Delight your friends & family with these incredibly delicious gluten free molasses ginger cookies this holiday season!
Great Grammie McAuley’s famous Molasses Krinkles Cookies are PERFECT for SANTA and will put a smile on anyone’s face! In fact, they are SO famous around here, that Grammie Scott (Grammie McAuley’s daughter and my incredible Mother-in-law) gets constant requests for them! She grew up with the smell of these delicious treats enticing her throughout the farmhouse in The Eastern Townships of Quebec, Canada.
Converting these classic cookie to Gluten-Free wasn’t a want in our home…it was a MUST! We were up to the challenge and after many many test runs (maybe on purpose) we created the perfect recipe! Even Grammie says she can’t tell the difference! Now that’s success!
Make these amazing treats for Santa this year and he will be incredibly grateful!
Ingredients in Gluten Free Molasses Ginger Cookies
- Crazy Good Gluten-Free All-Purpose Flour
See my post How to CREATE your own Gluten-Free Flour Blend for ingredients and instructional details! The ingredients also listed in the recipe below.
- Butter
I have become picky about my dairy. I have noticed that grass fed dairy simply tastes better! Seriously, if you haven’t tried grass fed butter or milk, please do! You may just become hooked like I am. Similar to the grass fed meat, I find you don’t need as much butter when using grass fed as it simply has more flavour. My parents say, “It tastes like milk should taste!” I couldn’t agree more! I use Savor Brand grass fed butter. You can find it at Superstore (Loblaws) and Blush Lane in Calgary.
Molasses adds the iconic flavour!
- Molasses (we use Blackstrap) – for a milder flavour you can use Fancy Molasses.
We LOVE molasses! It is actually very high in iron too! When I was a kid, I was anemic and one of the foods my doctor recommended I eat was molasses. In fact, blackstrap molasses contains more than just iron! It contains vital vitamins and minerals: iron, calcium, magnesium, vitamin B6 & selenium.I use Blackstrap Molasses which you can find at most grocers.
- Cane Sugar
I like to use Cane Sugar over regular granulated sugar. Although identical in chemical composition, these sugars are quite different in taste. Cane sugar imparts a deeper, more full bodied flavour to baking due to its molasses content and is therefore higher in nutrients. Granulated sugar is more processed and stripped of its molasses content making it less flavourful. I figure if I’m adding the calories from sugar, why not use the BEST flavoured type and therefore need much less!
- Apple Cider Vinegar *optional
Apple Cider Vinegar can be used to strengthen the dough. I like to use Bragg’s raw unfiltered Apple Cider Vinegar for its purity and flavour.
- Spices
Ginger (ground), Cloves (ground), Cinnamon, Sea Salt
Binders, & Leavening
- Whole Psyllium Husk
Psyllium is one of the main ingredients in Metamucil! So needless to say it is incredibly good for the intestinal tract and in fact it enhances the digestive process & has prebiotic effects. Psyllium husk is very rich in fibre and can help improve & prevent constipation and haemorrhoid pain. Research is even showing it can help manage diabetes and may even lower risk of developing diabetes! On top of all of that psyllium husk is heart healthy, may help decrease blood pressure, decrease cholesterol & can help with weight management. Psyllium contains antibacterial compounds that help eliminate toxins in the body & in turn give you healthy glowing skin! You can find psyllium husk at most grocers and health stores (e.g. Blush Lane Organics).
I like Baker’s Organic
How to make Gluten Free Molasses Ginger Cookies
Step-by-Step Instructions
1: Preheat oven to 350°F (177°C) convection.
2. Make the binding psyllium gel. In a small bowl whisk together potato starch (2 tsp = 8g), tapioca starch (4g = 1 1/2 tsp), baking soda (3g = 1/2 tsp) and psyllium husk (4g = 2 tsp). Add 50g lukewarm water & optional apple cider vinegar and whisk together well. Let rest 5-10 minutes until it becomes a gel.
If you’ve previously mixed our “egg replacer” you can use 18g = 2 Tbsp of egg replacer and 50g of water for this step.
3: Cream together butter, sugar, molasses until fluffy. Add psyllium gel & continue mixing until incorporated. I like to use my KitchenAid Stand Mixer with a paddle attachment for this step.
4: Sift together Crazy Good Gluten-Free All-Purpose Flour, baking soda, ginger, cloves & cinnamon.
5: Combine wet & dry ingredients until form a nice dough.
6: Roll dough into small balls (about 1″ in diameter).Then roll gently in cane sugar (if you’d like).
7: Place dough balls onto a cookie sheet lined with parchment paper.
8: If you prefer your cookies flatter, press each ball down with a fork in the centre.
9: If you like puffy cookies (I don’t typically do this step). Place tray with cookie balls into the freezer for 10-15 minutes. This helps prevent the cookies from spreading too much during baking.
10: Bake on centre rack for 10-12 minutes at 350°F (177°C).
11: Remove from oven. If you like a flatter cookie that is very crinkled, then drop cookie sheet onto counter once or twice. Grammie says this causes the cookies to gain the “crinkled” appearance.
12: Allow to cool for at least 5-10 minutes before heating them warm!
PIN this Gluten Free Molasses Ginger Cookie Recipe for Santa
Equipment Needed
- Stand Mixer (not absolutely necessary)
- Baking Tray with parchment paper
INGREDIENTS
Psyllium Gel - Binder
- 2 tsp Potato Starch (8g)
- 1.5 tsp Tapioca Starch (4g)
- ½ tsp Baking Soda (3g)
- 2 tsp Whole Psyllium Husk (4g)
- 50 g Lukewarm Water
Cookie Dough
- 570 g Crazy Good Gluten-Free All-Purpose Flour (*see notes for details)
- 270 g Butter, unsalted I use Savor Brand (from grass fed cows)
- 185 g Molasses I use Crosby's Blackstrap Molasses
- 150 g Cane Sugar
- 2.5 tsp Baking Soda 14g
- 2 tsp Ground Ginger (2 rounded tsp)
- ½ tsp Ground Cloves
- 1 tsp Cinnamon (1 rounded tsp)
- 1/16 tsp pinch of Salt
- 1 tsp Apple Cider Vinegar * *optional (if you like a puffed up cookie - will increase rise)
INSTRUCTIONS
- Preheat oven to 350°F (177°C).
Mix psyllium gel
- Add potato starch, tapioca starch, baking soda and psyllium husk to a small bowl. Add water (plus optional apple cider vinegar - will make a puffy cookie). Whisk together well. It will begin to gel immediately. Let rest 10 mins.
Whisk together dry ingredients
- Weigh out each flour, starch, baking soda, ginger, cloves & cinnamon, then sift together.
Mix cookie dough
- Cream together butter, sugar, molasses until fluffy. Add psyllium gel & continue mixing 1-2' until incorporated.
- Combine wet & dry ingredients until form a nice dough. Mix well.
- Let stand for 5-10 minutes covered.
- Roll dough into small balls, then roll gently in cane sugar (Optional)
- These cookies are meant to be fairly flat, so press each ball down with a fork in the centre.
- If you want to put cookies closer together on tray or like a puffier cookie, place entire cookie sheet with cookie dough balls into the freezer for 15 mins. This prevents cookies from spreading to much while baking.
- Bake for 10-12 minutes at 350°F. Mine take 10 minutes using convection bake.
- If you like a flat crinkly cookie, like we do, grab the pan on both sides & drop onto counter a few times.
- Allow to cool on baking pan for at least 10 minutes before eating them warm as cookies continue to cook in the centre once removed from the oven.
Notes
Nutrition
Equipment Needed
- 1 Stand Mixer (can also use hand mixer or spoon)
- 1 Sifter
- 1 Baking Tray with parchment paper
INGREDIENTS
- 2 cups Sugar
- 1 cup Butter or shortening
- ½ cup Molasses (Grammy used fancy molasses)
- 2 Eggs
- 3.5 cups All-Purpose Flour
- 2 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- pinch Salt
INSTRUCTIONS
- Preheat oven to 350°F (177°C).
- Cream together butter, sugar, molasses and eggs until fluffy.
- Sift together flour, baking soda, ginger, cloves, and cinnamon.
- Slowly add dry ingredients to wet ingredients and mix with paddle attachment of your stand mixer (if available) until forms a nice cookie dough.
- Roll dough into small balls (about 1-2 Tbsp each), then roll gently in cane sugar (Optional)
- Press down gently with a fork.
- Bake for 10-12 minutes at 350°F (177°C).
- If you like a flat crinkly cookie, like we do, grab the pan on both sides & drop onto counter a few times.
Notes
Nutrition
- Baking Soda
I like Baker’s Organic
How to make Gluten Free Molasses Ginger Cookies
Step-by-Step Instructions
1: Preheat oven to 350°F (177°C) convection.
2. Make the binding psyllium gel. In a small bowl whisk together potato starch (2 tsp = 8g), tapioca starch (4g = 1 1/2 tsp), baking soda (3g = 1/2 tsp) and psyllium husk (4g = 2 tsp). Add 50g lukewarm water & optional apple cider vinegar and whisk together well. Let rest 5-10 minutes until it becomes a gel.
If you’ve previously mixed our “egg replacer” you can use 18g = 2 Tbsp of egg replacer and 50g of water for this step.
3: Cream together butter, sugar, molasses until fluffy. Add psyllium gel & continue mixing until incorporated. I like to use my KitchenAid Stand Mixer with a paddle attachment for this step.
4: Sift together Crazy Good Gluten-Free All-Purpose Flour, baking soda, ginger, cloves & cinnamon.
5: Combine wet & dry ingredients until form a nice dough.
6: Roll dough into small balls (about 1″ in diameter).Then roll gently in cane sugar (if you’d like).
7: Place dough balls onto a cookie sheet lined with parchment paper.
8: If you prefer your cookies flatter, press each ball down with a fork in the centre.
9: If you like puffy cookies (I don’t typically do this step). Place tray with cookie balls into the freezer for 10-15 minutes. This helps prevent the cookies from spreading too much during baking.
10: Bake on centre rack for 10-12 minutes at 350°F (177°C).
11: Remove from oven. If you like a flatter cookie that is very crinkled, then drop cookie sheet onto counter once or twice. Grammie says this causes the cookies to gain the “crinkled” appearance.
12: Allow to cool for at least 5-10 minutes before heating them warm!
PIN this Gluten Free Molasses Ginger Cookie Recipe for Santa
