Wednesday, December 5, 2012

Molasses Cookies (grain-free : primal : gluten-free)

I developed this recipe for grain-free molasses cookies at the request of some readers who couldn't use my last molasses cookie recipe (which included some rice flour).  These cookies are crispy on the edges, and soft in the middle. Straight from the freezer, they are crunchy like a gingersnap. Yum!

Molasses Cookies
Makes 35 cookies
  1. Preheat the oven to 325 degrees F. 
  2. In a medium bowl, combine the coconut flour, ground nuts, salt, baking soda, and dry spices.  Whisk to combine and break up any lumps.
  3. Beat together the softened butter and sucanat with a hand or stand mixer. Add the molasses and beat some more.
  4. Meanwhile, break the eggs into a glass measuring cup with a pour spout. Add the vanilla extract.
  5. With the mixer running, pour the eggs into the wet mixture one at a time.  Allow each egg to become incorporated before adding the next.
  6. With the mixer running, add the dry ingredients a bit at a time. Make sure everything gets mixed together well. 
  7. Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn).  I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon. There is no need to press/flatten these cookies down.
  8. Bake the cookies at 325 F for about 17-20 minutes (or a few minutes longer if you are cooking them on stoneware). They are done when they are nicely browned.
  9. Remove from oven and allow to cool for about 5-10 minutes.  Then use a spatula to move them to a cooling rack.
  10. Once cool, store these cookies in an airtight container.  They can be stored in the refrigerator or freezer if you won't be eating them all in the next few days.  Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.
*Sucanat is an unrefined sweetener that is rich in minerals, but it is not GAPS-legal. 

8 comments:

Anonymous said...

Thank you! Can't wait to try these!

Anonymous said...

My daughter just asked me this morning if we could do some baking over her holiday break. These sound like they are the perfect fit with all sorts of ingredients that are good for us! BTW, I went to use your print recipe link and it took three pages to print out the recipe....yikes!!

Victoria said...

Any advice in making these GAPS friendly? Of course that means no molasses and no succanat. Have you tried these with honey? Any recommendations in adjusting the wet/dry ingredients and how much honey to try? I'm hesitate to experiment on my own since the ingredients are expensive if I guesss wrong and they end up in the trash. Thanks!

Sarah Smith said...

I think you'd have a hard time getting these to work without falling apart using honey. Also, molasses is not GAPS-legal, so I don't think you'd be able to make a GAPS-legal molasses cookie. If you want to try just a spiced cookie, you could probably start with this recipe, omit the chocolate chips, and just add in some cinnamon, ginger, nutmeg, and allspice. If you try it, let me know how it turns out!

http://nourishedandnurtured.blogspot.com/2012/04/peanut-butter-chocolate-chip-cookies_13.html

PC said...

There are some cookie recipes using almond flour and honey you can find on some GAPS blogs. I've made them before and they are very yummy.

Bernadette said...

1 1/3 cups sucanat seems like a lot--Has anyone tried this with less?

hfhealy said...

mmmm, these look so good! Definitely gonna make these soon!

fearless_fallen_angel said...

These were fabulous, not too sweet at all and nice texture. My only problem was that the bottoms burned on the 1st tray. On the 2nd tray, I made the cookies smaller and flattened them into disks. After that, they were great! Thanks. This is the BEST grain-free molasses cookie recipe I've found.