It doesn’t have to be the holidays to enjoy these Gluten Free Chewy Ginger Molasses Cookies. They’re a family favorite around here!
Will you still love me even if I post a recipe for ginger molasses cookies in the middle of January???
No, I’m not delusional. I understand that Christmas has come and gone. Heck, I had Christmas put away New Year’s day. There’s no fooling around over here with getting back to real life!
So, yes, I am completely aware that the holidays are OVER.
Now try convincing my taste buds. Go ahead, try it.
Just try telling them they have to wait 10 more lonnnnnng months (if you’re counting October as the start of the holiday season) to taste pumpkin, and baked apple, and cinnamon, and hot cocoa, and ginger, and molasses. You know what they would say to you??? NO WAY!!!
And that’s why I’m here to say that it’s okay to make any treat you want WHENEVER YOU WANT! There, I gave to permission. And pretty much, my approval is the only one that counts.
Okay, but in reality I actually did make these Gluten Free Chewy Ginger Molasses Cookies over Christmas. In fact, they were part of the Christmas goodies that we passed out to the few lucky families who were still in town during Christmas break and who I could pin down before our own crazy holiday plans began.
It was surprisingly kind of fun making Christmas goodies this year because each handful of families received something different. Basically, if you were home the day I made pumpkin bread, that’s what you got. If I caught you the day I made banana bread…well, that’s what you got.
But I’m pretty convinced that the friends who were home the day I made these ginger molasses cookies hit the jackpot. They turned out perfectly! They were exactly how I envisioned them; soft and chewy on the inside and slightly crispy on the outside with lovely cracks spreading all over the top. And rolled in coarse sugar, these babies have just the perfect crunchy chewy texture. Nom nom!
After passing these out to friends, I made TWO more batches while my family was here. They hardly lasted long enough to cool on the pan. And I’ll give you just one hint what kind of cookies were left for Mr. Holly Jolly Santa Claus. It wasn’t no Nutter Butters, I’ll tell you that!
Although…I do really love Nutter Butters. Can they start making those gluten free please???
Uh hmm. Back to MY cookies. The flavors in these ginger molasses cookies are deep, warm, robust, and toasty. There is just enough molasses to give it that rich flavor without being overbearing. And the ginger, paired with a spoonful of cinnamon, adds just the right amount of spice.
They really are glorious.
Basically these cookies will warm your heart and soul any day of the week, any month of the year. So when you see me scarfing one of these in July, you’ll know I was just in need of a little holiday cheer. And by golly, that’s okay!
What cookies do you make year round…besides chocolate chip?!
- 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
- In a large mixing bowl, cream together butter and sugar until light and fluffy. Add molasses and egg and mix until smooth and incorporated.
- 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.
- Cover dough and chill in fridge for at least 6-8 hours or over night.
- When ready to cook, heat oven to 350 degrees and line cookie sheets with parchment paper.
- 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.
- Remove from oven and allow to cool completely on baking sheet. Continue with remaining dough.
- Store cookies in an airtight container at room temperature for 3-5 days or in freezer for up to 6 months.