Gluten Free Ginger Molasses Cookies
Soft and chewy gluten free ginger molasses cookies, packed with warm spices and rich molasses, make the perfect holiday treat or cozy pairing with your favourite coffee.
Ingredients
- 220 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 4 Grams Baking Soda
- 3 Grams Cinnamon
- 1 Gram Cloves
- 1 Gram Ginger Powder
- 0.5 Gram All Spice
- 1 Gram Salt
- 154 Grams Brown Sugar
- 72 Grams Molasses
- 40 Grams Olive Oil (or a neutral oil)
- 1 Egg
- 70 Grams Sugar (for rolling the cookies in)
Instructions
- Preheat the oven to 350F. Prepare baking sheets with parchment paper.
- In a stand mixer, mix together the olive oil, brown sugar and molasses. Ensure you scrap down the sides of the bowl. You will mix until it is well combined about 1-3 minutes.154 Grams Brown Sugar, 72 Grams Molasses, 40 Grams Olive Oil
- Next add in the egg. Mix this until the mixture is well incorporated and is lighter in colour. This will take about 2 minutes.1 Egg
- Add in all the dry ingredients. Mix until just combined.220 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Baking Soda, 3 Grams Cinnamon, 1 Gram Cloves, 1 Gram Ginger Powder, 0.5 Gram All Spice, 1 Gram Salt
- Prepare a bowl of sugar.70 Grams Sugar
- Using a small ice cream scoop or a spoon, roll about 1 tablespoon worth of dough into a ball with your hands. Roll this ball around the bowl of sugar, coating it evenly. Place this ball onto the prepared baking sheet. The ball will start to flatten and spread natural. That is fine.
- Once all the balls are on the tray, place in the oven for 12-14 minutes. I prefer 12 minutes when using olive oil. If I am using canola oil, I tend to bake them a little bit longer at 14 minutes.
- Pull the trays from the oven once they are baked. Leave the cookies on the tray for 5-10 minutes to cool. Remove the cookies from the tray and place on a cookie cooling rack. Enjoy!