Per a Facebook request for a gluten free molasses cookie recipe, I created these, as they sounded so good! I could have went the healthier route and used all molasses, but to create a crunchy outside, yet soft and chewy cookie inside, sugar of some sort must be used. I went for the gold, and used sugar in the batter for chewiness and the dough rolled in sugar for a crunchy outer crust. To die for! It only has a subtle hint of molasses, almost a brown sugar flavor, but not quite. It’s perfect! And I used margarine, therefore, Earth Balance should work perfectly for those who are dairy free. Of course, if you’re looking for a richer flavor, by all means use butter. This recipe was adapted from All Recipes Molasses Cookies Recipe.
UPDATE: Once the cookies cool completely, several hours, they are no longer crunchy on the outside, but chewier through and through. Just wonderful!
A wonderful, chewy on the outside, soft in the inside, gluten free molasses cookies recipe that will have them coming back for more!
- 1 1/2 cups superfine brown rice flour*
- 1/3 cup potato starch
- 1/8 cup tapioca flour/starch
- 1/2 teaspoon xanthan gum (or guar gum for corn-free)
- 1 teaspoon baking soda
- 3/4 cup margarine, room temperature
- 7/8 cup evaporated cane juice (or sugar)
- 1 egg
- 1/4 cup molasses
- 1 ¼ teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/3 cup evaporated cane juice (or sugar)
- In a large bowl, whisk together the dry ingredients; set aside.
- In the large bowl of your electric mixer, add cream together margarine and 1 cup sugar; add egg and continue to mix until smooth. Add molasses and mix thoroughly. Add the flour mixture and mix until thoroughly incorporated. Cover and refrigerate for 1 hour.
- Preheat oven to 375°F.
- With the palm of your hands, roll dough into walnut size balls. The dough will be soft, but it works. Roll them in the 1/3 cup of sugar, placing them 2 inches apart onto ungreased or parchment lined baking sheets.
- Bake for 9 1/2 to 10 minutes until the tops of the cookies begin to crack. Cool on cooling racks, or serve warm.
*I use Authentic Foods brand superfine rice flours, however, you may grind your rice flour a little bit at a time in a coffee grinder. This prevents some of the grittiness of rice flour, however, a superfine version will turn out the best results. In this recipe, with the use of sugar on the outside of the cookie, causes a grittiness of its own, therefore, any grittiness in the cookie will most likely go unnoticed, anyway.
Walnuts would make a wonderful addition to these gluten free cookies. Just make sure you chop them small enough.