Gluten Free Vegan Molasses Sugar Cookies

Gluten Free Vegan Molasses Sugar Cookies

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

I've been thinking for months that I needed to make these Gluten Free Vegan Molasses Sugar Cookies but the problem being is that every time I make these cookies I eat far to many they are that good!

I make these cookies all year round but especially around the holidays.  They are a fun cookie to make to put into little decorative bags to give as gifts too. I have been making these cookies for years as a matter of factly my husbands grandmother's mother, now thats a mouth full had the original recipe, before I was diagnosed Celiac I used to make them with regular flour.  Now I have modified the recipe to make them gluten free and vegan, but the best part is they taste exactly the same if not better.  I thank Grandma Lois because one year she put together a very large book of family recipes for us such an amazing gift and excellent recipes.  I hope you enjoy these cookies as much as we all do! 

Prep time: PT10M
Cook time: PT10M
Total time: PT2H20M

Yield: 3 Dozen

Ingredients:

• 3/4 cup Non Hydrogenated Shortening (I used Spectrum)
• 1 cup Organic Cane Sugar  
• 1/4 cup Molasses (not black strap)
• 2 teaspoons Baking Soda
• 1/2 teaspoon Ground Cloves
• 1/4 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Sea Salt
• 2 cups All Purpose Gluten Free Flour Blend (I used Bavaria Mills)
• 4-1/2 tablespoons SO Delicious Coconut Milk or Milk of Choice
• 4 tablespoons Organic Cane Sugar for Rolling.

Cooking Directions:

1. In a stand mixer add shortening and sugar.
2. Cream mixture and scrape the sides of the bowl.
3. Slowly add molasses, baking soda, cloves, ginger, cinnamon, and sea salt.
4. Add gluten free flour and coconut milk.
5. Cream together until combined.
6. Refrigerate at least two hours.
7. Preheat oven to 365 degrees F.
8. Using a small cookie scooper make dough balls and roll in cane sugar to coat.
9. Place cookies on silpat or parchment lined cookie sheet.
10. Bake for 10 minutes.
11. Leave on cookie sheet to cool, then remove them to a wire rack to finish cooling.
12. The longer these sit the better they taste.