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Sometimes it’s fun to try something new! In this case, it’s gluten-free and vegan molasses cookies. That means there’s no gluten (obviously), but also no butter or eggs.
This is not how I usually bake, so it seemed a little strange at first, but it came out really well!
Notes:
-Instead of an egg, I used a chia egg. To make a chia egg, add 1 tablespoon of chia seeds and 2 1/2 tablespoons of water to a small cup. Stir and let it sit for 5 minutes until it’s the consistency of a gel.
-The batter will feel sort of dry and crumbly, but it should be able to keep its shape when formed into a ball.
-When the cookies are baking, the ball shape will basically not change. When they come out of the oven, smash them down with a spatula until they’re flat like a cookie. I almost called these cookies Molasses Smash Cookies (but I’m not sure if that’s actually a thing…).
-Let the cookies cool before eating them! When they’re warm you may think that you did something wrong. The longer they sit, the more chewy and yummy they become!
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup packed brown sugar
- 8 tbsp coconut oil, melted
- 6 tbsp molasses
- 1 chia egg (see notes for instructions)
- 3 tbsp sugar
Directions
- Preheat the oven to 350 degrees.
- In a medium-sized bowl, mix together the flour, baking soda, salt, cinnamon, cloves, and ginger.
- In a large bowl, mix together the brown sugar, coconut oil, molasses, and chia egg. Stir until well combined.
- Add the dry ingredients to the wet ingredients and stir until well combined (it may be easier to use your hands to mix).
- Roll the cookie dough into balls (about 2 tbsp each), roll each ball in the sugar, and place evenly spaced on a lined cookie sheet.
- Bake for 9-10 minutes until fragrant and no longer wet looking.
- When the cookies come out of the oven, smash them with the back of a spatula until they look like cookies. Allow to cool before eating.
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