Wednesday, December 21, 2011

Apple Molasses Cookies (gluten-free, vegan)

I had to share one more gluten-free cookie recipe before Christmas. Molasses cookies have been my favorite cookie over the past few Christmases. I have made this recipe the past few years, which is a sure favorite. But this year I wanted to add a few variations, including no eggs and honey. There is always room for dreaming and I thought some fresh apples may be a nice touch.
I always can't believe how much I love these cookies because molasses can be such a strong flavor. But once you fall for them, you fall hard. They are so rich and spicy. They also have lots of great vitamins and minerals because of the blackstrap molasses. Blackstrap molasses is an everyday remedy for low-iron ailments and if you are nutrient deficient or anemic you should get to know this staple pantry item. Try and look for an 'unsulphured' variety to help avoid less chemicals and preservatives that are added in the processing of molasses. I try to think of how I can add more molasses to my life and in my baking, and these cookies are a no-brainer for consuming more of it. But maybe that is just a justification for these desirable cookie treats.
Molasses cookies are a holiday favorite and I just had to add them to my Christmas cookie line-up. I decided to add a little twist of applesauce and fresh apples. I think apples and molasses are such a good pair, so why not put them together for another great holiday treat. I also used a touch of vanilla stevia to add a lastly touch of sweetness without calories or added sugars. Plus, these are made without eggs and butter- perfect for the sensitive stomach like mine!

Apple Molasses Cookie Recipe (gluten-free, vegan)
1 1/2 cup of sweet sorghum flour
1/2 cup of organic millet flour
3/4 cup of tapioca flour
1/2 TB of baking soda
1/2 ts. of sea salt
3 TB of chia seed meal (grind chia seeds in magic bullet type grinder)
3/4 cup of coconut palm sugar
2 ts. of ground ginger
2 ts. of ground cinnamon
dash of black pepper
2 dashes of ground cardamon
1/2 cup of unsulphured blackstrap molasses
1/2 cup of room temperature organic coconut oil
1/4 cup of unsweetened applesauce (I use homemade)
2-3 TB of maple syrup
15-20 drops of pure vanilla stevia liquid (I used NuNaturals)
1/4-1/3 cup of finely chopped fresh apple pieces
Mix all of the dry ingredients first in a large mixing bowl. Whisk the flours to blend well. Then, add the wet ingredients all together without the apples and mix well. It will be pretty wet and sticky, so do not worry. Then lastly add the grated and chopped apples and mix well again. Molasses cookie batters are usually a bit more 'wet' and gooey than others, so to help this, you can put the batter in the fridge for 60 minutes to help chill it more and stiffen it up to roll out your cookies. You can also chill the batter for days up until baking. The chilling process helps the cookies not spread to thinly too quickly while baking, so for best results I suggest chilling.
After chilling batter. Roll out large TB-sized cookie balls and place them on a parchment papered cookie sheet. Bake in a pre-heated 350 degree oven for 15-18 minutes. 

Some notes:
- You can omit the stevia and add another 1/4-1/2 cup of sucanat. But I like to add the touch of stevia for more sweetness and the added vanilla. If you add sugar instead, you may want to add 1 ts. of pure vanilla as well. 

- If you want to roll each cookie before baking in coconut sugar for an added touch of sweetness, these cookies would do great with that.

-Adding some finely chopped candied ginger or raisins could be a nice added option as well.

- Some other molasses recipes from my blog are HERE.
There is 1 more day to enter the NuNatural's GIVEAWAY. Enter HERE. I can't wait to announce the 4 winners later tomorrow. There is still time to enter now, so please do. Don't wait last minute...that is what Christmas shopping is for :)

I hope you have a festive day and enjoy!

Much love to you!


  1. i have just sorghum flour, can that be used instead of sweet sorghum flour? thanks

  2. i have just sorghum flour, would that work in place of the sweet sorghum flour? i have no clue as to the difference, im new to all this!

    1. Yes! You can use sorghum flour... Which is the same! Have fun baking and email me if you need help with the gf thing!