Embrace the holiday spirit with a batch of gluten-free molasses cookies! A trio of warm spices—cinnamon, ginger, and nutmeg—will make your kitchen smell irresistible. Although you may be tempted to take a bite before the cookies fully cool, don’t! They puff up when baking, then deflate to the perfect, crinkly texture as they rest.
Yield: 2 dozen cookies
Active Time: 15 minutes
Total Time: 3hour
1 large egg
½ stick unsalted butter, softened
¼ cup almond butter
½ cup light brown sugar
¼ cup unsulphured molasses
1 ½ cups gluten-free all purpose flour
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon sea salt
Raw sugar, for rolling
In a large bowl, whisk together egg, butter, almond butter, brown sugar, and molasses until smooth and creamy. Add in flour, cinnamon, ginger, nutmeg, baking soda, and salt; mix until just combined. Cover the bowl with plastic wrap and place in fridge to chill for 2 hours, or overnight.
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Place about a cupful of raw sugar on a plate or a low-sided bowl. Scoop dough into balls, 1 tablespoon each, and roll each ball in the sugar to coat all sides. Place on the prepared baking sheets 2-inches apart. Bake for 9 to 11 minutes until the edges are golden. Let cool completely on baking sheet.
Photo credit: Paul Delmont
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