Gluten-Free Jumbo Double Ginger Cookies

These jumbo, spiced molasses cookies are both gluten-free and vegan. Use an ice cream scoop to scoop the dough.

Serves: 12Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 12


  • 2 cups plus 2 Tbsp. brown rice flour
  • 3⁄4 cup plus 1 Tbsp. sorghum flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1 1⁄2 tsp. ground ginger
  • 1⁄2 tsp. ground cloves
  • 1⁄2 tsp. ground cinnamon
  • 6 Tbsp. canola oil
  • 6 Tbsp. unsweetened applesauce
  • 3⁄4 cup coconut palm sugar
  • 1⁄2 cup molasses
  • 1 Tbsp. freshly grated gingerroot
  • 1⁄2 cup almond milk
  • 1⁄2 cup coarse sugar


  • In a large bowl, whisk together brown rice flour, sorghum flour, baking powder, salt, and spices.
  • In a medium bowl, mix together oil, applesauce, sugar, molasses, gingerroot, and almond milk. Whisk until frothy. Pour wet ingredients into dry ingredients and mix together until you have a thick dough.
  • Place coarse organic sugar in a shallow bowl.
  • Using a greased ice-cream scoop, make balls of dough and roll in the sugar to coat. Place on prepared baking sheets 2 inches apart. Flatten gently with the bottom of a glass.
  • Bake for 15 minutes, or until surface is crackled. Cool completely on baking sheets.