Vegan-GF Molasses Cookies

Me Want Cookies!

I had a hankering for a cookie tonight so I thought I would make some.  Scanning the cupboard and then the blog for a recipe, I decided on a tried and true Ginger Molasses cookie.  We have made them before and although the recipe was Gluten free before, we gave suggestions for the veganized version so I went with that…and here it is!

**also I used Brown Rice flour and Xantham gum instead of Quoinoa flour because that is all I had in the cupboard 🙂

Ingredients:

  • 2 cups Brown Rice Flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp xantham gum
  • 1  tsp ground ginger
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • *1/4 cup turbinado sugar for coating cookies
  • 2 tablespoons unsweetened apple sauce
  • 1 cup brown sugar
  • 1/2 cup Earth Balance vegan margarine
  • 1/4 cup molasses

Method:

  1. Preheat oven to 350 F (180 C).
  2. In a medium sized bowl, cream the Earth Balance and brown sugar until smooth.
  3. Beat the apple sauce and molasses into the margarine/sugar mixture until smooth. Set aside.
  4. In a large bowl, mix the brown rice flour, baking soda, xantham gum, salt, ginger, cinnamon, cloves;  blend well.
  5. Add the dry mixture to the wet and mix well.
  6. Put in fridge for 1 hour if possible.
  7. Roll enough dough to form 1 1/2 inch (4 cm) balls. You can also use a medium sized melon ball scoop for more precise measuring.
  8. Flatten with a fork and sprinkle with sugar.
  9. Place cookies on a baking sheet and bake on the middle rack for 10-12 minutes.
  10. The cookies should be slightly browned on the bottom when they are done.
  11. Let cookies cool for 2-3 minutes before removing them from the sheet. Allow to cool completely on a cookie rack.
  12. These cookies can be stored in an airtight container in the fridge for a week or frozen for 4-6 weeks.

 

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