Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Lisa Clauset
    Lisa Clauset

    Molasses Spice Cookies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    These are the perfect holiday cookie. They are soft on the inside with just enough crisp on the outside. Delicious with a cup of tea!

    Ingredients:
    2 ¼ cups gluten-free flour (optional: Bistro Blend All Purpose Gluten-Free Flour*)
    1 tsp pumpkin pie spice (combo of cinnamon, ginger, nutmeg, cloves and cardamom)
    1 tsp ground cinnamon
    2 tsp baking soda
    ½ tsp xanthan gum
    3/4 cup butter, melted
    1 cup sugar, plus more for rolling or sprinkling
    1 egg
    1/3 cup molasses

    Celiac.com Sponsor (A12):
    Directions:
    Mix gluten-free flour, pumpkin pie spice, cinnamon, baking soda and xanthan gum in a bowl, set aside.

    In a stand mixer, mix melted butter, sugar, egg and molasses for about 2 minutes or until well combined. Slowly add the flour mixture to the sugar mixture until well combined.Remove dough from mixer, shape into a large ball and cover completely in parchment paper. Store in the refrigerator for 2 hours or more.

    When ready to bake, preheat oven to 350°F. Remove chilled dough from fridge, and scoop out dough 2 tablespoons at a time. Roll into balls and then roll the dough balls in a small bowl of sugar. Arrange on parchment lined baking sheet, leaving about 2 to 3 inches between each cookie.Bake at 350°F for 12 minutes. Let cool on a cooling rack.

    *The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum].



    User Feedback

    Recommended Comments

    Guest Angela

    Yum! The cookies turned out great!

    I used Bob's Red Mill gluten-free all purpose flour. They turned out flatter than the picture shows, but very yummy!

    Link to comment
    Share on other sites
    Guest Rebecca

    Posted

    These were delicious! However, I did decrease the baking soda to 1-1/2 tsp and add 1/2 tsp salt (even 1/4 tsp salt would probably do it). I used a flour mix of 2 cups superfine brown rice flour, 2/3 potato starch, and 2/3 cup tapioca starch. My cookies were also a little flatter than the picture, but I liked them that way. In my opinion these were just perfect - chewy and flavorful with a little crunch along the edges. These will definitely be made again in our household!

    Link to comment
    Share on other sites
    Guest Lisa

    Glad they turned out for you! These are one of my favorite cookies!

    Link to comment
    Share on other sites
    Guest Susan

    These were so good. I changed to Bob Red Mill's all-purpose flour. Everyone ate them up fast. Excited to use them this Christmas.

    Link to comment
    Share on other sites
    Guest Sara

    Great

    Link to comment
    Share on other sites
    Guest lee

    Posted

    Turned out great. I used Maui Gold natural sugar to coat them. It is coarse sugar with a molasses flavor. I don't have celiac but my wife does but I'll share some with her.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Lisa Clauset

    I live in Boulder, Colorado which is a town that is very educated about living gluten-free. I have a background in education and nutrition. Currently I work with a company called the Gluten Free Bistro that produces gluten-free pizza crusts, pasta and flour to restaurants. I also have a deep love for cooking and baking. A sample of my writing and blog can be found here:
    https://delectablyglutenfree.blogspot.com/ 


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to use from Joy Mendez.
    ½ cup butter or margarine
    1 cup granulated sugar
    1 egg
    1 teaspoon vanilla extract
    1 ½ cups mashed ripe bananas (about 3 medium)
    1 ½ cups gluten-free flour mix
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon xanthan gum
    ¼ cup baking cocoa
    (optional: ½ cup chocolate chips added to the dark batter--I did this and the result is delicious)
    You could also add chopped pecans...will do this next time! You could also dust with powdered sugar after they cool.
    In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; beat until thoroughly combined. Blend in the bananas.
    Combine the flour, baking powder, baking soda and salt; add t...


    Jules Shepard
    In the celiac world, there remains a long-standing controversy over whether to exclude oats and oat products from the list of "safe" gluten-free grains.  When I was diagnosed with celiac disease, standard protocol recommended against including oats in a gluten-free diet, but more recent studies show that oats themselves are likely not the source of a celiac reaction.  Instead, researchers now believe that the fact that milled oats are often contaminated with other gluten-containing grains has skewed diagnostic testing of reactions to gluten from oat products.
    The most recent scientific statements on the inclusion of a reasonable amount of oats (1 cup or less per day) in a gluten-free diet indicate that most individuals with celiac disease can actually tolerate uncontaminated oats. ...


    Scott Adams
    Ingredients:
    ½ cup teff flour (dark or ivory)
    ½ cup sorghum flour
    ½ cup tapioca flour
    ½ cup cornstarch
    ½ cup almond or pecan meal
    ½ teaspoon xanthan gum
    1 ½ teaspoons salt
    1 ½ tablespoons baking powder
    1 teaspoon cinnamon
    ¾ cup (1½ sticks) butter or margarine
    ¼ cup honey
    1 cup brown sugar
    1 tsp. vanilla
    1-2 tablespoons water if needed
    Directions:
    Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (Y...


    Jefferson Adams
    Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.
    Ingredients:
    3 cups gluten-free baking mix (for these, I like Pamela’s brand)
    2 cups sugar
    1 cup melted butter
    2 tablespoons orange zest
    1 ½ teaspoon vanilla extract (check for gluten-free)
    1 ½ cups dried cranberries
    1 cup unsweetened coconut flakes
    2 teaspoons cinnamon
    1 egg
    Pinch of salt
    Directions:
    In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
    Slowly add sugar and butter mixture to a larger bowl with ba...


  • Recent Activity

    1. - CatherineWang replied to B1rdL0ver's topic in Related Issues & Disorders
      40

      Dealing with constant nausea and just feeling awful.

    2. - cristiana replied to BunnyBrown's topic in Related Issues & Disorders
      3

      Recently had my esophagus dilated

    3. - cristiana replied to twe0708's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      54

      How Long Do Celiac Patients Live?

    4. - Exchange Students replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host

    5. - Scott Adams replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,162
    • Most Online (within 30 mins)
      7,748

    Lenabeana
    Newest Member
    Lenabeana
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Sunflowers06
      6
    • Momkaren
      10
    • Elizabeth M Blair
      5
    • B1rdL0ver
    • twe0708
      54
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...