Thursday, March 6, 2014

Molasses Cookies

6:12 AM

1 3/4 cups sweet white rice flour (253 grams)*
1 cup teff flour (120 grams)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 tsp. ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon sea salt

1/2 cup Spectrum Organic Palm Shortening (83 grams)
1/2 cup mashed ripe banana (118 grams)
3/4 cup blackstrap molasses (235 grams)
3 tablespoons non-dairy milk (45 grams)
3 tablespoons flax seed meal (23 grams)
2 teaspoons pure vanilla extract

(Optional) Granulated sugar for rolling


  1. Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.

  2. Whisk flours, baking soda, spices, and salt in a medium sized bowl. Set aside.

  3. Beat shortening, banana, molasses, milk, flax, and vanilla in a large bowl. Add flour and beat until well mixed.

  4. Form golf sized balls and flatten on cookie sheet or roll in sugar, then flatten. You may need to add a sprinkling of extra teff when you form the balls, as they're a bit sticky. Bake for 9 minutes.

Makes approximately 2 dozen cookies.

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