“Melt in Your Mouth” Molasses Valentine’s Day Cookies
"Melt in Your Mouth" Molasses Valentine's Day Cookies
A truly melt in your mouth gluten free, vegan cookie that will satisfy your and your Valentine's sweet tooth!
Servings: 24 Cookies
Ingredients
Cookie
- 2.5 Cups "Molly B's" Gluten-Free Cookie Flour Blend
- 0.25 Cup Coconut Palm Sugar (Packed)
- 0.5 tsp "Redmond's Real" Sea Salt
- 2 tsp “Frontier” Cinnamon
- 0.125 tsp “Frontier” Ginger Powder
- 0.063 tsp “Frontier” Nutmeg
- 1 tsp Aliminum Free Baking Soda
- 0.5 Cup "Nutiva" Extra Virgin Coconut Oil (Room Temperature)
- 3 tbsp Organic Blackstrap Molasses (un-sulphured)
- 0.25 Cup Filtered Water
- 1 tsp "Simply Organic" Vanilla Extract
Icing
- 1.5 Cup Organic Icing Sugar
- 6 tbsp “Pacific” Organic Unsweetened Almond Milk
- 2 tsp Fresh Organic Beet Juice
Chocolate Drip/Drizzle
- 0.5 Cup “Enjoy Life” Chocolate Mega Chunks
- 2 tbsp “Pacific” Organic Unsweetened Almond Milk
Additional Topping
- Unsweetened Shredded Coconut
Instructions
Cookies
- Preheat oven to 350ºF and line 2 cookie sheets with parchment paper.
- Add flour, sugar, salt, cinnamon, ginger, nutmeg and baking soda to the bowl of a stand mixer with a flat beater attachment and stir to combine. Alternatively, this can be done by hand in a large bowl, by mixing with a whisk or spatula to combine.
- Add coconut oil and mix slowly until the mixture has turned to coarse crumbs using either a stand or hand mixer.
- Add molasses, water and vanilla to the crumb mixture. Mix until incorporated and dough forms into a ball. You may choose to add extra water (1 teaspoon at a time), if necessary, but be careful not to over do it, otherwise the dough will be too sticky and difficult to manage.
- Turn dough out onto a piece of parchment paper and shape into a flat disk. Roll between two large pieces of parchment to ¼ inch thickness. Cut into shapes using cookie cutters, pastry or pizza slicer or a knife and using a spatula transfer cookies to onto lined cookie sheets.
- Bake 6-8 minutes, until slightly darkened around edges. They will still be soft when you first take them out of the oven, but they will harden as they cool.
Organic Royal Icing
- Place sugar in medium sized mixing bowl, add 4 tbsp of almond milk (you can add more as you go if needed) and beat until it's a nice thick mixture- approx. 2 minutes. Add beet juice while beating, 1 tsp will make a very bright pink hue, you can play around with how much you add depending on the colour you desire.
- Take half the icing mixture and transfer to another bowl, add 2 tbsp of almond milk and continue to beat until you achieve a runny texture. This portion of the icing is perfect for dipping/ flooding the cookies.
Notes
Each Cookie Contains:
95 calories; 1 g protein; 5 g total fat (0 g trans fat); 13 g total carbohydrates (2 g of sugar); 93 mg sodium (With no icing added - Control sugar levels by how much you add)
95 calories; 1 g protein; 5 g total fat (0 g trans fat); 13 g total carbohydrates (2 g of sugar); 93 mg sodium (With no icing added - Control sugar levels by how much you add)