Molasses Cookies (gluten free)

Molasses and Lemon Frosted were my favorite cookies before my diagnosis. Well…they still are. The glitch is finding them gluten free AND still keeping them my favorites. Most versions are gross. Sorry, they just are.

Before Celiac, I made molasses cookies (with my girls) every Thanksgiving and throughout the Fall and Winter. After Celiac it just wasn’t the same cookie. But alas! I have found a recipe that is my new favorite. I’d make these any time of year! My family loved them as well. 

My litmus test for successful baked goods is…gone-ness! I know, I just made up a word again, but that’s the test. If I don’t throw away stale cookies that have sat in the jar for a week, then… Huston: we have lift off!

This recipe was gone in a couple days. I actually ate quite a few of these, ya know, me: Sweet Tooth-less.

I really enjoyed the hint of nuttiness from the almond flour, it offered a great texture also. I have always preferred a flatter, crispy – chewiness in my molasses cookies. Otherwise I think were getting too close to gingersnap or gingerbread territory. So, these are nice and buttery and very chewy. LOVE!!!!

I am still working on my Lemon Frosted but when I stick it, I’ll post it. Enjoy!

Gfree molasses cookies

Gfree molasses cookies

Ingredients

3/4 cup unsalted butter

1 cup packed dark-brown sugar

1/4 cup unsweetened applesauce

1/4 cup unsulphured molasses

1  cup almond flour

1 cup buckwheat flour

1/2 cup brown rice flour

2 teaspoons baking soda

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon salt

1/2 cup granulated sugar, for coating

Directions

In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, brown sugar, applesauce, and molasses until well combined.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg and salt. Slowly add flour mixture to shortening mixture. Mix until combined but don’t over mix. Transfer dough to refrigerator and let chill for 1 hour. This is optional but you will get prettier cookies if you allow chill time.
Preheat oven to 375° F. Line a baking sheet with parchment paper or Silpat; set aside.
Using your hands, form dough into 1-inch balls. Place granulated sugar in a shallow dish; roll each ball in sugar. Place on prepared baking sheet.

Sprinkle a few drops of water onto each ball using your fingers. This step is optional, It simply makes the sugar crack creating a crackly top. I didn’t do that to this batch.

Transfer baking sheet to oven and bake until lightly browned, 12 to 14 minutes depending on your oven. When you can smell the cookies is usually when they are done. Let cookies cool completely on baking sheet before serving.

Yield: approx. 2 dozen depending on the size

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