Ginger Molasses Cookies
Ingredients:
2 C. Gluten free flour blend
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Xanthan gum
2 Tbsp. Dry ginger
1/2 C. Butter
1/2 C. Granulated sugar
1/2 C. Brown sugar
2 Eggs
1/2 C. Molasses
1 C. Medium shredded coconut
1 C. Corn Flakes cereal, crushed
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend dry ingredients together in a small bowl and set aside
4. Cream butter and sugars together with an electric mixer and beat until a fine paste is formed
5. Add eggs to butter/sugar mixture and beat well after each addition until light and creamy
6. Pour molasses in and beat on medium speed until molasses is distributed well in the mixture
7. Mix in shredded coconut and crushed corn flakes cereal to make a dough that will be firm enough to roll into balls with your hands
8. Place balls of dough 2 inches apart on parchment paper and bake for 10 minutes until nicely browned
9. Remove from oven and place on wire rack to cool completely before putting away in a storage container for longer storage time.
Servings: 22 Cookies
