Gluten-Free Cocoa Molasses Cookies
Get ready for the holidays with the festive aroma of ginger-molasses cookies touched with a subtle hint of cocoa.
Prep
15 mins
Bake
8 to 11 mins
Total
23 mins
Instructions
Prevent your screen from going dark as you follow along.
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In a medium-sized bowl, combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum.
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In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses, scraping the bowl between and after additions.
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Add the dry mixture and mix until just combined. Cover and refrigerate dough for an hour at least, or overnight for optimum results.
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Preheat the oven to 350°F and line baking sheets with parchment.
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Scoop tablespoon-sized amounts of dough and roll in sparkling or granulated sugar.
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Bake for 8 to 11 minutes, or until just set.
Tips from our Bakers
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Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
