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

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:.

Ingredients

rice flour

rice flour

1.5 cups

quinoa flour

quinoa flour

0.75 cup

millet flour

millet flour

0.5 cup

ground flax seed meal

ground flax seed meal

0.25 cup

baking soda

baking soda

0.75 teaspoon

salt

salt

0.25 teaspoon

ground ginger

ground ginger

2 teaspoons

cinnamon

cinnamon

1.5 teaspoons

ground cloves

ground cloves

0.25 teaspoon

ground nutmeg

ground nutmeg

0.25 teaspoon

xanthan gum

xanthan gum

1.5 teaspoons

butter

butter

0.5 cup

sugar

sugar

0.5 cup

blackstrap molasses

blackstrap molasses

0.25 cup

unsulfered molasses

unsulfered molasses

0.25 cup

maple syrup

maple syrup

0.25 cup

egg

egg

1

jam

jam

0.25 cup

Cooking in Steps

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

    ground flaxseed

    ground flaxseed

    baking soda

    baking soda

    xanthan gum

    xanthan gum

    cinnamon

    cinnamon

    clove

    clove

    ginger

    ginger

    nutmeg

    nutmeg

    salt

    salt

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

    butter

    butter

    sugar

    sugar

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

    maple syrup

    maple syrup

    molasses

    molasses

  4. 4
    Add egg and beat to combine.

    egg

    egg

  5. 5
    Slowly add in flour until combined.

    all purpose flour

    all purpose flour

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

    wrap

    wrap

  7. 7
    When ready to bake, preheat oven to 35

    oven
    oven
  8. 8
    Line 4 cookie sheets with parchment paper.

    cookies

    cookies

    baking paper
    baking paper
    baking sheet
    baking sheet
  9. 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

    rice flour

    dough

    dough

    all purpose flour

    all purpose flour

    roll

    roll

  10. 10
    Cut into circles about 1 3/4 inch in diameter.

  11. 11
    Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes.

    cookies

    cookies

    oven
    oven
  12. 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

    cookies

    shot

    shot

    baking sheet
    baking sheet
    oven
    oven
  13. 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

    blueberries

    cookies

    cookies

    ginger

    ginger

    lime

    lime

    jam

    jam