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!
Molasses is a great ingredient for holding GF cookies together (and good for you too!) thanks for this post… the cookies are beautiful!
Yum! Your recipes are always fantastic!