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.

Molasses Cookies (Vegan and Gluten Free)

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!

Gingersnaps

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!

Gingersnaps

Molasses Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees. Prepare sheetpans with parchment or silpats.
  2. In the bowl of a standing mixer combine all of the dry ingredients.
  3. Add the aquafaba, puree, molasses and coconut oil and mix until well combined.
  4. 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.
  5. Take them out and let them cool.

 

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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.

Molasses Cookies (Vegan and Gluten Free)

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!

Gingersnaps

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!

Gingersnaps

Molasses Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees. Prepare sheetpans with parchment or silpats.
  2. In the bowl of a standing mixer combine all of the dry ingredients.
  3. Add the aquafaba, puree, molasses and coconut oil and mix until well combined.
  4. 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.
  5. Take them out and let them cool.