Molasses Cookies

Who does not like the soft chewy texture of a beautifully flavored Molasses Cookie?  How about one that is Gluten Free and Vegan??

Today’s featured holiday cookie recipe come from The Whole Life Nutrition Kitchen.  Ummmm …. I can smell them now!!

Molasses cookies

Molasses Cookies

Recipe Type: Holiday Cookies
Author: Whole Life Nutrition Kitchen
  • 2 cups sorghum flour
  • ½ cup tapioca flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons xanthan gum
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • ¾ cup organic palm shortening
  • 1 cup Sucanat, coconut sugar, or brown sugar
  • ½ cup blackstrap molasses
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vanilla
  • 2 tablespoons ground flax seeds
  1. To start, make sure all of your ingredients are at room temperature; especially your applesauce.
  2. In a medium-sized mixing bowl, stir together the sorghum flour, tapioca flour, baking soda, xanthan gum, sea salt, cinnamon, and ginger.
  3. In a separate mixing bowl, beat the palm shortening, sugar, and molasses together with an electric mixer. Add the applesauce, vanilla, and ground flax seeds; beat for another 60 seconds.
  4. Add the dry ingredients to the wet and beat together. Continue to beat for another minute or until the ingredients are well-combined and the dough thickens.
  5. Cover bowl with a plate and chill dough in the refrigerator for at least 1 hour (or place dough in a sealed glass container for longer chilling).
  6. Preheat oven to 350 degrees F and grease a large cookie sheet.
  7. Remove bowl from refrigerator and form dough into little balls with the palms of your hands. Place each ball on the greased cookie sheet spaced out by about 2 inches.
  8. Bake for approximately 12 to 15 minutes (shorter for smaller cookies, longer for larger cookies). Watch carefully as the cookies can burn easily. Transfer cookies to a wire rack to cool.

There is still time to submit your holiday cookie recipe(s) to add your name to the drawing for Lindsay Nixon’s new cookbook:  Happy Herbivore Abroad.

Email your recipes to me (Sandy)



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