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Gluten-Free Chewy Molasses Cookies

Chewy, tender molasses-ginger cookies are made from a combination of sorghum, almond and tapioca flours and sweetened with molasses, maple sugar, coconut sugar, and maple sugar.
Course Dessert
Servings 18 cookies

Ingredients
  

  • 230 g sorghum flour about 1 3/4 cups
  • 80 g almond flour about 1/2 cup
  • 1 tablespoon tapioca flour
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¾ cup unsalted butter, at room temperature 1 ½ sticks
  • 1 cup maple sugar
  • ¼ cup coconut sugar
  • 1 large egg
  • ¼ cup unsulphured molassses
  • 1 tablespoon maple syrup
  • 1 teaspoon pure vanilla extract

Instructions
 

  • In a medium bowl, whisk together the sorghum, almond, and tapioca flours and then whisk in the baking soda, salt, ginger, and cinnamon.
  • In a large bowl, cream the butter for about 1 minute then add the sugars and cream for another 2 minutes, until lighter in color and fluffy. Beat in the egg, molasses, maple syrup, and vanilla extract. Scrape down the sides of the bowl.
  • On low speed, beat in the flour mixture until well combined and mix for about 30 seconds until no flour is visible.
  • Place the dough in the fridge for at least two hours or overnight. I did both -- for the overnight dough, I placed it in an airtight container.
  • When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.
  • Scoop the dough into balls -- you may choose the size you prefer here. For the cookies in these photos I did about 2 Tb-worth of dough. But I also made smaller ones. If you wish, roll the dough balls in maple sugar. Then place on the prepared pans with at least 2 inches of space in between.
  • Place the cookies in the oven and bake for 8 minutes. To employ the "pan-banging" method, lift up a corner of the cookie sheet and let drop on the rack. Repeat with another corner. Bake for 2-3 more minutes, then repeat the banging. Bake for 2 more minutes, repeat the banging, and remove from the oven. Let cookies cool on the baking sheets for 7 minutes, then transfer to a wire rack to cool completely.
  • Cookies will keep in an air-tight container for up to 5 days.

Notes

Sorghum flour substitute -- swap the equivalent amount of oat flour.
Almond flour substitute -- try tiger nut or teff flour.
Tapioca flour substitute -- use arrowroot or potato starch.
Butter substitute -- use coconut oil at soft (not melted) room temperature.
Maple sugar substitute -- use granulated sugar.
Coconut sugar substitute -- use brown sugar.
Keyword gluten-free chewy molasses cookies