Chewy Gluten Free Molasses Cookies

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!

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Chewy Gluten Free Molasses Cookies

Rating: 51

Yield: Makes about 39 cookies

Chewy Gluten Free Molasses Cookies

A wonderful, chewy on the outside, soft in the inside, gluten free molasses cookies recipe that will have them coming back for more!

Ingredients:

  • 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)

Instructions:

  1. In a large bowl, whisk together the dry ingredients; set aside.
  2. 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.
  3. Preheat oven to 375°F.
  4. 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.
  5. Bake for 9 1/2 to 10 minutes until the tops of the cookies begin to crack. Cool on cooling racks, or serve warm.

Tips

*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.

http://glutenfreerecipebox.com/gluten-free-molasses-cookies/

This entry was posted in Casein-Free, Cookies, Corn-Free, Desserts, Easy, Gluten Free Recipes, Gluten-Free Yeast-Free Recipes, Kids, Nut-Free, Soy-Free. Bookmark this blog post.

11 Responses to Chewy Gluten Free Molasses Cookies

  1. LeAnn Frosland says:

    These sound yummy!
    I know you worked really hard to get crunchy on the outside and chewy inside (which is my favorite kind!) But my husband likes crunchy all the way through. And I’ve not found a GF recipe with satisfying crunch.
    Is there a modification I can try with this recipe to make it crunchy?

  2. Linda Horozy says:

    Can I use King Arthur Gluten Free Flour instead of Rice Flour in my cookie recipes

  3. Leanne says:

    Hi
    You have helped before with queries and I thank you in advance, I live in Australia and will probably have queries regarding ingredients for awhile, today’s is what is the difference between evaporated cane juice and sugar. My choices of sugar are castor sugar (very fine) and regular sugar – which one would be preferable to use?

    • Hi Leanne,

      Evaporated cane juice consists of evaporated, natural sugar crystals made from unrefined sugar cane juice. Regular sugar would be your best choice from what you have available. I hope you enjoy them!

      Carla

  4. Tammy Wittig says:

    These sound good! I’ve been wanting to find a replacement for one of my husband’s childhood favorites. Thanks.

  5. Christina worsdell black says:

    I love cookies but havent found good GF ones Ill try these

  6. Facebook Comment:

    “Hi Carla …. I tried the molasse cookie … but I changed the sugar for stevia … (1 teaspoon) … hummm!! delicious … thanks again for your help and time.”

    ~ I.L.

  7. Alice Wilbeck says:

    Nearly every GF cookie recipe I try spreads out in the oven and becomes a huge flat mess, including these. I follow the recipes exactly. Do you have any idea what might be happening? I am so disappointed that I can’t make good GF cookies from scratch.

    • Alice,

      I’m so sorry to hear this. You poor thing! What brand of xanthan gum or guar gum are you using? I usually use Bob’s Red Mill. Also, I’m wondering what you use to measure, and how you measure. Just wondering if you’re getting enough flour/starch. And are you using “Superfine” rice flour? Superfine is more condensed than regular rice flour. If you don’t use superfine, you’ll need less liquid. Is your baking soda old? The best thing to do to prevent much spread of cookies is to refrigerate the dough until firm. Also, don’t have your margarine/butter out too long, just long enough for it to cream in the mixer. Hope this helps.

      • Alice Wilbeck says:

        Thank you for your suggestions. My baking soda IS old, so I will replace that. I also did not use superfine flour, not realizing the difference. Other recipes that did not work out did not call for superfine flour, but maybe my baking soda was a problem. What about xanthan gum? Can that “get old”?

        • Alice,

          I forgot to mention, to test your baking soda, add 1/4 teaspoon vinegar to a 1/2 cup of water and stir in 1/4 teaspoon of baking soda. If it fizzes, it’s good. If it doesn’t fizz it’s old.

          I’ve had xanthan gum in the pantry for almost a year and it I haven’t had an trouble with it. It doesn’t cause anything to rise. It’s just a gum. So it should last at least until it’s expiration date, if not longer. I believe they last about 2 years from the manufacturing date.

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