Chewy Vegan and Gluten Free Molasses Cookies

One of my fondest memories as a child was having molasses cookies for an after school snack. My mother bought Archway brand molasses cookies and I have never found another version that quite compares. They are soft, chewy and sprinkled lightly with sugar on top. So delicious!

When I discovered that gluten was contributing to my persistent cystic acne these cookies were no longer a reality for me. Unfortunately, that doesn't mean I no longer get a hankering for one!  I was delighted to re-create a similar version that is not only gluten free but also vegan making these a perfect choice for those with gluten, dairy and egg intolerances.

These cookies are:
  • soft
  • chewy
  • delicious
  • lightly sweetened
  • requires only one bowl to make
  • vegan
  • gluten free
  • free of refined sugars

Word of caution they are quite addicting! I find it challenging to have just one! If you make these please share on instagram and tag @h_stoffel. I love seeing what you make!

#glutenfree #molassescookies #vegan #desserts

  • 1 ¼ cup almond flour
  • 4 TBSP palm shortening
  • 2 TBSP molasses
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut sugar
  • 1 tsp ground giner
  • ½ tsp ground nutmeg
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1 TBSP HOT water


Preheat the oven to 375 F. Line your cookie sheet with parchment paper.

In a medium sized bowl, combine the palm shortening, molasses, and vanilla extract. Stir to completely combine. It'll resemble the texture of frosting. 

Add almond flour, coconut sugar, ginger, nutmeg, vanilla, sea salt and baking soda. Using a wooden spoon stir to combine. The texture will be thick so you'll really want to work it with the back of your spoon. Once combined add 1 TBSP of HOT water. Stir to combine. Your mixture should now be well combined without being crumbly. If you find it's still too dry, add more HOT water 1 tsp at a time. Be careful to avoid adding too much water.

Drop by spoonfuls onto your cookie sheet. These flatten out when cooking, so there's no need to flatten them before placing them in the oven. If you'd like to make them a bit sweeter feel free to sprinkle a bit of coconut sugar on top of each cookie prior to baking.

Bake at 375 for 8 to 10 minutes. Check these at 8 minutes. They may still appear a bit under cooked. That's okay. They'll continue to bake for a few minutes on the hot baking sheet. You want to avoid over baking them.  Once cool enough to touch, move to a baking rack to continue cooling.

I recommend storing these in the refrigerator to prevent rancidity. You may also store them in the freezer to keep them even longer.

Makes 12 to 15 cookies.

These are suitable for those who are clearing their skin through nutrition. They are a satisfying alternative to store bought varieties. If you're looking for ways to help clear your skin be sure to click on the link below for my free download!  

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