Ginger Molasses Cookies (Gluten-Free!)
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Passive Time | a few days |
| Servings |
cookies
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Ingredients
- 1 cup oat flour double-check to make sure it's GF - Bob's Red Mill is good.
- 3/4 cup sweet rice flour not regular rice flour
- 1/4 cup tagliatelle
- 1 teaspoon baking soda
- 1/4 teaspoon xanthan gum optional, but I always use it.
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 4 ounces unsalted butter (1 stick) melted and kept warm
- 1/3 cup molasses dark unsulphured is best
- 1/3 cup dark brown sugar
- 1/3 cup sugar + some more for rolling later
- 1 egg
- 1 teaspoon vanilla extract
Ingredients
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Instructions
Dough Prep
- Whisk the oat, sweet rice, and tapioca flours with the baking soda, xanthan gum, and spices.
- In a bigger bowl, mix the melted butter, molasses, brown sugar, and the 1/3 cup of sugar.
- Whisk in the egg and vanilla into the butter mixture.
- Combine the two mixtures in the larger bowl.
- Activate the flours by stirring vigorously for 40 strokes with a wooden spoon. This takes a bit of muscle.
- Cover and chill until firm - anywhere between 2 hours and 2 days. The longer, the better.
To Bake
- Preheat oven to 350F
- Line 2 cookie sheets with parchment paper.
- Add 1/4 cup of sugar to a bowl for rolling.
- Scoop a spoonful of dough to roll in your hands to make balls about 1" in diameter.
- Roll the balls in sugar to coat it.
- Place balls about 2" apart on sheet.
- Bake for 8-10 minutes. Rotate the pan after half the time to ensure even baking. Balls will puff and crack.
- Remove before they look really done - they will continue to bake after you take them out.
Recipe Notes
These are an all-time favorite for folks with gluten allergies and those without. I've made this over a dozen times now and they always go fast. They keep for up to a week.