Sunday, December 26, 2010

Molasses Spice Cookies (Gluten-Free, Vegan, Refined Sugar-Free)

These cookies are pretty awesome. They taste like old-school gingerbread cookies. They're rich and chewy and "melt in your mouth."Because they only have one tablespoon of agave nectar added to the blackstrap molasses, there's a muted sweetness compared to most molasses cookies.

But this is a good thing.

This is a no-fail recipe since my bff, Cecilia, made them. Apparently, I told her years ago that no matter how strictly she followed a recipe, her food always came out a little bit different. Well, she followed my recipe and these came out perfect.

Yes, I said bff. And yes, I said these cookies are awesome. I meant it. There's only one problem.

When I asked my housemate what I should call them, she suggested "Reindeer Drops." I thought that sounded good...

Until I thought about it.

My other friend was not so kind. He bluntly told me he was surprised by how good they tasted because they looked like turds. His words, not mine. I'm pretty sure these would roll out so you could cut them into shapes. That would solve the appearance problem. I'm also pretty sure I shouldn't have admitted to you that someone called them turds.

Oh well. What's done is done.

Don't let looks fool you. These cookies are really good. I highly recommend you make them.

Molasses Spice Cookies 
Print-Friendly Option

1 3/4 cup sweet white rice flour (make sure you get sweet white rice flour, not regular white rice flour; aka glutinous rice flour or mochiko)
2/3 cup potato starch
1/3 cup brown rice flour
2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. sea salt
1/2 cup Spectrum Organic Palm Shortening (butter works too)
1/2 cup mashed ripe banana
3/4 cup blackstrap molasses
3 Tbsp. coconut milk
2 Tbsp. flax seed meal
1 Tbsp. agave nectar
2 tsp. vanilla extract

  1. Preheat the oven to 400 degrees F.
  2. Whisk the dry ingredients together in a large bowl.
  3. In a separate bowl, mix the flax seed meal and coconut milk. Let it sit a couple of minutes. 
  4. Mix the shortening, banana, molasses, agave nectar, and vanilla in with the flax seed meal/coconut milk until smooth. You can use a beater here, but I used a fork and it worked fine. 
  5. Stir the flour mix into the liquid mix completely.
  6. Form the dough into balls with your hands, and place on a greased cookie sheet.
  7. Bake for 10 minutes.
Makes about 2 dozen cookies

Some Link Love: 

The theme for Go Ahead Honey, It's Gluten-Free this month is "Family Traditions", and the fabulously talented Carol of Simply Gluten-Free is hosting.

The beautiful Ms. Tia of Glugle Gluten Free got glutened over the holidays and is laid up in bed. Stop by her blog and send her some healthy vibes, and while you're there, check out her holiday roundup and Shabtai giveaway. The giveaway is open until the 27th, so get over there quick!

The ever amazing Slightly Indulgent Tuesdays roundup is open at Simply Sugar and Gluten-Free.

Lovely Linda, our very own Gluten-Free Homemaker, has her weekly carnival up at Gluten-Free Wednesdays.


Tasty Eats At Home said...

You are hilarious. Im totally for some reindeer drops! They do sound good.

gfe--gluten free easily said...

Whatever you call them, they look and sound delicious to me, Iris! And, the fact that they are bff-Cecilia-tested is a great recommendation. ;-)

Hoping to get my Go Ahead Honey post done today. Last minute, of course. And, very sweet to send the healing hugs/love to Tia ... we all know how badly it feels to get glutened and Tia deserves the love every day anyway. :-)


Ellen said...

Iris - these look delicious and I love how allergy-free they are. Also, thank you for showing a picture of the inside of the cookies.

I've been using sweet rice flour more and more for my gluten free baking. I wonder what the properties are of this flour - that make it different than regular white rice flour in terms of its' use in gluten free baking? Any ideas?

Thanks for your Molasses Spice Cookie recipe. I'm definitely adding this to my list of must makes.


Iris said...

Thanks, Alta and Shirley!

Ellen, I don't know what makes sweet white rice flour better, but I know that when I replace it with other types of flour, the recipe never comes out as good. I think it's more like a starch, but even replacing it with tapioca or potato starch doesn't seem to do the trick.

Cami said...

These look..well, they look a little frightening :) but the ingredients look fantastic. I'll have to give this a try! Thanks for posting the recipe! I love that it is not too sweet.

Iris said...

Haha yes Cami, they do look frightening, don't they? I think I'll try rolling them out next time I make them.

Valerie @ City|Life|Eats said...

These sound lovely :) I have Sweet Rice Flour from Energ-G I bought a long time ago and have never used (the whole trying to keep things low-glycemic thing) but I think I will break it out for those cookies at some point :) I don't seem to do well with sorghum, and I think the Sweet Rice Flour is a nice substitute for it when you want that soft pillowy texture.

I am hosting Top 10 for Aubree this week and linked your recipe.

Stephanie said...

I think they look/sound awesome! I'll have to give them a try.

Sophie said...

MMMMMMMMM,..these gf cookies look like a real delight! Yum!

Simply...Gluten-free said...

What ever they are called, the sound amazing!

Linda said...

Iris, I love molasses cookies and made them a lot before going gf. Yours look wonderful.

Barbara B. said...

Iris, I just decided to check out your website today and found these awesome cookies. Looking VERY forward to baking them. Question: what do you use for coconut milk? Out of the can like Thai Kitchen or out of the carton like So Delicious?
Thank you so much!

Iris said...

Out of the can. Full-fat. :)


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