New Post! Gluten-Free Chewy Ginger Molasses Cookies
Hi, it’s me coming to you with a VERY LASSSST MINUTE (we love those) baking project- Gluten Free Chewy Ginger Molasses Cookies! I was feeling a little bah humbug this year about making holiday treats cuz I don’t partake in them much these days (big sigh) but then I saw this recipe from Liz Prueitt (Tartine!) on Instagram and changed my mind. My house needed to smell good.
I mean… I had all of the ingredients (except cardamom!) so why not?
They’re incredible. IN-CREDIBLE.
They’re spicy. They’re just the right amount of sweetness (I cut the icing in half from the original recipe) and I love the texture so much that I want to take a whole stack and bite into them all at once.
For my next trick, I will make an ice cream sandwich with some!
Ingredients involved.
Not pictured: confectioner’s sugar + milk. That will come in later.
We have three flours! I made my own oat flour by grinding oats in my mini-food processor.
Mix the dry with wet ingredients. Here’s your dough.
Roll into 1 1/2 tablespoon balls. Place on a parchment-lined baking sheet. Bake!
Cool! I like seeing how much they flatten when they cool.
Icing in the making.
Gloop gloop.
Drizzle drizzle.
Drip drip.
Art in icing form!
Wait for the icing to dry before stacking…if you’re stacking.
Make sure you take some samples along the way.
My husband who is not gluten free approves. So YAY!.
Gluten Free Chewy Ginger Molasses Cookies
makes about 3 dozen
recipe adapted from Liz Pruiett
- 2 cups almond flour
- ¾ cup + 2 tablespoons oat flour
- ½ cup+ 2 tablespoons gluten-free flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 tablespoons ground ginger
- 1/2 teaspoon ground cloves
- ¾ cup butter, soft
- 1 cup sugar
- ¼ cup molasses
- 1 egg
for the icing:
- 1 cup confectioner’s sugar
- 1-2 tablespoons milk
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
Sift the almond flour, oat flour, and gluten-free flour, with baking soda, salt, cinnamon, ginger, and cloves in a medium bowl until well combined.
In a larger bowl, whisk butter, sugar, molasses, and egg together until well combined. Add in flour mixture in two batches and stir until well combined. Scoop dough into 1 1/2 tablespoon balls, leaving at least 2 inches of space between cookies. Bake 9-12 minutes. Let cookies cool for at least 20 minutes before icing.
for the icing:
Mix confectioner’s sugar with milk in a small bowl until well combined. Add more milk if needed. Take a small spoon and drizzle icing over the tops of each cookie. Let icing dry before stacking.
