Thursday, April 2, 2009
I liked Ricki's Maple Cookies so much, that I decided to branch out and try some of my own gluten-free, dairy-free Molasses Cookies. (Should I even preface this with what I had for dinner??...Mark couldn't finish the last of the English Muffin, so I ate it, wheat flour milky dough that it was, slathered in butter...) Next time, I'll probably trade the maple syrup for raw cane sugar, or honey. I'll make more soon and keep tweaking the recipe - no complaints though, as they are light and fluffy and bound to go fast!
1 c rolled oats
4 T flax meal (flaxseeds ground in your blender)
2 T coconut oil
1 T minced or grated fresh ginger
2 T molasses
2 T maple syrup
1/8 t cloves
1 t cinnamon
1/4 t nutmeg
1 t vanilla
3 T whole flaxseeds
1/4 t sea salt
1/2 t each - baking soda and baking powder
Preheat oven to 350. I love baking cookies on my stone, but you can also put them on a cookie sheet lined with parchment paper.
Run the oats through your food processor or blender until they are coarse. Remove to separate bowl. Process 4 T of flaxseeds til they are mealy. Add coconut oil through egg and process until smooth.
Add whole flaxseeds, salt, and baking soda and powder to the oats. Then add wet ingredients, stir to combine.
Drop by large spoonfuls onto sheet or stone. Bake about 10 minutes, til slightly firm to the touch.