Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!)

Ready in : 45 mins

If you have about 45 minutes to spend in the kitchen, Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!) might be a spectacular gluten free recipe to try. This recipe serves 6. One serving contains 648 calories, 8g of protein, and 21g of fat. For $1.63 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. If you have baking soda, butter, salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 36%, this dish is rather bad. Similar recipes include Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!), Spicy Molasses Cookies:, and Spicy Molasses Cookies:.

Diets

GLUTEN FREE

Ingredients

rice flour

1.5 cups

quinoa flour

0.75 cup

millet flour

0.5 cup

ground flax seed meal

0.25 cup

baking soda

0.75 teaspoon

salt

0.25 teaspoon

ground ginger

2 teaspoons

cinnamon

1.5 teaspoons

ground cloves

0.25 teaspoon

ground nutmeg

0.25 teaspoon

xanthan gum

1.5 teaspoons

butter

0.5 cup

sugar

0.5 cup

blackstrap molasses

0.25 cup

unsulfered molasses

0.25 cup

maple syrup

0.25 cup

egg

1

jam

0.25 cup

Cooking in Steps

1
n a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum

ground flaxseed

baking soda

xanthan gum

cinnamon

clove

ginger

nutmeg

salt

bowl
2
In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.

butter

sugar

blender
3
Add molasses and maple syrup and beat to combine.

maple syrup

molasses
4
Add egg and beat to combine.

egg
5
Slowly add in flour until combined.

all purpose flour
6
Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight.

wrap
7
When ready to bake, preheat oven to 35

oven
8
Line 4 cookie sheets with parchment paper.

cookies

baking paper

baking sheet
9
Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary).

rice flour

dough

all purpose flour

roll
10
Cut into circles about 1 3/4 inch in diameter.
11
Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.

cookies

oven
12
Remove from oven and flip upside-down on a cool cookie sheet or flat work surface. With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie. Allow to cool completely.

cookies

shot

baking sheet

oven
13
When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!

blueberries

cookies

ginger

lime

jam