Ginger Molasses Cookies

Has anyone else noticed that some of the trees are already starting to change colors? I love fall, but it is always sad to see summer end. Here is a little recipe to help make the transition into fall a little easier. I love the smell of ginger molasses cookies. They remind me of sitting by a fire with a warm cup of tea and reading a book under a blanket.

My husband is a cookie lover, claims he grew tall due to his diet of cookies growing up. When we first met we tried making gluten free cookies and found that they always had this strange after taste due to the premade flour mix that I was buying. After using my Gluten Free All Purpose Flour mix he became a huge fan of my cookies. Then we had to overcome the hurdle of baking without eggs as our house is egg free due to allergies. I have found that I like the Bob’s Red Mill Gluten Free Egg Replacer the most, but I have used flax eggs a couple times as well.

Of course, you could just make this recipe without any special ingredients for those that don’t have any restrictions. Hope you enjoy these as much as our family does.

Ginger Molasses Cookies

Delicious, soft chewy cookie that is perfect for Christmas, and any other time you are craving cookies!

Ingredients
1/2 C butter/vegan butter (I use miyokos)/coconut oil
1 C brown sugar, packed
1 large egg/egg replacer (1)
1/4 C fancy molasses
2 C flour (I use my Gluten Free All Purpose Flour mix)
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 C white sugar

Directions
1. Preheat the oven to 350°F
2. Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
3. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.
4. Roll the dough into 1 1/2 inch balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches apart on a baking sheet. (With all the substitutions, I find I have to flatten slightly on the cookie sheet as it doesn’t spread out the same)
5. Bake in the center of the oven rack for 8 – 10 min. If you want a crisper cookie allow them to bake an additional 2 – 4 min. Let them cool for one minute to set before removing them to cool completely on a cooling rack. They should be puffy and slightly browned on the bottom when you remove them from the pan.
6. Store for one week in a sealed container in the refrigerator or four weeks in the freezer.

Notes
(1) corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. We do ok with Bob’s Red Mill, but we are corn lite in our household. Trial as needed. You could also use a flax egg as an alternative.

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