Gluten-free Rosemary Molasses Cookies
Many years ago (when I was in high school) I volunteered at our local Shaker Village. I mostly worked in the herb gardens, but also got involved with some restoration and art work too. It was a great way to spend a summer. Well, in any case, only one Shaker-based food from that time remains in my memory. I remember someone in the kitchen preparing a dark molasses cookie that had rosemary in it. I thought it was so unique and, at the same time, so delicious.
Off and on over the years I’ve thought I should find that Shaker recipe, but just a week or so ago I was at a local organic farmstand in Thetford, VT and what did they have at the checkout but “Rosemary Ginger Cookies” and they were obviously made with molasses. Oh, I was tempted to buy one, but they were made with wheat flour and sugar, so I instead made a mental note to search for the recipe when I got home.
With only a few minutes of exploring I found a Shaker-based recipe for rosemary cookies that sounded enough like what I remembered. I then replaced all the non-whole and allergenic ingredients and gave it a whirl. And were they delicious! But they didn’t hold together remarkably well, which meant I just needed to make them again. “No problem“- said the family. I served them to a friend that was over the next day and she was won over too.
These cookies are perfect for fall- with the molasses and spices. And the rosemary (a non-traditional ingredient in sweet baked goods) lends some medicinal benefits as well (stave off those fall illnesses!). It may sound an odd combination, but I highly encourage you to give it a try. You won’t be disappointed!
Gluten-free Rosemary Molasses Cookies
1/2 cup coconut oil
1/2 cup honey or maple syrup
1/4 cup molasses
2 tsp. apple cider vinegar
1/4 cup hot water
1/2 cup ground flax
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1 cup sorghum flour
1/2 cup buckwheat or GF oat flour
2 tsp. ground rosemary
2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
Whisk together wet ingredients (above line) in a small bowl. Combine dry ingredients (below line) in a larger bowl. Combine the two and allow the batter to rest for 3-5 minutes. Drop by teaspoon onto a baking sheet/stone. Bake at 350 degrees for 18-20 minutes. Allow to cool thoroughly (at least 5 minutes) before removing from baking sheet (otherwise they are quite crumbly).
Note: I find that the baking stones produce a crisper cookie. I also, on accident, put the cookies in the refrigerator overnight (normally I put them on top of the fridge) and the cookies seemed to be crisper as a result.
This post was shared at www.vegetarianmamma.com
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14 Responses to “Gluten-free Rosemary Molasses Cookies”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
When you use a baking stone for these cookies or anything else (such as your zucchini bread), do you first heat up the stone in the oven, or do you put your cookies and/or bread on a cold stone and then put it in the oven?
No, I do not preheat the stones for these recipes. The only ones I preheat for are flatbread and pizza blender batters.
Kim,
I made these cookies yesterday and they are amazing! Thank you so very much for sharing your amazing recipes!
I made these and love them! They did not crumble at all. They turned out absolutely perfect. I do have another question for you. Do you oil your baking stones before baking on them? I did it this time, and used coconut oil, but am wondering whether any oil is required.
molasses is delicious, in absolutely anything.
Do you oil your baking stones before baking on them each time?
YUMMY!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from vegetarianmamma.com
These look so yummy and remind me of Grandma’s house. I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.
Thanks for the invite. I’ll have to connect up next week.
Thanks for the reminder. Our family was away last week, but I’ll try to connect up again this week.
I usually apply a little coconut oil (or olive oil) but probably could get away without it since the pans are well-seasoned now.
Not everyone agrees on that point- but I do!
I’m so glad they came out so well. Aren’t they tasty?!
For making cookies I either us parchment paper or baking stones and my cookie sheet baking stones are so well seasoned I don’t oil them.
I’m so glad you enjoyed them.