Molasses Ginger · GF ( 2 1/2 dozen )

Long story short, I did some experimentation to make up a batch of gluten free molasses cookies. And you can not overestimate my surprise when I found them so much better than my traditional recipe; much more flavor and chew! So I chucked the old recipe and only use this one anymore. Don’t get turned off by the different kinds of flours called for, they can all be purchased at an Asian market for dirt cheap. Most co-ops and Whole Foods type places sell them also, but at a higher mark-up.

Of course, if you’re wanting to make these on the spur of the moment, just use an equivalent amount of all purpose flour. They won’t have the same toasty, chewy awesomeness, but they won’t disappoint either.

4.5 ounces buckwheat flour
1.5 ounces kinako (toasted soy flour)
1.5 ounces mochiko (a type of Japanese rice flour)
1.5 tapioca starch
3 ounces butter
2 ounces coconut oil (substitute butter if you don’t have it)
6 ounces sugar
3 ounces molasses
1 1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp kosher salt
3/4 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp cracked black pepper
1 egg

6 ounces demerara sugar
2 tsp ground ginger

Preheat oven to 350° (of course).

Sift together the flours and tapioca starch together and set aside.

Cream the butter and coconut oil together with the sugar, molasses, baking soda, baking powder, salt, and spices. Don’t over do it, just a minute or so. With the mixer on low speed, add the egg and continue mixing until just incorporated. With the mixer still running, add in the dry ingredients. Continue mixing only until the dry ingredients have disappeared and the mixture is uniform.

Mix together the demerara sugar and ginger in a shallow bowl. Roll each scoop of cookie dough in this mixture until it’s evenly coated, then transfer to a lightly greased cookie sheet. Flatten each slightly with the bottom of a glass and sprinkle with a little extra ginger sugar.

These cookies spread quite a bit during baking, so I only bake 8-10 on a tray. For soft and chewy bake for 12 minutes, for a little more crispness go for 15.

I put some of these on Santa's Cookie Plate .


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Any questions?

Apr 25, 2012 ·  4:56 AM

Hey Stella, are you supposed to cream the sugar with the butter, or is that considered part of the dry ingredients? Thanks!

 · Fuse · 

Apr 25, 2012 · 11:50 AM

@Fuse, thanks for catching my typo. Yes, cream the sugar in with the butter and other ingredients listed. I’ll go edit the recipe right now to fix the mistake. Cheers!


May 25, 2013 ·  1:20 PM

Stella, these are wonderful! I made a bacon, smoked salt, marshmallow cream sandwiched version, and they are rad.

 · amy ·

May 27, 2013 ·  9:35 PM

Oh, wow, amy! That’s hardcore, too cool! Thanks for sharing, I’m so glad your version turned out awesome.


Jul 17, 2016 ·  6:18 PM

1.5 tapioca starch.

1.5 what? oz, TBS, tsp?

 · JD · 

Oct 07, 2017 · 11:19 PM

I have to say that the information here was the most complete that I found anywhere. I am definitely bookmarking this to come back and read later.

 · loemrntdherid1 ·


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