Ginger Molasses Gluten Free Sourdough Cookies
These Ginger Molasses Gluten Free Sourdough Cookies are the easiest holiday cookies you’ll bake this year. They have a gingerbread flavor with a soft and gooey cookie texture. You can prep this gluten-free cookie dough in just 10 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16-20 Cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 340 g Buckwheat flour
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 3/4 tsp baking soda
- 1.5 tsp salt
- 120 g natural creamy peanut butter
- 80 g unsalted butter, room temperature
- 150 g cane sugar
- 120 g molasses
- 1 egg + 1 egg yolk
- 14 g vanilla extract
- 100 g gluten-free sourdough starter (active, hydrated)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter, peanut butter, cane sugar, and molasses together until combined.
- Scrape down the bowl and add the egg, egg yolk, vanilla extract, and sourdough starter.
- Mix well until light and fluffy.
- In a separate bowl sift together the flour, baking soda, spices and salt.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
- Pour some extra granulated sugar into a separate small bowl. Using a cookie scoop, scoop the dough out into 1-inch balls, rolling them in the granulated sugar first before dropping them 2 inches apart on the prepared cookie sheet.
- Press the cookie dough balls down slightly, this helps to shape them since they don’t spread out a lot while baking.
- Bake at 350°F for 12-15 minutes or until the cookies have puffed up and are set on the edges, but are still gooey in the middle.
- Allow to cool completely on the pan before eating!
Notes
- You can sub the peanut butter for any creamy nut or seed butter. The cookie dough may be dry depending on the nut butter you use, some are more thin and creamy than others. peanut butter and sunflower seed butter work best.
- for vegan cookies, evenly substitute with a vegan egg replacer or a flax egg and vegan butter.
- Not GF? you can sub with all-purpose flour and regular sourdough starter.
- You can ferment the cookie dough over night in the fridge before shaping and baking.
- Any granulated sugar, like coconut sugar or organic cane sugar, works in this recipe.
