Molasses Cookies (Gluten/Dairy/Nut/Soy/Egg/Refined Sugar-Free)

Adapted from my Original Molasses Cookie Recipe


1 3/4 cups sweet white rice flour (253 grams)*

1 cup teff flour (120 grams)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 tsp. ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup Spectrum Organic Palm Shortening (83 grams)

1/2 cup mashed ripe banana (118 grams)

3/4 cup blackstrap molasses (235 grams)

3 tablespoons non-dairy milk (45 grams)

3 tablespoons flax seed meal (23 grams)

2 teaspoons pure vanilla extract


(Optional) Granulated sugar for rolling



  1. Preheat oven to 350 degrees F. Lightly grease 2 baking sheets.
  2. Whisk flours, baking soda, spices, and salt in a medium sized bowl. Set aside.
  3. Beat shortening, banana, molasses, milk, flax, and vanilla in a large bowl. Add flour and beat until well mixed.
  4. Form golf sized balls and flatten on cookie sheet or roll in sugar, then flatten. You may need to add a sprinkling of extra teff when you form the balls, as they're a bit sticky. Bake for 9 minutes.

Makes approximately 2 dozen cookies.

*Sweet White Rice Flour is different from white rice flour. It is often found at very affordable prices at Asian markets. I always find mine in the Asian section of my regular supermarket. It’s like a mix between white rice flour and tapioca starch, and thus lends these cookies a chewy texture you would not get with just white rice flour.

An original recipe by Iris Higgins @TheDailyDietribe