Soft Molasses Cookies (Gluten & Dairy Free)
Description
There is no better smell around the holidays than the scent of soft molasses cookies baking in the kitchen! These cookies use coconut oil instead of butter, so they are dairy free as well as gluten free. The cookies are soft, but still chewy giving them the perfect cookie texture. I have received so many compliments and people asking for my recipe...so here it is. Enjoy!
Ingredients
Instructions
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Preheat oven to 350 degrees.
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Mix 2/3 cup sugar, brown sugar, molasses and eggs together in a bowl with a mixer or hand held mixer. Whip together until smooth.
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Next, add the melted coconut oil and mix until combined.
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In a separate bowl, mix together the gluten free flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger. Slowly add to this to the mixer, scraping down the sides of the mixer bowl to make sure everything is combined evenly.
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Place 1/3 cup sugar in a small bowl. Using a #50 cookie scoop (1-1/2 inch diameter) or a spoon, shape the cookie mixture into 1-1/2 inch round cookies and roll in the sugar. Place cookies about 2 inches apart on a cookie sheet lined with parchment paper.
This recipe was tested using an Airbake cookie sheet covered with parchment paper. If using a regular cookie sheet or silpat, reduce oven temperature to 325 degrees. -
Bake in a 350 degree oven for 10-12 minutes, until the cookies have a "crackled" appearance, are no longer "puffed up" and spring back when gently touched. Remove from the oven and allow to cool on the cookie sheet for 3 minutes. Place cookies on a wire rack to finish cooling.
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Makes 3 dozen cookies.
