A couple of years ago, I made these ginger molasses cookies from Making Thyme For Health. They are really good! If tree nuts are not an issue for you, you should make them. But I wanted to make them nut free. It bothers me sometimes when I see recipes that have allergens they don’t otherwise need. Almond flour is definitely the biggest offender in that category. It works really well in a lot of cookies, both taste and texture wise, but it excludes a lot of people.
Four different variations on that recipe later, I realized I was driving myself insane. I took some time off from it, knowing my Captain Ahab like obsession with them would bring me back to them eventually. A year later, I decided to go a different route, converting a completely different traditional recipe. I liked the first version a lot, made one key change, they turned out worse, and I decided I liked that first try of this second version was the best. Also helping my decision was my 17 month old daughter, who repeatedly asked for them.
I didn’t slay my white whale, but I accepted that and speared a different, but equally majestic whale and this is really the worst possible literary reference for a vegan baking blog. Lets all agree to move on.
The only variation on these I would suggest is the 1/4 teaspoon of ground cloves. Adding them gives the cookie more of a typical ginger snap flavor. Omit it and you get more of the ginger and molasses, with a hint of cinnamon. They’re good either way, it just depends on which style you like more.
Also, these cookies take a little bit longer to bake because of the additional liquid in them. But you want them to be fully baked because they’ll still be chewy. Take them out too early and they end up gooey. This paragraph brought to you by Dr. Seuss.
Gluten Free Chewy Ginger Molasses Cookies
Ingredients
- 1/2 cup sorghum flour 63 grams
- 1/4 cup +2.5 tsp white rice flour 48 grams
- 1/3 cup +1 tbsp tapioca starch 47 grams
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves optional
- 1/2 tsp baking soda
- 1 pinch salt 1/16 tsp
- 6 tbsp butter
- 1/2 cup sugar
- 1/2 flax egg 1/2 tbsp ground flax + 1.5 tbsp warm water
- 2 tbsp molasses
Instructions
- Beat butter and sugar together just until it comes together. Add flax egg and molasses. Beat until combined.
- Add all dry ingredients. Mix until fully combined, scraping down sides of bowl as needed.
- Scoop out by rounded tablespoonfuls and chill dough, or freeze.
- Bake in a preheated 350° oven for 12-15 minutes. Edges should be slightly firm and top of cookie should look set up. Let cool completely before removing from pans.
