cocoa powder - Using cocoa powder gives these soft molasses cookies a chocolatey twist!
Coconut sugar and organic cane sugar - The combination of organic sugar (less processed and vegan-friendly) and coconut sugar (a lower glycemic option compared to dark brown sugar), give our gluten-free cookies a depth of flavor.
Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral dairy-free option.
Vanilla extract - I recommend high-quality vanilla when possible.
Step-by-step instructions
Before you start: 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.
Step 1: In a small mixing 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.
Step 2: In a medium bowl, combine the remaining dry ingredients (almond flour, cocoa powder, tapioca starch, baking soda, and salt). Whisk to evenly combine. Add wet ingredients and stir until ingredients are mostly incorporated and a dough forms.
Step 3: Place organic cane sugar on a plate. Use a #40 cookie scoop or a tablespoon to scoop out cookie dough. Roll cookie dough balls in-between your hands into a ball. Place on plate with sugar, roll to coat, then place on prepared baking sheet.
Step 4: Press dough balls to flatten, about halfway down with the palm of your hand. Bake for 10-12 minutes. Allow cookies to cool on baking sheet for 2-3 minutes then transfer to a wire cooling rack.
Recipe tips
- 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.
FAQS
Molasses is naturally gluten-free, as it is derived from sugar cane or sugar beet. Individuals following a gluten-free diet should check product labels for potential cross-contamination or gluten-containing additives.
The best molasses for cookies depends on the desired flavor intensity. For a milder taste, use light molasses in recipes like gingerbread cookies. For a richer, more robust flavor, opt for dark molasses in traditional molasses cookies. Or, experiment with a blend of molasses types to achieve the desired balance.
More gluten-free cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten Free Chocolate Molasses Cookies
Ingredients
- 1 tablespoon chia seeds, ground coffee grinder works well for this
- 4 tablespoons water
- ½ cup (100g) coconut sugar
- 2 tablespoons unsulphured molasses
- 4 tablespoons coconut oil, melted and slightly cooled
- 1 teaspoon pure vanilla extract I use Rodelle
- 2 cups (200g) almond flour
- 4 tablespoons unsweetened cocoa powder I use Rodelle
- 2 tablespoons tapioca starch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (50g) organic cane sugar
Instructions
- 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 small mixing 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 incorporated into a cohesive dough. Use your hands to mix in the remaining dry ingredients, if needed.
- Place organic cane sugar on a plate. The dough can 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 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.
Notes
- 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.
Laverne
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marooned
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Christina Bianco
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
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!
Traci | Vanilla And Bean
These are the prettiest cookies, Tessa and they DO sparkle <3 ! Love their flavor profile and of course, always chocolate!
Tessa
Thank you so much, Traci! My favorite part of the holiday season is all the sparkles. :) xoxo
teri c
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
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.