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Soft and Chewy Ginger Molasses Cookies
Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free
PT
12/360/2015
12/27/2015
Mine spread due to using butter in place of the coconut oil, but loved the flavor and will make again once I have the coconut oil. FYI - added some white chocolate chips and dried cranberries and they reminded me of a cookie version of the Bliss bars you get at Starbuck's.
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Bianca
12/360/2015
12/27/2015
these turned out great with a few adjustments:
*softened, not melted* butter instead of coconut oil
1/4 cup more of flour
egg whites beaten to fluffy consistency with electric mixer then added to batter
also refrigerated the batter for about 20 minutes before rolling onto cookie sheet
my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
*softened, not melted* butter instead of coconut oil
1/4 cup more of flour
egg whites beaten to fluffy consistency with electric mixer then added to batter
also refrigerated the batter for about 20 minutes before rolling onto cookie sheet
my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
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Bianca
12/360/2015
12/27/2015
these turned out great with a few adjustments:
*softened, not melted* butter instead of coconut oil
1/4 cup more of flour
egg whites beaten to fluffy consistency with electric mixer then added to batter
also refrigerated the batter for about 20 minutes before rolling onto cookie sheet
cooked for 10-11 minutes instead of 12-15
my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
*softened, not melted* butter instead of coconut oil
1/4 cup more of flour
egg whites beaten to fluffy consistency with electric mixer then added to batter
also refrigerated the batter for about 20 minutes before rolling onto cookie sheet
cooked for 10-11 minutes instead of 12-15
my goal was to stop the batter from spreading out so much as it frustratingly did when I substituted gluten free flour for regular flour in cookie recipes like these. I also found that barely mixing the batter helps it from getting too liquidy as well. this was my first good batch of gluten free cookies in a long time, they taste just like the real thing!
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J Lindstrom
12/356/2015
12/23/2015
I was a little iffy on using coconut oil in the cookies but they turned out great. Both my husband and daughter declared them as being excellent!
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Marilyn Daigre
10/284/2015
10/12/2015
I didn't have this recipe. I used an older non gluten free recipe that is very similar and subbed in the Artisan flour. Pam's Artisan Flour is my go to for all recipes now.. . these were so delicious no one knew they were made with gluten free flour. . We purposely cooked some of them a little longer and used them in place of gingersnaps for a "cookie butter" cheesecake. Delicious as a crust.. the cheesecake recipe came from Kraft's website. The cookie butter (what ?) recipe i looked up on google. Also easy.
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Samantha
09/254/2015
09/12/2015
Oh my goodness these are fabulous!! I took everyone's advice and melted the coconut oil. Perfection! Adding to my Christmas cookie recipes for sure.
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Kelly N.
04/98/2015
04/09/2015
Another great recipe! These cookies are my husbands new favorite! He loves the soft chewy cookies. I had no problems with the cookies spreading to much. I followed the provided instructions and made no modifications.
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Dave Smith
04/111/2015
04/22/2015
Just finished baking this recipe, and followed to a 'T' the instructions. Using the Artisan flour, and pre-melting the coconut oil (as suggested by my wife) the cookie have come out superb. They didn't run together an measure about a 3" cookie. They look great! Didn't add extra flour, or change the oven temperature.
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Kate 1
11/306/2015
11/03/2015
I did not have the Pamela's artisan flour. But I did notice that it needed to have some flour added. I would add another quarter cup flour to this recipe to make sure that the consistency was right for rolling.
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Kate
01/01/2015
01/02/2015
I have made these with great success twice. No spreading. I did make sure my coconut oil was in liquid form before adding but no other precautions. Delicious and soft.
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