Gluten-Free Cocoa Molasses Cookies

star rating (11) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 20 to 24 cookies

Recipe photo

Get ready for the holidays with the festive aroma of ginger-molasses cookies touched with a subtle hint of cocoa.

Gluten-Free Cocoa Molasses Cookies

star rating (11) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 20 to 24 cookies
Published: 11/02/2012

Ingredients

Directions

1) In a medium-sized bowl, combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum.

2) In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses, scraping the bowl between and after additions.

3) Add the dry mixture and mix until just combined. Cover and refrigerate dough for an hour at least, or overnight for optimum results.

4) Preheat the oven to 350°F and line baking sheets with parchment.

5) Scoop tablespoon-sized amounts of dough and roll in sparkling or granulated sugar if desired.

6) Bake for 8 to 11 minutes, or until just set.

Yield: 20 to 24 cookies.

Nutrition information

Serving Size: 1 cookie Servings Per Batch: 20 to 24 Amount Per Serving: Calories: 166 Calories from Fat: 66 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 28mg Sodium: 185mg Total Carbohydrate: 24g Dietary Fiber: 0g Sugars: 11g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 12/23/2014
  • Catherine from NY, NY
  • These are the only cookies I've ever made, gluten free or otherwise, that people didn't believe I had made them myself and insisted they had to be from a bakery. Come out gorgeous, the same size if you use a tablespoon as recommended, and absolutely delicious.
  • star rating 09/22/2014
  • Donna from Indiana
  • This is a wonderful recipe.I have not had a good Molasses cookie for many years.The only change I made was removing the cocoa and I added 1/4 cup extra flour for the replacement of the cocoa. I will certainly be making these again. King Arthur scores with another winning recipe!!!
  • star rating 02/10/2014
  • Jen I from NYC
  • Possibly the best cookie EVVVAAAHH gluten full OR gluten free.
  • star rating 12/16/2013
  • Caroline from Arlington, VA
  • I made these for friends who have gone GF and they are delicious. Even the people who can eat gluten were fighting over the last ones. I made some that were softer by leaving in for less time and some that were crunchier by baking longer and both versions were good. The dough is a little wet to work with, but the cookies are worth it. I used Splenda for Baking instead of sugar, which may account for the dough being a bit wetter since you use half the amount as you would sugar.
  • star rating 12/14/2013
  • bethannswitzer from KAF Community
  • These were great. I used a half cup (one stick) of Earth Balance vegan buttery spread and a quarter cup Palm oil shortening. I also am allergic to cinnamon, so I omitted that and added a tablespoon of espresso powder. They are phenomenally delicious. I made them little, to increase my yield, and I'm glad because I can easier justify the number I have eaten! I rolled them in coarse turbinado sugar and they are as pretty as they are tasty. A perfect edition to my Christmas gift baskets.
  • star rating 03/25/2013
  • SJ from Austin, TX
  • I made a few substitutions. I didn't have enough butter, so I used about half butter and half coconut oil. I didn't have enough molasses either, so I used maple syrup to make up the difference. I didn't have any brown sugar, so I subbed turbinado sugar, which I also used for rolling. The cookies didn't spread out quite as much as in the photo, but they did spread out enough to look like cookies. The texture is a bit cakey and very moist, and they taste delicious.
    The lack of spread is due in part to the use of coconut oil and also turbinado sugar (which contains less molasses). Next time, you could add a bit of extra moisture (via 1 teaspoon honey or maple syrup) to keep the cookies less cakey. Kim@KAF


  • star rating 03/16/2013
  • Samantha from Southern California
  • Making these for the third time in about 2 months and im not even a cookie lover. Having so many allergies ive learned to just avoids sweets because the ones i could have werent worth having. These on the other hand are amazing! I make these in big batches bake and freeze. They hold up well in the freezer though I admit they never stay there more than 2 weeks ;). I found unbaked GF doughs dont do well but the finished cookies do. Prep is simple and easy to follow, recipe is pretty darn goof proof (i do have to make a few subs even in this for my allergies but they always come out) though i do bake them for 12 minutes instead of 8. Presentation is always lovely, perfectly cracked, and glistening with sugar crystals. First time i made them my father commented how much they reminded him of my grandmothers :). I never got to meet her so this recipe now hold a sentimental place in my heart since I dont have hers.
  • star rating 12/22/2012
  • Jenny from DC
  • Better than the store :-)
  • star rating 11/22/2012
  • AnneMarie from Montgomery, Al
  • I played with this recipe to make it a normal GLUTEN cookie. I have a hankerin for those classic molasses cocoa cookies that come in a red bag/box, but are IMPOSSIBLE to find, especially where I live. To make a normal GLUTEN cookie I did the following: same amount of flour, just all purpose flour. NO Xanthum gum. I left out the clove. Halfed the amount of salt. one egg PLUS one yolk, and half the amount of molasses. Everything else is the same. I chilled the dough for two hours and used a cookie scoop to make balls. I rolled the balls is white sugar and lightly smashed them with the bottom of a glass (about half inch thick), then baked at 350' for 12 min. The cookies MUST cool to set. :)
  • star rating 11/14/2012
  • Cindy from Chalfont, PA
  • flavor ok. Texture way too dry. Cookie did not spread like picture shown. King Arthur's Gluten Free Chocolate cake is moist and delicious. What is this cookie missing??
    There could be a number of reasons why the cookie was dry. Sounds like you may have measured too heavy on your flour if they also didn't spread. Please feel free to call us on the baker's hotline for more details. 800-827-6836 ~Amy
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