Ingredients: 1 cup organic dark brown sugar,3/4 cup organic coconut oil,1/4 cup organic molasses,3 tablespoons chunky organic applesauce,2 3/4 cups gluten free flour (I use Bobs Red Mill Gluten Free All Purpose Blend),1 teaspoon ground cinnamon,2 teaspoon ground ginger,1 teaspoon ground cloves,1/2 teaspoon pumpkin spice blend,2 teaspoons baking soda
Instructions:
- Preheat Oven Temperature to 350 degrees F
- Prepare 3 half sheet baking pans lined with parchment paper, set aside.
- In a small shallow bowl add cane sugar for rolling.
- In a small bowl, whisk to combine flour, spices, baking soda, set aside.
- In a stand mixer with a paddle attachment or a bowl using a hand mixer, combine dark brown sugar, coconut oil, molasses, and applesauce. Set on low speed at first to avoid splatter then up to medium speed for 2 minutes, or until fully incorporated.
- Add the flour mixture slowly, only a third of the mixture at a time to ensure proper blend of ingredients.
- Lay out a piece of wax paper or parchment paper, about 1 foot wide to put the rolled cookies before coating with sugar.
- Roll into 1 inch balls with light pressure, like a meatball.
- When all have been made into balls transfer to the bowl with sugar (as many as you can fit at a time) then lightly cover with sugar. Make sure to get all sides. Repeat until all cookie dough has been shaped.
- Place sugared cookie dough onto baking sheets.
- Press down gently just to dent the top a bit.
- Bake for 9-11 minutes.
- Let cool on the baking sheets for 15 minutes before transferring to a cooling rack to cool completely.
- Can be stored in the refrigerator for a week, or frozen for a month in an airtight container.
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