Cinnamon, cloves, ginger, and molasses make these gluten-free molasses cookies a warm spicy treat on a cold winter’s day. They’re wonderful whenever you eat them but I’ve been known to pop one in the microwave for a few seconds to replicate that fresh from the oven warmth. This recipe makes two and a half dozen cookies (2½ to 3-inch diameter.)
Ingredients:
- ½ C butter, melted
- 1 C sugar
- 2 eggs
- ¼ C molasses
- 1 ¼ C white rice flour
- 1 ¼ C tapioca flour
- ½ C sorghum flour
- ¼ C almond flour
- 2 t baking soda
- 1 t xanthan gum
- 1 t cinnamon
- ½ t cloves
- ½ t ginger
Note: Cinnamon, cloves, and ginger are all used in their ‘ground’ form. e.g. Not fresh ginger.
Directions:
Preheat oven to 375 degrees.
Mix together melted butter and sugar. Add eggs and mix. Add molasses and mix.
In separate bowl, whisk together all flours, soda, xanthan gum, and spices.
Now, add the flour mixture to butter and sugar mixture. Mix until thoroughly combined.
Refrigerate for 1 – 2 hours.
Roll your gluten-free molasses cookies into one inch balls and press into half-inch thick rounds on a parchment-covered baking sheet. Leave about two inches between cookies.
Bake at 375 degrees for 12 – 14 minutes. Let cookies sit for at least 5 minutes on the pan once out of the oven before moving to a rack to cool.
Enjoy!
Want some other recipes using these warm winter spices? Try my gluten-free pumpkin pie or gluten-free pumpkin bread recipes.