I don’t bake cookies as often as I should. That’s probably because I have no self-control around the damn things – put a tray of baked goods in front of me and I see it as a challenge. These darkly indulgent cookies – filled with organic blackstrap molasses, milk and spices – are so rich you can’t possibly eat them all at once. Enjoy slowly, one at a time, with friends and a hot drinks…then find another recipe to play with from this glorious book.
Servings: 2 dozen
Time: 30 minutes
Suitability: Vegan, Gluten-Free
250g gluten-free plain flour
185g brown rice flour
185g golden caster sugar
125ml rapeseed oil
80g blackstrap molasses
4 tbsp non-dairy milk
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp bicarbonate of soda
1/2 tsp vanilla extract
Pinch of salt
1. Preheat the oven to 180C. Grease and line a baking sheet.
2. In a large bowl, mix together the caster sugar, oil, milk (I used almond milk, but soya or rice would be lovely too) and vanilla extract, until you have a dark, thick, syrupy mixture.
3. Sift in the flours, ginger, cinnamon, nutmeg, bicarbonate of soda and salt. Mix well to make a rich, thick batter.
4. Spoon generous tablespoons of batter onto the baking sheet, and flatten slightly. Leave a couple of inches between each cookie so that they can spread. Bake in the centre of the oven for 10-15 minutes, or until cracked and darkened on top.
5. Once ready, carefully remove the tray from the oven and leave to cool for a couple of minutes. Transfer the cookies from the baking sheet to a wire rack and leave to cool completely. Get yourself a glass of milk and curl up with the rich, spicy warmth of these lovelies!