Gluten Free Chocolate Ginger Molasses Cookies
Soft, chewy gluten free chocolate ginger molasses cookies combine warm spices, rich molasses, and decadent chocolate for a festive treat that's perfect for any occasion.
Ingredients
- 200 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 40 Grams Cocoa Powder
- 4 Grams Baking Soda
- 1 Gram Salt
- 1 Gram Ginger Powder
- 3 Grams Cinnamon
- 0.5 Gram Cloves
- 154 Grams Brown Sugar
- 92 Grams Molasses
- 40 Grams Olive Oil (Can use another neutral oil)
- 1 Egg
- 70 Grams Sugar (Used to roll the cookies in.)
Instructions
- Preheat your oven to 350F.
- Prepare 2 baking sheets with parchment paper.
- In a stand mixer bowl add in brown sugar, molasses, and olive oil. Mix until combined about 1-3 minutes.154 Grams Brown Sugar, 92 Grams Molasses, 40 Grams Olive Oil
- Add in the egg and mix until well combined. It will turn a lighter shade of brown. You might have to scrap the sides of the bowl.1 Egg
- Add in all the dry ingredients. Mix until just combined.200 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 40 Grams Cocoa Powder, 4 Grams Baking Soda, 1 Gram Salt, 1 Gram Ginger Powder, 3 Grams Cinnamon, 0.5 Gram Cloves
- In a clean bowl add about 70 grams of white sugar. This sugar will be used to roll the cookies in.70 Grams Sugar
- Using a small ice cream scoop, or spoon, take about 1 tablespoon worth of dough in your hand. It is going to be sticky, roll it into a ball. Then roll it into the sugar. Place on the prepared baking sheet. Once you have 6 cookies per sheet, fill up the second baking tray. There will be more cookies you will need to put on another tray.
- In the pre-heated oven, place the cookies in the oven for 12-14 minutes. If you pull them out at 12 minutes they will look a little under done, but be fudgey. If you pull them closer to 14 minutes they will firm up, but still be chewy.
- Remove the trays from the oven. Let the cookies cool on the tray for a couple of minutes. Once they are cooled to touch, move the cookies to a cookie cooling rack until completely cool. Enjoy!