Once again I have taken my favorite orange raisin cookie recipe and made some changes to come up with a totally new cookie. This ginger molasses cookie might be lacking gluten but it is certainly not lacking in flavor and sweetness!
This recipe is easy, it is relatively quick, it is gluten-free, egg-free and nut-free (and with a couple of simple substitutions it can also be dairy-free and corn-free).
This recipe is easy, it is relatively quick, it is gluten-free, egg-free and nut-free (and with a couple of simple substitutions it can also be dairy-free and corn-free).
Gluten-free Ginger Molasses Cookies (20 small)
Ingredients:100g gluten-free flour (my gluten-free flour is here)
1/2 tsp baking powder (or corn-free substitute)
1/2 tsp xanthan gum (can be omitted but this makes cookies more crumbly)
50g cane sugar
1 Tblsp molasses
50g soft butter (or dairy free margarine)
1/2 - 1 tsp finely grated fresh ginger
1/4 tsp dried ginger
a pinch of salt
(a few drops of water if needed to make the dough stick together)
Directions:
Pre-heat the oven to 325 degrees.
In a medium bowl combine flour, baking powder, dried ginger, xanthan gum and salt. In a small bowl, mix together the sugar and molasses until well combined. It should resemble slightly wet brown sugar. Add the sugar to the flour mixture with the butter and fresh ginger. Rub all the ingredients together with your fingers until they are crumbly.
Continue to use your fingers to mix just until a dough forms. Do not work it too much, simply combine. (You might have to do just a touch of water if you cannot get it to stick together at all).
Form the dough into a long, narrow log and cut it into 20 (more-or-less) equal pieces. Roll each piece into a ball and place onto a parchment lined baking sheet. Using your fingers or a fork, slightly flatten each cookie.
Bake in the middle of the oven for 13-15 minutes until nice and golden around the edges. Cool the cookies on a rack and store in an airtight container or freeze them.
Enjoy!
