So I was really on a roll with some gluten free baking… I thought I really had it figured out. This past weekend was a slight disappointment – I attempted vanilla cupcakes. Yuck! Colossal failure. I was so disappointed. I had spent countless hours researching possible cake recipes, flour mixtures and techniques — Most of the internet searches took place in the middle of the night while rocking my little one back to sleep. So I found countless recipes and reviews of people saying that their recipe was amazing and the best ever. Crazy people! They were horrible. I took a few steps backwards and am really starting to questions the “gluten free” folks taste buds.
So anyway — this disappointment leads me to this post. You can trust my taste buds and I will give an honest review!
I have found another wonderful bakery item that I can indulge in. I grew up loving molasses cookies. A love that I share with my daddy – We call them “earthquake cookies” because of the cracks that form on top after they are done baking. Growing up we never had these at my house but when we would visit my Great-Grandma – her cookie jar was always stocked. Yum!
I haven’t had an earthquake cookie for ages and the other day a co-worker brought freshly baking molasses cookies to the office. I fudged on my special diet – with good reason – my little one was having allergy testing done that week and I needed to make sure she had a little wheat in her system. I savored two cookies! Oh and did I savor – I have never eaten cookies so slow. Enjoying every bite like it was my last.
I found this recipe and it tastes the same as the earthquake cookies that I remember. You wouldn’t know that it didn’t have the eggs, flour, butter, etc. In full disclosure – They aren’t exactly the same – the flours have a slight gritty after texture – But still great. This was a must share recipe!
2 Cups Sorghum Flour
1/2 Cup Tapioca Flour
1 1/2 tsp Baking Soda
1 1/2 tsp Xanthan Gum
1/2 tsp Salt (I never actually use this much)
1 tsp Cinnamon
2 tsp ginger
3/4 cup Organic Palm Shortening
1 Cup Brown Sugar
1/2 Cup Molasses
1/4 Cup Apple Sauce
2 tsp Vanilla
2 Tbl Ground Flaxseed
Directions: Make sure that all of your ingredients are at room temperature. Especially your apple sauce (I’m not sure why). In a medium sized bowl, stir together the sorghum flour, tapioca flour, baking soda, xanthem gum, sea salt, cinnamon, and ginger. In a separate bowl, beat the palm shortening, sugar, and molasses together with a mixer. Add the apple sauce, vanilla and ground flaxseed. Beat for another 60 seconds.
Add the dry ingredients to the wet and beat together. Continue to beat for another minute or so until all the ingredients are well combined and the dough thickens. Cover the bowl and chill dough for at least an hour.
Preheat oven to 350 degrees and grease the cookie sheet. Form dough into balls – you may roll the balls in sugar if you would like – and place on baking sheet 2 inches apart. Bake for 12-15 minutes.
A VERY important note – The dough needs to be kept cool between baking. Do not leave the dough on the counter or else the ingredients begin to separate.