Ginger Molasses Cookies

Hey everyone,

Wow, it has been a while, and for that I feel really bad! I am sure all of you know what life is like, getting in the way, butting into all of our commitments, especially our spiritual ones. So to start off this post I should tell you the news.... I am leaving for Ireland in 5 days! FIVE DAYS!! Hard to believe that it has finally arrived. I bought all of my tickets last week, and so this week has been frantic! Getting everything I need ready, and doing some packing, and some more packing.

I am going to be backpacking, which should be interesting. My next post is my advice that I have complied from MANY sites and will be my before trip advice. I will update it once I have arrived back though, just so you know the after trip advice :)

Alright. Well on with this post. I have been experimenting lately with different recipes for my allergies, and you HAVE to try this one! I tried it last summer; my grandma gave me the recipe actually, and I fell in love with it. I put it in a pile of papers.... and just recently found it. You will believe you just found heaven. So here goes.

Ginger Molasses Cookies

For a soft chewy cookie make as directed, but if you want a crisper cookie, bake an additional two to four minutes.

1/2 c.    butter  - 125 mL (I use Earth Balance Soy Free)
1 c.       brown sugar, packed - 250 mL
1           large egg
1/4 c.    fancy molasses - 60mL
2 c.       quinoa flour - 500 mL (I used 1 1/2 c. Jeanne's Gluten-Free Flour Mix, 1/4 c. coconut flour, and 1/4 c. almond flour )
2 tsp.    baking soda - 20 mL
1/2 tsp. salt - 2 mL
1 tsp.    ground ginger - 5mL
2 tsp.    ground cinnamon - 10 mL
1/2 tsp. ground cloves - 2 mL
1/4 c.    white sugar - 60 mL (I used organic cane sugar)

Preheat the oven to 350 F (180 C)

Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.

Mix the flour, baking soda, slat, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.

Roll the dough into 1 1/2 - inch (4cm) balls. (I used a small ice cream scoop) Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches (5cm) apart on a baking sheet and bake in the center of the oven rack for eight to 10 minutes. Let them cool for one minute to set before removing them to cool completely on a cooling rack. The cookies should be puffy and slightly browned on the bottom when you remove them form the pan.

Store for one week in a sealed container in the refrigerator or four weeks in the freezer.(At my house they last about 2 days... at the max, so don't expect to have them around for long)

I got this recipe from Quinoa 365, The Everyday Superfood by Patricia Green and Carolyn Hemming


So I recommend you trying this recipe!!! My brothers, who call my food fake, LOVE these cookies. So I shall soon be updating about my trip. I will keep you posted.

Gonna have to start fasting,
Not-So-Princess Lizzy