Gluten Free, Soy Free, Corn Free, & Dairy Free Chewy Molasses Cookies

Sorry all for the delay in posting again. I keep thinking that I will have time to post something yummy, and I almost never do! However, I have a delicious recipe for you guys today, to celebrate our 1-year anniversary under new ownership: Molasses cookies! Deliciously chewy and full of spicy flavor, these are sure to be a hit at your Thanksgiving or Christmas celebration (or really whenever!)… Try not to eat them all at once…. Like me…. 🙂

Yield: About 2 dozen cookies
Prep Time: 15 min + chill time
Cook Time: 10 minutes

1/2 cup + 2 tablespoons Brown Rice Flour
1/2 cup + 2 Tablespoons White Rice Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 (scant) teaspoon Xanthan Gum
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
Dash of Nutmeg
3/4 cup Shortening (Use Spectrum Oraganic Shortening if you want soy-free cookies)
1 cup granulated White Sugar
1 large Egg
1/3 cup Dark Molasses

Additional small bowl of cinnamon sugar for rolling

1. In a medium bowl, mix dry ingredients- flours through Nutmeg.
2. In a large bowl (or stand mixer), use an electric mixer to combine shortening and sugar. Blend in the egg and then the molasses. Add in the dry ingredients, a little at a time, until you can no longer see any streaks of flour. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.
3. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Scoop out a spoonful of the dough, roll it into a ball with clean hands and roll it in the bowl of cinnamon sugar. Place it on the cookie sheet and continue with the remaining cookie dough. Push on cookies to flatten slightly. Bake for 10 to 12 minutes, or until the cookies are crackled and set. Let the cookies cool for 10 minutes on the cookie sheet, then remove them to a wire rack to cool completely. Store in a sealed container.

*The dough will likely be hard to scoop out after refrigeration– this is normal.
*These cookies freeze well. Just store them in a covered container.


If you have any questions, feel free to post below, and I will get back to you. 🙂


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