recipe: wheat and dairy free molasses cookies
November 20th, 2009 - by Jen
Anyone who’s needed to make changes their diet knows what an adventure it is. You make changes in your pantry, cooking methods, and in some cases you even find yourself completely re-learning how too cook and bake. I recently eliminated both dairy and wheat from my diet and although I have seen success as well as failure in the kitchen, I find greatest encouragement in being able to alter familiar recipes I know and love. These cookies are a favorite in our house, and we can still enjoy them without wheat or dairy. They may be a little flatter than the original recipe, but they are even chewier and taste just as delicious. I think husband actually likes this version better. I also rolled them in some leftover sugar mixture from these, and it gave the cookies an extra boost of apple flavor that made them even more wonderful and a bit sweeter. Even if you don’t have an aversion to wheat or dairy these cookies are worth trying.
wheat and dairy free molasses cookies
1/2 cup natural shortening or dairy free margarine, soft
1/2 cup applesauce
2 3/4 cups sugar
1/2 cup molasses
2 large eggs, beaten
1 teaspoon vanilla
4 cups rye flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
a pinch of allspice and nutmeg
a pinch or two xanthan gum (optional)
sugar, to roll
Cream together shortening/margarine and sugar until fluffy. Add applesauce, molasses, eggs, and vanilla. Sift together remaining dry ingredients and add to molasses mixture, mixing until just combined. Refrigerate dough at least a couple hours. Shape dough into balls, roll in sugar, and place on greased and parchment lined baking sheet. Bake for 12-15 minutes at 325°F or until cookies are cracked on top. Cool on baking sheet, then transfer to a cooling rack.
Tags: wheat and dairy free
November 20th, 2009 at 5:17 pm
Oh wow, those cookies look fantastic! Molasses cookies are one of my favorite holiday treats.
November 20th, 2009 at 6:49 pm
Looks delicious! Congrats on your recipe post to TasteSpotting!
November 21st, 2009 at 7:45 am
Came in through tastespotting.
Just a heads up–if you’re eliminating wheat because of gluten intolerance/celiac disease, rye still isn’t safe. Wheat, rye, barley, spelt, and kamut all have gluten in them. Oats are usually safe, especially if they’re certified gf.
If you’re just straight up allergic, these look tasty and spicy!
November 24th, 2009 at 9:04 pm
thanks for checking out the recipe everyone.
Barbara - they’re for a wheat allergy so the substitution from wheat to rye flour was an easy one. I’m not sure what flours would be best for a gluten free recipe but if you have a suggestion please leave one!
December 10th, 2009 at 11:33 am
Harmon’s carries a product called Pamela’s Pancake and Baking mix that substitutes perfectly for flour in my gluten free baking. Just sub the rye flour in exact amounts for Pamela’s. You’ll also need to omit the baking soda because Pamela’s already has it.