Soft, warm molasses cookies straight from my mother’s kitchen were one of my favorite cookies as a child. I love the rich flavor of molasses combined with the warming, spicy flavors of the cinnamon and ginger. Here I have made them vegan and gluten-free, and still just as delicious as I remember them.
Ingredients
Dry Ingredients
2 cups
sorghum flour
½ cups
tapioca flour
1½ teaspoons
baking soda
1½ teaspoons
xanthan gum
½ teaspoons
sea salt
2 teaspoons
ground ginger
1 teaspoons
cinnamon
Wet Ingredients
¾ cups
organic palm shortening
1 cups
sucanat
(or coconut sugar)
½ cups
blackstrap molasses
¼ cups
unsweetened applesauce
2 tablespoons
ground
golden flaxseeds
2 teaspoons
vanilla extract
