This recipe was created as part of the Burwell General Store Recipe Swap, where some bloggers from around the world are asked to change at least 3 aspects of a recipe we're given monthly.
I made a blueberry ginger lime jam to sandwich between these insanely yummy (and gluten free!) ginger molasses cookies.
They're divine. And addictive.
- 1 1/2 cup white rice flour
- 3/4 cup quinoa flour
- 1/2 cup millet flour
- 1/4 cup ground flax seed meal
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 1/2 tsp xanthan gum
- 1/2 cup unsalted butter, room temperature
- 1/2 cup white sugar
- 1/4 cup blackstrap molasses
- 1/4 cup unsulfered dark molasses
- 1/4 cup pure maple syrup
- 1 egg
- 1/4 cup of your favorite jam
- * In a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
- * In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
- * Add molasses and maple syrup and beat to combine.
- * Add egg and beat to combine.
- * Slowly add in flour until combined.
- * Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight.
- * When ready to bake, preheat oven to 350Â°.
- * Line 4 cookie sheets with parchment paper.
- * Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter.
- * Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.
- * Remove from oven and flip upside-down on a cool cookie sheet or flat work surface. With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie. Allow to cool completely.
- * When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!
- Store in an airtight container (preferably in the refrigerator) until ready to serve. Alternatively, you can cut squares of dough, fill with jam, and make pocket cookies. These will be a little softer and cake-like.
|Amount Per Serving||%DV|
|Serving Size 28g|
|Recipe makes 24 servings|
|Calories from Fat 37||33%|
|Total Fat 4.24g||5%|
|Saturated Fat 2.54g||10%|
|Trans Fat 0.0g|
|Total Carbs 17.6g||5%|
|Dietary Fiber 0.4g||1%|