These Vegan Gluten-free Grain-free Dark Chocolate Molasses Cookies are wonderfully chewy with a rich chocolate flavor that is beautifully enhanced by rich molasses. These are strong in flavor and not for the faint of heart. Only serious chocolate lovers here!
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
Dark Chocolate Molasses Cookies
- 1 cup 112g blanched almond flour (for a nut-free option, see note below)
- 1/4 cup tapioca starch/flour
- 1/4 cup 24g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon ground flaxseed
- 1/2 cup 160g pure maple syrup
- 1 tablespoon + 1 tsp 21g creamy peanut butter or almond butter (sunbutter for nut-free)
- 1 tablespoon 20g blackstrap molasses
- 1 teaspoon 5g vanilla extract
- 1/2 cup 120g dairy-free dark chocolate chips (use semi-sweet if you don't like a dark flavor)
- To make this recipe nut-free you can use raw, unsalted sunflower kernels and grind them up in a food processor into a fine flour and use that in place of almond flour. For this option, increase the flour amount to 1 1/4 cups sunflower "flour", as it tends to be lighter in baking. Use sunbutter in place of the nut butter.
- Pre-heat an oven to 375 degrees and line a dark metal sheet pan with parchment paper. I have found that dark metal pans bake cookies much crispier on their bottoms, versus aluminum pans, where the bottoms don't seem to cook as well.
- In a small bowl, add the syrup and whisk in the flaxseed well and set aside for 5 minutes to thicken.
- Meanwhile, in a large bowl, whisk together the almond flour (or sunflower), tapioca, baking powder, cocoa and salt together and whisk well. Stir in the chocolate chips.
- Next, stir in the molasses, peanut butter and vanilla into the reserved flaxseed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and fairly thick. If it is on the runny side, add a touch more almond flour.
- Drop by large spoonfuls onto the prepared sheet pan and slightly smooth/spread out the batter with the back of the spoon to about 2 inches wide, about 1/4 inch tall. This will ensure even baking. Make sure to space each cookie 1-2 inches apart from each other, as they will spread a lot when baking. They will be large and beautiful! Bake for 8-10 minutes or until cracked on top and slightly firm. I took mine out at around 9 minutes. They will crisp up while cooling. If you prefer them a bit crispier, cook for another minute or two. Cool 10 minutes on the pan before transferring them to a cooling rack.
- To make them as sandwiches, simply spread chilled peanut butter or almond butter (sunbutter for nut-free) in between 2 cookies. Keep them stored in the fridge to hold the sandwich shape best!