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Spiced molasses cookies
Spiced molasses cookies
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Elevate your baking with these flavorful gluten-free spiced molasses cookies!
Ingredients:
  • 115g (3/4 cup) buckwheat flour
  • 40g (1/3 cup) almond meal
  • 45g (1/4 cup) brown rice flour
  • 40g (1/4 cup) quinoa flour
  • 25g (1/4 cup) quinoa flakes
  • 35g (1/4 cup) panela sugar
  • 30.00 ml panela sugar, extra
  • 6.25 gm ground ginger
  • 3.75 gm ground cinnamon
  • 2.50 gm bicarbonate of soda
  • 1/4 tsp ground cloves
  • 80ml (1/3 cup) molasses
  • 60ml (1/4 cup) melted coconut oil
  • 1 egg
Instructions:
  • Preheat your oven to 180C/160C fan forced and line 2 baking trays with baking paper. In a large bowl, combine buckwheat flour, almond meal, brown rice flour, quinoa flour, quinoa flakes, panela sugar, ginger, cinnamon, bicarb, and cloves. Create a well in the center of the dry ingredients.
  • In a jug, whisk together the molasses, oil, and egg until combined. Pour this mixture into the well and stir until a sticky dough forms. Chill in the fridge for 20 minutes to firm up.
  • - Spread the extra panela sugar on a plate. Roll mixture into tablespoon-sized balls and coat them generously in sugar. Place on lined trays, leaving space between each. Use your palm to flatten them. Bake for 16 minutes, swapping trays halfway through, until crispy. Cool completely on trays before enjoying.

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