Gluten-Free Spice Cookies with Chocolate
½ Cup Organic Butter
1 Cup Coconut Sugar (Packed Brown Sugar will work if you prefer)
1 large Egg or egg replacement
4 tbsp Fancy Molasses
2 tsp Pure Vanilla Extract
2 Cups Quinoa Flour (you can combine with regular flour if desired)
1 tsp each of Baking Soda and Baking Powder
1 tsp ground Ginger
2 tsp ground Cinnamon
½ tsp each of ground Cloves and ground Allspice
Optional: ¾-1 Cup Pure Chocolate Chips (indulgence!)
Optional: ¼ Cup Finely Ground Unrefined Cane Sugar (to roll dough in - extra indulgence!)
Preheat your oven to 350ºF (180ºC).
In a large mixing bowl, cream Butter and Sugar together, then beat in Egg. Mix Molasses and Vanilla.
In a separate bowl, sift together Flour, Baking Soda and Spices.
Combine wet and dry ingredients until dough is smooth. Mix in Chocolate Chips if using.
Note: Refrigerating the dough at this point for ½-1 hour helps with rolling.
Roll dough into 1½” balls. Place Cane Sugar in a shallow dish and roll dough balls to coat.
Place on greased baking sheet about 2” apart.
Bake 8-10 minutes for soft cookies or 10-12 minutes for crisper ones. Remove from oven and let cool on wire rack.
Cookies will puff up in the oven then flatten slightly while cooling.
Store in a sealed container for 1 week. Cookies may be frozen for up to 4 weeks.
**A note on coconut sugar: Coconut sugar comes from the sap of coconut palm blossoms. It has a darker colour than regular white sugar, and is perfect for spice and/or chocolate recipes, as well as in sauces and marinades, but it can replace regular sugar in almost any recipe! Coconut sugar has a rich caramelly flavour reminiscent of brown sugar or molasses. What makes coconut sugar great is that it is a low-glycemic index sweetener (GI: 35 as compared to White Sugar: 80!), so it doesn’t spike your blood sugar levels like regular sugar does!
Dr Katarine Holewa, ND