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!
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.