This morning I was supposed to volunteer at CYDC’s #MakeADifferenceDay, but I’ve been sick since Wednesday and had to cancel my plans with my good friend Holley (she also started to come down with a bug). I wanted to still have a great Saturday morning and decided I’d get in the kitchen for some gluten free baking experimentation.
When I dropped off Keith and our roommate Pat at the elementary school to work as coordinators of the service day, I was inspired by the leaves falling and the general rosy morning light and decided to bake something spiced to compliment the weather.
I followed this feeling to the grocery store on an impulse, where I purchased a cart full of flours, molasses, and other oddities… I’m one of those people that really needs a chaperone when there’s shopping involved. Anyway. I arrived home filled with the hope that I’d discover a recipe that would not require me to run back to the store for anything else. So I set about searching Pinterest. I happened upon what I think is a lovely and simple enough crinkle cookie recipe. Here’s how they’re made:
Spiced Molasses Crinkle Cookies
Prep Time: 10 minutes | Refrigerate Time: 2 hours
Baking Time: 7-10 minutes | Yields: 24 cookies
- 1 egg
- 1/2 cup coconut sugar
- 1/4 almond butter
- 1/4 molasses
- 1/4 butter, melted
- 1 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups King Arthur’s Gluten Free Baking Mix
- 1/4 cup Coconut sugar for rolling
- In a medium mixing bowl, add all wet ingredients.
- Mix until well combined.
- Add dry ingredients, and mix until a thick dough forms.
- Refrigerate dough for at least 2 hours, and up to overnight.
- Preheat oven to 350 and line a baking sheet with parchment paper or silicon baking liner.
- Place 1/4 cup of coconut sugar in a bowl (optional).
- Scoop out 1 tablespoon sized dough balls and roll in coconut sugar (optional). Keep the cookies to a 1 tablespoon size because this dough tends to spread.
- Place dough balls on baking sheet, evenly spaced.
- Bake for 7-10 minutes, until the edges are golden and the center is firm.
- Let cookies cool for 2-4 minutes on pan before moving to wire cooling wrack.
- Store in an airtight container.
Finally, I made sure to set aside one spoonful of uncooked cookie dough as surprise treat for Keith after a long and successful service day.
I hope you enjoy making these spiced fall molasses crinkle cookies for dessert!
I followed and only slightly modified the recipe I found on Meaningful Eats for Grain-Free, Chewy Molasses Crinkle Cookies.