Last month I started craving ginger-molasses cookies and couldn’t stop thinking about them. And when that happens, there’s no stopping me. I have no problem with follow through–I am going to bake those cookies. After looking at lots of recipes online, I came up with my own version.
When Alan saw them, he said they looked perfect, but the biggest compliment followed his first bite when he said they tasted just like “the real thing”. For all of the gluten free and dairy free bakers out there, you know that is the ultimate goal: to make it as good as the real thing.
So, here is the recipe:
2 cups Gluten Free Flour Blend of choice (with xanthan gum in the mix)
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 teaspoons ground ginger
1/2 cup Organic Cane Sugar
6 tablespoons grapeseed, sunflower, or other vegetable oil, or Palm and Coconut Shortening
1 large egg
3 tablespoons sugar for rolling
- Preheat oven to 350 Fahrenheit and line two baking sheets with Silpats or parchment paper.
- In a medium bowl, stir together flours, baking soda, salt and spices and set aside.
- In a large mixing bowl, mix together sugar, oil, molasses, and egg. (Save the 3 Tablespoons of sugar for rolling.)
- Add the dry ingredients to the wet and stir until combined.
- Dough should be firm enough to form into balls, roll in sugar, flatten slightly with palm of hand, and place on baking sheets. If not, you can refrigerate dough for an hour or two.
- Bake for 10 minutes.
- Allow to cool completely before moving. (They will be very soft when they come out of the oven and will fall apart if you try to move them!)
- Store in an airtight container for up to a week or freeze for up to two months.
What is your favorite cookie recipe for fall? Please share in the comments!