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.
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
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
- Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.
- Whisk flours, baking soda, spices, and salt in a medium sized bowl. Set aside.
- Beat shortening, banana, molasses, milk, flax, and vanilla in a large bowl. Add flour and beat until well mixed.
- 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.
*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.