MollyÕs Molasses
Cookies
This
is a recipe taken from the archive of Emory University PKU listserv. I find
these really good and easy to make. They make me think of Òginger snapÓ
cookies, nice and crunchy. I asked
the author (a culinary school graduate!) for permission to post the recipe on
this website, and she kindly agreed. The text below is from her as well. Enjoy!
These
cookies can be shaped and frozen. Bake as needed and make the glaze 15 minutes
before serving to allow the glaze to set. I make them as a protein boost for my
daughter during school - with the fiber and protein it seems to help keep her
feeling full. With the phlexy 10 add in, they are 2 gm protein per cookie,
about .75 gm fiber and only 3 mg phe.
MOLASSES
SPICE COOKIES
Makes
36 cookies
¼
cup granulated sugar
2 ¼
cups (310 gm) wheat starch
¼
cup (30 gm) benefiber
25 gm
jell-o vanilla instant pudding
½
tsp xanthum gum
1 tsp
baking soda
1 ½
tsp cinnamon
1 ½
tsp ginger
½
tsp cloves
¼
tsp allspice
¼
tsp pepper
¼
tsp salt
12
tablespoons (1 ½ sticks) butter, softened
¼
cup dark brown sugar
¼
cup granulated sugar
1 tsp
vanilla
¼
cup plus 2 tbsp (120 gm) molasses
1. Preheat oven to 375. Line cookie sheet
with parchment paper. Set aside ¼ cup sugar in small bowl.
2. Whisk together starch, benefiber,
jello, xanthum gum, baking soda and spices.
3. Beat the butter, brown sugar, and
granulated sugar together using an electric mixer on medium speed until light
and fluffy, 3 – 6 minutes.
Beat in molasses and vanilla until incorporated, about 30 seconds.
4. Reduce speed to low, and slowly mix in
the dry ingredients until combined, about 30 seconds.
5. Roll one tablespoon mixture at a time
into a ball, then into sugar to coat.
Place on parchment lined cookie sheet, spaced two inches apart. At this point, you can freeze cookie
balls. Once hardened, transfer to
a Ziploc bag.
6. Bake cookies, one sheet at a time, for
10-12 minutes. The edges will be
set, and the top cracked but center will be soft and underdone.
7. Let cookies cool on the baking sheet
for 10 minutes, then transfer to wire rack to cool.
If
baking frozen cookie balls, add 2-3 minutes to cooking time.
GLAZE
(If desired)
Whisk
1 cup confectioner's sugar with 3 tablespoons of rice milk and ½ tsp
vanilla until smooth. Glaze can be
kept in fridge. Drizzle over cooked cookie and let set 10-15 minutes before
serving.
PHLEXY-10
add in
Take
2 tablespoons of glaze and mix in 7 gm protein powder. Drizzle glaze over two cooled cookies
and let set 10-15 minutes before serving.
2 gm
protein per cookie
