By Katherine Schlem
2 ¼ C GFCF All Purpose Flour (I used Bob’s Red Mill
GFCF All Purpose Baking flour)
1 tsp Baking Powder
1 tsp Egg Replacer (I used Orgran egg replacer)
½ tsp Baking Soda
½ tsp Salt
1 tsp Ground Cinnamon
½ tsp Ground Ginger
1/8 tsp Ground Cloves
Mix all dry ingredients, set aside
¼ C Rice Milk (if rice intolerant, substitute favorite
milk replacer)
¼ C Molasses
½ C Applesauce
Mix Wet Ingredients Thoroughly and add to Dry
Ingredients
Mix All well
Preheat oven to 325 Degrees F. Drop by scant
tablespoonfuls onto greased cookie sheet and bake for
10 minutes. Do Not overbake.
The slightly “whangy” flavor of the garbanzo bean part
of the flour is muted almost entirely by the spices
and molasses. This makes a cake-like cookie, neither chewy or crisp.
(4 votes, average: 4.50 out of 5)
Loading...