File these under “N” for nostalgia. When we made gluten-free Iced Oatmeal Cookies, we waxed nostalgic about Archway cookies. Those white, plastic-covered packages, 4 or 5 stacks of perfectly round, … more
File these under “N” for nostalgia. When we made gluten-free Iced Oatmeal Cookies, we waxed nostalgic about Archway cookies. Those white, plastic-covered packages, 4 or 5 stacks of perfectly round, perfectly soft cookies.
A wee bit darker on the outside, soft and pale on the inside, with just the right amount of spice to make ‘em taste just like Fall feels.
My gluten-free son? He has been gluten-free since he was 10 months old. He’s now 8. Ask me if he’s ever even heard of Archway cookies, and I’ll tell you not a chance. But I know. And I remember.
I can’t tease out how much of the magic of these nostalgic recipes is for me, and how much is for him. But when I make it for him (and for my girls), and when you tell me that you made it for your gluten-free kiddo … I melt.
If you tell anyone, though, I’ll totally deny it. And I’ll know it was you who blabbed. So mum’s the word, sister.
1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
3/4 cup (150 g) sugar
4 tablespoons (56 g) unsalted butter, at room temperature
4 tablespoons (80 g) unsulphured molasses
2 extra-large eggs at room temperature, beaten
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, ground cloves, ground ginger, ground allspice, ground cinnamon and sugar, and whisk to combine well. Add the butter, molasses and eggs, mixing to combine after each addition. The dough will come together and be thick but soft.
Divide the dough into 24 parts with a spoon or small ice cream scoop. With very, very wet hands, roll each portion of dough into a ball, and place on the prepared baking sheets about 2 inches apart. If you find that the dough is too difficult to roll into a ball, all that may be affected is the shape of your cookies, but not the taste or quality. With wet fingers, flatten the balls (or mounds) of dough into disks about 1/4 inch thick.
Place in the center of the preheated oven and bake, rotating once during baking, until golden brown around the edges, light brown on top and mostly firm on the top to the touch. Allow the cookies to cool completely on the baking sheet before serving. They will be fragile when warm, but will become entirely firm once cool.
P.S. If you haven’t already, please pick up a copy of My Cookbooks! With your support, I can keep the blog going and going…