It’s Recipe ReDux time again! This month’s theme is Grab a Book and Cook to celebrate 42 months of Recipe ReDux:
With this little challenge I was careful to choose a good recipe book, after all I didn’t want to get stuck with something weird like aspic or head cheese from one of my vintage cookbooks (ick). So I picked a foolproof cookbook for the holidays: I went straight for my GooseBerry Patch Christmas Cookies cookbook. The original recipe on page 42 was Chewy Molasses Cookies, so I adapted that recipe into these delicious gluten free and vegan Cardamom Molasses Cookies.
I changed the original recipe by making these gluten free, egg free, reduced sugar, soy-free, and I replaced the nutmeg with cardamom since I ran out of nutmeg. That’s okay, though, since these cookies taste good and necessity is the mother of invention – actually more like the sister of substitutions 😉
These Cardamom Molasses Cookies are delicious! They fit many diets and allergies, plus they are made healthier with less sugar and whole grain sorghum flour. These do end up being a bit crispy once they cool, so if you want chewy molasses cookies, then try baking them for about 7-8 minutes instead of 10 minutes to get that lovely soft texture inside.