Whenever I need to bake something that is quick and will be a crowd pleaser, I always fall back on my No-Fail Molasses Cookies. I’ve posted my once closely guarded recipe here before. But I can’t share these fabulous cookies with my gluten sensitive friends. So I decided maybe I should experiment with trying to convert the recipe. I’ve baked gluten free before. And this is a fairly simple recipe, I figured I’d give it a try! I
clicked on 3 links did a little research online about converting baking recipes and took a stab in the dark. Whoa, on my first try I actually have an edible product. It’s not exactly like the original version of the cookies, but it’s a damn good substitute! So I made these just in time for my gluten sensitive friend’s birthday and shipped them to her.
Gluten Free Molasses Cookies
Makes about 4 dozen
250g gluten free flour*
1 cup sugar (plus extra in a bowl or plate for rolling)
1/2 cup + 2 tsp oil
2 eggs, beaten
1/4 cup molasses
2 tsp baking soda
1 tsp baking powder
1/2+ tsp (plus a pinch or two) salt
1 tsp cinnamon (plus extra to taste)
1 tsp ginger (plus extra if you prefer more of a gingerbread cookie)
Preheat oven to 300°.
Mix all ingredients until fully incorporated. It will be a sticky gooey batter, a little stiffer than brownie mix for example. Scoop out a chunk of dough and roll into a 1″ ball in your hands. Then roll the dough ball in sugar, coating evenly. Place on cookie sheet covered with parchment paper about 2″ apart.
Bake for 10-12 minutes (12-14 for airbake cookie sheets). After about 1/2 time, rotate cookie sheet and sprinkle extra sugar on top of cookies. Do not overbake the cookies, they will get really hard if you do. The cookies will flatten out when they’re ready and be slightly stiff on the edges, but soft in the middle. Allow to cool a couple minutes on the cookie sheet before transfering to wire cooling rack.
* Gluten Free Flour
You can use any gluten free flour or make a mixture of your own. For this particular recipe I used the following that weighed out to 250g together:
1/2 tsp Xanthan Gum
50g white rice flour
remainder brown rice flour (just shy of 200g)
- I like to add extra salt, cinnamon, and ginger to the recipe to taste. An extra pinch of salt or two gives it a nice sweet and salty taste. I also like to add nutmeg and some all spice if I have it.
- The cookies will continue to bake a while on the cookie sheet after you remove from the oven. Keep this in mind since you take them out a little underdone, but also don’t leave them on too long or they will get crispy.
- Let the cookie sheet cool a little between batches for a more even batch. I alternate cookie sheets to allow for this.
- This mixture is much stickier and more gooey than the original version. I found it was best to put a little bit of sugar in my palm while I try to roll it into a ball to get it into a ball and not stuck to my hand. Then I rolled it in the sugar.
- I found that if I let the batter sit a few minutes after mixing it didn’t stick to my hands as much.
- The cookies will flatten out to thin cookies, so allow enough room between the cookies to spread. Also don’t worry if the balls aren’t exactly round, they will flatten out perfectly.