Wheat-Free Soft and Spicy Molasses Cookies

Chef #793100's Note:

Yummy! You won't even miss the wheat!:] This could be made gluten-free by subbing brown rice flour (or other gluten-free flour) for the spelt flour and the oats. These guys are mildly sweet and perfectly soft. You may add crushed walnuts or pecans if you'd like.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 27

Yield: 2.0 cookies

• ¼ cup margarine or ¼ cup butter
• 1 medium egg
• 1 cup brown rice flour
• 1 cup spelt flour
• 1 cup old fashioned oats
• ½ cup molasses
• ¼ cup dark brown sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ginger
• ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 1 pinch cayenne pepper

Directions:

1. Preheat oven to 350°F.
2. Cream the butter, sugar, and molasses in a mixer on medium speed.
3. Reduce speed to slow.
4. Slowly add in other wet ingredients, followed by the dry ingredients.
5. Grease a cookie sheet.
6. Drop batter by tablespoons on to the cookie sheet.
7. Bake for 10-15 minutes in the 350°F oven.
8. Allow to cool before removing from sheet.

Reviews

[Schmoopsie Pooh]

These were very good! We have wheat and rice intolerances in the family, so I used rye and barley flour instead of rice and spelt. Very nice, not your usual cookie!!!