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.