Sweet and Spicy Blueberry Molasses Jam Cookies - Gluten free!

Photo: The Dusty Baker

Ingredients

1 1/2 cups white rice flour

3/4 cup quinoa flour

1/2 cup millet flour

1/4 cup ground flax seed meal

3/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons ground ginger

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 1/2 teaspoons xanthan gum

1/2 cup unsalted butter, room temperature

1/2 cup white sugar

1/4 cup blackstrap molasses

1/4 cup unsulfered dark molasses

1/4 cup pure maple syrup

1 egg

1/4 cup of your favorite jam

Preparation

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!