▷ My Favorite Molasses Cookie Recipe | Gluten Free

Gluten-Free » My Favorite Molasses Cookie Recipe | Gluten Free

Discover the best gluten-free molasses cookie recipe. Perfect for any occasion, these cookies are sure to become your new favorite sweet treat.

Delicious and Easy Gluten Free Molasses Cookies

Molasses spice cookies are a delicious treat that can be enjoyed by everyone, even those who are gluten-free. This recipe by Tarah Wrenn uses simple ingredients like Namaste Gluten Free Flour Blend, brown sugar, molasses, and a variety of spices to create a flavorful cookie that is perfect for any occasion. The step-by-step instructions provided make it easy to bake these cookies at home and enjoy them fresh out of the oven.

With a total of 43 cookies made from this recipe, you’ll have plenty to share with friends and family or keep for yourself to enjoy throughout the week. The soft, chewy texture of these molasses spice cookies, combined with the warm flavors of cinnamon, ginger, and cloves, make them a must-try for anyone looking for a delicious and comforting dessert option. Whether you’re a seasoned baker or new to gluten-free baking, this recipe is sure to impress your taste buds.

Sweet Indulgence: A Mouthwatering Gluten-Free Molasses Cookie Recipe

Hi welcome back to happy Apple cor Homestead today I am going to give you one of my favorite recipes every once in a while I like to share some of those with you and today we’re going to do U my very favorite molasses cookie recipe it is gluten-free but if you don’t want to be gluten-free you can go ahead and use regular flour so I’ll start by.

Telling you what we need I will have everything down in the description box so you can make a batch of your own as well so I’m using a KitchenAid mixer but you can do it by hand or use a handheld one or you know however you like to mix things okay I’m using this Namaste flour I get it from Costco it’s a really great one toone flour blend for gluten-free.

Cooking and if you’re a gluten-free Baker like I am you really do need kind of some specialty flowers and a blend it really does make all the difference uh however that said I do have some amazing almond flour recipes so for those of you who are like you know keto or can’t eat grains of any kind um let me know down in the comments.

If you want me to give you some of those recipes because um for a long time I was on a specific carbohydrate diet I’m on a modified one now obviously because I’m going to definitely eat one of these cookies um but I learned how to make some comfort food and still you know not get those um you know grains in the tummy so okay moving on you’re going.

To need brown sugar which I have here I have baking soda butter molasses cloves cinnamon Ginger zanth and gum and some sugar I don’t do tons and tons of stuff with sugar but these cookies are just so worth it and I can’t help myself but make some every once in a while this sugar is in a giant Bowl because we’re.

Going to be rolling the cookies in them afterwards so they’re not actually going to go into the Container in addition to those ingredients you’re going to want some measuring spoons I have a/4 cup and a half a teaspoon but you know like I said everything will be down in the description you can use whatever uh measuring spoons you want or if you just.

Want to sprinkle things in as you go like I’m all for that okay Step One is we are going to put in 3/4 of a cup of butter into the bowl and that is almost this whole entire thing this butter is softened and I do recommend that you leave it on the.

Counter for a little bit uh it’ll just make mixing a little bit easier but I don’t melt it I didn’t tell you guys this before but I do have my recipe I have it written down a lot of the cooking I do I don’t even use a recipe but for baking sometimes it’s important to get the ratios right so I do have that over here and recommend that when.

You create a recipe please write it down especially if you know like you’re feeding your family or your friends and they’re like oh I love this so much how did you make it and then you’ll be like I don’t know just threw some things together or if you’re like you taste it you’re like oh that’s horrible but then you don’t remember what you did so I.

Don’t I’m not I don’t always do this and I’m not particularly good at it but I try to remember to write down my recipe recipes as I’m working through them and especially it’s easy if you’re modifying it from somebody else’s recipe to just write down what you’ve done different okay next we need one cup of brown.

Sugar and we’ll put it right in with the butter you can pack it down if you want or just do like heaping scoops I don’t know if I have I don’t know if I have enough you guys uhoh oh you guys am I going to have.

Enough okay I think we’re good all of it’s going in there once you have your brown sugar and your butter together go ahead and give it a good mix once the brown sugar and butter is creamed and I will insert a photo.

Here you’re going to want to add your molasses and other ingredients a spatula might be super helpful as well to get every bit of the cookie dough off of your dough hook or whatever you’re using to mix things up with I’m going to go ahead and just set that over there and I forgot to tell you we are going to need one egg for this.

Recipe I completely forgot thank goodness for my recipe otherwise these cookies would not be as Fabulous As I know they’re going to be I’m going to grab the egg and ALS also take that time to preheat my oven to 375° also in front of me I have a cookie sheet which is lined in parchment paper it’s up to you if you don’t have.

Parchment paper you just use your cookie sheet and you don’t have to grease it or anything ahead of time um I just like it cuz it makes clean up a little bit faster I’m going to get my egg and then we will move on to the next step all right let’s get that egg in next we’ll put in 1/4 cup of.

Molasses smells so good you guys I’m a little heavy-handed with it because it’s one of my favorites now we’re going to put in the baking soda and the spices I just have a little half a teaspoon here and we’re going to put in one teaspoon of the baking soda and this is almost gone too guys I think I need.

To go to the store running out of things today then we will do a half a teaspoon of cloves that’s kind of a heaping te um half a teaspoon these are some of my favorite spices and we’ll do 1 and 1/2 teaspoon of cinnamon and 1 teaspoon of.

Ginger I’m going to clean my spoon and then we’ll do the zanen gum okay last but not least we want 2 and a/4 teaspoon of the sanon gum now you may ask doesn’t this flour already have some in it yes it does but use this extra anyway I promise you will not be sad just try to get a quarter in.

There now we will get this all mixed up very nicely this is beautifully mixed now I’ll insert a photo here so you can see inside my bowl last but not least we do need to add the flour so we’re going to put in 2 and 1/4 cups of this flour.

Blend and give that a good mix once in a while go ahead and scrape down the sides of the bowl you know after you turn your machine off make sure that everything is fully Incorporated I usually only do this like maybe once just kind of depends.

On how messy I’ve been once everything is incorporated ated it’s done you don’t have to over mix it although I don’t know that you know mixing it a little bit long is going to hurt it too much uh you just don’t want the butter to melt and you can see that the cookie dough is sticking to the paddle and that.

Is kind of the consistency that we want if you’re finding that your for whatever reason maybe your egg was giant or or I don’t know if you’re finding that your dough is like sliding off put in a little bit more flour now I’m going to use my spatula to remove the dough from the paddle and I’m going to tidy up my mess.

A little bit and then we will move on to making the balls and the balls well the cookies but they’re going to look like balls now that we have used the spatula to clean off the paddle we’re going to just take this off and put this away and I’m doing that because I have limited space and I like to talk with my hands but you do you in your kitchen I’ll be.

Right back now it’s time to make the cookies I’m using my bare hands cuz these cookies are just for me if you want to wear gloves you can uh I did bring out a little bowl of warm water in case the dough sticks to my hands too much much um the water will prevent the dough from sticking to your hands but I’m going to go without it.

First and we’re just going to pick up a little bit of dough about that size uh smaller than a golf ball but you guys can make whatever size cookies you want roll it in your hands and then roll it in the sugar get it nice and coat it in the sugar and place it on your cookie.

Sheet I like my cookies to be I don’t know like two or three bites worth of a cookie so not super duper big um the timing that I have for these cookies is based on kind of this size here and you want them to be an inch or two apart because they do expand just a.

Little bit so anyways of course if you make bigger cookies you might need to cook them longer well I mean pretty sure you will need to cook them longer and I know from experience that this batch of cookies will take two.

Trays but I’m just going to go ahead and work on getting this tray full first and I won’t waste your time watching me ball up all these cookies because I think you get the point uh when I get them all done we’ll come back for the next step that didn’t take hardly any time at all I didn’t even need the little cup of.

Water to um protect my hands they really didn’t stick all that bad but that’s just a little Pro tip for you if you want to try it it is time to put these in the oven I have a double oven here so I have have them both preheated I’m going to put both of these trays in and as soon as they come out I will see you again the cookies are all done they have.

Only been in the oven for 8 minutes and the trick to the perfect chewy cookie is don’t let them cook too long so clearly you don’t want them undercooked right because they have egg in them or whatever or maybe you just don’t want an uncooked cookie in the middle 8 minutes for this size is absolutely perfect I’m going to leave them on the tray.

Where the heat of the tray will continue to cook them just a little bit longer and then you can put them on a wire rack if you like or if you want you can just leave them here until they cool off and put them on a tray these cookies are beautiful out of the oven they are great to just put in a bowl and eat for a couple of days with.

Your tea and also they freeze beautifully clearly there are too many cookies for me to eat in one sitting so I will freeze a bunch of them and they are delicious right out of the freezer of course out of the freezer they will be nice and crunchy but you can uh set them out and they won’t be as chewy as fresh but I mean if you have a microwave.

Or a toaster oven like I do over there um you can heat them up and they will be absolutely delicious everything you need to know to make this batch for yourself will be down in the description box please let me know if you make this recipe and what you think of it and also tell me what your favorite recipe is and if there’s.

Anything you would like for me to do a video on on how to cook or whatever whatever your heart’s desire is all right you guys I am going to get going if you’re curious um a lot of times um I will tell people what I’m cooking in my slow cooker I am making a chuck roast in the slow cooker with some bone broth that I made from the bones that I got.

From the cow that I ordered so that’s what’s in there I think I’m going to make some Spanish rice and cauliflower to go with it and with that said I will see you guys next time thanks so much for watching bye