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Gluten-Free Cocoa Molasses Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Cocoa Molasses Cookies Recipe

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

At a glance

Prep
Bake
Total
Yield
20 to 24 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.
  7. 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.