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Soft and Delicious Molasses Cookies

Gluten-Free Soft Molasses Cookie

Grain-Free Molasses Cookies

Gluten-Free, Grain-Free, Nut-Free, Dairy-Free

Print Recipe

One can never have enough gluten-free cookie recipes, right? Well, get ready to add this soft, gluten-free molasses cookie recipe to your cookbook! These  cookies are simple to prep and make for any occasion. Spiced with cinnamon, ginger, and nutmeg, they deliver the perfect amount of richness combined with a soft texture and just the right chew. Top them off with cane sugar for a slight crunch and opt for a dairy free option if you choose - these molasses cookies are sure to please!

Prep Time: 15 minutes (2 hour chill time)
Cook Time: 10-11 minutes
Total Time: 2 1/2 hours (with chilling)
Yield: approx. 25 cookies


  • ¾ cup butter*, room temperature
  • 1 cup dark brown sugar
  • ⅓ cup organic unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 large egg + 1 egg yolk, room temperature
  • 1 ¾ cups Otto’s Naturals – Cassava Flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon Otto's Naturals Grain-Free Baking Powder
  • ¼ teaspoon salt


  • ⅓ cup organic cane sugar


  1. Preheat oven to 350°F and line a baking tray with parchment paper.
  2. To a large mixing bowl, cream together butter and brown sugar with a stand or hand mixer until creamed together and light brown in color, 2-3 minutes.
  3. Add molasses, egg + egg yolk, and vanilla extract and beat again until evenly combined.
  4. In a separate large mixing bowl, add all dry ingredients and whisk together.
  5. Slowly add flour mixture to wet ingredients, ½ cup at a time, mixing on low until just combined. Dough will be very sticky - move to fridge and chill for 2 hours (this will help make it easier to handle).
  6. After two hours, remove dough from fridge and roll into 1 ½” diameter balls, ~25 dough balls. Coat in cane sugar and spread dough balls 3 inches apart on baking tray.
  7. Bake for 10-11 minutes; the tops should just be starting to crack. Let cool completely before handling. Store in an airtight container at room temperature for up to one week.

*Butter Substitutions: 

  1. To keep dairy free, you can substitute vegan butter (we tested with Earth Balance vegan butter baking sticks) and keep the recipe the same.
  2. Another dairy free option is to substitute organic Spectrum shortening - with this option, you do not need to chill the dough and should immediately bake at the same time/temperature.

If you liked this gluten-free molasses cookie recipe, be sure to check out more gluten-free sweets and treats recipes.