Tag Archives: cookie

Gluten Free Molasses Spice Cookies Recipe

Molasses Spice Cookie
Yes, the world does need another cookie recipe. We’re talking chewy molasses cookies with spices like ginger, cinnamon and cloves. Made with virgin coconut oil and gluten free oat flour, it’s a good cookie to share. And share I did! I made these Gluten Free Molasses Spice Cookies for The Great Food Blogger Cookie Swap. I baked, packaged and sent a dozen cookies to 3 bloggers across the country. In turn, I was sent 3 boxes of amazing gluten free cookies. The best part? The program is a fundraiser for Cookies for Kids’ Cancer.

Gluten Free Molasses Spice Cookie Recipe
3 cups gluten free oat flour (I used Bob’s Red Mill)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon kosher or fine sea salt
1 cup packed brown sugar
3/4 cup melted virgin coconut oil (liquid)
1/4 cup mild-flavored molasses
1 egg
Granulated sugar

Heat oven to 350 degrees F. Line cookie sheet with parchment paper. In a medium bowl, stir together oat flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

In a large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Beat in flour mixture, half at a time, until soft dough forms. Cover and refrigerate for 30 to 60 minutes until dough is stiff enough to shape into balls. (If dough becomes too stiff, let stand at room temperature to soften.)

Shape dough by a slightly rounded small cookie scoop or measuring tablespoon into balls. Dip tops into granulated sugar. Place balls, sugared sides up, about 2 inches apart on prepared cookie sheet.

Bake 10 to 12 minutes or until cookies are browned and appear set. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Store, tightly covered, at room temperature.

Makes about 42 cookies

Tips:
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-The dough is soft and needs to be refrigerated to firm up enough to roll into balls. I like to chill the dough and then portion and roll the balls all at once. I bake 1 sheet of cookies at a time, and pop the cookie dough balls back into the refrigerator between baking batches of cookies.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.

GF Ginger Cookies
More oat flour cookie recipes
Chocolate Chip Cookies
Peanut Butter Cookies
Oatmeal Chocolate Chip Cookies

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Almond Flour Chocolate Banana Cookies Recipe

Chocolate Banana CookiesOddly good. That’s the best way to describe these strange cookies made with just 4 ingredients- banana, coconut oil, almond flour and cocoa powder. They are moist and almost brownie-like, with the flavor of sweet banana and bitter cocoa. This small batch healthy cookie recipe makes just 7 small cookies. I make a batch when I’m craving something sweet, but don’t want dozens of cookies hanging around.Cocoa Banana CookiesI’ll be honest, these cookies are a bit ugly. They are dark and bumpy and irregular. Because of their less than perfect appearance I refer to them as Chocolate Lumps. (Actually, I think of these cookies as Lumpier Chocolate Lumps because they are a lumpier, bumpier version of a banana cookie recipe I posted on my Eating Clean Recipes blog. Check out the original chocolate banana cookies recipe post for lots of baking tips and ramblings.)Vegan Banana Cookies

Almond Flour Chocolate Banana Cookies Recipe (vegan, gluten free, paleo, grain free)
1/3 cup mashed ripe banana (1 small)
1 teaspoon virgin coconut oil
1/3 cup almond flour (almond meal)
2 tablespoons natural cocoa powder

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl combine mashed banana and coconut oil; stir well to mix. Add almond flour and cocoa powder and stir until well combined. The mixture may look dry at first, but the banana releases moisture when stirred and the cocoa powder gets hydrated.

Use a small cookie scoop or a tablespoon measure to drop the cookie dough mixture on the baking sheet. You should get about 7 mounds. Bake until the cookies look set and the chocolate aroma is intense. In my oven, this takes exactly 15 minutes. Ovens vary, so check a few minutes early. Cool completely on the cookie sheet. The cookies firm up after cooling.

Makes 7 small cookies
Chocolate Banana Cookie More banana cookies recipe ideas:
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Almond Butter Chocolate Banana Cookies from Eating Clean Recipes

Gluten Free Oatmeal Chocolate Chip Cookie Recipe

Gluten Free Oatmeal Chocolate Chip CookieI couldn’t resist posting one more oat flour cookie recipe. This time, I doubled down on the oats by using both oat flour and old fashioned rolled oats in these chocolate chip cookies.

Gluten Free Oatmeal Chocolate Chip Cookie Recipe (oat flour)
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt or fine sea salt
1 large egg
1/2 teaspoon pure vanilla
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1 cup gluten free old fashioned rolled oats
1 cup gluten free dark chocolate chips (I used Enjoy Life)

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large mixing bowl beat butter, granulated sugar, brown sugar, baking soda and salt with an electric mixer until well mixed. Beat in the egg and vanilla until combined. Beat in the oat flour. Stir in the rolled oats and chocolate chips.

Use a small cookie scoop or a rounded measuring tablespoon to drop cookie dough mounds 2 inches apart on parchment paper lined cookie sheet. Bake for 9 to 11 minutes or until cookies are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Makes about 30 cookies

Tips:
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
Gluten Free Oatmeal Chocolate Chip CookiesMore oat flour cookie recipes:
Oat Flour Chocolate Chip Cookies
Oat Flour Peanut Cookies

Gluten Free Chocolate Chip Cookie Recipe (oat flour)

Gluten Free Chocolate Chip CookieMy oat flour obsession continues! I’ve been testing gluten free versions of favorite baked goods- everything from banana bread muffins to peanut butter cookies. Gluten free oat flour has been my flour of choice because it’s readily available, moderately priced and can be used alone or in combination with other gluten free flours. Oat flour has a mild, nutty flavor and a smooth, fine grind. It’s not gritty like some gluten free flours. The fine texture of the flour is one reason it works so well in cookies, especially these chocolate chip cookies.Gluten Free Allergy Friendly Cookie IngredientsTo make these gluten free chocolate chip cookies, I started with a few of my favorite products. The gluten free oat flour I used is from Bob’s Red Mill. (Not all oat flour is gluten free, so be sure to read the label if you are baking gluten free.) I used organic virgin coconut oil, which results in a cookie with a mild coconut flavor. If you don’t want your cookies to have a coconut flavor, use neutral-flavored refined coconut oil. For the chocolate chips, I used Enjoy Life dark chocolate chips. If you need allergy friendly products, Enjoy Life has an extensive range.Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookie Recipe (oat flour)
1/2 cup melted coconut oil, virgin or refined
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt or fine sea salt
1 large egg
1/2 teaspoon pure vanilla
1 3/4 cups gluten free oat flour
1 cup gluten free dark chocolate chips

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a large mixing bowl beat coconut oil, granulated sugar, brown sugar, baking soda and salt with an electric mixer until well mixed. Beat in the egg and vanilla until combined. Beat in the oat flour. Stir in the chocolate chips.Gluten Free Chocolate Chip Cookie DoughUse a small cookie scoop or a rounded measuring tablespoon to drop cookie dough mounds 2 inches apart on parchment paper lined cookie sheet. Bake for 8 to 11 minutes or until cookies are light brown. Let cookies cool completely on cookie sheet. (Cookies are fragile when warm, so be sure to cool them on the baking sheet.)

Makes about 30 cookies

Tips:
-Don’t crowd the cookie sheet. I bake 12 cookies on a large cookie sheet.
-Be sure to let the baked cookies cool completely on the pan or they will crumble.
-To measure the oat flour, stir to break up any lumps and then heavily spoon and mound the flour into a measuring cup and use the back of a knife to level off the top.
-For gluten free cookies, be sure to use oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Oat Flour Chocolate Chip Cookies
More Oat Flour Recipes:
Gluten Free Chocolate Banana Muffin
Oat Flour Peanut Butter Cookies