Learn how to make these grain free ginger infused molasses cookies. They are soft/chewy on the inside and crispy on the outside. Definitely a must have cookie for the festive season.

Growing up I didn't really bake a lot of cookies, I could be wrong but this might be a Caribbean thing since most of the sweet treats are pudding, brittle, cakes and pones.

Cookies aren't really a big deal for us, however, as a food blogger I have fallen in love with the concept of baking cookies and bake them quite often.

Some cookies make it on the blog and others are just for personal consumption.

During the festive season, when I'm not eating black cake and sipping on sorrel I like to take time out to make cookies.

Not just any cookies but molasses cookies, which are incredibly popular around Christmas time.

My version is grain free meaning it's safe for those who are gluten free. I used a combination of almond flour with starch, tapioca and arrowroot starch to be precise.

I tried making them with my gluten free flour blend and I didn't like the results. The combination of almond flour with starch yields much better results.

What are molasses cookies?

In short, they are cookies made from, of course, molasses (being the star of the show), flour, butter, eggs, sugar and spices.

The cookie dough is typically rolled in sugar which helps to create that signature crack effect.

The cookies can be eaten any day of the year however, more often than not, they are associated with the holiday season.

Which molasses should you use?

There are various types of molasses available;

Light molasses - This is made from the first point of boiling, it is light in colour and is the sweetest variation which is commonly used in baking.
Dark molasses - This variation has a darker hue made from the second point of boiling , is more concentrated, thicker in texture and not as sweet. It is known for its depth in flavour and colour.
Blackstrap molasses - This variation is made from the third boiling point and is the most concentrated, the texture is very thick and the colour is extremely dark. There are more health properties i.e higher levels of iron in blackstrap molasses but the flavour is very intense to bake with.
Unsulfured/sulfured molasses - sulfur is added to act as a preservative.

I personally would recommend using the dark molasses, its not too intense in flavour and isn't overpowering, its just right for baking with.

Ingredients you will need

Molasses - as mentioned earlier, pick which ever molasses works for you but I like to use dark molasses.
Raw cane sugar - If you don't want your cookies very sweet then use coconut sugar instead.
Almond flour - As this is a gluten free recipe then almond flour (NOT MEAL) is used.
Tapioca/arrow root starch - A 50/50 ratio of starch really works for these cookies
Ginger/Nutmeg/cinnamon - A trio of warming spices that are often used in molasses cookies.
Baking soda - Raising agent that is used to rise and expand the cookies.
Egg - You will only need one large.
Vanilla extract/pink salt - To enhance the flavour.
Shortening - I'm using Trex (UK brand) of vegetable shortening

The steps

Line a baking tray with parchment paper and set aside.
In a large bowl, add the almond flour, arrowroot starch, tapioca starch, ground ginger, nutmeg, cinnamon, pink salt and baking soda.
Mix to combine and then set aside.
In another large bowl, add the vegetable shortening and raw cane sugar.

Cream the shortening with the sugar with an electric whisk.
Add the egg, molasses, vanilla and fresh ginger and whisk to combine.
Add the dry ingredients to the wet ingredients bowl, adding in increments while mixing by hand with a spoon to form a smooth cookie dough (it should be slightly sticky which is normal).
Cover the bowl with saran/cling film.

Steps9-12 mixing all of the wet ingredients

Refrigerate and chill for up to 2 hours (This will make the dough more manageable).
After the given time, preheat the oven to 180C/356F/Gas mark 4.
Remove and unwrap the bowl with the cookie dough and place the sugar bowl next to it.
Use a small ice cream scoop or a cold spoon to scoop up some of the cookie dough and then place in the small sugar bowl.

Steps13-16 mixing all of the wet ingredients into cookie dough

Carefully shake the bowl in a side to side and back and forth motion using a separate spoon to baste the top of the dough (this will make it less sticky and easier to roll.
Once coated, roll into a ball about 1½-2 inches (depending on if you want standard size or large cookies.
Place the ball onto the baking tray, you will want no more than 6-9 balls on the baking tray, making sure to spread them out as they will expand as they bake.

Steps17-20 mixing all of the wet ingredients into cookie dough

Repeat the above 4 steps with the rest of the dough (if you are working with just one baking tray then leave the dough to chill in the oven in between baking time).
Bake in the oven for 8-10 minutes, the cookie should be slightly undercooked and soft in the middle (they will continue to bake as they cool).
Leave the tray to rest for 5 minutes until the cookies cool down.
Transfer onto a cooling rack.

Notes and tips

Should be able to make about 20-22 cookies out of the dough, subject to the size that you make your cookies.
Don't overcrowd the tray or the cookies run the risk of sticking together and overlapping as they expand in the oven.
Wait for the cookies to cool down before using an egg spatula to remove them from the tray.
The dough will be sticky when it is first made, this is normal. The chill time will firm it up slightly put the dough will be more maneagable once it is coated in sugar and rolled.
Don't use blackstrap molasses as this will result in cookies with a very intense flavour.
Store any leftover cookies in an airtight container for 2-3 days.
It is normal for the cookies to soften and loose their crispy exterior after several hours.

More cookies and muffins you may like

Vegan Pistachio Cookies
Sweet Potato Carrot Muffins
Gluten Free Apple Muffins
White Chocolate Orange Cranberry Cookies
Vegan Cornbread Muffins
Chocolate Sugar Cookies
Sorrel Cookies
Gluten Free Gingerbread Muffins
Gluten Free Shortbread Cookies
Gluten Free Pumpkin Muffins

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