Gluten Free Molasses Cookies Recipes

GLUTEN-FREE MOLASSES COOKIES

Gluten-Free Molasses Cookies image

The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 48

Number Of Ingredients 12

Ingredients

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 2/3 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons granulated sugar

Steps:

Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

GLUTEN-FREE SOFT MOLASSES COOKIES

Gluten-Free Soft Molasses Cookies image

Make and share this Gluten-Free Soft Molasses Cookies recipe from Food.com.

Provided by cynthiagibas

Categories Dessert

Time 2h30m

Yield 60 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter
1 cup brown sugar
1 large egg
1/2 teaspoon salt
1 cup dark molasses
1 cup buttermilk
2 cups chestnut flour
1/2 cup arrowroot
1 cup brown rice flour
1 1/2 cups sorghum flour
3 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Steps:

Cream butter with brown sugar until smooth.
Stir in egg and salt.
Add molasses and buttermilk, stir.
Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
Cover and refrigerate overnight.
Roll dough out on a floured board to about 1/4" thickness.
Cut circles or shapes. This dough makes good gingerbread men.
Bake 15 minutes at 375.
Cool. Frost with a soft cream cheese frosting if desired.

Nutrition Facts : Calories 85.1, Fat 3.4, SaturatedFat 2, Cholesterol 11.4, Sodium 118.3, Carbohydrate 13.4, Fiber 0.4, Sugar 7, Protein 0.7

GLUTEN FREE "MOLASSES" SPICE COOKIES

Gluten Free

These cookies were inspired by Dorie Greenspan's delicious looking Molasses Spice Cookies which I saw in a recent Parade Magazine. I read Parade every weekend (it comes in our local paper), and I especially enjoy checking out the recipes in it and then renovating them for my gluten free higher protein desires. http://www.elanaspantry.com/molasses-spice-cookies/

Provided by Elanas Pantry

Categories Dessert

Time 13m

Yield 12 cookies, 4-8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups blanched almond flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup grapeseed oil
1/4 cup yacon syrup

Steps:

1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Scoop onto the parchment lined baking sheet one tablespoon at a time.
5. Bake at 350° for 8 minutes.
6. Cool and serve.

Nutrition Facts : Calories 122.8, Fat 13.7, SaturatedFat 1.3, Sodium 224.2, Carbohydrate 0.6, Fiber 0.2, Protein 0.1

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