Grandma’s favorite molasses crinkle has nothing on this version. Nutty oat flour and secret spices give these gems just the right flavor and texture.
Gluten-free Oat Flour, Cinnamon, Lemon Zest.
Shane is the second of my three sons but there is nothing “middle” about him. His mood is either sweet–or spicy. He either loves something–or hates it. There is nothing in-between for Shane, making his boyhood read like a dogeared page out of a book on the “spirited child.” Did I mention he’s finicky to the point of fanatical about foodstuffs? When he was five, Shane announced he was a “dessertetarian”— dinner out meant a bun and ketchup. The upside: Shane is the perfect supertaster, so when a cookie passes his muster, it’s destined to win hearts. My marching orders: a molasses cookie “just like grandma’s”. Spicy, but not too spicy. Soft and chewy, but not too soft or chewy. No cookie compromises for Shane. Gluten-free is just a bonus.
What you’ll need: 1 egg, 1tsp vanilla, 1/3 cup soft unsalted butter*
Preheat oven to 350º. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 1 egg, 1 tsp vanilla, and 1/3 cup very soft butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy alternative. Beat with mixer until well combined. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes. Do not brown the tops of these cuties – cookies will have a shiny center. Cool on baking sheets 5 minutes.ut as craved. Makes 30 cookies.