Chocolate Oatmeal Molasses Cookies (Gluten Free Option)

I love oatmeal molasses cookies, but with the addition of cocoa powder, they take on an entirely new dimension.

Give these a try. You’ll be a convert in no time!

The Recipe

Prep Time: 15-20 minutes

Cooking time: 10-12 minutes

Total Time: 25-32 minutes

Yield: 20-25 cookies

1 cup (227g) salted butter
1 3/4 cup (350g) brown sugar
1 egg
1 tsp vanilla extract
1/4 cup molasses
1/2 cup (61g) cocoa powder
1 1/2 cups (183g) preferred flour
- If using gluten free flour, add 1 tsp xanthan gum
- I used Irresistibles Gluten Free All Purpose Flour and Bob’s Red Mill Xanthan Gum

In a bowl, add 1 cup (227g) salted butter, 1 3/4 cup (350g) brown sugar, 1 tsp vanilla extract
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 1 egg, and mix again
Add 1/4 cup molasses, and mix again
In a separate bowl, add 2 cups (244g) flour, 1 1/2 (120g) cup oatmeal, 1 tsp salt, 1 tsp ginger, 1 tsp cinnamon, 1 tsp baking powder, and 1 tsp baking soda
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Add in 1 cup dark chocolate, and fold in with spatula
Take out golf ball sized portions of dough, and roll them together between your palms
Line a baking pan with either parchment paper - OR - cooking spray
Place dollar-sized balls of dough on the pan
Bake the biscuits in the oven at 350°F (180°C) for 10-12 minutes
Allow the biscuits to cool for a minimum of 15 minutes before digging in (or don’t… I’m genuinely the worst at this and always dig in right away)
Enjoy!