Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!)
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 0.29
- Health score: 6.00
- Weight Watcher points: 28.00
Summary
If you have about 45 minutes to spend in the kitchen, Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!) might be a spectacular gluten free recipe to try. This recipe serves 6. One serving contains 648 calories, 8g of protein, and 21g of fat. For $1.63 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. If you have baking soda, butter, salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 36%, this dish is rather bad. Similar recipes include Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!), Spicy Molasses Cookies:, and Spicy Molasses Cookies:.
Ingredients
rice flour1.5 cups- quinoa flour0.75 cup
millet flour0.5 cup
ground flax seed meal0.25 cup- baking soda0.75 teaspoon
salt0.25 teaspoon
ground ginger2 teaspoons
cinnamon1.5 teaspoons
ground cloves0.25 teaspoon
ground nutmeg0.25 teaspoon- xanthan gum1.5 teaspoons
butter0.5 cup
sugar0.5 cup
blackstrap molasses0.25 cup- unsulfered molasses0.25 cup
maple syrup0.25 cup
egg1
jam0.25 cup
Instructions
Step 1
n a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum
Step 2
In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.
Step 3
Add molasses and maple syrup and beat to combine.
Step 4
Add egg and beat to combine.
Step 5
Slowly add in flour until combined.
Step 6
Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight.
Step 7
When ready to bake, preheat oven to 35
Step 8
Line 4 cookie sheets with parchment paper.
Step 9
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).
Step 10
Cut into circles about 1 3/4 inch in diameter.
Step 11
Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.
Step 12
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.
Step 13
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!
Categories
Dish Types: dessert
Diets: gluten free