I converted this recipe to a gluten free dairy free one with some of the suggested changes and it turned out AHMAZING! I bake by weight, so here is what I used: 117g coconut oil melted, 215g organic brown sugar, 1 egg, 85g molasses, 272 all purpose gluten free flour(mine contains brown rice flour, potato starch, tapioca starch and xanthan gum), 1 tea baking soda, 1 tea salt, 2 tea cinnamon, 3/4 tea ground clove, 3/4 tea ground ginger and 1/2 cup of white sugar. Follow the instructions exactly, baked on parchment lined cookie sheets. These stayed moist and delicious for as many days as they lasted in my house. My 8 year old daughter picked these as her favorite Christmas cookie this year, even when sat next to traditional gluten and dairy filled treats!
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I converted this recipe to a gluten free dairy free one with some of the suggested changes and...