Gluten Free Ginger Molasses Cookies
While we have been posting lots of holiday related food, and lots of treats. I felt like I couldn’t let the holidays go by without posting at least one cookie recipe. So we bring to you these super chewy, ooey gooey Gluten Free Ginger Molasses Cookies. To be honest, I don’t really remember what ginger molasses cookies taste like pre-celiac diagnosis. However, Matt still eats gluten on occasion and I feel like gluten eaters are a very good judge of how good gluten free food is.
Now let me tell you. I created this recipe and by a stroke of luck it worked on the first try. I am confident that if I were to make them again that they will turn exactly the same way. But at this point I am scared to make a second batch because we will eat them all. We both could not stop eating the first batch of gluten free ginger cookies that I made. Plus with another lockdown looming over our province this week, we sadly can’t see anyone to share these with or bring to.
Compared to Regular Ginger Molasses Cookies
So these gluten free ginger molasses cookies are truly so out of this world delicious. They have slightly crispy edges and the centres are so soft and chewy. The texture is absolutely perfect. The taste is spot on to regular gluten containing ginger molasses cookies. I will be honest though, and say that these gluten free ones flatten out quite a bit as they cool. But other than that they are very similar to regular gluten containing ginger molasses cookies.
If you’re not a regular gluten free baker, or if you usually bake from a box. Seeing this ingredients list may be confusing to look at. You may not be familiar with almond flour, coconut flour or arrowroot flour. You may be more familiar with rice flour and tapioca starch, or xantham gum to name a few. We do bake and cook with all of these flours. But just like in regular baking there is no one flour or starch that works for every recipe. 1 to 1 flours are great and work for most recipes, but sometimes it is better to use a mixture of different flours to for certain recipes. We can’t guarantee that if you used a 1 to 1 flour for this recipe that it would have the same result because we haven’t tried it.
Where to Buy these Flours
If you’re looking for the different flours that are called for in this recipe you have a few options. Our local grocery store carries all of these flours in the gluten free / organic section. But I know that not all grocery stores have this area. You can buy these flours in bulk online or you can purchase them from Bulk Barn. Make sure that they are separate to the gluten containing flours. That no cross contamination has occurred. I do feel going the Bulk Barn route is a bit of a risk because of the cross contamination. But if its your only option then just make sure you ask the employees about their store practices. Especially while handling the gluten free ingredients.
I also realize that some of these ingredients are expensive and you may feel that they are a lot to use once. That is very valid and I understand. Eating a gluten free diet can be expensive. It can seem overwhelming at times, especially if you’re newly gluten free. But the way that I look at it is this is an investment in my health. Yes, you don’t NEED cookies and desserts in your diet. However, these small things make the transition easier and they add joy to my life. Everything in moderation right?
My advice to you, is to start with a small bag and if you find that you’re going through it. Making lots of recipes that call for these ingredients. Then consider purchasing in bulk and saving some money that way. If you’ve been diagnosed with Celiac Disease or a gluten intolerance, this is a life long journey. You will want to find foods and treats that you love. There will be many times in your life that you’re going to feel left out. Having some comfort foods you love will help you in those hard moments. These gluten free ginger molasses cookies may end up being that comfort food for you.
If you try out these out please let us know in the comments below. We would love to know what you think of these. If you’re for more treat ideas make sure to check out our Strawberries and Cream Trifle. Our hope is that you’re able to find some recipes you love and continue to go back to time and time again.
| Prep Time | 20 minutes |
| Cook Time | 9 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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- 1 1/2 cups Almond Flour
- 4 tbsps coconut flour
- 3 tbsps Arrowroot Flour
- 2 tsps Baking Soda
- 2 tsps Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 3/4 cup Unsalted Butter room temperature
- 1/2 cup Brown Sugar packed
- 1 cup Granulated Sugar divided in half
- 1 Egg
- 1/4 cup Unsulphured Molasses
Ingredients
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- In a medium bowl mix together almond flour, coconut flour, arrowroot flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt. Set aside.
- In a hand mixer or a stand mixer. On medium-high beat together room temperature unsalted butter, brown sugar and 1/2 cup of granulated sugar, until it has mixed evenly together. Scrap down the sides as needed. About 2 minutes.
- Put mixer on medium-low and slowly add in the egg. Then slowly add in the unsulphured molasses. Next slowly add in the dry ingredient mixture. Scrap down the sides as needed. Transfer the mixture to a bowl and cover with beeswax wrap or plastic wrap. Put in the fridge for 1-2 hours, or overnight.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Place 1/2 cup granulated sugar in a small bowl.
- Taking small scoops of the dough, roll them into inch balls. Then coat the ball in granulated sugar. Place them on the prepared baking sheets. Repeat until you have a full baking sheet. Keeping the balls at least 2 inches apart on all sides. Bake for 9 minutes or until the tops start to crack.
- When done, remove from the oven. Let cool on baking sheet for 3-5 minutes then transfer to a wire rack until completely cooled. As they cool they will harden slightly but they will still be soft and chewy. Eat immediately or store in an air tight container up to 2 weeks.
- ENJOY!