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*
optional additions:
  • 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
Instructions
  1. Preheat your oven to 350ºF (180ºC).
  2. 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.
  3. In a separate bowl, stir together 2-1/4 cups of the flour, the baking soda, and the spices.
  4. 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.
  5. 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
  6. Bake for 10 to 12 minutes, or until beginning to look firm around the edges.
  7. 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.
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.
Dutch pancake
Preheat oven to 190C. Put cast iron fry pan or heavy pan into oven to preheat.
Mix 6 eggs, 1 cup oat milk (or soy or almond or cow), 1 cup gluten free flour (can use wheat flour if you tolerate). Dash of salt. Optional: cinnamon
Take hot pan out of oven and grease well with coconut oil. Pour batter into pan. Pour 1/2-1cup of frozen blueberries or what ever fruit you like over batter and put into the hot oven for 10-15 minutes. It will pull away from the edges and top will be golden when it is ready.
Cut and enjoy with real maple syrup.