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!
VEGAN DARK CHOCOLATE MOLASSES COOKIES
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 have a big winner, here. 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!
Combining chocolate and dark molasses gives a really rich dark chocolate flavor, almost bitter. So, these cookies are for serious dark chocolate lovers, not the milk chocolate lover.
OTHER VEGAN COOKIE RECIPES TO TRY:
- Crispy Vegan Chocolate Chip Cookies
- Best Vegan Chocolate Chip Cookies
- Pecan Butter Chocolate Chip Cookies
- Cinnamon Hazelnut Chocolate Chip Cookies
- Pumpkin Pie Chocolate Chip Cookies
- 5 Ingredient Almond Butter Chocolate Chip Cookies
- 4 Ingredient Peanut Butter Cookies
- Vegan Snickerdoodles
- Cashew Butter Cookies
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!
Dark Chocolate Molasses Cookies (Vegan and Gluten-free)
- 1 cup (112g) blanched almond flour (for a nut-free option, see NOTES below)
- 1/4 cup (32g) tapioca starch/flour
- 1/4 cup (24g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 tablespoon (6g) ground flaxseed
- 1/2 cup (160g) pure maple syrup
- 3 tablespoons (48g)) creamy peanut butter, cashew 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)
- Just like the title states, these are a dark chocolate cookie, almost bitter. If you do not like too dark of a flavor, make sure to use regular semi-sweet chocolate chips and not the dark.
Pre-heat an oven to 375°F 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.
Use a 1 1/2 tablespoon cookie scoop and drop mounds onto the prepared sheet pan spaced 1-2 inches apart. Use fingers dipped in water to press down each cooking in a round patting motion, smoothing the edges into a round shape. The cookies should be about 2 inches wide, about 1/4 inch tall. This will ensure even baking.
Bake for 9 minutes or until spread out and slightly cracked on top. Be careful about over-baking or they will burn and dry out!
Cool 5 minutes on the pan before transferring them to a cooling rack. They will be really soft upon removal but will crisp up beautifully over the next 15 minutes. So, be patient to let them cool and finish cooking fully before eating.
To make these nut-free: 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.