Ginger and Molasses Cookies, Deliciously Dairy-Free & Gluten Free

Have you taken notice of the newest aisle in the supermarket? It is usually near the Organic section of the store and is quite abundantly stocked. It is the gluten-free section, and you should check it out. Even the popular pre-boxed cake mix companies have adapted their ingredients to be gluten-free. And what’s nice about it is, the gluten-free products are no different in taste and texture than wheat based flours.

This recipe uses freshly grated ginger root which is much better by comparison to the dried variety. I adapted my previous Ginger Root Cookie recipe, Freshly Grated Ginger Root Cookies, to be completely Gluten Free by using Bob’s Red Mill® Baking Flour. Butter has been replaced by Coconut Oil which perfectly compliments the ginger flavor. It’s impossible to tell that these delicious cookies are Dairy and Gluten Free.

Ginger & Molasses Cookies, Dairy and Gluten Free

Servings: 12
Time: 1 ½ hours
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A crispy yet soft Ginger cookie that is a perfect tea dunking treat or a light after dinner dessert.

Written by GourmetMariChef

Ingredients

1/3 c. Organic Virgin Coconut Oil
1/3 c. molasses
½ c. dark brown sugar
1 tsp. vanilla extract
1 egg
1 tbsp. of grated fresh ginger
2 ½ c. Wheat Free, Gluten Free, Dairy Free Baking Flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. ground cloves

Directions

Preheat oven to 350º

Place the first 6 ingredients in the bowl of a mixer and beat for 1 minute, scraping the sides down. Continue mixing for 2 more minutes
In another bowl, sift the dry ingredients together.
Combine the wet and dry ingredients together in the mixer. You can also mix by hand.
If the dough becomes dry, you can work in a little water to make it more pliable.
Divide the dough in half.
Roll out one half of the dough to ¼ inch thickness.
Cut out the cookies into a shape of your choosing.

sprinkling

cut out and sugared
If you like sugar on top, sprinkle course organic sugar on the cut out cookie and press the sugar into the dough lightly with a fork or any utensil.
Bake 8-12 minutes, using an air bake pan to prevent burning.
Remove to a cooking rack to cool.