cookie - Chewy Gluten Free Molasses Cookies

By tinathorn

Ingredients

• 1 1/2 cups superfine brown rice flour*
• 1/3 cup potato starch
• 1/8 cup tapioca flour/starch
• 1/2 teaspoon xanthan gum (or guar gum for corn-free)
• 1 teaspoon baking soda
• 3/4 cup margarine, room temperature
• 7/8 cup evaporated cane juice (or sugar)
• 1 egg
• 1/4 cup molasses
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/3 cup evaporated cane juice (or sugar)

Details

Servings 39
Adapted from glutenfreerecipebox.com

Preparation

Step 1

The Pure Pantry Gluten Free Baking Mix Review and Giveaway

Makes about 39 cookies

In a large bowl, whisk together the dry ingredients; set aside.

In the large bowl of your electric mixer, add cream together margarine and 1 cup sugar; add egg and continue to mix until smooth. Add molasses and mix thoroughly. Add the flour mixture and mix until thoroughly incorporated. Cover and refrigerate for 1 hour.

Preheat oven to 375°F.

Walnuts would make a wonderful addition to these gluten free cookies. Just make sure you chop them small enough.

The Pure Pantry Gluten Free Baking Mix Review and Giveaway

These sound good! I’ve been wanting to find a replacement for one of my husband’s childhood favorites. Thanks.

Nearly every GF cookie recipe I try spreads out in the oven and becomes a huge flat mess, including these. I follow the recipes exactly. Do you have any idea what might be happening? I am so disappointed that I can’t make good GF cookies from scratch.

I’m so sorry to hear this. You poor thing! What brand of xanthan gum or guar gum are you using? I usually use Bob’s Red Mill. Also, I’m wondering what you use to measure, and how you measure. Just wondering if you’re getting enough flour/starch. And are you using “Superfine” rice flour? Superfine is more condensed than regular rice flour. If you don’t use superfine, you’ll need less liquid. Is your baking soda old? The best thing to do to prevent much spread of cookies is to refrigerate the dough until firm. Also, don’t have your margarine/butter out too long, just long enough for it to cream in the mixer. Hope this helps.

Thank you for your suggestions. My baking soda IS old, so I will replace that. I also did not use superfine flour, not realizing the difference. Other recipes that did not work out did not call for superfine flour, but maybe my baking soda was a problem. What about xanthan gum? Can that “get old”?

I forgot to mention, to test your baking soda, add 1/4 teaspoon vinegar to a 1/2 cup of water and stir in 1/4 teaspoon of baking soda. If it fizzes, it’s good. If it doesn’t fizz it’s old.

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