Chewy Ginger Molasses Cookies – G/F, D/F
I love baking for others. Whether it is family or friends, I want to show you I care through a cookie or slice of cake. Eating was never just something that had to happen in our home growing up. Eating was something to be cherished together – the conversation AND the delicious food. So, now that I have a child who can’t participate in that aspect of life (YET! read Ellie’s update here) I am more acutely aware of trying to include everyone in some form of treat, especially those with dietary restrictions. Welcome Dairy/Free and Gluten/Free Chewy Ginger Molasses Cookies!
Ginger Molasses Cookies: Chewy, G/F, D/F, Delicious – it can be done!
Chewy Ginger Molasses Cookies – a Christmas staple and year-round pleasure – is now enjoyable by those with D/F and G/F restrictions as well as those who can eat it all, cause these cookies are delicious! I will have you know; I tried this recipe many times and doled out many a cookie to neighbors, friends, and family. Only a couple of those people eat G/F and D/F on a regular basis. These cookies were a hit with everyone because of how incredibly delicious and soft and chewy they are, no sacrificing on a delicious cookie to cover dietary restrictions here.
Perfect balance of flavor
The flavor of these Chewy Ginger Molasses Cookies are delightful, but not one flavor overpowers the other. Molasses, cinnamon, and ginger all share the stage beautifully – unlike many preschool program stages. If you are a true ginger lover, you can always up the ginger a bit to let the ginger have the leading role. If you really REALLY love ginger you can even add a bit more and let the ginger be the child twirling around with her dress pulled up over her head or the boy flipping over the banister during all the songs. Then it will really STEAL the show. Up to you and your relationship with ginger.
Soft and chewy – the cookie of my dreams
The cookie’s texture is everything you want from a chewy ginger molasses cookie: so soft and oh so chewy! The trick is an extra egg yolk and allowing the dough to rest in the fridge for a few hours, so the G/F flour absorbs more of the moisture. Let me tell you, this is the WAY TO GO!
Creative Baking for a Cause
The heart of our home has always been in the kitchen. It’s where the conversations happen, the laughs are had, the love is poured out through delicious treats, and of course – the food is enjoyed! I want all of our family and friends to feel welcomed and loved in our kitchen, dietary restrictions or not.
So, join me in baking for those who can’t eat all the butter and flour, and enjoy a cookie with them – or bake them for yourself! You will be glad you did, and you might have to double-check that these cookies truly are gluten and dairy-free since they are just so chewin’ good!
More G/F and D/F Recipes to Enjoy
D/F, G/F Chocolate Zucchini Cake
Allergy Friendly Baked Oatmeal
More Dairy-Free Treats to Enjoy
Cinnamon Applesauce Snack Cake
‘Four Cups of Zucchini Bread’ Dairy-Free
Chewy Ginger Molasses Cookies - G/F, D/F
A cookie for one and all! This chewy ginger molasses cookie will not disappoint. G/F and D/F but FULL of flavor and delicious chew. The cinnamon and molasses share the stage nicely with the ginger, leading to a delicious cookie no one will be able to resist!
Ingredients
- 3/4 cup non-dairy butter sticks (I used earth balance soy free)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk (slightly beaten)
- 1/4 cup molasses
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 2 tsp ginger*
- 2 cups gluten free 1-1 flour
- Granulated sugar (for rolling)
Instructions
- Don't preheat your oven, ideally dough needs to sit in the fridge for a few hours to overnight before baking for BEST results.**
- In a large mixing bowl, cream non-dairy butter sticks (fun fact, they are called 'futter' in our household: fake - butter) with sugars until light and creamy.
- Add egg and egg yolk and mix well. Mix in molasses and vanilla.
- Combine dry ingredients in a separate bowl and whisk to combine.
- Add dry ingredients to wet ingredients and stir until combined.
- Refrigerate dough for 4-24 hours.***
- After dough has chilled, preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll dough balls about 1.5 Tbs in size. Roll cookie balls in granulated sugar and place on the prepared baking sheet with room to spread.
- Bake 8-10 minutes, or until just set. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Makes 30-36 deliciously chewy cookies depending on cookie size. Allow to cool completely before storing in an airtight container.
- These cookies also freeze GREAT! Place a small piece of wax paper between each cookie and stack about 4-6 high. Wrap in saran wrap and place in freezer zip-lock. Take cookies out when ready to eat and allow to thaw unwrapped at room temp, or even enjoy frozen!
Notes
*This is the amount of ginger that allows all of the flavors to shine. If you want to up the ginger's role in these cookies (see post) increase ginger to 1 T. If you are ALL about ginger and like the bite, and don't care if the cinnamon and molasses shares in the spotlight, you can ramp up the ginger to 4 tsps. Baker's choice!
**Chilling the dough allows the gluten free flour to absorb some of the moisture of the other ingredients, which creates a chewy cookie that has a better rise, and is less 'grainy' in texture and is hard to tell it is gluten free. The cookie still has a slight grainy texture as many gluten free cookies do, but not enough to turn anybody off of this deliciously chewy, perfectly flavored and tender cookie!
***If you don't have time to chill the dough, baking the cookies right away still makes a good cookie - just not quite the perfected cookie as if you were to wait. I tried it and they were still enjoyed, so don't let that stop you from making these cookies if you need cookies ASAP. 🙂
