Recipe: Gingery Molasses Spice Cookies

[jesse_the_k]

I’ve refined & modified this recipe from Wenniger & Wenniger, The Best-Ever Wheat- and Gluten-Free Baking Book. These dense half-domes have a good chew, are not too sweet, and pack a LOT of ginger. Everyone who tastes them has said, "These are gluten free?"

Makes 4 dozen 2in cookies

Ingredients

• 113g (1 US stick or 1/2 C) butter, room temp
• 200 g white granulated sugar
• 2 eggs, room temp
• 5ml (1 tsp) vanilla extract
• 60ml (1/4 cup) blackstrap (non-sulfur) molasses
• 135g (1 cup) amaranth flour
• 90g (3/4 cup) buckwheat flour
• 50g (1/2 cup) almond flour (aka almond meal)
• 5ml (1 tsp) baking soda
• 5ml (1 tsp) baking powder
• 15ml (1 Tbs) ginger powder
• 5ml (1 tsp) cardamom powder (or nutmeg if you prefer)
• 5ml (1 tsp) ground cinnamon
• 2ml (1/4 tsp) ground clove
• 65g slivered almonds

( Let’s Make Cookies )