• Cooking Time: 10
  • Servings: 18
  • Preparation Time: 10


I 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.

Categories: Cookies  Dough/Crust 

Author Credit: Carol Fenster

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