Chewy Molasses Crinkles

Dessert | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 6 Tablespoons water
  • 1 Tablespoon ground flaxseed meal
  • 2 ¼ cups of all purpose GF flour
  • 2 teaspoons baking soda
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon xanthan gum
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup packed dark brown sugar
  • 1 cup shortening
  • ¼ cup molasses


  • Preheat the over to 375° and line 2 baking sheets with parchment paper.
  • In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
  • In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, xanthan gum, cloves and salt.
  • In the blow of a stand mixer, cram the brown sugar and shortening until they are fluffy.  Scrape down the sides of the bowl and add in the molasses.  Beat the batter until it is fully again and scrape down the sides again.  Pour in the flaxseed meal mixture and beat the batter until thoroughly combined.  Pour the dry ingredients into the batter and mix in until thoroughly combined.
  • Drop the cookies onto the prepared baking sheets by heaping tablespoonfuls or with a small ice cream scoop to make the cookies uniform.
  • Bake for 8 minutes, or until the centers no longer look wet.  Transfer the baking sheets from the over to the cooling racks and cool for 10 minutes, then transfer the cookies directly onto the racks to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months


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