Molasses Spice Cookies

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1 3/4 cup sweet white rice flour (make sure you get sweet white rice flour, not regular white rice flour; aka glutinous rice flour or mochiko)

2/3 cup potato starch

1/3 cup brown rice flour

2 tsp. xanthan gum

2 tsp. cream of tartar

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1/4 tsp. sea salt

1/2 cup Spectrum Organic Palm Shortening (butter works too)

1/2 cup mashed ripe banana

3/4 cup blackstrap molasses

3 Tbsp. coconut milk

2 Tbsp. flax seed meal

1 Tbsp. agave nectar

2 tsp. vanilla extract


  1. Preheat the oven to 400 degrees F.
  2. Whisk the dry ingredients together in a large bowl.
  3. In a separate bowl, mix the flax seed meal and coconut milk. Let it sit a couple of minutes.
  4. Mix the shortening, banana, molasses, agave nectar, and vanilla in with the flax seed meal/coconut milk until smooth. You can use a beater here, but I used a fork and it worked fine.
  5. Stir the flour mix into the liquid mix completely.
  6. Form the dough into balls with your hands, and place on a greased cookie sheet.
  7. Bake for 10 minutes.

Makes about 2 dozen cookies

Find the original recipe at The Daily Dietribe.