Gluten Free Molasses Ginger Cookies
Gluten free bakers love cookies too so we've got tips and tricks to make up for the properties of gluten free flour. Learn what gluten free bakers know and make cookies everyone wants to eat!
Servings 28 cookies
Calories 86kcal
Equipment
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
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)
Frozen orange juice - I don't drink juice so I keep frozen orange juice concentrate in my freezer for a handful of recipes that call for orange juice.
Nutrition
Serving: 1cookie | Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 55mg | Fiber: 1g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
