Thursday, December 20, 2012

Gluten-Free Molasses Cookies 2.0 (Dairy/Nut/Soy/Egg/Refined Sugar-Free)

Think a rich, moist, dense chocolate cake. Then turn it into a molasses cookie. That's the texture you get with these cookies.

And the flavor? Not your typical super sweet cookie! This baby has the dark, almost bitter undertones of Blackstrap molasses with just enough banana to lend a sweet hand.

The resulting cookies are so good they made me fall off my paleo wagon. I made them for my family, but once I took them out of the oven, I just couldn't stop myself. That half eaten cookie down there? That was all me.

Sigh.

Cookies. Gotta love 'em.

Or hate 'em?

Either way, these cookies happened. And I think they should happen to you.





































Molasses Cookies (Gluten/Dairy/Nut/Soy/Egg/Refined Sugar-Free) Print-Me 
Adapted from my Original Molasses Cookie Recipe

Ingredients:
1 3/4 cups sweet white rice flour (253 grams)*
1 cup teff flour (120 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 tsp. ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt

1/2 cup Spectrum Organic Palm Shortening (83 grams)
1/2 cup mashed ripe banana (118 grams)
3/4 cup blackstrap molasses (235 grams)
3 tablespoons non-dairy milk (45 grams)
3 tablespoons flax seed meal (23 grams)
2 teaspoons pure vanilla extract

(Optional) Granulated sugar for rolling

Directions:
  1. Preheat oven to 350 degrees F. Lightly grease 2 baking sheets. 
  2. Whisk flours, baking soda, spices, and salt in a medium sized bowl. Set aside. 
  3. Beat shortening, banana, molasses, milk, flax, and vanilla in a large bowl. Add flour and beat until well mixed. 
  4. Form golf sized balls and flatten on cookie sheet or roll in sugar, then flatten. You may need to add a sprinkling of extra teff when you form the balls, as they're a bit sticky. Bake for 9 minutes. 
Makes approximately 2 dozen cookies. 

*Sweet White Rice Flour is different from white rice flour. It is often found at very affordable prices at Asian markets. I always find mine in the Asian section of my regular supermarket. It’s like a mix between white rice flour and tapioca starch, and thus lends these cookies a chewy texture you would not get with just white rice flour.

9 comments:

Thia ("pixx") said...

Ahhh, these look and sound marvelous! I have lots of flours here, but I don't have teff! Can you offer advice on what might be similar? I will likely just play around with it, either way. But any advice you could offer would be wonderful!

Thanks for the recipe!

Iris said...

Hi Thia,

If you have brown rice flour, just go ahead with that. It will work just as well.

Happy holidays!

Iris

Thia said...

Thanks, Iris. Happy holidays to you, too!

Barbara said...

Oh, how incredibly timely you are! I just made a batch of ginger cookies that were for family that can have gluten and dairy and they totally flopped. These look amazingly awesome and I will definitely find time to make them before I leave for family on Sunday. Thank you and have a very Merry Christmas!

Barbara said...

P.S. Your photos are outstanding!

Gillian @ Money After Graduation said...

These look great ! Definitely going to try for my highly allergic brother!

JoAnn said...

I just heard for the second time that rice has high levels of arsenic...can I use a different flour? thank you

Barbara said...

Okay, I just had to add one more comment. I added 1 T fresh grated ginger, upped the ground ginger to 1 t (yes, I love ginger) and these cookies are fantabuloso! Muchas Gracias! Feliz Navidad!

Iris said...

Thanks Barbara!

JoAnn, I would try replacing the sweet white rice flour with 1 more cup of teff and 3/4 cup of starch (potato, tapioca). Haven't tried it myself, but that would be what I would try.

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