Gluten Free Chewy Molasses Chocolate Chip Cookies

I have been babysitting for an adorable four year old girl a few nights a week and every night two things always happen: we watch a movie and read books before she goes to bed.

I never realized how children's books and movies are full of subliminal messages trying to teach kids a lesson.

There is a moral to every story.

So, tonight...

Because I have read We Help Mommy five times in three nights...

Because I am tired of morals to the story...

And because I've been wanting to share this recipe for a few weeks...

I am sharing this recipe for no reason at all.

I have no story about chocolate chips or molasses. No story about how I made it or why I made it or what it made me think of. Just cookie recipe.

Here ya go.


Gluten-Free Chewy Molasses Chocolate Chip Cookies (say that four times fast)
Adapted from Joy the Baker

2 sticks unsalted butter, melted
2 cups plus 2 Tablespoons gluten-free flour mix (I used Bob's Red Mill All-Purpose Sub.)
1/4 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking

Heat oven to 350ºF.

Sift together the flour, xanthan gum, salt, and baking soda and set aside.

In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain. Pour butter into bowl. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt.

Bake for 8 to 10 minutes or until golden brown. Rotate the baking sheet halfway through for even browning. NOTE: These cookies turn out very flat, so don't be shocked when they are very thin and flat. They are still yummy, though. Cook them a bit under-done and they will be extra chewy.

Cool completely and store in an airtight container.

Bake some cookies soon. Everyone will thank you.

Abigail