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.
Similar to the snickerdoodle, a sugary-coated cookie just can't be beaten.
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 Gluten-Free 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!
More Gluten-Free Cookie Recipes:
Chewy Chocolate Molasses Cookies
- 1 tablespoon chia seeds, ground coffee grinder works well for this
- 4 tablespoons water
- ½ cup coconut sugar
- 2 tablespoons unsulphured molasses
- 4 tablespoons coconut oil, melted and slightly cooled
- 1 teaspoon pure vanilla extract I use Rodelle
- 2 cups almond flour
- 4 tablespoons unsweetened cocoa powder I use Rodelle
- 2 tablespoons tapioca starch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup organic cane sugar
- 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.
- Store in an airtight container.