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! They taste much like gingerbread cookies, but chewy. You can omit the ginger if you wish a more cinnamon flavor.
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!
- 1 1/2 cups superfine brown rice flour*
- 1/3 cup potato starch
- 1/8 cup tapioca flour/starch (or cornstarch + 1/8 teaspoon extra xanthan gum)
- 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) for rolling
- In a large bowl, whisk together the dry ingredients; and set aside.
- In the large bowl of your electric mixer, cream together the margarine and 7/8 cup sugar.
- Add the 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 about 1 hour.
- Preheat oven to 375°F.
- With the palm of your hands, roll dough into walnut size balls, or use a spring-action scooper.
- Roll them in the 1/3 cup of sugar; and transter them to ungreased or parchment lined baking sheets, spacing 2 inches apart.
- Bake each baking sheet separately for 9 1/2 minutes on the center shelf of your oven and until the tops of the cookies begin to crack. Cool on wire 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.
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