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.
nomnom
Date: 2019-03-21 11:45 pm (UTC)