If you're a fan of old fashioned molasses cookies, this ones for you.
They're perfectly spicy and not too sweet. They pair well with tea, coffee, or dipped in your choice of milk. They remind me of an old-time snack. They're dense on the inside, which makes for good lunch or picnic packing.
I used the ever-so-trendy blackstrap molasses and local honey in place of sugar. Always attempting to make a gluten-free version of my favorites, I used buckwheat and gluten-free oat flour for this recipe.
Did you know? Blackstrap molasses is the most nutritious grade of molasses. It's great for your hair, it's high in iron (for during your cycle, ladies!), high in calcium and magnesium, works as a mild laxative, and is a great alternative to refined sugar. What's not to love?
Gluten-free Molasses Cookies
2 Cups gluten-free oat flour
2 Cups buckwheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 Cup melted butter (can sub coconut oil)
1/4 Cup almond milk
1/2 Cup honey
1 tablespoon pure vanilla extract
- Preheat your oven to 350 degrees and line two baking sheets with parchment paper
- In a bowl, whisk together the milk, honey, molasses, melted butter, and vanilla extract.
- In a separate bowl, mix together the oat flour, buckwheat flour, baking soda, salt, ground ginger, cinnamon, and cloves by stirring with a fork.
- Combine the wet and dry mixtures with a spatula or a wooden spoon until thoroughly combined.
- Use a small ice cream scoop or a spoon to portion out cookies on the baking sheets. Be sure to leave 1-2 inches between the cookies. It may take more than two baking sheets to use all of the cookie dough.
- Bake for 10 minutes.
- Will keep for 4-5 days.