Lassie mogs

Gluten-Free Lassy Mogs (Rock Recipes Adaptation)

Replace the Flour

Instead of:

• 2¼ cups + 2 tablespoons all-purpose flour

Use:

• 2¼ cups + 2 tablespoons gluten-free 1-to-1 baking flour blend
• Add ½ teaspoon xanthan gum only if your flour blend does not already contain it

Good gluten-free blends include:

• Bob’s Red Mill 1-to-1 Baking Flour
• King Arthur Measure for Measure
• Cup4Cup (contains dairy)

Full Ingredients

• 2¼ cups + 2 tbsp gluten-free flour blend
• 1¼ tsp baking soda
• 1½ tbsp ground ginger
• 1½ tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• ½ cup butter, softened
• ½ cup brown sugar
• 1 large egg
• ⅔ cup molasses
• 2 tsp vinegar
• ½ cup chopped dates
• ½ cup raisins
• 1 cup toasted pecans

Instructions

1. Prepare Oven

Preheat oven to:

175°C (350°F)

Line baking sheets with parchment paper.

2. Toast Pecans

Bake pecans for:

10–12 minutes

Allow to cool and roughly chop.

3. Mix Dry Ingredients

Whisk together:

• Gluten-free flour
• Baking soda
• Ginger
• Cinnamon
• Nutmeg
• Allspice

4. Cream Butter and Sugar

Beat:

• Butter
• Brown sugar

for about 4–5 minutes until light and fluffy.

5. Add Wet Ingredients

Beat in:

• Egg
• Molasses
• Vinegar

until smooth.

6. Finish Dough

Fold in dry ingredients.

Add:

• Dates
• Raisins
• Pecans

Mix just until combined.

Let the dough rest for 10 minutes. This helps hydrate the gluten-free flour and improves texture.

7. Bake

Drop rounded tablespoons onto prepared baking sheets.

Bake at:

175°C (350°F)

for:

12–14 minutes

The cookies should be lightly browned around the edges while remaining soft in the center.

8. Cool

Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Tips for the Best Gluten-Free Lassy Mogs

• Use dark molasses for the richest traditional flavor.
• Don’t skip the dough resting time.
• Toasted pecans add significantly more flavor.
• The cookies may appear slightly soft when removed from the oven but will firm up as they cool.
• Store in an airtight container for up to 5 days.

Nutritional Information

Approximate per cookie (30 cookies):

• Calories: 110
• Protein: 2g
• Carbohydrates: 15g
• Fat: 5g
• Fiber: 1g
• Sugar: 9g
• Sodium: 80mg