These cookies are “grab another” good. We made them last year, and they have quickly become a holiday tradition. My husband asked for a second round this year! They are sweetly satisfying alternative to a Christmas classic (gluten free, dairy free, nut free and high protein).
Prep Time: 15 mins
Cook Time: 12-15 mins
Total Time: 30 mins
Serves: 24
Ingredients
- 1 cup gluten free all purpose flour (I use Bob’s Red Mill brand or Trader Joe’s brand)
- 1 cup natural chocolate whey protein powder (Or vanilla or you can sub this for 1 cup additional GF flour if you wish!)
- 1/2 tsp xanthan gum (I use Bob’s Red mill brand – optional, see notes)
- 1/3 cup erythritol (NOW foods brand) OR ⅓ cup coconut palm sugar (depending on level of sweetness preferred)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh grated ginger (or ground)
- 2 whole eggs
- 1/4 cup unsulphured molasses
- 1/2 cup + 2 T tablespoons melted coconut oil (or butter)
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the gluten free flour, protein powder, xanthan gum, erythritol or sugar, baking soda, spices, and salt and mix well.
- In a separate small bowl, whisk together eggs, molasses, melted coconut oil/butter, and vanilla.
- Pour the wet ingredients into the dry and mix to combine.
- Line a baking sheet with parchment paper.
- Roll the batter into 24 balls using a tablespoon measure as a scoop.
- Place evenly on the cookie sheet and bake for 10-12 minutes.
- Take out of the oven and press each down with a fork to make them flat.
- Place back in the oven and cook for another 2-4 minutes.
- Allow cookies to cool completely.
- Enjoy!
Notes
Xanthan gum is not essential but the cookies will turn out more flat than pillowy if it is not used!
Gluten Free Molasses Cookies
Ingredients
- 1 cup gluten free all purpose flour (I use Bob’s Red Mill brand or Trader Joe’s brand)
- 1 cup natural chocolate whey protein powder (Or vanilla or you can sub this for 1 cup additional GF flour if you wish!)
- 1/2 tsp xanthan gum (I use Bob’s Red mill brand – optional, see notes)
- 1/3 cup erythritol (NOW foods brand) OR ⅓ cup coconut palm sugar (depending on level of sweetness preferred)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tablespoon ground cinnamon
- 1 tablespoon fresh grated ginger (or ground)
- 2 whole eggs
- 1/4 cup unsulphured molasses
- 1/2 cup + 2 T tablespoons melted coconut oil (or butter)
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the gluten free flour, protein powder, xanthan gum, erythritol or sugar, baking soda, spices, and salt and mix well.
- In a separate small bowl, whisk together eggs, molasses, melted coconut oil/butter, and vanilla.
- Pour the wet ingredients into the dry and mix to combine.
- Line a baking sheet with parchment paper.
- Roll the batter into 24 balls using a tablespoon measure as a scoop.
- Place evenly on the cookie sheet and bake for 10-12 minutes.
- Take out of the oven and press each down with a fork to make them flat.
- Place back in the oven and cook for another 2-4 minutes.
- Allow cookies to cool completely.
- Enjoy!
Notes
- Xanthan gum is not essential but the cookies will turn out more flat than pillowy if it is not used!
Nice and yum recipe