Gluten Free Vegan Holiday Cookies
As some of you know, I’ve been living the last couple of months on a very restricted diet. Cutting out gluten, dairy and soy was fairly “easy”, but SUGAR, has been the hardest thing for me to give up. “Hi, my name is Lindsay, and I’m a sugar addict.”
Now that the Holiday season is upon us, I’ve had to get creative in my cooking. But I never sacrifice taste for health… so if a recipe cannot be modified, I simply won’t make it.
2 of my FAVORITE Holiday cookies are my cousin Kate’s chocolatey delicious “Mock” Thin Mints (SECRET FAMILY RECIPE)… and this Ginger Molasses cooking recipe from MakingThymeForHealth.com – I love this site… their recipes are delicious and healthy! Please take a moment to check out the website… I’ve also posted the recipe here. Enjoy!
CHEWY GINGER MOLASSES COOKIES
yield: 12 prep time: 10 cook time: 10 total time: 20
- 1 cup almond flour (I use Bob’s Red Mill)
- 1 cup oat flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup solidified unrefined coconut oil** (I like Nutiva’s Buttery Coconut Oil for baking)
- 1/2 cup coconut sugar (or organic brown sugar)
- 3 tablespoons blackstrap molasses
- 1 tablespoon vanilla extract
- 2 tablespoons almond milk
Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. Sift together then set aside.
In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, molasses, vanilla extract and almond milk. Cream together on medium speed for about 1-minute.
With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.
Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball. Sprinkle with organic sugar (if desired) then bake cookies for about 10 minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out.
Allow cookies to cool on the baking sheet for at least 10 minutes. Store in an airtight container for up to 7 days at room temperature.
*Be sure to use certified gluten-free oat flour for allergies, such as Bob’s Red Mill.
**If coconut oil isn’t soft enough to scoop at room temperature, try microwaving it (without the lid) for about 10 seconds.
Nutrition Facts are for one cookie
HAPPY & HEALTHY HOLIDAYS!
Love & yum,
Lindsay “Mama” O’Neill