Recipes

Ginger Molasses Cookies (Gluten-Free!)

Ridiculously good for everyone.

CourseDessert

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

1cup oat flourdouble-check to make sure it’s GF – Bob’s Red Mill is good.
3/4cup sweet rice flournot regular rice flour
1/4cup tagliatelle
1teaspoon baking soda
1/4teaspoon xanthan gumoptional, but I always use it.
2teaspoons ground ginger
1 1/2teaspoons ground allspice
1/4teaspoon ground black pepper
1/4teaspoon fine sea salt
4ounces unsalted butter(1 stick) melted and kept warm
1/3cup molassesdark unsulphured is best
1/3cup dark brown sugar
1/3cup sugar+ some more for rolling later
1 egg
1teaspoon vanilla extract

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.