Gluten Free Molasses Ginger Cookies

Unlike a ginger snap these gluten free Molasses Ginger Cookies are thick and chewy. You just need to learn a few tricks that gluten free bakers know and you'll be making cookies everyone in the house wants to eat!

this gluten free recipe

In my roundup of cookie recipes you'll see cookies from every stage of my gluten free journey. There's a lot of science in cookie baking and everyone’s idea of the perfect cookie is different. The good part about learning is bake, eat and repeat!

Ingredients

This cookie recipe works with my everyday gluten free flour blend. If you use a blend that you've found works in recipes with this blend, then I'm sure it will work here. Slight adjustments have been made to make up for the properties of this combination of flour. Pay attention to what works and what you want to improve then keep baking.

• EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
• baking soda
• ginger, cinnamon, ground cloves and nutmeg - For that classic taste of a ginger cookie.
• xanthan gum - Needed for structure to keep the cookies together.
• butter
• white sugar
• molasses
• egg
• orange juice - A traditional addition to the ginger molasses cookies of my childhood.

See recipe card for exact amounts.

Substitutions

Whether you chose a homemade flour blend or a store bought one, your cookies are going to be different if you substitute the flour blend. Sometimes it makes a slight difference, other times it can be a failure. It’s good to know that before you start. Keep track of what works and try to learn from those recipes that didn’t work out as well as you hoped.

Get The Tools

You don’t need anything fancy to bake cookies but every kitchen needs a few tools.

• 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 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 for quickly making dough balls all the same size so they cook evenly. Every kitchen should have a few sizes.
• I use flexible cutting boards for all sorts of jobs in the kitchen. Originally purchased for a ‘quick uncontaminated surface’ I found many uses such as transferring cookie dough or dough balls from counter to fridge to freezer.
• Silicone baking liners such as Silpat, are reusable and work perfectly for cookies.
• Parchment paper is disposable but has many uses in the kitchen. Lining baking sheets to prevent sticking is one of them.

Gluten Free Molasses Ginger Cookies

Molasses Ginger Cookies are thick and chewy unlike a ginger snap and they are loved by many. This gluten free cookie will not disappoint.

5 from 1 vote

Print Pin Rate

Course: Baking, Cookies & Bars

Cuisine: American, Canadian

Keyword: gluten free molasses ginger cookies, Molasses Ginger Cookies

Prep Time: 20 minutes minutes

Cook Time: 13 minutes minutes

Total Time: 33 minutes minutes

Servings: 28 cookies

Calories: 86kcal

Author: Cinde Little

Equipment

• Cookie Scoops, Set of 3

Ingredients

• ▢ 2¾ cups EGFG gluten free flour blend* (365g)
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground ginger
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon ground cloves
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon xanthan gum

WET INGREDIENTS

• ▢ ⅓ cup butter
• ▢ ½ cup white sugar
• ▢ ¼ cup molasses
• ▢ 1 egg
• ▢ ⅓ cup orange juice

FINISHING

• ▢ white sugar

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Instructions

• Preheat oven to 350°F.
• In large bowl whisk together the flour, soda, ginger, cinnamon, cloves, nutmeg and xanthan gum. Set aside.
• In a stand mixer beat butter and sugar until fluffy, 1-2 minutes.
• Add molasses and egg, beat until combined. Scrape down sides of the bowl and continue beating until evenly combined.
• Turn mixer to low and alternate adding ⅓ of the dry ingredients, half the orange juice, ⅓ of the dry ingredients, remaining orange juice then remaining dry ingredients. Mix until combined.
• Measure dough into balls using a 1½-inch portion scoop. Roll balls in a bowl of sugar and set on baking sheet 2-inches apart. Flatten slightly with your hand or bake as a ball for softer cookies.
• Bake in preheated oven 13-15 minutes. Transfer to baking rack and cool completely. Makes 28 cookies.

Notes

*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)

Nutrition

Nutrition Facts

Gluten Free Molasses Ginger Cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

86

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Cholesterol

 

12

mg

4

%

Sodium

 

62

mg

3

%

Potassium

 

55

mg

2

%

Carbohydrates

 

15

g

5

%

Fiber

 

1

g

4

%

Sugar

 

6

g

7

%

Protein

 

1

g

2

%

Vitamin A

 

82

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

17

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.