My Grandma Grace had a famous molasses cookie recipe that our whole family has always been obsessed with and is a Holiday staple in every one of her children, grandchildren and now great grandchildren’s homes. I mean we have all made these cookies several times a year for our entire life- we all feel strongly about those cookies.
That’s why it was so important to me to recreate that original recipe as a vegan and gluten free version so that my own kids could have that experience too!
And these are cookies that we make every holiday season, and that the girls are always happy to help with- especially the part where we roll the cookies in sugar!
I know these will be an addition to your Christmas cookie baking repertoire too!- hope that you love these as much as we do!
- 1½ cups All-Purpose Gluten Free Flour
- ½ cup oat flour
- 1 cup sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon xanthum gum
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 3 tablespoons aquafaba (canned chickpea liquid)
- 3 tablespoons sweet potato puree (or pumpkin)
- 2 tablespoons molasses
- ⅓ cup coconut oil, melted
- ½ cup sugar in a bowl for rolling
- Preheat the oven to 350 degrees. Prepare sheetpans with parchment or silpats.
- In the bowl of a standing mixer combine all of the dry ingredients.
- Add the aquafaba, puree, molasses and coconut oil and mix until well combined.
- Scoop rounded spoonfuls and drop dough balls into the bowl of sugar and roll around in sugar until well coated. Place cookies with room to spread on prepared sheetpans and bake at 350 degrees for 10 minutes.
- Take them out and let them cool.
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Heather, if I wanted to make these in a traditional way, can I just use this recipe and substitute regular flour, or I need to do something else? These look DELICIOUS!!! I love ALL your recipes …. thank you, jean
Go Ahead! But omit the xanthum gum
This recipe sounds great! Can’t wait to try it. Can you subsitute or omit the sweet potatoe/pumpkin puree for anything else?
Molasses cookies are such a classic!
First off, this video melts my heart! Secondly, these look absolutely incredible!
Love that you re-vamped your grandma’s recipe for you family. What a special Holiday treat!
I need that big stack!
I totally love this gluten free/vegan version! And your photos are gorgeous!
WOW! Such a holiday season classic
Hi Heather thinking of making these great little cookies ! What exactly does the xanthum gum do? Thickener?
Thank you
Sylvia Ginter
Hi Sylvia- the xanthum gum helps the GF flour to mimic regular flour.
Looks so sweet!
Hi Heather-my first time using aquafaba so am excited to try these cookies. Mine have taken about 15 minutes to cook and they have not crisped up. They smell good and look lovely though not as dark as yours. My oven temp is correct-I check it frequently, so I am curious as to why these did not cook up in the amount of time in the recipe.