I have modified a molasses cookie recipe to be free of the most common food allergens. My daughter and I like these, but my son (who has the allergies) didn’t even try one. I will keep trying because I have read so many good things about blackstrap molasses. They have a strong flavor, but I like them.
Allergy-Free Molasses Cookies
3/4 Cup Coconut Oil (or 2/3 Cup Lard)
1 Cup Brown Sugar
2 Tbsp. Flaxseed Binder
1/2 Cup Blackstrap Molasses
3/4 Cup Rice Flour
3/4 Cup Tapioca Flour
3/4 Cup Cornstarch
1/4 Cup Potato Flour
3/4 tsp. Xanthan Gum
1 tsp. Sea Salt
2 tsp. Baking Soda
1/2 tsp. Ground Cloves
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
White Sugar
Cream coconut oil and brown sugar. Add flaxseed binder and molasses and mix well. In a separate bowl, mix all dry ingredients with a whisk until well blended. Add dry ingredients to the first mixture and mix. Cover and chill for 1 to 2 hours.
Preheat oven to 350 degrees. Roll dough into balls about 1 inch in diameter. Roll each ball in white sugar. Place on greased cookie sheets (I line mine with parchment paper instead.). Bake 10 minutes. Leave on cookie sheets for at least 1 minute before moving to wire racks to cool.
