Gluten Free Molasses Ginger Cookies

Ingredients

Not all cookie recipes work with my everyday gluten free flour blend but this one does. Cookies are high fat and high sugar and cook in a short amount of time. These are the challenges for gluten free cooks but we like cookies so we've got tips and tricks that work.

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour and millet flour) - The sweet rice flour absorbs more moisture than white rice flour and the potato starch adds smoothness. Sorghum and millet flours add protein and nutrition to this blend and it works in most of my everyday baking.

• Baking soda - Many gluten free recipes use two leaveners to lighten up the finished product. With this flour blend I just use baking soda but feel free to add an equal amount of baking powder if you're not happy with your results.

• Ginger, cinnamon, cloves and nutmeg - The classic combination for this kind of cookie.

• Xanthan gum - This is the glue that adds structure to gluten free baking. It seems expensive but is used in tiny amounts. Just buy it!

• Butter, sugar & egg - The typical ingredients for high fat, high sugar, delicious cookies.

• Molasses - This is what gives the classic ginger cookie taste. Buy it in the baking aisle and these days it often says gluten free on the carton.

• Orange juice - I keep frozen orange juice concentrate in my freezer for a handful of recipes that call for orange juice.

See recipe card for exact amounts.

Instructions

Depending on the flour blend you use, some cookies will benefit from a rest to allow the flours to hydrate more fully. This isn't necessary with this recipe and this flour blend. For general tips to improve gluten free baking check out this post, Tips for Making Gluten Free Cookies.

Substitutions

EGFG gluten free flour blend - If for any reason you don't use my everyday blend you can find a similar substitute. It takes trial and error and I give tips of how to do that in many posts, including the post for my EGFG flour blend. Having a blend that works in most of your baking is a game changer. Just don't try and make it work in every recipe.

Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.

Variations

Cookies take time and patience to perfect. Gluten free cookies take more time and more patience to perfect, but it's worth it!

Crispier Cookie - White sugar promotes spread and creates a thinner, crisper cookie. Decreasing the sugar means less moisture and a drier, crisper cookie.

Chewier Cookie - Brown sugar adds moisture and creates that soft, chewy texture. Increasing the sugar makes a chewier cookie but too much sugar makes cookies spread. You've been warned!

Get The Tools

You don’t need anything fancy to bake cookies but every kitchen needs a tools and when you're new to gluten free you might look forward to updating old equipment.

• Cookie sheets have no sides and allow maximum airflow for even cooking.
• Baking pans (with edges all around) block the flow of heat. For everyday cooks they can be used for many baking jobs and are a must for a cookie baking spree.
• For my in-person baking classes I pull out my trusty Cuisinart Food processor, my decades old Sunbeam stand mixer plus my Kitchen Aid and let people use whatever they're used to using at home.
• Portion scoops are perfect for quickly making dough balls all the same size. This also ensures even baking and every kitchen should have a few sizes.
• I use flexible cutting mats for all sorts of jobs in the kitchen. Originally purchased for a quick gluten-free surface, I found many uses such as transferring cookie dough or dough balls from the counter to the fridge to the freezer.
• Silicone baking liners, such as Silpat, are reusable and work perfectly for cookies.
• Parchment paper is disposable and compostable is available now too. It has many uses in the kitchen and lining baking sheets to prevent sticking is one of them.