I haven’t always had the best luck with gluten free baking. I bought all the right flours and starches, but my experience when trying to bake gluten free bread was less than positive; it was edible but not something I’d eat by choice. While I don’t need to eat gluten free I have friends and family who do and when it came time to bake some holiday cookies, I realized that everything I wanted to give had gluten in it. That didn’t really seem fair to me. Who wants to get a box of something beautiful they can’t eat?
I set out to find a decent gluten free cookie recipe, and was hoping to find something not just “good enough for gluten free” but simply “good enough to eat.” I’m happy to say I think I’ve found it and no surprise, it was on the well known Gluten Free Girl blog. The cooled cookie should have crispy edges and a soft cake-like center. I couldn’t stop eating these cookies and stashed quite a few for myself instead of sending them all off.
Molasses Spice Cookies (Gluten Free)
adapted from Gluten Free Girl
Preheat the oven to 350 degrees.
Scoop the dough in tablespoon sized amounts and roll into small balls. Place on a baking sheet lined either with silpat baking mat or parchment paper. Bake for about 15 minutes or until the centers are firm.