Good morning!!! Thanksgiving is in just two days! We have family coming in from Oklahoma and North Carolina. We are all VERY excited. I wanted to have a a gluten & dairy free dessert for my boys, so I chose GF/CF Chocolate Molasses Cookies. Made the dough last night and baked this morning. This is the best cookie I've had in ages!! I got the recipe from King Arthur Flour and adjusted the recipe to make it dairy free.
Get ready for the holidays with the festive aroma of ginger-molasses cookies touched with a subtle hint of cocoa.
- 1 3/4 cups Gluten-Free Multi-Purpose Flour
- 1/4 cup Dutch-process cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 3/4 teaspoon ground cloves
- 3/4 teaspoon xanthan gum
- 3/4 cup unsalted butter (I used a diary free, gluten free butter spread)
- 3/4 cup brown sugar
- 1 large egg
- 1/3 cup molasses
Directions
1) In a medium-sized bowl, combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum.
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2) In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses, scraping the bowl between and after additions.
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3) Add the dry mixture and mix until just combined. Cover and refrigerate dough for an hour at least, or overnight for optimum results.
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4) Preheat the oven to 350°F and line baking sheets with parchment.
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5) Scoop tablespoon-sized amounts of dough and roll in sparkling or granulated sugar if desired.
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6) Bake for 8 to 11 minutes, or until just set.
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Yield: 20 to 24 cookies.
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