Gluten-Free Molasses Cookies
A soft molasses cookie that was snapped up quickly by my gluten-free peeps as well as the rest of my snackers
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Ingredients
- 1 egg
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup almond butter
- 1/4 cup molasses
- 1/4 cup butter or vegan butter softened
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups gluten-free 1:1 baking flour
Instructions
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In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, vanilla, almond butter, molasses, and butter until smooth and creamy.
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Add the remaining ingredients and mix thoroughly until combined. Cover and refrigerate the dough for at least 1 hour.
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Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1-2 tablespoon-sized balls of dough and roll in the sugar. Place on a baking sheet.
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Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!
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Store leftovers in an airtight container.
Recipe Notes
Dough stores well enough for two days ahead of activity. Also, as with many cookies with spices, they are more delicious the second day.