Gluten Free Ginger Molasses Cookies

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.

Course Baked goods

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 261kcal

Author Charla

Ingredients

1½ cups almond flour (168g)
¼ cup arrowroot flour (32g)
¼ cup tapioca starch (30g)+ 2 tablespoons (don't skip!)
1 tablespoon ground ginger (5g)
½ teaspoon nutmeg (1g)
½ teaspoon cinnamon (1g)
⅛ teaspoon pink salt (0.75g)
1 teaspoon baking soda (4g)
⅓ cup vegetable shortening (68g) softened, room temperature
½ cup raw cane sugar (100g)
1 large egg
1 teaspoon vanilla extract (4g)
¼ cup dark molasses (60ml) NOT blackstrap
2 teaspoon fresh ginger (4g)

To coat the cookie dough

4 tablespoon raw cane sugar (48g)(in a small bowl)

Instructions

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.
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.
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.
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

- 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 lose their crispy exterior after several hours.

Nutrition