Gluten-Free Ginger Molasses Cookies
These soft, chewy gluten free ginger molasses cookies are one of my favour gluten-free cookies. The do justice to my gramma's original recipe!
Servings: 24 Cookies
Calories: 154kcal
Equipment
- Parchment Paper
Ingredients
- 1 cup Light Buckwheat Flour
- 1 cup Sorghum Flour
- ⅓ cup Coconut Flour
- 1 ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
- 1 teaspoon Salt
- 1 teaspoon Xanthan Gum
- ½ teaspoon Baking Powder
- ¾ cup Butter softened
- ½ cup Brown Sugar packed
- ½ cup Granulated Sugar
- ½ cup Molasses
- 1 tablespoon Milk
- 2 Large Eggs
- 2 teaspoon Vanilla extract
- Additional sugar for dipping
Instructions
- In a medium bowl, whisk together the flours, baking soda, spices, salt, xanthan gum, and baking power. Set aside.
- In a separate bowl - the bowl of a stand mixer fit with a paddle attachment, or in a large bowl if you’re using an electric hand mixer - cream butter and sugars on high speed until fluffy.
- Add molasses, eggs, and vanilla. Beat on medium speed until everything is fully incorporated and smooth - scraping down the sides of the bowl a few times, along the way. Add the milk, beat once again until smooth.
- Turn your mixer down to low speed. Slowly add the dry ingredients mixture to the bowl of wet ingredients, carefully mixing until well incorporated and smooth.
- Gather into a smooth ball, wrap tightly in plastic wrap. Chill dough for 1 hour.
- Preheat the oven temperature to 350 F (180 C), line a couple of large baking sheets with parchment paper.
- Drop heaping tablespoons of dough onto a parchment-lined baking sheet, roll into 1.5" cookie dough balls.
- Dip 1 side of each gluten free cookie dough ball into sugar, and place sugar side up on a prepared baking sheet. Lightly press the tops of each to flatten slightly - just enough to prevent rolling around.
- Be sure to leave at least 2" between cookies - they flatten out a fair amount.
- Bake for 13-15 minutes. Cookies will be golden brown and look puffy, but flatten out as they cool. Do not over bake - take the baking time as a suggestion only!
- Allow baked cookies to cool for a few minutes on the cookie sheet, before transferring to a wire rack to continue cooling.
Notes
Once cooled to room temperature, cookies can be stored in an airtight container for a week or so on the counter, longer if in the fridge.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 237mg | Potassium: 164mg | Fiber: 2g | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 0.004mg | Calcium: 32mg | Iron: 1mg
