Gluten-Free Soft Molasses Drops

"Soft, chewy, and moist... these spicy cookies are best enjoyed with a nice tall glass of milk! Or some vanilla flavoured rice milk, in my case... LOL!"
photo by katii photo by katii
photo by katii
Ready In:
36 cookies




  • Measure first 8 ingredients in given order into a mixing bowl.
  • Stir baking soda into hot coffee.
  • Add and beat dough until thoroughly blended.
  • Drop by tablespoons onton greased cookie sheets.
  • Bake in 375* oven for 10 to 12 minutes.
  • Cool on wire racks.
  • Enjoy!

Questions & Replies

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  1. Pfarino
    These cookies are really good and easy to make! I cut out the ginger and added some chocolate chips to make them more kid friendly for my two yr old. He loved them! Thanks
  2. 3RiversCook
    These are great. I can't handle all the gums they put in gluten free foods and these are fabulouse with out them. I did not have blackstrap molasses and they stop selling it at my local grocery store so I used regular molasses. I don't know if it makes a difference but these are GREAT! Thanks katii.
  3. Robin Batterson
    Great tasting cookie,My ginger was old so next time will get fresher ginger to make a gingery flavor, but enjoyed the flavor I ended up with today.My only change was I made a glaze with 2 egg whites and two cups powdered sugar and spooned over the tops. My only negative comment is directions not really clear, first 8 ingred. then mentioned last two but 9th and 10th never mentioned in directions. I just put all in bowl in order listed and mixed well. Came out great. <br/>Thanks for great cookies, next time maybe will try with raisins....
  4. Chef Edlear
    Another delicious cookie, Katii. I didn't have enough blackstrap, so used regular, and I used the coffee choice. They spread out more than I was expecting in the oven, and were indeed soft and very tender. This made a lot of cookies, so I sandwiched some of them with cream cheese icing, and made g.f. whoopie pies. I think that next time I might add in a bit of ground white pepper, and a little more ginger. these are nicely flavored as written though. Thank you for this one!


I'm an enthusiastic young chef who loves to experiment!! I love cooking because i have a multitude of food allergies including all nuts and some legumes, as well as celiac disease. Cooking allows me to enjoy the foods i love without worry! <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> How I rate recipes: 5 star - WOW! This recipe was really good and exceeded my expectations. I made no or little changes to the recipe and will definitely make it again. 4 star - A very good recipe. I quite enjoyed it, but had to make a few changes here and there. All in all, it met my expectations. I will probably make it again. 3 star - An ok recipe. I liked it a bit, but had to make major changes. It may have a good flavour, but the texture was off or something. Usually I don't make three star recipes again. 2 star - I didn't enjoy this recipe. The flavour and texture was WAY off and so were the directions. I will not make this recipe again. 1 star - I don't give one stars! I think they are too mean!
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