Gluten-Free Chewy Molasses Cookies
Chewy, tender molasses-ginger cookies are made from a combination of sorghum, almond and tapioca flours and sweetened with molasses, maple sugar, coconut sugar, and maple sugar.
Ingredients
- 2 cups/230 g sorghum flour
- ½ cup/80 g almond flour
- 1 tablespoon tapioca flour
- 1 ½ teaspoons baking soda
- ¾ teaspoon fine sea salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¾ cup unsalted butter at room temperature
- 1 cup maple sugar or sugar
- ¼ cup coconut sugar
- 1 large egg
- ¼ cup unsulphured molassses
- 1 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together the sorghum, almond, and tapioca flours and then whisk in the baking soda, salt, ginger, and cinnamon.
- In a large bowl, cream the butter for about 1 minute then add the sugars and cream for another 2 minutes, until lighter in color and fluffy. Beat in the egg, molasses, maple syrup, and vanilla extract. Scrape down the sides of the bowl.
- On low speed, beat in the flour mixture until well combined and mix for about 30 seconds until no flour is visible.
- Place the dough in the fridge for at least two hours or overnight. I did both -- for the overnight dough, I placed it in an airtight container.
- When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.
- Scoop the dough into balls -- you may choose the size you prefer here. For the cookies in these photos I did about 2 Tb-worth of dough. But I also made smaller ones. If you wish, roll the dough balls in maple sugar. Then place on the prepared pans with at least 2 inches of space in between.
- Place the cookies in the oven and bake for 8 minutes. To employ the "pan-banging" method, lift up a corner of the cookie sheet and let drop on the rack. Repeat with another corner. Bake for 2-3 more minutes, then repeat the banging. Bake for 2 more minutes, repeat the banging, and remove from the oven. Let cookies cool on the baking sheets for 7 minutes, then transfer to a wire rack to cool completely.
- Cookies will keep in an air-tight container for up to 5 days.
Notes
Sorghum flour substitute -- swap the equivalent amount of oat flour.
Almond flour substitute -- try tiger nut or teff flour.
Tapioca flour substitute -- use arrowroot or potato starch.
Butter substitute -- use coconut oil at soft (not melted) room temperature.
Maple sugar substitute -- use granulated sugar.
Coconut sugar substitute -- use brown sugar.
Nutrition
Serving: 1 cookieCalories: 132kcalCarbohydrates: 11gProtein: 0.4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 193mgPotassium: 10mgFiber: 0.1gSugar: 8gVitamin A: 252IUVitamin C: 0.01mgCalcium: 13mgIron: 0.2mg
Did you make this recipe?Let me know in the comments how it went!