My friend Becca, from Frugal Wannabe, is awesome. She’s a homeschooling mom of 4 kids and she just makes me laugh all the time. 🙂 I just love having encouraging folks in my life! Becca was recently diagnosed with a gluten allergy, so I asked her if she would share a gluten-free recipe today…y’all ask me for those so I have to get help. Thanks Becca!
I was recently diagnosed with a ridiculous amount of allergies, the main ones being dairy, wheat, and eggs. Oh and chocolate. Isn’t that pitiful? What kind of person can I be without chocolate? For the most part, the whole family has gone gluten free at home. I have to say it’s not easy, because these items are in almost everything. What I’ve done quite often is tweak a recipe that calls for one or more of these ingredients, and substitute what I am able to use, at least until I can experiment more. That’s what I’ve done with this recipe.
Smashing stuff is fun! This took up 2 ungreased cookie sheets. When cookies are done, cool on a wire rack if you’re strong enough to resist. I’m not. I ate one warm. It was awesomesauce.
Gluten-Free Sorghum Cookies
- 3/4 cup butter, melted (I used Earth Balance)
- 1 cup sucanat
- 1 egg (I used 1 tbs ground flax mixed with 3 tbs hot water)
- 1/4 cup sorghum or molasses
- 2 cups GF all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup sucanat
- Melt your butter, then in the same pot, whisk in the 1 cup of sucanat and egg until smooth, then whisk in the sorghum.
- In a separate medium bowl, whisk the dry ingredients in, except for the ½ cup of sucanat.
- Make a well in the center, and add the wet ingredients.
- Chill the dough in your fridge for 1 hour.
- Preheat your oven to 375, or 350 if you use a convection oven.
- Take out your dough, and shape it into walnut-sized balls, and roll in the remaining sucanat.
- Place on cookie sheet about 2 inches apart, and flatten with the bottom of a glass. This took up 2 ungreased cookie sheets.
- Place them in the oven for 5 minutes, then rotate and bake for another 5 minutes. Cool on a wire rack .
This recipe was modified from Molasses Cookies.
Becca has been married to her insanely handsome husband Jeremy for 14 years, and they have 4 children ages 10, 9, 7, and 3. She is a stay-at-home Mama and homeschools her kiddos. She enjoys cooking, knitting, and raising chickens. She does not, however, enjoy washing dishes or cleaning anything. You can find her at Frugal Wannabe She doesn’t post every day, so don’t mind that.