Gluten-Free Ginger Molasses Cookies
These cookies have been a total hit! Born out of my desire to create another gluten-free cookie that actually tastes good, I was surprised to find that the texture is as chewy and delicious as one with gluten. They’re delicious served on their own, or alongside ice cream or sorbet, but for Thanksgiving this year we’re making Pumpkin Ice Cream Sandwiches with them. The trick? Divide the dough into 12 equal pieces, roll them in the sugar, and then use the base of a water glass to press them down to ½” thickness before baking. This little step will prevent them from puffing in the middle and provide you with perfectly- sized cookies to make the sandwiches!
- 1/4 cup (40g) unrefined coconut oil, melted and cooled
- 3/4 cup (150g) sugar
- 3 tbsp molasses
- 1 egg plus 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups (240g) gluten-free flour, such as Bob’s Red Mill or Cup4Cup
- 1 tsp kosher salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk the coconut oil, ½ cup of the sugar, the molasses, egg and egg yolk, and vanilla until the mixture is cohesive.
Add the flour, the salt, ginger, cinnamon, allspice, and baking soda, and fold to combine until no streaks of flour remain. Refrigerate the dough for 20 minutes.
Place the remaining ¼ cup sugar in a small bowl. Scoop 2 rounded Tbsp of dough and roll into a ball. Roll in the sugar, pressing gently to adhere, and place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls at least 2 in apart.
Bake until the cookies are lightly browned, 9 to 11 minutes. Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.