Homemade Gluten-Free Ginger-Molasses Cookies
Inspired by the best cookies in Alaska from the Talkeetna Roadhouse, these Gluten Free Ginger Molasses Cookies are a chewy, gluten-free treat your whole family will love!
One of my fave things to do following a trip is to come home and recreate memorable foods I ate along the way. I recall a trip to San Diego in 2013 that involved a Panzanella I’ll never forget. I immediately returned home and recreated that dish.
And that’s definitely how these Ginger-Molasses Cookies ended up on my plate.
They’re a gluten free recreation of one of THE best cookies I’ve ever eaten. Full of rich molasses flavor, I grabbed one of the chewy cookies as I was walking out the door from breakfast at the Talkeetna Road House.
The original version was of course, not gluten free. But in recreating them in my kitchen I wanted gluten-free ginger molasses cookies the whole family could enjoy.
While they’ll remind you of gingersnap cookies in terms of their overall flavor, the texture is more like soft cookies. As gluten-free cookies go, these are some of my favorites. They would make a great addition to your holiday cookies baking line up. But I think they’re perfect any time of year.
There’s something about revisiting dishes you enjoyed on memorable trips that seem to make the memory more vivid and last a little longer. If you ever make the journey to Talkeetna, Alaska I hope you’ll grab one of their Ginger-Molasses Cookies and see if it’s as memorable for you as it was for me.
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Homemade Gluten-Free Ginger-Molasses Cookies
- Total Time: 55 min
- Yield: 1 dozen cookies
- Diet: Gluten Free
Description
Inspired by the best cookies in Alaska from the Talkeetna Roadhouse, these Gluten Free Ginger Molasses Cookies are a chewy, gluten-free treat your whole family will love!
Ingredients
- 1 tablespoon ground flax seeds
- 1 tablespoon warm water
- 1/4 cup olive oil or melted coconut oil
- 1/2 cup dark brown sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 3 tablespoons molasses
- 1 cup gluten-free all-purpose flour*
- 1/4 teaspoon baking soda
- 1/2 teaspoon EACH ground ginger, ground cinnamon and ground allspice
- Pinch of salt
Instructions
- Combine flax and water in bowl of a stand mixer; let stand 5 minutes.
- Add oil and brown sugar to large bowl of electric mixer fitted with the paddle attachment, and beat on low speed until well-blended; add egg, egg yolk, and molasses; beat until smooth.
- Whisk together flour and remaining dry ingredients in a small bowl. Add to wet ingredients, and beat until blended. Refrigerate dough for 30 minutes for best results.
- Preheat oven to 375 degrees F.
- Spoon dough out using a cookie scoop or by heaping tablespoons onto a Silpat or parchment paper lined baking sheet or cookie sheet. Bake for 15 minutes or until lightly browned and set. Let cool on a wire rack or cooling rack 10 minutes. Store in an airtight container or sealed freezer bag.
Notes
*The best gluten free flour in my opinion is King Arthur Measure for Measure.
- Prep Time: 10 min
- Standing Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11 g
- Sodium: 47 mg
- Fat: 6 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
Keywords: Homemade Gluten-Free Ginger-Molasses Cookies
Other recipes you may enjoy:
GLUTEN FREE RASPBERRY COCONUT BARS
POWDERED PEANUT BUTTER COOKIES
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