I really like molasses, its slight chemical taste suited my taste from the first time. My children persistently refused to eat anything with this fragrant syrup, but only until the moment when these cookies appeared on our table.
Very delicate, crunchy, with a piquant note of ginger and cloves.
I do not know what attracted them exactly to this combination, but within 5 minutes of the cookies being baked, almost none were left.
It is quickly baked, well kept and perfectly complemented by a glass of cold almond milk or a cup of evening tea.
Let’s go cooking!
We will need: (25 pieces)
1/2 cup (1 cup-250 ml) of whole wheat flour
1/2 cup of rice flour (I use brown rice flour)
1/2 tsp. of baking soda (I use baking powder)
2 tbsp. of molasses (can be replaced with maple syrup)
1/2 cup of brown sugar (I use sucanat)
2.5-3 tbsp. of coconut oil
1/2 tsp. of dry ginger
1/4 tsp. of ground cloves
3 tbsp. of coconut water, milk or plain water
Preheat the oven to 150C / 300F.
Mix the sugar, molasses, coconut oil, ginger, and cloves.
Combine the two kinds of flour with baking soda.
Add to the composition with molasses and mix it. If the mixture is too dry, add a little more water or milk.
The dough should have the consistency of clay.
Line the baking tray with baking paper. Form cookies and prick the tops with a fork.
Put in the oven for 20-25 minutes. The cookies should rise a little. They will harden outside, so let them sit and cool after the baking.