2 Gluten-Free Desserts

Molasses Cookies:

 

2 cups chickpea flour

1 tsp baking soda

¼ tsp salt

2 tsp ground ginger

½ tsp ground cloves

1 tsp cinnamon

½ cup sugar

½ cup oil (olive, butter, ghee, etc)

½ cup molasses

1 egg

 

Measure and mix dry ingredients (flour, soda, salt, spices). Mix wet ingredients (sugar, oil, molasses, egg) in another, larger bowl. Preheat oven to 350°F.  Slowly add dry ingredients to wet; mix well.

 

Make dough-balls and roll them in a bowl of sugar.

 

Bake at 350°F; check at 9 minutes as cookies may burn easily.

 

Almond Cardamom Wedding Cookie-Balls

 

1¾ cups almond flour (Note: other nut flours may be substituted)

1 tsp allspice

1 tsp cinnamon

1 Tbs cardamom

¼ salt

2 Tbs vanilla extract

1 tsp almond extract

½ cup powdered sugar

½ cup olive oil (others may be substituted)

 

Mix dry ingredients (flour, salt, spices). Mix wet ingredients (extracts, sugar, oil) in another, larger bowl. Preheat oven to 350°F.  Slowly add dry ingredients to wet, mixing well.

 

Make dough-balls and roll them in a bowlful of sugar.

 

Bake at 350°F; check at 8 minutes as these are easy to overcook. Balls tend to flatten slightly and a little bit of the mixture touching the cookie sheet will turn brown, while the rest of the cookie will barely change color.

 

Allow to cool on rack or plate. Touch sides of cookies to knock off slightly overcooked crumbs. The balls will be rather fragile, like wedding cookies.

 

Note: this recipe could also be used to make a gluten-free pie crust.