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Dessert
Gluten-Free, Dairy-Free Ginger-Molasses Cookies
MAKES 18 COOKIES
Moist and very flavorful, these cookies are perfect for dessert and make a festive treat. You can process them into crumbs in a food processor for a piecrust (about 1½ cups for a 9-inch piecrust). Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during Christmas holidays.
½ cup butter or dairy-free buttery spread
¼ cup molasses (not blackstrap)
¾ cup packed light brown sugar
1 teaspoon pure vanilla
1 cup sorghum flour
½ cup garbanzo (chickpea) flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper, optional
2 tablespoons evaporated cane juice or sanding sugar, for rolling
1. Place a rack in the lower third of the oven. Preheat the oven to 375°F. Line a 9x13-inch metal baking sheet (not nonstick) with parchment paper.
2. In a medium mixing bowl, beat the butter, molasses, brown sugar and vanilla with an electric mixer on low speed until well blended. Add the sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt and black pepper (if using) and beat until well blended.
3. With a #50 (1¼ tablespoon-size) metal ice cream scoop, shape 9 balls. Roll each into a smooth ball with your hands and then roll each in the evaporated cane juice. Place them at least two inches apart on the prepared baking sheet.
4. Place cookies in preheated oven and bake until they look firm and began to show little cracks on top, about 8 to 10 minutes. Do not over-bake.
5. Cool the cookies on the baking sheet on a wire rack for 5 minutes. Then transfer to the wire rack to cool completely. Repeat with the remaining dough.
Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011.
Comments (12)
These were just ok. They tasted good after completely cooling and sitting in the fridge over night, but you could still taste the chickpea flour. Over all, Im not sure if I would make these again though :)
Posted by: Unknown | March 30, 2012 2:49 PM Report this comment
I didn't have sorghum flour, so I looked up a replacement flour on-line. I think I used brown rice flour instead. Lots of on-line sources have flour substitutions... it's a matter of balancing out the weight of your flours/starches. Just experiment! That's the fun of baking.
Posted by: Unknown | March 11, 2012 4:29 PM Report this comment
Our Food Editor says blackstrap molasses is stronger and thicker. If that's all you have, you could use it. There will be a slight change in texture and the flavor will be more pronounced. - Moderator
Posted by: LW Moderator | January 24, 2012 10:40 PM Report this comment
Also wondering why not blackstrap molasses. ....different ph?
Posted by: Madeline M | January 24, 2012 2:59 PM Report this comment
Try these Gluten-Free, Dairy-Free Ginger-Molasses Cookies with this Orange Frosting. It just adds an extra festive touch ! 1/4 cup (or more) HOT orange juice 1 1/2 T butter (or dairy-free substitute), melted 1 T grated orange rind 4 cups (1#) powdered sugar Combine all ingredients in large bowl and beat until of spreading consistency. Generously frost onto cooled cookies. Yummy !! Barbra R
Posted by: BARBRA LEIN REISNER | December 6, 2011 10:33 AM Report this comment
Just finished making these cookies. Used the recipe exactly as written and I absolutely love the results. The taste of the sorghum and chickpeas flours do not come through because of the spices and molasses, so don't be afraid to use these flours!
Posted by: Aileen T | December 1, 2011 3:37 PM Report this comment
Will a commercial brand gluten-free all purpose flour work as well?
Posted by: Unknown | December 1, 2011 1:02 PM Report this comment
I really don't care for garbanzo bean flour. How bout quinoa flour?
Posted by: Unknown | December 1, 2011 12:41 PM Report this comment
Would like to use almond meal vs garbanzo flour. Will that work too?
Posted by: Linda P | December 1, 2011 12:31 PM Report this comment
I am wondering why not blackstrap molasses.
Posted by: LaTonya H | December 1, 2011 11:38 AM Report this comment
I would like to make these delicious cookies as they will permit me to use some flour that I use rarely (chickpea and sorghum). Do I have the permission to post them on my blog?
Les Carnets de Miss Diane - www.missdiane.canalblog.com
Posted by: Diane R | December 1, 2011 11:17 AM Report this comment
Can soybean flour be used in place of the garbanzo bean flour?
Posted by: Nanna | December 1, 2011 10:28 AM Report this comment