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
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.
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