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Author Notes: This recipe is made with a mixture of chickpea and oat flour, and I really enjoy the balance of lightness and nuttiness. The cookies are flavored with some gooey molasses, as well as ground ginger, cinnamon, and cloves. They’re perfect to serve after a heavy holiday meal. —Lindsey S. Love | Dolly and Oatmeal
Makes 12 cookies
- 3/4 cup chickpea flour
- 3/4 cup gluten-free oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 1/2 tablespoons coconut oil, soft
- 3/4 cup coconut sugar (or light brown sugar)
- 2 tablespoons unsulphered blackstrap molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons almond milk
- large grain sugar, for sprinkling
- Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.
- A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.
- Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to18 minutes, until they darken a bit and are fragrant.
- Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.
- This recipe is a Community Pick!