- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup packed light brown sugar
- ½ cup natural cane sugar
- 2 large eggs
- ½ cup unsulfured molasses
- 2 tablespoons safflower oil
- 1 ½ cups all-purpose flour
- ½ cup quinoa flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- ½ teaspoon coarse salt
- ½ cup raw sugar, such as turbinado, for rolling
- In a bowl, with an electric mixer, beat butter, brown sugar, and cane sugar on medium until smooth, about 3 minutes. Mix in eggs, one at a time, followed by the molasses and oil.
- With mixer on low, gradually mix in flours, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap and refrigerate until firm, about 1 hour or up to overnight.
- Preheat oven to 325 degrees. Put raw sugar in a bowl. Roll 2 tablespoons of dough into a ball; repeat with remaining dough. Roll balls in sugar to coat, and space 3 inches apart on parchment-lined baking sheets.
- Bake, rotating sheets halfway through, until cookies are flat and centers are set, 14 to 16 minutes. Transfer sheets to wire rack and let cookies cool completely. (Cookies can be stored between layers of parchment in an airtight container at room temperature up to 5 days.)
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.