Everyday, I try to eat a cookie and a salad. Life's all about balence right? Work hard, play hard... At least that's what I tell myself.
These cookies are particularly fantastic. Soft and chewy with a little bit of spice, they are meant to be slipped into lunchboxs or paired with a steaming cup of chai.
They need some chill time, so they are a good weekend venture or you can make the dough one day and bake them the next. They also keep for a few days which means I met my little goal every day this week... One cookie, one salad. Well, I handled the cookie part anyway.
2 cups all-purpose flour (I use a mixture of 6 cups superfine brown rice flour, 3 cups tapioca starch, 1 1/2 cups potato starch, 1 tablespoon salt, and 2 tablespoons xanthan gum.)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoons ground cloves
Pinch of nutmeg
3/4 cup butter
1 cup raw sugar
1/3 cup molasses
Prep Time: 20 minutes
Chill Time: 30 minutes in the freezer
Cook Time: 12-15 minutes
1. Mix dry ingredients together and set aside. With a hand mixer, cream butter and sugar until well blended. Add egg and molasses and blend well.
2. Gradually, stir dry ingredients. Cover and let chill in the freezer for 30 minutes.
3. Preheat oven to 350. Line cookie sheet with parchment paper or slipmat. To form cookies, take a tablespoon of dough and roll into a little ball. Place about 2 inches apart on the cookie sheet.
4. Bake for 12-15 minutes or until cookies are flat and ridges have formed. Remove from oven and let cool for about 5 minutes before removing from cookie sheet. If you remove them right away, the cookies will fall apart. Cool completely and enjoy!