If you love molasses, these soft Gluten Free Molasses Cookies are for you. I used classic blackstrap molasses to give this old-fashioned molasses cookie recipe a huge amount of flavor!

A stack of three molasses cookies on white plates. A glass of milk is behind the cookies.

I often think about family recipes and how to make them gluten free. I am almost obsessive as I get older because I want to ensure these recipes are preserved for my kids.

If you are a cookie fanatic, check out all of my Gluten Free Holiday Cookies for even more delicious cookie recipes to try!

A molasses cookie on a plate. The rack of cookies is behind the plate.

You may also love this simple Gluten Free Pumpkin Molasses Cookies recipe.

Why You Should Make This Recipe:

  1. These old-fashioned molasses cookies are really easy to make.
  2. You can enjoy these delicious soft gluten free molasses cookies all year long!
  3. No specialty ingredients exist, and you can find everything you need at your local grocery store.
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Ingredient Notes:

  • Gluten Free Flour blend like Bob’s Red Mill 1 to 1 Gluten Free Blend or Authentic Foods Multiblend.
  • Xanthan or Guar Gum – If your flour blend doesn’t contain one, you should add a teaspoon.
  • Molasses – Use regular or blackstrap molasses.
  • Eggs – Use size large.
  • Butter – Please use unsalted butter. If you are dairy-free, use Earth Balance.
  • Molasses – Most molasses is gluten free, but check my gluten free molasses list to ensure your brand is safe.

Recipe Step By Step Directions:

It is so easy to make this gluten free molasses cookies recipe. All you need is 20 minutes to make them. Preheat the oven to 350º F and check to ensure the rack is in the middle position.

Whisking dry ingredients in a bowl.

Step 1: Add the dry ingredients to a large mixing bowl and whisk the ingredients to blend.

The wet ingredients in a bowl.

Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.

Note you can use a standing mixer with a paddle attachment to mix the cookie dough if you prefer.

The wet ingredients with molasses mixed in a bowl.

Your wet ingredients will look like this when whisked. I love the deep brown color!

The molasses cookie batter in a bowl.

Step 3: Mix the wet ingredients into the dry ingredients. Like in this picture, Your gluten-free molasses cookie dough will be a little stiff.

A cookie scoop dropping cookie dough balls onto a baking sheet.

Step 4: Use a cookie scoop to drop cookie dough balls onto a parchment paper-lined cookie sheet.

A fork pressing the cookie dough down to be flatter.

Step 5: I like to smoosh the cookies down a bit for best results. You can use the bottom of a glass or use a fork to press cross marks on the cookies. This will help flatten the cookies a bit before baking.

Sprinkling coarse sugar over the cookie dough.

Optional: Sprinkle coarse sugar over each cookie. Bake at 350 degrees F for 10 minutes.

Remove the baked cookies from the oven and let them cool on a wire rack. Enjoy!!

  • Use room-temperature butter and eggs. This dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
  • Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
  • Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
  • Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
  • Don’t let the cookies sit on the pan too long. After they have baked, only let them sit for up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.

For more baking tips, check out my Gluten Free Baking Tips.

Recipe FAQ:

Is molasses gluten free?

Most molasses should be gluten free. Check this article to see if your brand of molasses is gluten free.

How do you store these gluten free molasses cookies?

Store the cookies in an airtight container in the fridge. They will keep fresh for up to four days.

Can you use cookie cutters with this cookie dough?

Unfortunately, the dough is too soft to use cookie cutters. You can thicken the dough with additional flour if you want to use cookie cutters.

Can you freeze molasses cookies?

Yes, you can easily freeze these cookies. Place room-temperature cookies into a freezer-safe bag. They will keep fresh for up to four months in the freezer.

Gluten Free Cookies With Molasses:

Gluten Free Molasses Cookies

Sandi Gaertner
An easy old-fashioned molasses cookie recipe that has been made gluten free.
4.89 from 27 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 18 cookies
Calories 118 kcal


  • ½ cup unsalted butter melted
  • ½ cup sugar
  • ¼ cup molasses
  • 1 large egg
  • 1 ½ cups gluten free flour blend * see note
  • 1 ½ teaspoons baking powder aluminum-free
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground ginger


  • Preheat the oven to 350 degrees F. 
  • In a large bowl, add dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and mix.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Use a cookie scoop to drop the cookie batter into balls on a cookie sheet.
  • Use a fork to press the cookies down. (You can see this in the video!) Optional sprinkle course sugar on top of each cookie.
  • Bake for 8-10 minutes until done. Remove onto a cooling rack.



  1. You can make this recipe dairy-free by using vegan butter or coconut oil.
  2. I tested this recipe with Bob’s GF 1:1 blend. Other blends should work well. If your blend doesn’t contain xanthan gum or guar gum, add 1 teaspoon to your flour blend.
  3. These cookies will keep fresh for up to 4 days in an airtight container in the refrigerator.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 118kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 46mgPotassium: 109mgFiber: 1gSugar: 9gVitamin A: 171IUVitamin C: 0.001mgCalcium: 34mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an old December 2018 post with more information and recipe details.

(*Note, this recipe was updated from a 3/2017 post on my old blog, Grandmas.)

4.89 from 27 votes (15 ratings without comment)

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Recipe Rating


  1. You state in recipe note Bob’s red mill 1:1 flour but in the recipe the highlighted flour goes to amazon king arthur 1:1 flour, which is it

  2. 5 stars
    Made these Molasses cookies for the first time and they are delicious and really easy to make. Thank you so much for this recipe.

  3. 4 stars
    Good taste, and a soft cookie. Ovens are different so I had to bake a few minutes longer, and left them on the sheet pan for 5 minutes to help them stiffen. If you like a softer, fluffier crinkle, this is your cookie.
    I also bumped up the flavor with a bit of allspice and a bit more clove. Great base recipe.

  4. 5 stars
    These cookies look so soft and chewy – my favorite! I love using molasses for my gingerbread houses but I’m happy to have another recipe to use the extra molasses for!

  5. 5 stars
    I love that smooshing these cookies is an official part of the recipe, what fun!! I am going to have to give these a try, thanks for sharing!!

  6. 5 stars
    Mmmm I love blackstrap molasses. You’re right it is a bit of an acquired taste. But I got it! Great how to video.