Gluten Free Molasses Cookies

5 from 2 votes

These irresistible gluten free molasses cookies boast a perfect blend of warm spices, chewy texture, and a hint of molasses sweetness.

Prep Time: 10

Cook Time: 11

Total Time: 21

Servings: 22

Calories: 151 kcal

Preheat the oven to 350F degrees. Line two baking sheets with parchment paper.
Combine the gluten free flour, baking soda, salt, cinnamon and ginger in a small bowl. Mix well and set aside.
1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 2 teaspoons Baking Soda, ½ teaspoon Salt, 1 teaspoon Cinnamon, 1 teaspoon Ginger
In a large mixing bowl, combine the oil and brown sugar. Whisk together until well mixed.
⅔ Cup Olive Oil, 1 Cup Light Brown Sugar
Add the egg and molasses and continue whisking until it's a smooth mixture.
1 Egg, ¼ Cup Molasses
Add the dry ingredients into the west ingredients and fold them together with a spatula until a thick dough forms.
Scoop the dough into balls about the size of a golf ball. Roll each ball between your hands to smooth the outside. Then coat the ball with sugar. To make the cookie extra sugary, set the coated dough ball aside for 10 minutes, then dip them in sugar a second time before placing them on the baking sheet.
¼ Cup Sugar
Place the dough balls on the baking sheet spaced 3 inches apart. Bake in the preheated oven for 10-11 minutes or until the edges are just stiff. remove from oven and cool on the baking sheet for 3 minutes, then move on to a wire rack to cool completely.

STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.