Inspired by the best cookies in Alaska from the Talkeetna Roadhouse, these Ginger-Molasses Cookies are a chewy, gluten-free treat your whole family will love!
One of my fave things to do following a trip is to come home and recreate memorable foods I ate along the way. I recall a trip to San Diego in 2013 that involved a Panzanella I’ll never forget. I immediately returned home and recreated that dish.
And that’s definitely how these Ginger-Molasses Cookies ended up on my plate.
They’re a gluten free recreation of one of THE best cookies I’ve ever eaten. I grabbed one as I was walking out the door from breakfast at the Talkeetna Road House I mentioned to you yesterday.
The original version was of course, not gluten free. But in recreating them in my kitchen I wanted a version the whole family could enjoy (reminder: while I’m not gluten free, my husband is… hence the reason so many of my recipes are as well.)
There’s something about revisiting dishes you enjoyed on memorable trips that seem to make the memory more vivid and last a little longer. If you ever making the journey to Talkeetna, I hope you’ll grab one of their Ginger-Molasses Cookies and see if its as memorable to you as it was for me. ~Regan
Do you have any summer food travel memories you went straight to the kitchen to make when you returned home?Print
Gluten Free Ginger-Molasses Cookies
- Yield: 1 dozen cookies 1x
- Category: Desserts
- 1 tablespoon ground flax
- 1 tablespoon warm water
- 1/4 cup olive oil
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 3 tablespoons molasses
- 1 cup gluten-free all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon EACH ground ginger, ground cinnamon and ground allspice
- Pinch of salt
- Combine flax and water in bowl of an electric mixer; let stand 5 minutes.
- Add oil and brown sugar to bowl of electric mixer and cream until well-blended; add egg, egg yolk and molasses and beat until smooth.
- Combine flour and remaining ingredients in a small bowl, mixing well. Add to sugar mixture and beat until blended. Refrigerate dough for 30 minutes.
- Preheat oven to 375 degrees F.
- Spoon dough out onto Silpat or parchment lined baking sheet by heaping tablespoons. Bake for 15 minutes or until lightly browned and set. Let cool on a wire rack 10 minutes.