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.
All dry ingredients are in dry weight. Combine the first 12 ingredients (everything dry) in a large bowl and whisk together. Set aside.
In a standing mixer with the paddle attachment (or in another large bowl) mix together the brown and white sugar. Make sure the brown sugar has no hard lumps; break them up with your fingers if necessary. Add the soft butter and cream it together with the sugars, but don’t over beat.
Crack the eggs in a small bowl, and gently whisk them together. Add them slowly to the butter and sugar until it’s all incorporated. Add in the molasses and combine.
Add the dry flour mixture to the eggs/butter a half cup at a time, on low. In the end you will have a very thick, slightly firm batter. Refrigerate for at least 2 hours or overnight.
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.