This recipe is adapted from Gaby’s Mom’s Molasses Cookie recipe, which Gaby made gluten-free herself. I went one step further and used flours recommended from Jeanne. Mom despises the soft texture of most gluten-free cookies, so my mission was to make something NOT SOFT!
These little cookies are super easy to put together. The spiced-up molasses dough is chilled and then rolled into balls, then rolled into sugar.
They bake up flat and chewy… not crunchy, but not soft in any way. These are a solid cookie.
And they still get the crinkles that molasses cookies are supposed to get!
I brought these to a party of unsuspecting gluten-eaters, and no one noticed that there was anything different about these gluten-free cookies. They were gobbled up in no time flat. I preferred to dunk mine into ice cold milk. They’d be a sturdy enough cookie to make ice cream sandwiches with too. We kept a few in the freezer, and they have been completely wonderful and fresh defrosted a couple of weeks later. Surprise your gluten-free friends this holiday season with cookies that taste like normal full-of-gluten cookies. This recipe is a keeper 🙂 Happy Birthday Mom!
