Dairy Free, Wheat Free and Optional Egg Free Molasses Cookies
Ingredients
- ⅔ cup melted coconut oil
- 1 cup organic cane sugar
- 1 egg (room temperature)- can replace with 2 tablespoons ground flax seeds
- ¼ cup molasses
- 1 teaspoon pure vanilla extract
- 2-1/4 to 2-1/2 cups all purpose wheat or gluten free flour that I mixed myself and contained black beans, millet, rice, soughum, tapioca, potato, quinoa. Added 2 tsp. xanthan gum.
- 2 teaspoons gluten free baking soda
- 1/2 tsp of alum free/gluten free Baking Powder
- 1 teaspoon ground cinnamon (some spices contain gluten! Check carefully if concerned)*
- 1 Tablespoon ground ginger*
- 1 teaspoon ground cloves*
- ¼ teaspoon ground nutmeg*
- white sugar (optional for rolling)
- 1 tablespoon to ¼ cup strong cold coffee if mix is too dry or if replacing egg with flaxseed.
- 2 tablespoons ground flaxseed instead of egg
- 1/2 c. small chunks of ginger or soaked raisins
- Preheat your oven to 350ºF (180ºC).
- In a large mixing bowl, combine the oil (make sure it’s not hot from melting) and sugars. Beat in the egg, molasses, and vanilla.
- In a separate bowl, stir together 2-1/4 cups of the flour, the baking soda, and the spices.
- Stir the flour mixture into the wet mixture in your large mixing bowl until well mixed. If the dough isn’t firm or seems too greasy, just add a little extra flour.
- Shape the dough into 1-inch balls, roll them in the ⅓ cup sugar and place them a few inches apart on baking sheets or spoon drop them onto pan
- Bake for 10 to 12 minutes, or until beginning to look firm around the edges.
- Remove them to a wire wrack or wax paper to cool.
Recently I have experimented with simpler cookie recipes. Try these out on the family:
1 cup peanut butter, 2/3 cup of sugar (or more if you like it sweeter), 1 egg. Mix and drop from spoon onto parchment paper on baking tray. Bake at 180 for 10-15 minutes.
1 cup peanut butter, 2/3 cup of sugar (or more if you like it sweeter), 1 egg. Mix and drop from spoon onto parchment paper on baking tray. Bake at 180 for 10-15 minutes.
Or even simpler: 1 cup of whole grain rolled oats, 1 banana, 1/4 cup dark chocolate chopped. 1 tsp cinnamon. Put into a food process and blend until smooth. Drop by spoon on tray. Bake at 180 for 10-15 minutes.