Guys… I tried & tweaked this recipe FOUR MF’ing times before getting it absolutely perfect!!! You can even be allowed to eat gluten & STILL love the shit out of these bad boys. They're not "great for gluten-free"... they're just GREAT <3
I guess it’s officially fall even though it’s supposed to be 95 degrees tomorrow. Man, it must be a real treat to live somewhere with seasons. I wouldn’t know. Although I would probably be horrific at driving in the snow; I can’t even parallel park… in the damn sunshine!! I rather pay $40 to park in a structure than be forced to parallel park. That’s literally how embarrassing it would be for me to even attempt it. Off topic: back to cookies.
Nonetheless it’s fall & that means fall baking is in FULL EFFECT at my home! All my gluten-free lovers out there are going to be super-duper STOKED on this recipe. These cookies are deep, spicy, chewy & dark! AKA: perfect. Don’t worry they’re not TOO spicy; that was batch test number #2 *coughs & breathes fire*.
These cookies don’t really need a whole lot of hyping up because let’s be real… who hates chewy fall inspired cookies?! I’ll tell you: NO ONE. Unless you’re the Grinch & I’m prettttttty damn sure even he took a cookie from Cindy Lou at the end of the movie when he was pantless & only wearing a tiny Christmas sweater. Not weird at all *looks side to side*. You know what I’m talking about—we’ve all thought it!
Enjoy this recipe. I poured my blood, sweat & tears into these bad boys.
PS No spice left behind!!!!!! You’ll get it—there’s like every fall spice imaginable in these ;)
Serves: 2 dozen cookies
Prep Time: You tell me…
SHIT YOU’LL NEED:
¾ c unsalted butter, room temperature (NOT MELTED, very important for the structure of your cookies)
1 c sugar
½ c tapioca starch
¾ white rice flour
1 ¼ c brown rice flour
2 tsp. baking soda
¼ tsp baking powder
¼ tsp xanthan gum
½ tsp salt
1 ¼ tsp ground ginger
1/8 tsp ground cloves
1 ¼ tsp ground cinnamon
1/8 tsp cardamom
1/8 tsp nutmeg
½ c molasses
1 tsp vanilla extract
1 cup raw sugar, for rolling cookies in (DOES NOT GO INTO THE BATTER)
HOW TO DO THE SHIT:
1. In a medium bowl whisk together all the dry ingredients: tapioca starch, white rice flour, brown rice flour, baking soda, baking powder, xanthan gum, salt, ginger, cloves, cinnamon, cardamom & nutmeg. Daaaaaaaaang, don’t worry you’re more than hallways there since that was 90% of the ingredients hahaha!!
2. In the bowl of an electric stand mixer, beat together the butter & sugar on medium high speed until light & fluffy, scraping the bowl occasionally (about 5 minutes).
3. Beat in the egg, mixing for about 30 seconds after adding.
4. Add in the molasses & vanilla extract; give the ENTIRE bowl a scrape down & one more mix to make sure everything is fully incorporated. This is VERY important with the puffiness & evenness of your cookies!!
5. On low speed, gradually add in your dry ingredient mixture & beat for 2 minutes on medium high speed. 2 minutes is CRUCIAL here because that xanthan gum needs time to activate so we can fake like we are actually eating a gluten filled cookie ;)
6. Transfer your dough to a smaller bowl & cover with plastic wrap DIRECTLY onto the top of the dough so no air gets into it. Chill in the refrigerator until completely COLD; this is verrrrrry important when it comes to the structure of a cookie, guys!! I won’t give you a baking lesson right now, but maybe later. Just be patient & let it chill. I usually make my dough in the AM & scoop & bake in the PM.
7. Preheat oven to 375 degrees F.
8. Scoop & roll the dough into small balls, about 1” in diameter.
9. Fill a small bowl with the raw sugar & roll each ball into it, covering completely.
10. Place on a cookie sheet, about 1” apart & bake for 8-10 minutes (until the edges are firmer & the top is crackly).
11. Remove from the oven & let cool on the cookie sheet for 5 minutes.
12. Transfer cookies to a cooling rack & let sit for 15 minutes to firm up a bit more!
13. Last step: annihilate the shit out of these fall inspired cookies <3 You earned it.
If I want to use an already prepared flour that’s gluten free, what would I sub out? I admit...I’m lazy...and hate buying all the different types of flours and xanthum gum. They go bad before I have time to bake.
Hi Michelle! I haven't ever used any GF flour mixes but I would sub out the same total amount of flour (2.5 cups). I do however strongly suggest sticking the recipe because GF baking can tend to be tricky. If you don't want your different types of flours & starches to go bad, simply store them in your freezer! They last forever & will not clump up :) Same goes with xanthan gum & guar gum! I hope this helps! Let me know what mix you use & if it works!