These gluten free molasses cookies taste just like the old fashioned molasses cookies I remember my mother making when I was a child even though most of the ingredients in this recipe of my own invention aren’t the same – and this one’s a whole lot easier to make.
INGREDIENTS
12 oz jar almond butter (1 cup)
1/2 cup molasses
1/2 cup brown sugar
2 Tablespoons cooking oil of choice (I used avacado/sunflower)
1 egg
2 teaspoons vanilla
1 cup millet flour
1/2 cup tapioca flour
1/4 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cloves
2 teaspoons ginger
2 teaspoons cinammon
1/2 teaspoon allspice
DIRECTIONS
Stir all ingredients together in a mixing bowl until thoroughly blended. Roll each cookie into a ball and dip in sugar of choice (I use raw cane sugar or coconut sugar). Place sugar side up on cookie sheet lined with parchment paper, making sure cookie balls are well spaced. Bake at 350 degrees F for 13-15 minutes.
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