Molasses Chocolate Chip Cookies
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Cook time: 
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Serves: 14
 
Ingredients
  • 100g sorghum flour (can sub for oat flour)
  • 75g almond flour
  • 40g potato starch
  • 35g tapioca starch
  • 1 tablespoon chia seeds
  • 1 tsp baking powder
  • ½ tsp sea salt, plus extra for garnish
  • 1 cup dark chocolate chips
  • 1 vanilla bean paste or extract
  • 1 tsp ground cinnamon
  • 110g coconut sugar
  • 3 tablespoons molasses
  • 125ml (1/2 cup) coconut oil
  • 125ml (1/2 cup) nut butter (I used almond), melted
Instructions
  1. Pre-heat the oven to 175ºC/350ºF and line a baking sheet with baking paper.
  2. Whisk your flours, chia, baking powder, and salt in a large bowl then add and toss together the chocolate chips.
  3. Split your vanilla bean and scrape out the seeds inside, adding to another bowl along with your cinnamon, coconut sugar, molasses, coconut oil, nut butter, and 60ml (1/4 cup) water - do make sure you break up any coconut sugar clumps before adding any wet ingredient.
  4. Slowly add the wet mixture into the dry and mix just until combined and there is no dry flour visible.
  5. Use an ice cream scoop to form your dough into cookies and place in the freezer for 5 minutes before baking.
  6. Right before placing in the oven sprinkle with some coarse sea salt and bake for 12-15 minutes, or until the edges are golden.
  7. Let cool for 10 minutes in the tray then remove to a cooling rack.
Notes
At the moment I’m in a flat that doesn’t have measuring cups, so I’ve been doing it based on weight. I highly recommend always baking based on weights, especially with gluten free baking which can already be tricky and everyone measures their flour differently.

These cookies do not spread, so you don’t have to worry about leaving a lot of space in between cookies when you bake.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/molasses-chocolate-chip-cookies