Gluten-Free Soft Molasses Cookies

Recipe by Chef #386511
READY IN: 2hrs 30mins




  • Cream butter with brown sugar until smooth.
  • Stir in egg and salt.
  • Add molasses and buttermilk, stir.
  • Sift together flours, baking soda, and spices. I strongly recommend sifting because chestnut flour can be a little lumpy. Note: the ratios of the four flours I used can be adjusted to your taste. Brown rice and sorghum flours are whole-grainy and do make the cookies a little less soft, while chestnut flour has a strong taste of its own. Play with the ratios to change the texture.
  • Add about 3 cups of the flour mixture to the wet ingredients and mix in (you can use an electric mixer) until smooth.
  • Add the remaining flour, the dough should be stiff enough that you'll probably have to stir this in by hand.
  • Cover and refrigerate overnight.
  • Roll dough out on a floured board to about 1/4" thickness.
  • Cut circles or shapes. This dough makes good gingerbread men.
  • Bake 15 minutes at 375.
  • Cool. Frost with a soft cream cheese frosting if desired.