Have you jumped on the gluten free bandwagon? Or perhaps you have friends or family who have? While I eat almost anything, I know so many people who are gluten free. And doesn’t everyone deserve fun foods like these Gluten Free Molasses Cookies?
I previously made some delicious One Flour Gluten Free Chocolate Chip Cookies. But my adventures aren’t ending there. When you go to a CSA party–full of people who eat healthy, you can bring home a lot of great recipes!
Like their chocolate chip cookie cousins, these Gluten Free Molasses Cookies (based on a recipe from Camilla Saulsbury) require just a single flour—chickpea—to turn into delicious cookies that are indistinguishable from the originals. If your barrier to baking gluten free is recipes that needed a half dozen ingredients to substitute for the flour, this may be your answer!
As I transition from fall into holiday baking, (Gluten Free) Molasses Cookies completely fit the bill. Or even, possibly, a favorite year ‘round.
I wonder if she has a peanut butter cookie…
- ½ cup brown sugar (or coconut palm sugar)
- ½ cup sugar (plus more for rolling)
- ¾ cup butter
- 1 large egg
- 6 tablespoons mild molasses
- 2 ½ cups chickpea flour
- 1 Tablespoon ground ginger
- 2 ¼ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- With an electric mixer, beat butter and sugars until light and fluffy. Scrape the sides of the bowl, then add egg and molasses. Beat for 1 minute.
- Combine flour, baking soda, salt and spices. Stir into butter mixture until just blended.
- Cover the bowl and refrigerate for 1 – 24 hours.
- Preheat oven to 325 F. Spray a baking sheet with non-stick spray. Form dough into 1 inch balls, roll in extra granulated sugar and place 2 inches apart on baking sheet. Bake for about 15 minutes until set but still soft in the middle. Remove from pan to cool.
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