Ginger Molasses Cookies (Gluten-Free!)
Ridiculously good for everyone.
Servings Prep Time
24cookies 25minutes
Cook Time Passive Time
20minutes a fewdays
Servings Prep Time
24cookies 25minutes
Cook Time Passive Time
20minutes a fewdays
Ingredients
Instructions
Dough Prep
  1. Whisk the oat, sweet rice, and tapioca flours with the baking soda, xanthan gum, and spices.
  2. In a bigger bowl, mix the melted butter, molasses, brown sugar, and the 1/3 cup of sugar.
  3. Whisk in the egg and vanilla into the butter mixture.
  4. Combine the two mixtures in the larger bowl.
  5. Activate the flours by stirring vigorously for 40 strokes with a wooden spoon. This takes a bit of muscle.
  6. Cover and chill until firm – anywhere between 2 hours and 2 days. The longer, the better.
To Bake
  1. Preheat oven to 350F
  2. Line 2 cookie sheets with parchment paper.
  3. Add 1/4 cup of sugar to a bowl for rolling.
  4. Scoop a spoonful of dough to roll in your hands to make balls about 1″ in diameter.
  5. Roll the balls in sugar to coat it.
  6. Place balls about 2″ apart on sheet.
  7. Bake for 8-10 minutes. Rotate the pan after half the time to ensure even baking. Balls will puff and crack.
  8. 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.