Gluten Free Dairy, Egg and Nut Free and Sugar Free Molasses Cookies the great thing to make every time of year great for an afternoon snack for the kids…
3/4 cup dairy-free and Allergy free shortening
1 cup coconut sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 1/2 cups Better batter gluten free all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon cinnamon
3 teaspoon ginger
1/2 cup beet sugar , for dipping
1/4 cup water
In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, coconut sugar, applesauce, and molasses. In a separate medium bowl, combine flour, baking soda, salt, cloves, cinnamon, and ginger with a wire whisk. Add to shortening mixture, and mix until combined. Chill dough in refrigerator for 1 hour.
Preheat oven to 350ºF, and line a baking sheet with parchment paper. Shape dough into 1-inch balls using your hands. Dip each ball into 1/2 cup beet sugar, and sprinkle a couple drops of water onto each ball using your fingers. Place each ball on the baking sheet.
Bake 12 to 14 minutes, or until lightly browned. Cool completely on baking sheet.