Chewy Spice Cookies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Soft, chewy spice cookies made from a blend of gluten-free flours.
  • 1¾ cup GF flour mix
  • 2 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cardamom
  • ¼ tsp. ground allspice
  • ½ cup oil (canola, safflower, grape seed, coconut oil, etc.)
  • ¼ cup brown sugar, packed
  • ¼ cup brown rice syrup (honey, agave, maple syrup)
  • ¼ cup unsulphured black molasses
  • 1 tsp. baking soda
  • 1½ tsp. very hot water
  • ½ cup finely chopped candied ginger
  • ½ cup turbinado sugar, for rolling
  1. Sift flours and dry spices together.
  2. Whisk oil, sugar, brown rice syrup, and molasses. Using an electric mixer, add the dry ingredients a little at a time until combined. Mix the baking soda and hot water. Beat into the dough. Add the candied ginger. Cover and chill until cold. (Dough will be sticky.)
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Scoop about 1 Tbsp. pieces of dough out of the bowl and roll to form a ball. Roll the ball in the granulated sugar and place on the cookie sheet. Gently press down on the dough. Bake for about 12 minutes, or until cookies are set. Transfer to a cooling rack and store in an airtight container.
Recipe by Cafe Johnsonia at