Spiced molasses cookies
16 March 2019 08:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rydra_wong posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeNote: these are based on the NaughtyNutrition 10 Minute Vegan Ginger Molasses Cookies with only minor modifications (credit is due to alatefeline for some of the inspiration), but runpunkrun suggested I write them up.
And also they are truly great.
Ingredients:
1 cup almond flour OR 1/2 cup almond flour and 1/2 cup buckwheat flour.
(The all-almond flour version gives a crisp/chewy texture like a brandysnap; the almond/buckwheat version is cookie-like. Both are good, so it just depends on what you want.)
3 tbsp blackstrap molasses
3 tbsp coconut oil
2 tsp ground ginger
2 tsp five-spice powder
1 tsp cocoa/cacao powder (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp black pepper
orange extract -- I used 1/4 tsp of the Boyajian pure orange oil, which is super-strong, so you'll need to adjust this depending on what you're using
Preheat your oven to 200 degrees C.
Mix the flour, spices, baking soda and baking powder in a bowl.
In a bain marie (or a saucepan inside another pan of boiling water), melt the coconut oil and molasses, then add the orange extract.
Add this to the dry ingredients and stir well.
Make into rough balls, about a tbsp each, dollop them onto baking parchment and flatten them lightly.
Bake for 9-10 minutes.
If you went for the all-almond flour version, the spoonfuls will probably have spread and merged until the whole thing is a continuous sheet, so you'll need to cut it into rectangles (or any other shape you like) at this point.
With either version, leave to cool for 10-15 minutes. They will seem implausibly soft at first, but just need time to set and harden.
alatefeline for some of the inspiration), but runpunkrun suggested I write them up. And also they are truly great.
Ingredients:
1 cup almond flour OR 1/2 cup almond flour and 1/2 cup buckwheat flour.
(The all-almond flour version gives a crisp/chewy texture like a brandysnap; the almond/buckwheat version is cookie-like. Both are good, so it just depends on what you want.)
3 tbsp blackstrap molasses
3 tbsp coconut oil
2 tsp ground ginger
2 tsp five-spice powder
1 tsp cocoa/cacao powder (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp black pepper
orange extract -- I used 1/4 tsp of the Boyajian pure orange oil, which is super-strong, so you'll need to adjust this depending on what you're using
Preheat your oven to 200 degrees C.
Mix the flour, spices, baking soda and baking powder in a bowl.
In a bain marie (or a saucepan inside another pan of boiling water), melt the coconut oil and molasses, then add the orange extract.
Add this to the dry ingredients and stir well.
Make into rough balls, about a tbsp each, dollop them onto baking parchment and flatten them lightly.
Bake for 9-10 minutes.
If you went for the all-almond flour version, the spoonfuls will probably have spread and merged until the whole thing is a continuous sheet, so you'll need to cut it into rectangles (or any other shape you like) at this point.
With either version, leave to cool for 10-15 minutes. They will seem implausibly soft at first, but just need time to set and harden.
I made these!
Date: 2019-03-16 09:36 pm (UTC)First, they are super easy. I dirtied: 1 mixing bowl, 1 cup measurement, 1 set of measuring spoons, 1 spatula, 1 cookie sheet. And since I used parchment paper on the cookie sheet, it's not even dirty.
I used avocado oil, and as it's already liquid, I mixed it and the other liquids in the 1 cup I used to measure the almond flour. Life hack! I also went with Grandma's Molasses as blackstrap gives me the wiggins.
My cookies puffed up and spread out a little, but kept their beautiful cookie shape.
They are v. spicy--and I even left out the black pepper and cut down the cloves to 1/8 tsp--but they're not too spicy. I like my cookies to be a little more sweet, though, so I think next time I'll roll them in granulated sugar like I normally do for gingersnaps. And I think I'll bake them at least 10 minutes, as mine were pretty soft even after they'd cooled, or just flatten them out more before I cook them.
Thanks for typing this up, Rydra!
Ginger cookies are clearly catnip to this comm's mods
Date: 2019-03-16 11:12 pm (UTC)I followed the recipe at the link to the letter, except we didn't have any coconut oil. I subbed in canola oil and it just wasn't adhering at all. So I dropped in another TBsp of canola oil and they did manage to hang together.
Maybe my almond flour was too humid? I get it bulk at the co-op and I keep it in the cupboard hand-sealed in a plastic bag.
I made the balls too big, and they didn't spread at all. Except for one I scooped with a TBsp measure and leveled, which was perfect. Tasty!
Next time:
- switch out ancho for the black pepper
- try the cocoa
- use the level TBsp measure for all of them
Re: Ginger cookies are clearly catnip to this comm's mods
Date: 2019-03-17 07:23 am (UTC)I've tried using it to replace butter and that usually leads to things crumbling and falling apart completely.
Re: Ginger cookies are clearly catnip to this comm's mods
Date: 2019-03-17 08:39 pm (UTC)Re: Ginger cookies are clearly catnip to this comm's mods
Date: 2019-03-17 10:50 pm (UTC)Could 60°F change the speed of the electrons that much?
Re: Ginger cookies are clearly catnip to this comm's mods
Date: 2019-03-17 11:11 pm (UTC)no subject
Date: 2019-03-17 12:19 pm (UTC)no subject
Date: 2019-03-17 12:25 pm (UTC)no subject
Date: 2019-03-17 12:27 pm (UTC)nomnom
Date: 2019-03-21 11:45 pm (UTC)