Gluten-Free Molasses Spice Cookies

Molasses adds great flavor, aroma, and a soft, chewy texture to cookies. It also acts as a natural preservative, helping baked goods stay moist for several days.

Makes: 36 cookiesHands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Easy

Makes: 36 cookies


  • ¾ cup palm shortening
  • 1½ cups sugar, divided
  • 1 large egg
  • ¼ cup molasses
  • 1 cup brown rice flour
  • 1 cup arrowroot starch
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. xanthan gum
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. ground allspice


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together shortening and 1 cup sugar. When thoroughly combined, stir in the egg and molasses. In a smaller bowl, whisk together brown rice flour, arrowroot starch, baking powder, baking soda, xanthan gum, and all spices. Slowly stir dry ingredients into the creamed sugar mixture. Chill the dough for at least 1 hour.
  • Using your hands, roll chilled dough into 1" balls and place 2" apart on baking sheets. Dust tops of cookies with the remaining sugar.
  • Bake for 9–11 minutes, just until cookies are golden-brown and starting to crackle on top. Remove from oven and allow to cool on the baking sheets for 15 minutes before removing to a cooling rack.