Gluten-Free Molasses Cookies
Gluten-Free Ginger Molasses Cookies are the perfect soft and chewy holiday cookie. Made with real ginger, molasses, and plenty of wonderful warming holiday spices.
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Servings: 15 cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- small and medium bowl
- 1½ tbsp cookie scoop
Ingredients
- ⅓ cup brown sugar or coconut sugar
- ¼ cup pure molasses
- ⅓ cup coconut oil softened
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup gluten-free flour such as Bob's Red Mill 1:1 Gluten-Free Flour
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp freshly grated ginger or ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ⅛ tsp nutmeg
- ¼ tsp salt
- coarse sugar for rolling
Instructions
- Preheat the oven 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat brown sugar, molasses, and oil in a mixer on medium speed until well combined (about 2-3 minutes). Add egg and vanilla and continue to beat until fully combined and glossy. Stop and scrape down the sides as needed. Combine gluten-free and almond flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Stir into the wet ingredients until completely incorporated.
- Refrigerate the dough 30 minutes to an hour to allow the oil to cool and harden.
- Scoop dough using a 1½ tbsp cookie scoop. Roll the dough into balls using your hands. Roll each dough ball in coarse sugar to coat. Bake approximately 10 minutes or until the edges are set and the top is cracked but soft.
- Store in an airtight container for up to 4 days.