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| Molasses Spice Cookies |
These cookies are so chewy and delicious, no one will ever guess that they are gluten free. Unlike many gluten free baked goods, they keep well for several days and do not dry out. It is important to make the dough a day or two ahead to get the best texture. To get the beautiful cookies you see on the right, be sure to only bake one tray of cookies at a time. Use a baking stone to get the most even cooking. Be careful not to over bake. The cookies are done when they are puffed and cracked. The dough between the cracks will look under baked, but they will continue to cook as you allow them to cool. Play around with the spices to get the flavor you like best. For best results use the measurements by weight rather than volume.
Ingredients
- 9.5 oz (2 cups) gluten free flour blend of choice (see note below)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 teaspoons spice mix (see note below)
- 4 oz (1 stick) unsalted butter, melted
- 3.5 oz (1/3 cup) molasses
- 2.25 oz (1/3 cup) brown sugar
- 2.25 oz (1/3 cup) granulated sugar, plus extra for rolling the cookies
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, sift together the flours, xanthan gum, baking soda, spices and salt.
- In a large bowl, stir together butter, molasses, brown sugar, and granulated sugar.
- Whisk in the egg and vanilla extract.
- Stir in the flour mixture with a sturdy wooden spoon. Once the flour is incorporated, stir vigorously for 40 strokes. This activates the anthem gum and makes for chewy cookies.
- Cover and chill dough until firm, 1-2 hours or preferably 1-2 days.
- Preheat oven to 350F.
- Line 2 cookie sheets with parchment paper.
- Place 1/3 cup granulated sugar in a shallow bowl.
- Scoop the cookies into 1" balls. Roll the balls in the sugar and place 2" apart on the cookie sheet.
- Bake the cookies one sheet at a time, until they are puffed and cracked and the dough between the cracks looks under baked, 7-10 minutes. If using a regular oven, rotate the pan after 5 minutes to ensure even baking. Repeat with the second sheet.
- Let the cookies cool slightly on the sheet before removing to a cooling rack (unless overcooked, then remove immediately). Cool completely.
- Store at room temperature in an airtight container for up to 3 days.
Gluten Free Flour Blends
You may need to try different gluten free flour blends to find one that you like the best. The cookies above were made with the flour from a package of Anna's Original Bread Mix without the yeast packet. It was what I happened to have on hand the day that I decided I needed to make gluten free cookies. This flour was a mix of tapioca, arrowroot, chickpea, pinto bean, navy bean, millet, and potato starch.
The recipe that I used as a basis for these cookies, used a blend of oat flour (1 cup), sweet rice flour (3/4 cup) and tapioca flour (1/4 cup).
I've also had great luck with using equal parts Bob's Red Mill Gluten Free All Purpose Baking Flour (garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour) and Trader Joe's Gluten Free All Purpose flour (blend of brown rice flour, potato starch, rice flour and tapioca flour).
Spice Blends
I like my molasses cookies SPICY. You may want to play around with the spice blend below to find one that works for you.
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
