Servings: cookies
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
*TIP: like a flatter chewier cookie? Add 10mL additional of water to your psyllium husk
*Make these incredible Grammie Approved Gluten-Free Molasses Krinkles for Santa this Christmas!
**Make sure to watch the cookies (especially if you roll them in sugar) as you don't want them to burn!
To make 570g Crazy Good Gluten-Free All-Purpose Flour
142g Sweet Rice Flour (can substitute with Oat flour)
114g Brown Rice Flour (can substitute with sorghum or buckwheat)
114g Sorghum Flour
114g Potato Starch (not potato flour - can sub with tapioca or arrowroot starch)
86g Tapioca Flour (aka starch)
To Freeze: Freeze the dough - wrap in parchement paper then place in air-tight container. Lasts for months, but you won't need it to! Or after cooked, once fully cooled place in airtight container. Last for weeks!
To Thaw: Leave on counter for a few hours or heat for 20-30 secs in microwave.
Nutrition
Nutrition Facts
Gluten Free Molasses Ginger Cookies - PERFECT for SANTA
Serving Size
1 Cookie
Amount per Serving
Calories
163
% Daily Value*
Fat
0.5
g
1
%
Saturated Fat
0.1
g
1
%
Sodium
681
mg
30
%
Potassium
450
mg
13
%
Carbohydrates
37.6
g
13
%
Fiber
1.2
g
5
%
Protein
1.9
g
4
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!