wheat and dairy free molasses cookies

November 20th, 2009 - by Jen

Anyone who’s needed to make changes their diet knows what an adventure it is. You make changes in your pantry, cooking methods, and in some cases you even find yourself completely re-learning how too cook and bake. I recently eliminated both dairy and wheat from my diet and although I have seen success as well as failure in the kitchen, I find greatest encouragement in being able to alter familiar recipes I know and love. These cookies are a favorite in our house, and we can still enjoy them without wheat or dairy. They may be a little flatter than the original recipe, but they are even chewier and taste just as delicious. I think husband actually likes this version better. I also rolled them in some leftover sugar mixture from these, and it gave the cookies an extra boost of apple flavor that made them even more wonderful and a bit sweeter. Even if you don’t have an aversion to wheat or dairy these cookies are worth trying.

wheat and dairy free molasses cookies
1/2 cup natural shortening or dairy free margarine, soft
1/2 cup applesauce
2 3/4 cups sugar
1/2 cup molasses
2 large eggs, beaten
1 teaspoon vanilla
4 cups rye flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
a pinch of allspice and nutmeg
a pinch or two xanthan gum (optional)
sugar, to roll

Cream together shortening/margarine and sugar until fluffy. Add applesauce, molasses, eggs, and vanilla. Sift together remaining dry ingredients and add to molasses mixture, mixing until just combined. Refrigerate dough at least a couple hours. Shape dough into balls, roll in sugar, and place on greased and parchment lined baking sheet. Bake for 12-15 minutes at 325°F or until cookies are cracked on top. Cool on baking sheet, then transfer to a cooling rack.