Soft and chewy frosted molasses cookies are a classic holiday treat. These deliciously spiced cookies are vegan, gluten free, and nut free! A swirl of dairy free buttercream is the perfect finishing touch.
How soon is too soon to think about baking Christmas cookies?
Not that frosted molasses cookies have to be just for the holidays. I think anything with molasses or ginger or spice goes pretty well with fall, too!
Once there is any hint of chill in the air, my youngest son starts asking for gingerbread men. Which I’m happy to make at any time of year. But if you don’t have time to roll out and cut cookies, these frosted molasses cookies might be a good substitution.
They are perfectly spiced, soft, chewy, and so yummy with some dairy free frosting on top.
If you don’t love frosting, these are wonderful plain, too! You could also press some pumpkin seeds into the top of the cookies before baking for a little crunch.
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend, and it worked really well in this recipe. The cookies are so chewy and tender. If that brand of flour doesn’t work for you, you could try Gluten Free 123, Now Foods Gluten Free Flour, or any blend that works for your particular dietary needs.
- Non-Dairy Milk – Try to use a neutral tasting milk that works for your dietary needs. I used unsweetened coconut milk, but rice milk, soy milk, or even flax milk would probably all work just fine. You could even use a little water if you prefer.
- Vegan Buttery Spread – I used Earth Balance Soy Free Spread. You could use the Earth Balance Baking Sticks if you prefer. I don’t recommend using oil. If you use oil, the texture will be very different. You could use palm shortening if you can’t find or can’t use vegan buttery spread.
- You can use regular flour if you are not gluten free. You could also use regular butter if you aren’t dairy free.
- I don’t recommend using only coconut flour or only almond flour in this recipe. You could substitute up to ¾ cup of almond flour for ¾ of GF flour if you like.
- If you can’t have applesauce, try pear puree or pumpkin puree instead.
- If you chill the cookie dough, that can keep cookies from flattening out during baking.
- Don’t make the cookie dough balls too big, and flatten slightly with your hand. That way they should hold their shape during baking.
- Line the cookie sheets with parchment paper so that the cookies don’t stick to the pan.
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To make sure these cookies stay fresh, store them in an airtight container. You can also place a piece of gluten free bread inside to keep some moisture in there.
This cookie dough would work well for freezing. Just roll the dough into balls and flatten slightly with your hand. Freeze the dough balls on a cookie sheet, then transfer to a freezer bag once frozen. They should stay fresh in the freezer for 3 months.
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Frosted Molasses Cookies (Gluten Free, Vegan).
For the cookies:
- 2 cups gluten free flour blend I used Namaste Perfect Flour Blend, you could use all-purpose flour if you are not gluten free
- 1¾ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- pinch ground cloves
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ cup vegan buttery spread
- ½ cup dark brown sugar packed
- ¼ cup organic cane sugar
- ¼ cup molasses
- 2 Tablespoons maple syrup
- 2 Tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- In a medium sized bowl, whisk together the gluten free flour blend, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Set aside.
- In a mixing bowl, cream together the vegan buttery spread and sugars until light and fluffy. Add the molasses, maple syrup, applesauce, and vanilla extract and continue to mix until smooth.
- Add the dry ingredients a little at a time while continuing to mix on low speed.
- Once dough is mixed, place in the refrigerator to chill for about an hour. If you're in a hurry, you can stick the dough in the freezer for about 20 minutes.
- Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly. You should be able to fit 12 cookies on each sheet.
- Bake at 350 degrees F for about 9-10 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.
Make the frosting:
- Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
- Frost cooled cookies.
- Dust each frosted cookie with a little cinnamon sugar or sprinkles if you wish.