Gluten Free Ginger Molasses Cookies

10 standard portions

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Ingredients

• 1½ cups almond flour ((168g))
• ¼ cup arrowroot flour ((32g))
• ¼ cup tapioca starch ((30g)+ 2 tablespoons (don't skip!))
• 1 tbsp ground ginger ((5g))
• ½ tsp nutmeg ((1g))
• ½ tsp cinnamon ((1g))
• ⅛ tsp pink salt ((0.75g))
• 1 tsp baking soda ((4g))
• ⅓ cup vegetable shortening ((68g) softened, room temperature)
• ½ cup raw cane sugar ((100g))
• 1 large egg
• 1 tsp vanilla extract ((4g))
• ¼ cup dark molasses ((60ml) NOT blackstrap)
• 2 tsp fresh ginger ((4g))
• 4 tbsp raw cane sugar ((48g)(in a small bowl))

Method

1. Line a baking tray with parchment paper and set aside.
2. In a large bowl, add the almond flour, arrowroot starch, tapioca starch, ground ginger, nutmeg, cinnamon, pink salt and baking soda.
3. Mix to combine and then set aside.
4. In another large bowl, add the vegetable shortening and raw cane sugar.
5. Cream the shortening with the sugar with an electric whisk.
6. Add the egg, molasses, vanilla and fresh ginger and whisk to combine.
7. Add the dry ingredients to the wet ingredients bowl, adding in increments while mixing by hand with a spoon to form a smooth cookie dough (it should be slightly sticky which is normal).
8. Cover the bowl with saran/cling film.
9. Refrigerate and chill for up to 2 hours (This will make the dough more manageable).
10. After the given time, preheat the oven to 180C/356F/Gas mark 4.
11. Remove and unwrap the bowl with the cookie dough and place the sugar bowl next to it.
12. Use a small ice cream scoop or a cold spoon to scoop up some of the cookie dough and then place in the small sugar bowl.
13. Carefully shake the bowl in a side to side and back and forth motion using a separate spoon to baste the top of the dough (this will make it less sticky and easier to roll.
14. Once coated, roll into a ball about 1½-2 inches (depending on if you want standard size or large cookies.
15. Place the ball onto the baking tray, you will want no more than 6-9 balls on the baking tray, making sure to spread them out as they will expand as they bake.
16. Repeat the above 4 steps with the rest of the dough (if you are working with just one baking tray then leave the dough to chill in the oven in between baking time).
17. Bake in the oven for 8-10 minutes, the cookie should be slightly undercooked and soft in the middle (they will continue to bake as they cool).
18. Leave the tray to rest for 5 minutes until the cookies cool down.
19. Transfer onto a cooling rack.