Crispy on the outside, perfectly chewy on the inside and bursting with holiday flavor. These chewy gluten free Chocolate Molasses Cookies are sure to be a holiday favorite! Go ahead, eat more than one!
I may have created the most perfect cookie ever! These gingerbread molasses cookies are crispy on the outside, perfectly chewy on the inside, loaded with tons of flavor, dipped in chocolate…what’s not to love?!
The best part – there is absolutely NO oil, NO butter, NO gluten, NO grain, NO refined sugar. But they taste just as indulgent as a Christmas cookie should!
Ingredients you need
Ingredient notes and substitutions
These cookies are high in protein, fiber, iron, calcium, B vitamins, and magnesium. You won’t find all that in your average cookie!
The texture of these cookies is just perfect! Crispy on the outside, soft and chewy on the inside. It’s how a classic cookie should be!
They even spread on the pan while baking and that’s hard to accomplish with an egg-free, dairy-free, oil-free cookie! For best results, follow the recipe as written.
Almond flour ~ Almond flour is great for making gluten free cookies. It’s more moist than traditional wheat flours, which helps to keep our cookies chewy and not dry. Use super fine ground almond flour, not coarse ground. Do not sub with other flours!
Most flours require the spoon and level method to measure, but almond flour can be scooped straight from the bag/container. Don’t pack it in, but scoop it up with your measuring cup and then level off.
Cocoa powder ~ Cocoa powder is what gives us the chocolate part of these Chocolate Molasses Cookies. It complements the flavors of the spices well. Use unsweetened as they are plenty sweet already.
Spices ~ These cookies are big on spice! I wanted them to taste like gingerbread and they definitely do! When combined, cinnamon, ginger, nutmeg, and cloves all bring that gingerbread flavor that’s so perfect for the holidays.
Almond butter ~ Runny, drippy almond butter is what you’re looking for. If yours isn’t thin enough, try warming it in the microwave for a few seconds.
I do not suggest substituting with peanut butter as it would be too thick and would change the flavor of the cookie.
While I haven’t personally tried it, tahini may be a good substitute if you don’t have almond butter.
Molasses ~ Molasses is one of the key ingredients that give us that gingerbread flavor. And we wouldn’t have Chocolate Molasses Cookies without it! It’s has big bold sweet flavor with earthy undertones.
Regular, dark or robust molasses will be perfect in these cookies. Light molasses could also work but won’t bring as much of a flavor punch. Do not use blackstrap molasses as it’s much less sweet and tastes bitter.
There is no other ingredient that mimics this flavor well, so I don’t recommend substituting it.
Sweetener ~ I love pure maple syrup as a sweetener. It helps to mellow out the molasses flavor just a bit and will help create those crispy edges and chewy centers that make these cookies so enjoyable!
Agave can be used if you don’t have pure maple syrup. Do not sub with pancake syrup.
These delicious chocolate molasses cookies are so easy to make. All you need are some mixing bowls, a whisk, and a spatula or wooden spoon. No electric mixer needed!
Place all the dry ingredients in a mixing bowl (1) and whisk well to incorporate (2). In a separate mixing bowl, pour all of the wet ingredients (3) and whisk well until smooth (4).
Pour the dry ingredients into the wet (5) and mix well until fully incorporated (6). Make sure to scrape down the sides and bottom of the bowl to ensure all ingredients are incorporated fully.
Using two spoons, drop heaping tablespoons of dough onto a parchment lined baking sheet with about an inch or two in between each one (7).
Bake for 7 to 9 minutes until set.
How to make the dipping chocolate
Dipping the chocolate molasses cookies in melted chocolate and sprinkling with crushed peppermint candies is totally optional but does bring extra holiday flair.
Set up a double boiler by filling a pot with an inch or two of water and placing a glass bowl over the pot (1). Add the chocolate chips to the glass bowl (2) and turn on the heat to medium-low.
Once the chocolate chips start to melt add a couple tablespoons of non-dairy milk (3) and whisk until silky smooth (4).
You can also do this in the microwave. Add the chocolate chips and milk to a microwave safe bowl and heat in 20 to 30 second increments, stirring after each, until smooth and silky.
Turn off the heat and dip a cookie halfway into the melted chocolate (5) and let any excess chocolate drip off (6) before placing back onto the parchment lined cookie sheet.
Immediately sprinkle the crushed peppermint candies, if using, over the melted chocolate. Allow to cool completely to set.
These vegan chocolate molasses cookies are best eaten on the day you bake them.
If you must store them, loosely cover them on a plate at leave on the counter for 1 to 2 days. After that, transfer them to the fridge in an air-tight container.
I do not recommend storing in an air-tight container on the counter. The cookies will lose their crispy edges and chewy centers and will become soft.
You could also freeze these cookies. Place them in one even layer on a large plate or baking sheet and put in the freezer until frozen. Transfer to a freezer safe plastic bag. They will keep for 3 to 3 months.
Pro tips for success
Use super fine ground almond flour. Do not sub for another flour! Scoop the almond flour straight out of the bag/container, but don’t purposely pack it in, and then level off with the back of a knife.
Use unsweetened cocoa powder so as not to make the cookies too sweet.
Make sure your spices are fresh and fragrant. Old spices lose their potency and won’t offer the same big flavors we are looking for.
Make sure your almond butter is runny and drippy! Heat it for a few seconds in the microwave if it’s too thick.
Use dark or robust molasses for the best gingerbread flavor. Light molasses will work, but won’t be as flavorful. Do not use blackstrap molasses – it’s too strong, bitter, and not sweet enough.
The dough will be quite sticky. This is what you want. Do NOT add more flour because you think it’s too sticky…it’s not! Be sure to scrape down the sides and bottom of the bowl to fully incorporate all the ingredients.
Do not over bake the molasses cookies. They should only take about 8 minutes and will firm up and flatten out a bit more as they cool.
Let them cool completely before dipping in chocolate, if using.
Sprinkle the crushed peppermint candies on the dipped chocolate, if using, while it’s still warm.
Molasses, paired with the right spices, brings that classic gingerbread flavor. It also makes the cookies brown, soft and chewy.
Gingersnaps are hard crunchy cookies that “snap” when you bite them. Molasses cookies are soft and chewy.
When the cookies are done, the edges will be starting to firm up and pull away from the cookie sheet. You should be able to slide a thin spatula underneath easily
- Cinnamon Sugar Cookies
- Chocolate Peppermint Rice Crispy Bars
- Cranberry Pistachio Biscotti
- Vegan Gingerbread Cake
- Vegan Kolaczki
I hope you love these Chocolate Molasses Cookies as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Chewy Gluten Free Chocolate Molasses Cookies
- 2 ¼ cups super fine almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup raw almond butter I like Trader Joe's Raw Almond Butter
- ½ cup organic molasses regular, not blackstrap
- ¼ cup pure maple syrup
Dipping Chocolate, optional:
- 1 cup dairy free chocolate chips
- 2-3 tablespoons non-dairy milk soy, almond, or oat work well
- Peppermint Sprinkles
- 1-2 vegan candy canes crushed
- Preheat your oven to 350° F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- In a large bowl, stir together the almond butter, molasses and maple syrup until well combined and smooth.
- Add the dry ingredients to the wet and stir until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure all of the ingredients are fully combined. The dough will be sticky – this is how you want it.
- Drop about 1 heaping tablespoon of dough onto the cookie sheet. I used two spoons – one to scoop the dough and the other to help get it off the first spoon onto the baking sheet. Repeat with the remaining dough, placing the dough about 2 inches apart.
- Bake for 7 to 9 minutes. The cookies will still be soft at this point. Let them cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely. They will set and flatten out a bit as they cool.
- To make the dipping chocolate, if using, whisk the chocolate chips and 2 tablespoons non-dairy milk in a double boiler over medium-low heat, stirring constantly, until smooth. Add an additional tablespoon of non-dairy milk if needed to reach desired consistency. When the cookies are cooled, dip each one in the chocolate about half way and place back on the wire rack or on a piece of parchment. Immediately sprinkle the crushed candy canes over the chocolate (optional). Let them sit until the chocolate is set.