These are a take-off of the classic New England Joe Frogger cookie. When I was in Portland, I made them gluten free for my niece. They were so delicious, it was hard to stop at one cookie. They are lightly sweet, and have a fabulous texture, with the perfect chewy center, and it will remind you of the best comfort food ever. I used a substitute for the flour – a product called Cup for Cup. When I searched “Cup 4 Cup” on line, it shows the large HEB stores, in our area, sell it.
Gluten Free Molasses Cookies
Ingredients
- 1/3 cup dark rum*
- 1 TBSP water
- 1 1/2 tsp salt
- 1 1/2 cups sweet potato flour
- 1 1/2 cups, less 2 TBSP Cup 4 Cup flour
- 2 TBSP coconut flour
- 1 tsp baking soda
- 3/4 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp fresh ground nutmeg
- 1/8 tsp ground cloves
- 1 cup molasses
- 1 tsp baking soda
- 1 stick butter, softened
- 1 cup sugar and more for sprinkling tops
Instructions
- In a small bowl, stir together rum, water, and salt. Stir until salt dissolves. Set aside.
- In a medium bowl, whisk together the sweet potato flour and the next 7 ingredients. Set aside.
- In a large measuring cup, stir together the molasses, with the other 1 tsp baking soda.
- In the large bowl of a mixer, beat sugar and butter together, until light and fluffy. then on medium low, beat in rum mixture, gradually.
- Add 1/3 of the flour mixture, and mix until just incorporated.
- Add 1/2 of the molasses mixture.
- Next add 1/2 of the remaining flour mixture, then the rest of the molasses, and the rest of the flour mixture.
- Cover and refrigerate 6-8 hours.
- Heat oven to 375
- Form disks with dough - about 3" in diameter and 1/4" thick. You could also form a cookie dough roll in plastic wrap, then slice and bake, after being refrigerated.
- Place cookies on parchment lined cookie sheet. Sprinkle tops of cookies with sugar.
- Bake about 8 minutes or until they start to crack. Cool 10 minutes.
- *It's hard to tell that rum is used in the recipe. You can't taste it in the final product.