Makes about 21 cookies


  • 1 egg
  • 1/4 C maple syrup
  • 1/2 C unsulphured blackstrap molasses
  • 1/2 C or 115 grams melted butter
  • 1 1/2 C gluten free flour (I use this one)
  • 1/2 tsp ceylon cinnamon
  • 1/4 tsp nutmeg
  • 3/4 tsp ground ginger 
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder


  • Preheat oven to 350 degrees F.
  • Whisk all the wet ingredients (from egg down to melted butter) together in a bowl and set aside. 
  • Whisk the dry ingredients (from gluten free flour down to baking powder) together in a bowl. 
  • Combine the wet with the dry ingredients – the dough will be quite runny.
  • Place dough in the fridge for 15 minutes. 
  • With a cookie dough scooper such as this one, scoop out balls of dough and place on a lined cookie sheet to bake.
  • Bake for 10 – 12 minutes. The longer you bake them the crispier they’ll be. 10 minutes yields a crumbly cookie, 12 minutes yields a very slight crunch on the bottom (at least according to my oven).
  • Enjoy warm or cooled!


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