Chewy, molasses crinkle cookies are one of the most delicious treats that come around this time of year! They are chewy and soft on the inside, slightly crisp on the edges, and covered in sparkling sugar on the outside. These cookies are a classic for a reason!
These gluten-free molasses cookies are the best molasses cookies I’ve ever tasted. My family definitely agrees! I had to hoard the last half of the cookies last night to take pictures of them today. Oh the woes of having a wife/mom with a food blog. The only problem for me is that after taking pictures the rest of the cookies have been calling my name all afternoon. I really can’t be trusted around molasses cookies. Why there are only 4 cookies left when my husband gets home will remain an unsolved mystery…
I have been loving the combination of buckwheat, almond, and arrowroot powder in baked goods lately! If you don’t have those flours on hand, you can substitute your favorite gluten-free all-purpose blend. I love using buckwheat and almond flour because they are more nutritious than a lot of rice flour and starch-based prepackaged blends.
I recommend using butter and brown sugar in these cookies, but vegan butter and coconut sugar can be substituted if you want to keep these dairy or refined-sugar-free. You can also skip coating the dough in sugar before baking if you like. I love the way the cookies look like sparkling snow and have a little crunch when you use the sugar!
{Dairy & Refined-Sugar-Free Options}
Perfect, chewy molasses cookies! The dough needs to be refrigerated for at least 2 hours before baking. Rolling these in a little sugar before baking gives the cookies a delicious crunch!
Ingredients
- 1 egg
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup almond butter
- 1/4 cup molasses
- 1/4 cup butter, vegan butter, or shortening, softened
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup arrowroot powder
- 1/2 cup blanched almond flour
- 1/2 cup buckwheat flour (preferably from freshly ground buckwheat groats - I make the flour in the blender)
- or use:
- 1 1/2-1 3/4 cup gluten-free all purpose flour or Erin's Grain-Free Blend
- Raw sugar or granulated sugar for rolling
Instructions
- In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, almond butter, molasses, and butter until smooth and creamy.
- Add the remaining ingredients and mix thoroughly until combined. Refrigerate the dough for at least 2 hours, preferably overnight.
- Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1 tablespoon balls of dough (don't make them bigger as the cookies tend to spread) and roll in the sugar. Place on a baking sheet.
- Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!
- Store leftovers in an airtight container.
More favorite Christmas cookies…
Chocolate Mint Cookies {Grain-Free, Refined-Sugar-Free, Dairy-Free}
Grain-Free Magic Cookie Bars {Refined-Sugar-Free, Dairy-Free}
