Gluten Free Molasses Cookies Recipe

by Carol Kicinski on October 21, 2016

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Fall is in the air and you know what that means, don’t you? It’s baking time!

Gluten free cookies, pies, cakes, breads … now is the time of year I look forward to getting in the kitchen and baking all sorts of delicious stuff.

I really like baking cookies. First of all, the amount of time from starting to bake to eating the finished treat is usually shorter than with other baked goods – always a plus. Secondly, I find comfort in knowing I have a stash of cookies on hand – in case someone drops by or I need a fast fix.

These gluten free molasses cookies are so homey and sort of old-fashioned. I love the way they look, the way the house smells when they are baking, and of course, the way they taste. And they are pretty quick to whip up – less than half an hour from preheating the oven to popping one in your mouth!

Recipe notes: You need to use a good quality all-purpose gluten free flour blend for these. I have not tried them with flours made from beans or nuts so I can’t tell you if that’s going to work. I use butter and shortening in this recipe, so if you want these dairy free, just substitute the butter with dairy free buttery sticks. And I use organic brown sugar and molasses from Wholesome! for the cookie batter and roll them in either organic cane sugar or natural raw cane sugar for a nice crackle finish.

Gluten Free Molasses Cookies Recipe

Gluten Free Molasses Cookies Recipe

Ingredients

2¼ cups all-purpose gluten free flour
2½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon dried ginger
½ teaspoon ground cloves
½ teaspoon kosher or fine sea salt
½ cup vegetable shortening, at room temperature
¼ cup unsalted butter, at room temperature
½ cup Wholesome! organic brown sugar, packed
1 large egg
¼ cup Wholesome! organic molasses
2 teaspoons pure vanilla extract
½ cup Wholesome! organic or raw sugar

Directions

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

In a mixer, combine the shortening, butter, brown sugar, egg, molasses, and vanilla. Beat until fully combined. Add the flour mixture and beat just until the mixture forms into a dough. Using a spatula, give the dough a final mix by hand.

Pour the granulated sugar into a small bowl. Shape tablespoonfuls of dough into balls and roll in the sugar. Place on the baking sheets 2 inches apart.

Bake 10 – 12 minutes.

Servings:

A gluten free recipe that makes 2 ½ – 3 dozen cookies

Ready for dessert?

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Need a quick meal?

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Categories:    Cookies & Candies

{ 2 comments… read them below or add one }

Paul Mallia October 23, 2016 at 8:06 am

Hi I wish to know if I can make your Gluten free recipes using Tegatesse Sugar instead of normal sugar. I am diabetic, as well as coeliac, but I love sweety things, so my wife used to cook for me using sugar substitute such as Tegatesse, but I am not sure if your recipes come out well with this substitute. Please advise. Thank you Rgds Paul

Reply

Carol Kicinski November 11, 2016 at 1:02 pm

Hi Paul,
I’ve never used it, but I’m sure there’s some sort of substitution guide online that you could find to see how to substitute it in recipes.
xo,
Carol

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