Chewy Ginger Molasses Cookies | GF

Chewy Ginger Molasses Cookies

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

1 egg

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.

 

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies

Comments

Submitted by Michelle (not verified) on Sun, 10/29/2017 - 09:33

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!

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