Gluten Free Molasses Cookies

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

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the gluten free flour, protein powder, xanthan gum, erythritol or sugar, baking soda, spices, and salt and mix well.
3. In a separate small bowl, whisk together eggs, molasses, melted coconut oil/butter, and vanilla.
4. Pour the wet ingredients into the dry and mix to combine.
5. Line a baking sheet with parchment paper.
6. Roll the batter into 24 balls using a tablespoon measure as a scoop.
7. Place evenly on the cookie sheet and bake for 10-12 minutes.
8. Take out of the oven and press each down with a fork to make them flat.
9. Place back in the oven and cook for another 2-4 minutes.
10. Allow cookies to cool completely.
11. Enjoy!

Notes

Xanthan gum is not essential but the cookies will turn out more flat than pillowy if it is not used!