13 Dec GF Holiday Molasses Cookies

As the weather cools, Ayurveda suggests incorporating more warming foods into your diet. Spices, known for their warming properties, are commonly used in Ayurveda to support digestion and enhance flavor. These molasses cookies are infused with ginger, cinnamon, and cloves, which help counterbalance some of the effects of sugar. When enjoyed in moderation, they make a perfect snack for the chilly winter months.

Makes 12 cookies

5 tablespoons white rice flour
4 tablespoons sweet rice flour
4 tablespoons oat flour
2 tablespoons potato starch
1 tablespoon tapioca starch
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons butter, melted
¼ cup coconut sugar
1 small egg
⅛ cup blackstrap molasses

Preheat oven to 375⁰F. Line baking sheet with parchment.

In a medium bowl, whisk together the rice flour, sweet rice flour, oat flour, potato starch, tapioca starch, baking soda, salt, cinnamon, cloves and ginger. Set aside.

In a small pan, melt the butter with the sugar over low heat. Cool. Transfer to a large bowl. Add the molasses and egg. Add the dry ingredients.

Roll the dough into 1-inch balls. Place dough-balls 1-inch apart on the cookie sheet and gently flatten with the back of a spoon. Bake for 5 minutes (don’t over bake!).

Remove from oven and transfer to a cooling rack.

Store in an air-tight container for up to three days at room temperature.

TIPS:
Do not use a dark baking sheet as this will cause the cookies to “set up” before spreading.

To Freeze: Place baked cookies in an air-tight container or freezer bag. Remove from the freezer a few hours before serving.

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