Sunday, August 24, 2014

GF/DF/Grain Free Molasses Cookies


Molasses spice cookies are sort of like ginger snaps except bigger and chewy. These GF/DF/ Grain Free Molasses Cookies are some of the best cookies I have ever tasted. So good it is so hard to believe they are gluten free. I served these recently to guests, many of which are either allergic, intolerant, or with long-term celiac disease and all agreed that these cookies get top marks! They are chewy, very ginger-y, and the molasses is perfectly gooey. 



MOLASSES COOKIES



Ingredients: Makes about 18
  • 1 cup almond butter
  • 3 tablespoons molasses
  • 2 eggs
  • 2 teaspoons ginger root (freshly grated)
  • 1/2 cup coconut sugar
  • 2 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 tablespoons melted coconut oil
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 2 teaspoons raw organic sugar cane (optional for topping)
Preparation:
  1. Preheat the oven to 350ºF and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer or by hand, beat together the almond butter, molasses, honey, coconut oil, eggs and freshly grated ginger until smooth.
  3. In a second large bowl whisk together the almond flour, baking soda, coconut sugar, salt and all of your spices, to combine. 
  4. Add the wet ingredients to the dry and mix until well combined. Using a tablespoon scoop about 1 tablespoon of the cookie dough for each cookies and form it into a ball. Place about 2 inches apart on the baking sheet. Gently press them down into disks and sprinkle with a little raw sugar (optional).
  5. Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.

23 comments:

  1. I am seeing but I am not believing that these molasses cookies are gluten free!! I have to taste them! Pinning!

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  2. Is there a way to make these without egg?

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    1. Yes, you can replace the eggs in this recipe with your favorite egg substitute. They should be just fine and delicious! Thanks for stopping by!

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  3. Is it OK to use regular sugar instead of coconut sugar? If not, where can I get the coconut sugar?

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  4. Yes, regular sugar is fine. You can also find the coconut sugar in your local health food store or at Amazon online. Thanks for visiting!

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  5. OMG! These are my favorite kind of cookies! I can't wait to try them. Pinned!

    Renea - http://cupcake-n-bake.blogspot.com

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  6. I have a friend that is GF like me, though she is also DF and nut free due to allergies. Would any gf flours work straight across the board?

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    1. For these cookies you can sub out the almond flour for an all purpose GF flour if you like. Thanks for visiting my blog!

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  7. goodness these cookies look so moist yet crispy too, yum

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  8. Thanks for sharing your recipe with us at Gluten-Free & DIY Tuesday! It was the reader favorite so it will be featured this week. ;) And I love it because of the clean ingredients! Great recipe!

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  9. Awesome Cookies! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

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  10. Where is the print button or save button for this recipe????

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  11. Need to add that to my blog. For now you can just print the recipe using your computer print function. Will add the print ability soon. Thanks for visiting!

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  12. For those that wish to print, go find Print Friendly and download a very handy little browser button that allows you to print from any webpage, and removes all gadgets and ads.

    -- Can't wait to try this recipe! This will fit on the Trim Healthy Mama plan with just a substitute for the sugar like stevia or Truvia. My mom will be delighted when I gift them to her, as she loves molasses cookies!

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  13. Thanks so much for the printing tip as well as the sugar sub! Thanks for visiting!
    Best, Phylllis

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  14. These are yummo and won't last long in this house. I didn't have almond butter so I used Tahini instead and also added 2 teaspoons of coconut flour to help them become more on the crunchy side. They were perfect. crunchy on the outside with chewy centres. I cooked them at a lower temp for longer.....need to go have another one now........

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  15. I have 2 questions: 1) I found Bob's Almond Meal/Flour in my local store - is that the type of Almond Flour you use or do you use a finer grind than the Bob's I saw & 2) can Pamela's Baking & Pancake Mix be used or possibly Annalise Robert's Brown Rice Flour Mix (Authentic Foods extra fine brown rice flour + tapioca flour & potato starch) and add baking powder and xanthan gum. Just want to make my best effort at these the 1st time. Thanks.

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  16. Hi Cindy, I in fact used the Bob's Red Mill Almond Flour for these cookies and as for the Pamela's Baking & Pancake Mix and the brown Rice Flour you asked about I do not know how they would work with this recipe as the texture will probably be a little less chewy etc. If you do modify the recipe and decide to try one of them let us know how the cookies turn out.

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  17. Could I sub the fresh ginger root for more of the gorund ginger spice? Would I use the same amount?

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    1. Yes, definitely! Same amount as well. Thanks for visiting and enjoy the cookies!

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