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    Salted Plains » Recipes » Cookies & Bars

    Chewy Chocolate Molasses Cookies

    Published: Dec 4, 2018 · Modified: May 12, 2021 by Tessa · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!

    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.

    A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!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.

    A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!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.

    A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!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.

    A combination of cocoa, almond flour, vanilla, and molasses make these Chewy Chocolate Molasses Cookies soft and delicious. An easy gluten-free, vegan cookie!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 cookie!

    More Gluten-Free Cookie Recipes:

    Almond Jam Thumbprints

    Gluten-Free Pistachio Shortbread Cookies

    Gluten-Free Snickerdoodles

    Chewy Chocolate Molasses Cookies

    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!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 103kcal
    Author: Tessa

    Ingredients

    • 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

    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 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.

    Nutrition

    Calories: 103kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 55mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Gluten-Free Cranberry Orange Bread (Vegan)
    Coconut Chocolate Chex Mix (Gluten-Free) »

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    Reader Interactions

    Comments

    1. marooned

      February 17, 2019 at 7:10 am

      Hi friends, its great paragraph on the topic of cultureand entirely defined, keep it up all the
      time.

      Reply
    2. Christina Bianco

      January 11, 2019 at 1:50 pm

      5 stars
      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!

      Reply
      • Tessa

        January 14, 2019 at 11:34 am

        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!

        Reply
    3. Traci | Vanilla And Bean

      December 11, 2018 at 1:03 pm

      These are the prettiest cookies, Tessa and they DO sparkle <3 ! Love their flavor profile and of course, always chocolate!

      Reply
      • Tessa

        December 18, 2018 at 12:20 pm

        Thank you so much, Traci! My favorite part of the holiday season is all the sparkles. :) xoxo

        Reply
    4. teri c

      December 11, 2018 at 7:38 am

      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!!

      Reply
      • Tessa

        December 18, 2018 at 12:14 pm

        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.

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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