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!

 

molasses

Gluten Free Molasses Cookies

  • Servings: 24
  • Difficulty: easy
  • Print

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!

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