Description
Gluten free molasses cookies are bursting with molasses and ginger flavor. They are soft, chewy, and have a crunchy sugar coating. They are gluten free, and vegan making them perfect for sharing with a crowd.
Ingredients
Dry Ingredients
- 3 cups blanched almond flour
- 3 tablespoons coconut flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3 tablespoons dark brown sugar, or coconut sugar
- 2 teaspoons ground ginger
- 2 tablespoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/4 cup + 1 tablespoon coconut oil, melted
- 3/4 cup dark unsulphured molasses (NOT blackstrap)
- 3 teaspoons pure vanilla extract
Optional Sugar Coating
- 3 tablespoons demerara sugar (AKA sugar in the raw)
Instructions
- Mix the dry ingredients – In a large mixing bowl combine the almond flour, coconut flour, cornstarch, baking soda, brown sugar/coconut sugar, ground ginger, cinnamon, allspice, ground cloves, and kosher salt. Whisk until well combined. Create a well in the dry ingredients.
- Add the wet ingredients – To the well of the dry ingredients add the melted coconut oil, molasses, and vanilla – use a rubber spatula to mix the wet into the dry until it’s well incorporated. The dough will be very thick, and stiff. If needed, I find it helpful to use my clean hands to mix the dough at the end to make sure it’s all incorporated.
- Chill the dough – Cover and freeze the dough for 30 to 45 minutes, or until it is no longer super sticky to the dough, and it has firmed up. Do not skip this step, the dough is very sticky, and hard to work with if it’s not chilled. See notes for chilling overnight.
- Prepare – While the dough is chilling, preheat your oven to 350 degrees Fahrenheit. Also, line 2 medium baking pans with parchment paper.
- Portion the dough into cookies – Once the dough has chilled, portion the dough into 2 tablespoon sized balls, and place them onto the baking sheet (I use a 1.5 tablespoon sized cookie scoop + a 1/2 tablespoon measuring spoon). Then, roll the dough into balls, and roll the ball into the demerara sugar (optional) and place the dough ball back onto the baking sheet. Repeat until you have worked through all of the cookie dough – you will have about 19 to 20 cookies.
- Flatten the cookie dough – Space the cookies so they are 2 inches apart. You will have to use 2 baking pans. Use the back side of a small spatula to flatten the cookies so they are about 1 inch thick. Sprinkle the cookies with a little more demerara sugar – repeat until you have done this to all of the cookies.
- Bake – Bake the cookies for 20 to 23 minutes, or just until the tops of the cookies start to become cracked/crinkled. To ensure even baking, I do recommend baking your pans of cookies separately. However, if you want to bake the cookies at the same time, then, switch the pans so they are on the opposite racks they were before, halfway during the baking time.
- Cool – Place the pan of cookies on a cooling rack and allow them to cool for 10 minutes.
- Enjoy – The cookies are delicious when eaten while they’re still warm. They are still good once cold too, but they are extra special when warm.
Notes
Chilling the dough overnight – You can make the dough up to 2 days in advance. Just cover tightly and store it in the fridge instead of the freezer. When you’re ready to bake the cookies, allow the cookie dough to sit out at room temp for 10 to 15 minutes, just until it becomes thawed enough to portion out the dough.
Freezing the dough – If you really want to make these cookies in advance, you can freeze the dough, for up to 3 months. When you’re ready to work with the dough, allow it to defrost for 24 hours in the fridge. Then, allow it to sit at room temp for 10 to 15 minutes, before baking.
To store the cookies – Allow the cookies to cool completely, then transfer them to an airtight container that is lined with paper towels. You can stack the cookies, just make sure there is a paper towel between each layer. Store at room temp. The cookies will keep for 3 to 4 days.
