About Us

Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.

Gluten Free Molasses Cookies

These definitely hit the spot. They also freeze well but they won't have to be in there long. These cookies are great.

Cookies, one of my favorite things to make. I love baking cookies because the dough is good to eat, the end product is good to eat and all around there are so many varieties from one type of dough. After christmas, I still felt like having ginger snaps, molasses cookies or spiced cookies. My tastebuds were still looking for something along those lines. With the new year of course came new challenges with thinking about becoming healthy again and thinking about food choices. Well - I wanted a cookie. So I found a few recipes of course and thought about how I could make them my own.

One thing I really liked about this recipe was the nut butter. I love peanut butter and I love the idea of using nut butter. I used my own mixture of almonds and pecans and demolished them in my food processor until the mixture clumped. I added melted coconut oil to make it smooth.

Recipe: Gluten Free Molasses Cookies

2 Eggs
1 Tbls Cinnamon
1 tsp ginger
1 tsp Baking soda
1 tsp Allspice
1 Cup Nut butter(I made my own)
1/4 Cup Coconut flour
1/2 White Sugar
1/4 Cup Molasses
Salt and pepper

Preheat oven to 350 degrees. In a large bowl, mix together eggs, nut butter, and molasses. In a medium bowl, mix together sugar, cinnamon, ginger, coconut flour, baking soda, peppter and salt.

Add the dry mixture into the wet mixture, and mix until well combined. Line a baking sheet with parchment paper. I use the Pampered chef medium scoop for all of my cookies. Otherwise use a teaspoon and get creative. These will be sticky.

Baking for 10 minutes, until cookies are firm on the top. Once you take them out of the oven, allow to set for a few minute before transferring to a cooling rack.