Thursday, December 18, 2008

Gluten Free Molasses cookies

One of my favorite things to make in the Fall and Winter are molasses cookies. A few years ago an old friend shared her grandmother's recipe. I sent some with Shawn to work a couple of months ago and apparently he shared and his co workers continued to talk about them months later. So I made some up for him to take as Christmas gifts. But Amara was sad that she couldn't have any.

I set to work to create a recipe that we could all enjoy. These are close but not quite right (the original are more chewy like a brownie while these are cakey).

(Picture to come, my computer is not cooperating)


3/4 cup softened butter or coconut oil
1 cup brown sugar

1/4 cup Brier Rabbit Full Flavored Molasses
2 eggs

1 cup plus 2-3 Tablespoons rice flour mix (2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
1 cup sorghum flour
1 teaspoon xanthan gum
1 Tablespoon egg replacer
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

granulated sugar

In a large bowl, with mixer at low speed beat together butter and 1 cup sugar until creamy. Add molasses and eggs, beating until well blended. In a medium bowl, blend very thoroughly flours, baking soda, xanthan gum, egg replacer, cinnamon, salt, cloves and ginger. Add to molasses mixture, mix well. Cover and chill.
Drop 1 Tablespoon of dough on non stick cookie sheets about 2 inches apart, sprinkle with granulated sugar (these spread so do only 1 T of dough). If you need to do several batches refrigerate the dough and let the cookie sheet cool in between. Bake at 375 degrees for 7 minutes or until golden brown. Let stand 3-5 minute. Remove cookies to wire rack to cool. If you can let them sit out overnight they will continue to firm up and be even better.


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