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Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!)

 
One serving costs about $1.63

$1.63 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:33%

Spoonacular Score: 33%

 

The recipe Sweet and Spicy Blueberry Molasses Jam Cookies (Gluten Free Too!) can be made in approximately around 45 minutes. One portion of this dish contains around 8g of protein, 21g of fat, and a total of 648 calories. For $1.63 per serving, you get a dessert that serves 6. Head to the store and pick up rice flour, sugar, ground nutmeg, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. If you like this recipe, you might also like recipes such as Spicy Molasses Cookies: , Gluten-Free Molasses Cookies, and Gluten-Free Molasses Cookies.

Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 cups
1.5 cups white rice flour
white rice flour
0.75 cups
0.75 cups quinoa flour
quinoa flour
0.5 cups
0.5 cups millet flour
millet flour
0.25 cups
0.25 cups flax seed meal
flax seed meal
0.75 tsps
0.75 tsps baking soda
baking soda
0.25 tsps
0.25 tsps salt
salt
2 tsps
2 tsps ground ginger
ground ginger
1.5 tsps
1.5 tsps cinnamon
cinnamon
0.25 tsps
0.25 tsps ground cloves
ground cloves
0.25 tsps
0.25 tsps ground nutmeg
ground nutmeg
1.5 tsps
1.5 tsps xanthan gum
xanthan gum
0.5 cups
0.5 cups unsalted butter
unsalted butter
0.5 cups
0.5 cups white sugar
white sugar
0.25 cups
0.25 cups molasses
molasses
0.25 cups
0.25 cups dark molasses
dark molasses
0.25 cups
0.25 cups maple syrup
maple syrup
1
1  egg
egg
0.25 cups
0.25 cups jam
jam
1.5 cups white rice flour
1.5 cups
white rice flour
0.75 cups quinoa flour
0.75 cups
quinoa flour
0.5 cups millet flour
0.5 cups
millet flour
0.25 cups flax seed meal
0.25 cups
flax seed meal
0.75 tsps baking soda
0.75 tsps
baking soda
0.25 tsps salt
0.25 tsps
salt
2 tsps ground ginger
2 tsps
ground ginger
1.5 tsps cinnamon
1.5 tsps
cinnamon
0.25 tsps ground cloves
0.25 tsps
ground cloves
0.25 tsps ground nutmeg
0.25 tsps
ground nutmeg
1.5 tsps xanthan gum
1.5 tsps
xanthan gum
0.5 cups unsalted butter
0.5 cups
unsalted butter
0.5 cups white sugar
0.5 cups
white sugar
0.25 cups molasses
0.25 cups
molasses
0.25 cups dark molasses
0.25 cups
dark molasses
0.25 cups maple syrup
0.25 cups
maple syrup
1  egg
1
egg
0.25 cups jam
0.25 cups
jam

Equipment

baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
oven
oven
baking paper
baking paper
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

n a small bowl, sift together the flours, flax seed meal, baking soda, salt, ginger, cinnamon, cloves, nutmeg and xanthan gum In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy. Add molasses and maple syrup and beat to combine. Add egg and beat to combine. Slowly add in flour until combined. Divide in half, flatten into disks and individually wrap in plastic. Set in refrigerator at least two hours or (preferably) overnight. When ready to bake, preheat oven to 350. Line 4 cookie sheets with parchment paper. Flour work surface with rice flour and roll disk to 1/4 inch thick, rotating dough regularly to prevent sticking (re-flour board as necessary). Cut into circles about 1 3/4 inch in diameter. Bake for 12 minutes or until still slightly soft on top. If you prefer crispy cookies, bake for 16 minutes. Remove from oven and flip upside-down on a cool cookie sheet or flat work surface. With the bottom of a shot glass or a small spoon, press a small circle into the bottom of each cookie. Allow to cool completely. When cool, fill 1 cookie impression with about a teaspoon of your favorite jam (mine was Blueberry Ginger Lime Jam) and use a second cookie to sandwich, repeating until all are done!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.63
Ingredient
1.5 cups white rice flour
¾ cups quinoa flour
½ cups millet flour
¼ cups flax seed meal
2 teaspoons ground ginger
1.5 teaspoons cinnamon
¼ teaspoons ground cloves
¼ teaspoons ground nutmeg
1.5 teaspoons xanthan gum
½ cups unsalted butter
½ cups white sugar
¼ cups molasses
¼ cups dark molasses
¼ cups maple syrup
1 egg
¼ cups jam
Price
$1.03
$1.08
$0.29
$0.27
$0.48
$0.12
$0.09
$0.04
$0.30
$0.97
$0.14
$0.96
$0.96
$2.05
$0.24
$0.76
$9.78

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Xanthan gum is made from corn and is therefore gluten free. It is commonly used to thicken sauces and pie fillings and to improve the texture of gluten-free baked goods.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Maple syrup comes in three grades, either A-C or 1-3 depending on where you live. To learn which types are suitable for which uses in the kitchen, check out our lesson on maple syrup in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
648 Calories
7g Protein
20g Total Fat
108g Carbs
6% Health Score
Limit These
Calories
648
32%

Fat
20g
32%

  Saturated Fat
10g
65%

Carbohydrates
108g
36%

  Sugar
52g
59%

Cholesterol
67mg
23%

Sodium
290mg
13%

Get Enough Of These
Protein
7g
16%

Manganese
1mg
93%

Magnesium
126mg
32%

Selenium
19µg
27%

Vitamin B6
0.45mg
23%

Fiber
5g
21%

Iron
3mg
18%

Copper
0.35mg
18%

Potassium
588mg
17%

Vitamin B1
0.23mg
16%

Vitamin B2
0.25mg
15%

Phosphorus
144mg
14%

Calcium
118mg
12%

Vitamin B3
2mg
11%

Vitamin A
514IU
10%

Vitamin B5
0.89mg
9%

Zinc
1mg
8%

Folate
17µg
4%

Vitamin E
0.63mg
4%

Vitamin D
0.43µg
3%

Vitamin K
1µg
2%

Vitamin B12
0.1µg
2%

Vitamin C
1mg
2%

covered percent of daily need

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