Gluten Free Chewy Ginger Molasses Cookies
 
Prep time
Cook time
Total time
 
It doesn't have to be the holidays to enjoy these Gluten Free Chewy Ginger Molasses Cookies. They're a family favorite around here!
Author:
Recipe type: Dessert
Serves: 28 cookies
Ingredients
  • 1½ sticks butter, room temperature (3/4 cup)
  • 1 cup sugar
  • ¼ cup molasses
  • 1 egg
  • ¾ teaspoon salt
  • 1¼ teaspoons baking soda
  • ½ teaspoon xanthan gum
  • 1¼ cups brown rice flour
  • ⅓ cup almond flour
  • ⅔ cup buckwheat flour
  • ⅓ cup tapioca starch
  • ¼ cup cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ⅓ cup coarse sugar
Directions
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add molasses and egg and mix until smooth and incorporated.
  2. Add salt, baking soda, xanthan gum, brown rice flour, almond flour, buckwheat flour, tapioca starch, cornstarch, cinnamon, ginger, allspice, and nutmeg. Mix on low until combined. Mix an additional minute, scraping down the sides as needed.
  3. Cover dough and chill in fridge for at least 6-8 hours or over night.
  4. When ready to cook, heat oven to 350 degrees and line cookie sheets with parchment paper.
  5. Shape dough into walnut sized balls and roll in coarse sugar. Place 2" apart on baking sheet and bake for 14-16 minutes or until edges are set and cookies are browning.
  6. Remove from oven and allow to cool completely on baking sheet. Continue with remaining dough.
  7. Store cookies in an airtight container at room temperature for 3-5 days or in freezer for up to 6 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chewy-ginger-molasses-cookies/