These delicious bite-sized cookie drops are crispy on the outside, moist on the inside, and packed with flavor. My gluten-free Blackstrap molasses drop cookies are made with gluten-free flour, blackstrap molasses, fresh ginger, and rolled in turbinado sugar. I have linked all of my favorite products for this recipe at the end. As an Amazon Associate, I earn a small percentage from the sales of suggested products!
I love sweets. The majority of the allergen-free recipes on my blog are for cookies, muffins, cupcakes, or ice cream mainly because those are some of my favorite things to eat! I recently had a craving for ginger snaps but decided on molasses cookies instead. My goal was to make a cookie that Emory would enjoy, so in addition to making a cookie that was flavorful and sweet, I also wanted to make something easy for her to hold. My gluten-free Blackstrap molasses drop cookies checked all those boxes.
GLUTEN-FREE BLACKSTRAP MOLASSES COOKIES
Did you know that molasses was made from the refinement of sugar or, in some cases, beets? Sugarcane molasses is made mostly for sweetening recipes and is widely prevalent in the US.
Blackstrap molasses is unlike refined sugar, which has zero nutritional value. Blackstrap molasses is touted as a superfood. While it’s no miracle cure, it’s a rich source of serval vital vitamins and minerals, such as:
All that being said, these cookies are superfoods!
While there are many brands of molasses on the shelves, I specifically used Brer Rabbitt Blackstrap Molasses. Growing up in Arkansas, Brer Rabbit Syrup was the only brand we’d use in our home. I vividly remember my mom pouring Brer Rabbit syrup into a little saucer and warming int over the stove with a dollop of butter. It made my mother’s scratch-made waffles and pancakes even more delicious.
The Blackstrap molasses provides these cookies with a warm, sweet, and smoky flavor. It pairs perfectly with the slightly sweet and spicy notes of fresh ginger. Feel free to play around with the amount of ginger you add to this recipe. I plan to add more in my next batch!
RECIPE FAQ, NOTES & PRODUCT SUGGESTIONS
Below are a few tips that will help with the recipes. I have also added a few product suggestions.
Ingredients: This recipe can be made using all-purpose flour, butter, and eggs. I prefer Bob’s Red Mill Gluten-Free baking flour. It contains xanthan gum and just makes the baking process more manageable.
I always use applesauce in place of eggs when baking. You can add one egg to this recipe as a substitution for the applesauce. Also, I prefer Earth Balance baking sticks as my plant-based butter substitute.
Molasses: As I mentioned, there are many options of molasses available. Feel free to use the brand of your choice. Regular molasses is also an option here, although I can’t guarantee your cookies will have the same robust flavor as these.
Low Sugar: Should you wish to prepare a cookie low in sugar, I suggest using organic coconut sugar, especially for the sugar coating.
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Gluten-Free Blackstrap Molasses Drop Cookies
These delicious bite-sized cookie drops are crispy on the outside, moist on the inside, and packed with flavor. They are made with gluten-free flour, blackstrap molasses, fresh ginger and coated in cinnamon and sugar.
In a bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt. Set aside.
Cream plant-based butter and brown sugar until light and fluffy. Add applesauce, molasses, and fresh ginger. Mix until incorporated. Scrape down the sides of the bowl, and add the dry ingredients. Mix until incorporated.
Place dough in a glass bowl, cover with plastic wrap, and refrigerate for at least four hours.
Scoop the dough using a melon baller, roll in the turbinado sugar, and place on a sheet pan lined with parchment. Bake in the oven for 12-13 minutes until cookie begins to crack on top.
Remove from oven and allow to cool for 5 minutes.
Keyword allergy-free, Baking, Dairy Free, Egg Free, free of allergens, Gluten Free Baking, gluten-free cookies, Molasses Cookies