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A good molasses-based cookie. It makes a good dessert as well as snack. You can also substitute raisins for the chocolate chips. If you can't find amaranth flour use a gluten-free flour of your choice.
1 3/4 cups blackstrap molasses
2 teaspoons almond essence
3 cups amaranth flour
2 cups rice flour
1/4 teaspoon salt
2 teaspoons baking soda
2 tablespoons hot water
1 cup chopped walnuts (optional)
2 (270g) packages organic dark chocolate chips
15 min › Cook:
12 min › Extra time:
3 min › Ready in:
Preheat oven to 180 degrees C.
Beat butter in a large bowl until soft. Add molasses gradually to the butter, beating in. Add almond essence. Add eggs, one at a time, beating well.
Dissolve baking soda in hot water. Add to the moist mixture.
In another bowl, blend the flours and salt together.
Gradually add flour mixture to moist mixture, beating until well mixed. Stir in chocolate chips (add nuts if desired).
Use a heaping tablespoon of dough for each cookie, and place on nonstick cookie sheet.
Bake at in preheated oven for 10-12 minutes.
Let cool before removing.
They freeze beautifully; it takes just a few minutes for them to defrost.
Altered ingredient amounts.
Can use half golden syrup and half molasses, for a sweeter, lighter tasting cookie
- 25 Aug 2009
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