Heather’s Shnolasses Nookies – or Gluten-Free Ginger Molasses Cookies

by Maggie on October 18, 2009

This is an ode to my girl Heather who makes these yummy cookies for her boys (okay, it’s not an ode as I’m too tired to write poetry right now).  Heather’s are for the gluten tolerant though.  And my goodness, they are delish.

Naturally, I took her recipe and made it for the gluten intolerant (and for my vegan chicks too).  Pete was happy and so was everyone else.  They’re nice and spicy, so very appropriate for Fall.  Have you tried the Starbucks Ginger Cookie?  This cookie is very similar so next time you head to ‘Bucks (as Pete affectionately calls it) sneak one of these babies in with you.

Here’s the recipe:

1 ½ cups of Earth Balance Vegan Butter

2 cups of sucanat

2 tsp of egg replacer in 4 TBSP of hot water

½ cup of molasses

2 cups of Bob’s Red Mill All-Purpose Mix

2 ½ cups brown rice flour

4 tsp ginger powder

2 tsp baking soda

2 tsp cinnamon (you could add 1 tsp of cloves too)

¼ tsp salt

Preheat the oven to 350 degrees.  Prepare your cookie sheet.

Combine the vegan butter and sucanat in a large bowl.  I always mix the egg replacer and hot water in a small bowl first and then add it to the wet ingredients.  Mix in molasses.  I use a Kitchenaid Stand Mixer (lucky me!) and usually do most of my mixing at medium speed (unless Callum is baking with me, then he likes to turn it on at full speed,”Turn it on gently Callum.”).

In a separate bowl, mix all-purpose GF with brown rice flour.  I like to mix my flours with a fork.  Whisks are over-rated and I hate cleaning them.  When I took my Calphalon class, the instructor told us she mixed flours with her fingers so she could catch lumps.  While this is fun, I find it too messy.  And who really wants a toddler mixing with his/her fingers?  Add ginger, baking soda, cinnamon, and salt.  Mix well.  Add dry ingredients to wet ingredients and combine.  When baking with GF flours I always check my dough/batter to make sure it’s like wheat dough/batter.  Sometimes I need to add a little more flour since GF flours are so darn fine (as in “your hair is fine” not “damn, you’re looking fine”) .  Roll dough into ½ inch balls (or bigger if you want a Starbucks monster cookie) and dab the tops with cane sugar.    You might want to press each ball gently with your hand or a spoon so the cookies flatten out a little.

Bake at 350 degrees for 10 minutes.

This recipe makes a big batch of cookies.  I froze half of the dough for future cravings.  Now make yourself a latte and eat some yummy cookies.  Ours were chewy on the inside and crispy on the outside.  What more could you ask for?

{ 6 comments… read them below or add one }

megs October 21, 2009 at 12:25 pm

are these what we had at thanksgiving? if so, very tasty!!


MaggieSavage October 21, 2009 at 4:27 pm

yep!!! Now you can make them yourself 🙂


Christine Atkinson October 22, 2009 at 7:05 am

Hi Maggie, I wanted to make these gluten free cookies for Bern and Joanne (will also try them out on my boys) I’m not sure about vegan so I wanted to know the substitutions. Would I use 1 1/2 cups of butter, 2 cups of sugar and 1 egg? I will let you know how they turn out. I love your website, also can’t wait to try the pumpkin cake recipe, keep up the good work



MaggieSavage October 22, 2009 at 1:28 pm

Hi Christine – Thanks for reading 🙂 Yep, 1 1/2 cups of butter. 2 cups of sugar. Two eggs. Try to find cane sugar though. It’s much less processed than traditional white sugar and you can use it cup for cup in any recipe. No one will notice. Except you and your banker (costs a little more). Your mom told me you liked pumpkin recipes. You must try it. It’s so moist and lovely. xo


Beth April 27, 2014 at 9:41 am

I don’t normally comment on recipes, but these are AMAZING. I halved the recipe, used Spectrum shortening instead of Earth Balance, and for my flour I used half Trader Joe’s GF mix (mostly rice flour) and half Bob’s sweet sorghum flour. I threw in some chopped crystallized ginger and added a bif of nutmeg, allspice, and clove. My molasses, btw, was probably from when Clinton was president 🙂 After rolling into balls I mashed them face down a bit in a bowl of sugar crystals (like Sucanat but different fair-trade brand). This made for flat cookies with a pretty, crunchy top. They were delicate when they first came out so wait a couple of minutes before transferring to rack to cool. They will firm up quickly. I brought them to a party and they disappeared, before I had a chance to tell anyone they were vegan or gluten-free. Thanks so much for this great recipe!


Maggie April 27, 2014 at 2:51 pm

Hey Beth – This is an old recipe 🙂 I am so glad you made them work for you – your version (Clinton admin molasses and all) sounds AMAZING!
Thank you so much for letting us know about the success of your version.


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