Gluten-free Candied Ginger Molasses Cookies
Ginger has many health properties, but in the first place, it tastes good.
Maybe the health properties of candied ginger are not quite as big as those of plain ginger, but there still have to be some.
In this cookie, I combined three things which I love in a cookie and which I never combined before: Ginger, molasses, and oatmeal.
The classic oatmeal raisin cookie turned into something exotic and spicy.
Not being a fan of very sweet things, the amount of molasses and erythritol used in this cookie is not exactly huge, because the ginger already is very sweet.
Feel free to increase the amount of sweetener to your liking.
These are small, soft and chewy cookies, no crunch here. You can of course make them larger if you wish.
Ingredients for 84 half tablespoon cookies:
- 1 cup brown rice flour
- 1/2 cup cornstarch (GMO free, of course)
- 2 cups rolled oats (gluten free)
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 pinch salt
- 3.5 ounces candied ginger, chopped
- 1 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground mace or nutmeg
- 1/4 cup molasses
- 1/4 cup erythritol (or sugar)
- 1/2 cup non-hydrogenated soft margarine (or butter, if you use it)
- 2 medium eggs, room temperature
- Preheat oven to 350°F.
- Cream together margarine or butter, molasses and erythritol or sugar, add eggs one at a time.
- Combine flours, xanthan, baking powder, salt, spices, oats and ginger.
- Knead dry ingredients into wet.
- Drop 1/2 tablespoons of dough onto non-stick paper lined cookie sheet and bake for 10-12 minutes.
- Let cool on a wire rack and store in a cookie jar for up to 2 weeks if they make it that long.
Have you ever tried Chinese soft ginger bonbons?