Gluten-free Molasses Cookies

Did you ask for flour for Christmas? I did.  I’d heard about this new gluten-free flour mix called Cup 4 Cup that you could get at Williams-Sonoma.  I knew it was worth checking out since it was created in partnership with the famous Thomas Keller of the French Laundry and endorsed by my favorite gluten-free cook, Shauna.

I am not kidding when I write that this flour changed my life.  I haven’t baked much since I found out I had celiac a few years ago, and now I can.  I can make anything I want with this flour.  Anything.  It might not sound like much, but it is a revelation to me.  So what’s the first thing I made?  Molasses cookies.  Gotta start somewhere, right?

The recipe is simple and I made a few slight modifications since I didn’t have shortening on hand, but otherwise, I followed it as I found it – and these cookies are delicious!

First, I mixed together some canola oil and the brown sugar.

I did have a little help, truth be told.

Next, I added in the flour and the other dry ingredients and the egg. I found mixing with a spoon worked until a point, and then I just had to go for it with my hands.

           

Once it was all mixed together, I let it chill in the fridge for a while until it was ready to be cooked.  I used a mini ice cream scoop to help me make the cookies.

Just take each scoop and roll around in some sugar before sticking on a lined baking sheet.

Ready to go into the oven!

And here they are all ready to be eaten!  They are a cross between a super yummy, soft cookie and gingerbread.  Insanely good, and gluten-free.  Thank you Cup4Cup!