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–+ servings
A plate of gluten-free ginger molasses cookies.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time15 minutes
Chilling time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: British, Holiday
Diet: Gluten Free
Servings: 24 Cookies
Calories: 154kcal

Equipment

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