|Molasses Cookies - Gluten-free, Flour-free, Egg-free, Low Fat Vegan|
I find that these spicy little cookies are a little more mellow than some of the traditional molasses cookies (that, frankly, can cause reflux if they are too spicy and acidic with wheat flour and sugar and egg).
- 1 C. Carob Powder (or 1 C. oatmeal spun into flour and T. Tapioca flour)
- 1/2 - 1 tsp. Baking Soda* small handful Chai-spiced Dry Apples (or ½ tsp ground cinnamon, ¼ tsp ground ginger, and ⅛ tsp allspice, nutmeg or ground cloves)
- 1/4 C. mashed Pinto Beans (or other canned beans such as Navy Beans)
- 12 small Parnoosh Pitted Honey Dates (or 2 T. Sugar)
- 2 T. Apple Sauce
- 1/4 C. Blackstrap Molasses
I started by throwing 2 chopped up apples (minus the cores but skin still on) into the vitamix and making some delicious raw apple sauce, but you can use regular unsweetened apple sauce. I only need 2 tablespoons of apple sauce for the cookie recipe, but I like it on my porridge, etc. etc. etc., so no problem.
Mix together in a bowl the Carob powder, the Baking Powder (and Spices if using them vs. the chai-spiced apples.) Mix in the sugar if you are using it in lieu of the dates. In a food processor bowl combine all of the ingredients (including the dry apples and dates if using) and pulse or process until smooth. Let the 'dough' rest while the oven is pre-heated to 350F/180C. Cool on racks and enjoy! Scoop 1 T. of 'dough' into 14 cookies onto the pan and bake for 10-15 minutes. *less baking soda makes the cookies denser, more makes them puffier.