Tag Archives: dairy-free

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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Strawberry Mango Smoothie Recipe

Strawberry Mango Smoothie This creamy fruit smoothie is made with fresh mango, frozen strawberries, coconut milk and almond milk. You can use purchased almond milk, but homemade almond milk is richer and tastes better. For added flavor and texture, I add a sprinkle of almond meal to the smoothie before serving.

Strawberry Mango Smoothies Recipe (vegan)
3/4 cup unsweetened almond milk
1/4 cup full fat coconut milk
1/2 cup fresh mango chunks
1 cup frozen strawberries
Natural sweetener, if desired
Almond meal, for sprinkling

Add almond milk, coconut milk, fresh mango chunks and frozen strawberries to a blender container. Cover and blend until smooth. Taste and sweeten as desired. Pour into glasses and sprinkle with almond meal.

Makes 1 big or 2 small smoothies (about 2 cups total)

Tip: I’ve found it’s best to use fresh mango (or frozen mango that has been thawed) when blending this smoothie. If you use frozen mango, you may need to add additional almond milk for easier blending.

You might also like: Banana-Almond Kefir Smoothie

Product Link:
Get a Vitamix Blender with Free Shipping Code (I use a Vitamix.)