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
gluten-free oat flour
fine sea salt
2 1/2 tablespoons
coconut oil, soft
coconut sugar (or light brown sugar)
unsulphered blackstrap molasses
pure vanilla extract
large grain sugar, for sprinkling
In This Recipe
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.
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.