Easy Gluten Free Molasses Cookies

Tired of mixing little bits of this & that for a gluten free flour substitute? Then try these tasty and easy Gluten Free Molasses Cookies!  Perfect for the holidays–or anytime.

Have you jumped on the gluten free bandwagon?  Or perhaps you have friends or family who have?  While I eat anything, I love being able to share tasty foods with, well… everyone. 

Because who doesn’t deserve fun foods like Gluten Free Molasses Cookies?  Especially around the holidays!

I previously made some delicious Gluten Free Chocolate Chip Cookies from the same Camila Saulsbury cookbook these are in. I love that both of these recipes require just a single flour—chickpea!  Even better, I think they’re indistinguishable from the originals, both in taste and ease of preparation!

Now because it’s the holiday season, I decided to take some of my cookies and dress them up. I used holiday stencils and sprinkled powdered sugar for a festive look that was also easy! 

Why You’ll Love This!

Flavorful.  Just as tasty as conventional molasses cookies.

Healthy flour.  Verywell Fit says “Using chickpea flour in place of refined wheat flour adds significant nutrition to the resulting dishes, because chickpea flour contains more protein, fiber, and vitamins than white flour. Plus, it is high in minerals that are important for strong bones and teeth, strong immune system, and for normal muscle and nerve function.”

Easy.  Since these use just chickpea flour (versus a little guar gum here and two other flours there), they’re as easy as a conventional cookie.

Fun for All.  Everyone should get special homemade treats.  Especially for the holidays.

Step by Step Overview

With an electric mixer, beat butter and sugars until light and fluffy.

Scrape the sides of the bowl, then add egg and molasses. Beat for 1 minute.

Combine flour, baking soda, salt and spices. 

Stir into butter mixture until just blended.

Cover the bowl and refrigerate for 1 – 24 hours.

Preheat oven to 325 F. Spray a baking sheet with non-stick spray. Form dough into 1-inch balls, roll in extra granulated sugar and place 2 inches apart on baking sheet. 

Bake for about 14 minutes until set but still soft in the middle (larger cookies will take longer than smaller). Remove from pan and cool on a rack.

If desired sprinkle powdered sugar through a strainer onto a stencil for an easy way to get a festive design.

Tips & FAQs

Don’t taste the raw dough.  While that’s common advice from a food safety perspective, here I mean it for an additional reason.  Though fine cooked, chickpea flour is seriously NOT tasty raw.  Trust me on this!

If you decorate with powdered sugar, handle the cookies carefully.  I dropped one and most of the powdered sugar fell off.  But they did survive a stay in a cookie tin and came out beautiful. 

You can change up the size of the cookies if you’d like—just make smaller or larger balls.  You will need to adjust the baking time accordingly.

And don’t forget that these cookies are a favorite all year round!  

And for more tasty cookies:

• Peppermint Sugar Cookie Bars by Hezzi-D’s Recipe Box
• Penguin Nutter Butter Cookies by Blogghetti
• Holiday Sugar Cookie Cups by Jolene’s Recipe Journal
• Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
• Double Chocolate Orange Buckwheat Cookies (redo) by Magical Ingredients
• Christmas Cookie Brownies by The Spiffy Cookie
• Chocolate Cherry Bubbles by A Day in the Life on the Farm
• Buttery Oatmeal Raisin Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Browned Butter Chocolate Chunk Candy Cookies by Karen’s Kitchen Stories

Gluten Free Molasses Cookies

Tired of mixing little bits of this and that as a gluten free flour substitute? Then try these Gluten Free Molasses Cookies--made easy with chickpea flour!

Author: Inger

5 from 2 votes

Print

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Cookies & Candies

Servings 36

Calories 101 kcal

Ingredients

  

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• ½ cup brown sugar or coconut palm sugar
• ½ cup sugar plus more for rolling
• ¾ cup butter or margarine
• 1 large egg
• 6 tablespoons mild molasses
• 2 ½ cups chickpea flour
• 1 Tablespoon ground ginger
• 2 ¼ teaspoons baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• optional powder sugar for decorating

Instructions

 

• With an electric mixer, beat butter and sugars until light and fluffy. Scrape the sides of the bowl, then add egg and molasses. Beat for 1 minute.
• Combine flour, baking soda, salt and spices. Stir into butter mixture until just blended.
• Cover the bowl and refrigerate for 1 – 24 hours.
• Preheat oven to 325 F. Spray a baking sheet with non-stick spray. Form dough into 1 inch balls, roll in extra granulated sugar and place 2 inches apart on baking sheet. Bake for about 14 minutes until set but still soft in the middle (baking time will vary by cookie size). Remove from pan to cool on rack.
• If desired, you can decorate cookie with powdered sugar while still warm. For a design, lay a cookie stencil on top of the cookie. Then sprinkle the powdered sugar over using a strainer or a sifter.

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Nutrition

Calories: 101kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 124mgPotassium: 128mgFiber: 1gSugar: 9gVitamin A: 128IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Updated from the original published Nov. 27, 2016.

• ← Peppermint Shortbread, Two Ways
• Norwegian Krumkake →