I read somewhere that gluten-free baking wasn't just a science, but an art. I couldn't agree more. If you've ever tried your hand at gluten-free baking, you've experienced some major flops or disasters in the kitchen. I've sure had my fair share.
However, I finally got a winner. These vegan and gluten-free Dark Chocolate Molasses Cookies are amazing...slightly crispy on the outside, with a chewy center. They are only for serious chocolate lovers, as the flavor is strong, due to the blackstrap molasses enhancing the cocoa. These cookies will suit a lot of people, as they are vegan, gluten-free, grain-free, oil-free and a nut-free option.
Gluten-free baking is tricky. There are multiple flours out there to choose from, yet they all yield different textures and results. They all require different amounts and different liquid to flour ratios, and have very different end results. A lot of recipes use eggs in gluten-free baking to make up for the lack of structure and "glue" needed for lightness and to hold the product together.
These cookies took a couple of trials, but the end result even shocked me. These are slightly crispy on the outside, chewy and soft on the inside, and absolutely delicious!
I got the inspiration for this blackstrap molasses and cocoa flavor combo from Laura over at Cooktolove. Update: She no longer has this blog unfortunately. She posted a chocolate cake mug recipe that is made in about a minute in the microwave. Great for a quick chocolate rush. It was so delicious and had a wonderful deep chocolate flavor from the molasses.
I wanted to implement that deep chocolate and molasses flavor into cookies. My recipe is completely different, but I would have never thought to add the molasses to chocolate. It gives a beautiful intensity, without it tasting like molasses. What you get is a richly, chocolatey cookie with a beautiful texture.
BUT, to really make these roll-your-eyes-in-the-back of-your-head-good, make them into Dark Chocolate Molasses Peanut Butter Cookie Sandwiches!! It took them from delish to mind-blowingly delish! I just used extra peanut butter, from making the cookies, and spread some in between 2 cookies. So dang delicious. I'd recommend a chunky peanut butter though, because the creamy one I used squished out too easily.
If you make these Dark Chocolate Molasses Cookies, I'd love to hear your feedback! Leave me a comment below in the comments telling me how quickly you ate them, haha! You can also snap a photo and tag me on Instagram @thevegan8 and make sure to use hashtag #thevegan8 so I don't miss the notification!
Note: This recipe is one I wrote from my old blog, so it is 10 ingredients instead of 8, but is still ridiculously easy and fast to whip up! Enjoy!
I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!
- Perfect Crispy Chocolate Chip Cookies
- Oat-free Classic Vegan Chocolate Chip Cookies....aka, rated BEST chocolate chip cookies by readers!
- Pecan Butter Chocolate Chip Cookies....not gluten-free, but I'm sure an all-purpose gluten-free blend like King Arthur flour would work well, it's the only blend I've liked and had success with.
- Cinnamon Hazelnut Chocolate Chip Cookies
- Pumpkin Pie Chocolate Chip Cookies