- Cooking Time: 10
- Servings: 18
- Preparation Time: 10
BackstoryI got this recipe from Carol Fenster from Carol Fenster Cooks.
This was Recipe #4 in the "Gluten Free Baking With KitchenAid" event.
This recipe published here with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
As Carol says, "These cookies are moist and very flavourful and are perfect for dessert. But you can also process them into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch crust). Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during Christmas holidays."
Get to know Carol Fenster through her blog, her weekly menu recipe planner on GFree Cuisine.
Check out Carol's Books: 125 Gluten-Free Vegetarian Recipes, 100 Best Gluten-Free Recipes, 1,000 Gluten-Free Recipes, Gluten-Free 101, Gluten-Free Quick and Easy, Cooking Free, Wheat-Free Recipes and Menus, Special Diet Celebrations, and Special Diet Solutions.
- 1 cup sorghum flour
- ¾ cup packed light brown sugar
- ½ cup garbanzo (chickpea) flour
- ½ cup vegan buttery spread (I used Earth Balance) or you could use butter
- ¼ cup molasses (not blackstrap)
- 1 tsp pure vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp ground cloves
- ½ tsp xanthan
- ¼ tsp baking soda
- ¼ tsp Celtic sea salt
- ¼ tsp freshly ground black pepper (optional see note at bottom)
- **2 Tbsp evaporated cane juice or sanding sugar, for rolling
- Place a rack in the lower third of the oven.
- Preheat the oven to 375°F.
- Line a 9x13-inch metal baking sheet (not nonstick) with parchment paper.
- In the bowl of your stand mixer, beat the buttery spread, molasses, brown sugar, and vanilla on low speed until well blended.
- Add the sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt, and black pepper (if using) and beat until well blended.
- With a #50 (1¼ tablespoon-size) metal ice cream scoop, shape 9 balls, roll each into a smooth ball with your hands, and roll each in the evaporated cane juice.
- Place them at least two inches apart on the baking sheet.
- Bake until the cookies look firm and began to show little cracks on top, about 8 to 10 minutes. Do not overbake.
- Cool the cookies on the baking sheet on a wire rack for about 5 minutes, then transfer to the wire rack to cool completely.
- Repeat with the remaining dough.
- Makes 18 cookies.
- **You can process these cookies into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch piecrust)
- **Adding the optional black pepper turns them into Pfeffernüsse - a traditional German treat served during the Christmas holidays.