Sink your teeth into these chewy gluten free ginger molasses cookies and they might just be your new favorite cookie. Flavored with cinnamon, ginger, cloves and rich molasses, they stay soft for days!
319gramsKing Arthur Measure For Measure Gluten Free Flour Mixabout 2 ½ cups
2teaspoonsbaking soda
1 ½teaspoonsground ginger
1teaspoonground cinnamon
½teaspoonground cloves
½teaspoonsalt
12Tablespoonsvegan buttersoftened
100gramsgranulated sugarabout ½ cup
105gramsbrown sugarabout ½ cup
¼cupmolasses
1largeegg
extra granulated sugar
Instructions
In a large bowl, whisk together the flour mix, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In the bowl of a stand mixer, add the vegan butter, granulated sugar and brown sugar. Mix on low speed for 15 seconds. Scrape down the bowl. Mix on medium speed for 30 seconds.
Add in the molasses and the egg. Mix on low speed for 15 seconds to combine. Scrape down the sides. Mix for 30 seconds on medium speed.
Add the dry ingredients and mix on low speed for 15 seconds. Stop the machine and scrape down the sides. Mix for 30 seconds on medium speed.
Scrape the batter into an airtight container and refrigerate overnight.
Preheat oven to 350F. Place parchment paper on cookie sheets.
Scoop 1 ½ inch balls of cookie dough onto cookie sheets. Roll into balls.
Roll each ball of dough into a small bowl of granulated sugar. Place 2 inches apart on the cookie sheet.
Bake for 9-11 minutes or until edges are firm and middle is still soft.
Remove from the oven and let cool for 5 minutes on a wire rack. Remove cookies to a wire rack to cool completely.
Notes
This recipe was tested with King Arthur Measure For Measure Gluten Free Flour, other brands may work, but they have not been tested.
There is no substitute for the gluten free flour mix.
Regular, dairy butter may be substituted for the vegan butter.
Swerve brand of sugar may be substituted for the sugars.
There is no substitute for the molasses.
The egg may be substituted with a substitute from the substitution guide.
The refrigeration time is essential for the flavor and consistency of these cookies.
Store these cookies, in a sealed container for up to 4 days at room temperature. Baked cookies can be frozen, but the taste is not as good as fresh.
The cookie batter may be frozen. Portion balls of dough first and then freeze. Defrost in the refrigerator before baking.