7 Ramadhan 1435/2014 ~ Gluten-free Ginger Molasses Cookies

GF Spice CookieThe Dish:
Gluten-free Ginger Molasses Cookies (recipe link here)

Method of Cooking:

Make sure the dough chills at least an hour. Letting it chill at least a day really does up the flavor. And do not bake these cookies on the lower oven rack — they will burn.


This cookie recipe calls for oat flour. It you can’t find it in a local store, make your own. Bon Appétit online says  to add 1 ¼ cup old fashioned oats (don’t use quick oats) to a food processor or blender and process until finely ground.

I have found that my coffee bean grinder is better. I work in small batches being sure not to over process it.

Enough about oat flour . . . We like this cookie recipe because it just tastes good. We’re thinking to have it on ‘Eid as cookie ice cream sandwiches.

Give this recipe a try! It’s super easy!




Ahlan Yall! Gluten Free Moravian Tea (Moon) Cakes

gf crescent cookiesOoh yum! Did we ever have fun making (and eating) these cookies!  Moments like this make me wish for scratch-and-sniff Internet so you can see for yourself.

These cookies were easy to make. I modified a simple gluten-free sugar cookie by adding in vanilla extract, lemon extract, and allspice. The original recipe called for nutmeg but that’s off limits for Muslims. So allspice it was!

Normally, sugar cookies are rolled out and cut with a cookie cutter. However, my gf recipe can’t handle that; the cookies bake up too hard. gf crescent cookies cooling

After rolling the dough into little balls (as per my recipe instructions), we used a cookie cutter to remove a crescent shaped section. As you can see, some of the moon nearly got baked right out.

No frets! We served up the best crescent-shaped ones as a treat; and ate the others, shall we say, rather informally . . . hehe.

Ramadhan Mubarak!

Almond Marzipan Cookies (minus the wheat)

I’ve never made marzipan in my entire life! The name alone makes it sound like a complicated culinary feat. But it is truly easy. And yummy!

What I love about this recipe is that, yes, it’s delicious. But it’s a cookie recipe that required no wheat.

Since this was the first time I made this recipe, I was nervous about two things: grinding up the nuts, and all that powdered sugar.

Next time I won’t be so timid about using my NEW food processor. I was scared I’d end up with almond butter instead of finely ground almonds. So, the result was a bumpy cookie.  But I think it was supposed to be that way.

And as for the powdered sugar, well, I just felt so guilty about using it at all. But then I read where powdered sugar does not have as many calories as regular sugar. That eased my mind and I munched on one cookie after another.

I dare you to not do the same! I triple dare you!

Here’s a photo of the last 5 marzipan of the bunch. The recipe follows. My tips are in this color.

Almond Marzipan


¼     C. masa harina (corn flour)** see below for recipe without corn flour
2      C. chopped almonds
2      C. chopped nuts
½     Tb. baking powder
1¾   C. powdered sugar
1      Egg
1      Tb. butter, melted
1      Tb. Oil
1      Orange peel, grated


Preheat the oven to 340°F (170ºC).

Finely ground the nuts in a food processor. Don’t over mix or you will end up with nut butter.

Mix the masa harina, chopped almonds, chopped nuts, baking powder, and the powdered sugar in a bowl.

Add the egg, melted butter, oil, and the grated orange peel.

Mix well until the dough you have is uniform.
I used the back of a fork to do this.

Once the dough is ready, make small balls.
Use a 1/2 tablespoon measuring spoon (or smaller) for this. Level off the dough evenly with the top of the spoon.

Place cookies on a greased baking pan.
Use a small knife to gently ease the dough out of the spoon. Put the flat side down on the cookie sheet.

Bake for 10 minutes.

Makes: 100 to 150 marzipans.
Tip: You can use nuts instead of almonds.
Recipe Source: Mimaseca

Most of you probably do not have corn flour. Maybe you never even heard of it. Don’t worry. Here is a Flourless Marzipan Cookie recipe that is still wheat free but that does not use corn flour.

Another flourless peanut butter cookie + photos

Another peanut butter recipe that doesn’t use wheat? Yes! Another one! I bet you didn’t know that even one no-wheat pb-cookie recipe existed, let alone two of them!

This recipe is easy — easy is important for busy bakers. It’s almost the same as the other PB recipe except this one adds vanilla flavoring, and baking soda which makes the cookie puffy.

Here are the photos from my kitchen. Click image for a close up. Recipe below.

Ready for the oven

Baked and cooling on bamboo mat


  • 1 egg, slightly beaten
  • 1 cup sugar
  • 1 cup peanut butter (creamy or chunky)
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla


  • 1/8 cup chopped nuts
  • 1/8 cup mini chocolate chips
  • Pinch of cinnamon


Heat oven to 350° F.
Measure sugar in medium bowl. Add in peanut butter, egg, and baking soda. Stir using a spoon until all ingredients are mixed well.
Add in vanilla. Stir.

Chill dough in the refrigerator for about 10 minutes.

Roll dough into 1-inch balls. The heat from your hands should warm the dough if it’s too stiff and cold.

Place dough balls onto greased cookie sheet.

Bake for 16-17 minutes or until lightly browned and set.

Remove pan from oven but let cookies rest untouched on the cookie sheet for about 2 minutes. Then remove cookies to rack to cool.

Yield 24 cookies