Gluten-Free Molasses Cookies: Just Add White Chocolate

When I more or less cut wheat out of my diet this fall, I thought this would put a crimp in my holiday baking onslaught this year, but not really. So far, I’ve made wheat-free versions of secret kiss cookies and thumbprint cookies, as well as wheat-free-by-design cranberry sea salt brunsli and cranberry bark.

The above collection of recipes was woefully lacking in the spicy cookie variety.

But then Abby Dodge posted a recipe for ginger molasses cookies, and I knew it was a sign from the kitchen gods. It was time to make gluten free molasses cookies.

With white chocolate chunks to complement the spicy kick.

Gluten-Free Molasses Cookies with White Chocolate Chunks (inspired by Abby Dodge)

2 cups chickpea flour (can be made by running dried chickpeas through a food processor)

½ cup almond flour (can be made by running blanched almonds through a food processor)

1/3 cup cornstarch

1 teaspoons ground ginger

1 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

16 tablespoons unsalted butter, softened

2/3 cup granulated sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla

1/4 cup molasses

12 ounces chopped white chocolate

In a medium bowl, whisk the chickpea flour, almond flour, corn starch, ginger, baking soda, cinnamon, nutmeg and salt until well blended, set aside. In another bowl, beat the butter and sugar until well combined; add the egg and molasses. Add the dry ingredients, then add the white chocolate chunks. Chill dough for 1-2 hours. Once chilled, shape the dough into ½” balls, chill until immediately before baking.

Bake on a cookie sheet lined with parchment paper at 350°F for 10-12 minutes, then move to a cooling rack.

Allow to cool. Then dump them on your coworkers, since the sweet white chocolate and spicy cookie base are irresistible.

Do you like molasses cookies? What spices do you like to add to them?