Moon Phase Molasses Cookies [V + GF]

• Gluten free

• Produce

  • 1/2 tsp Ginger

• Condiments

  • 8 tbsp Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 cup Brown rice flour
  • 1/2 tsp Cinnamon
  • 1 tbsp Cocoa powder
  • 1/4 cup Coconut sugar, powdered
  • 1/4 tsp Nutmeg
  • 1/3 cup Palm shortening
  • 1/4 tsp Salt
  • 1/4 tsp Sea salt
  • 1/4 cup Tapioca flour
  • 1/4 cup Tapioca starch
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on thebakerwhokerns.com

Description

Ingredients

• 6 tablespoons maple syrup
• 2 tablespoons molasses
• 1/4 cup coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 1 cup brown rice flour
1/4 cup tapioca flour
• 1/3 cup palm shortening
• 1/4 cup powdered coconut sugar
• 2 tablespoons maple syrup
• 2 teaspoons vanilla
• 1/4 cup tapioca starch
• 1/4 teaspoon sea salt

Directions

• Preheat the oven to 325°F. Line a baking sheet with parchment paper, and set aside. In a medium bowl mix together the maple syrup, molasses and coconut oil, and set aside. In a medium bowl whisk together the cinnamon, ginger, nutmeg, salt, baking powder, brown rice flour and tapioca flour. Add the wet ingredients to the dry ingredients and mix well until fully incorporated. Let sit for 2 minutes to allow the baking powder to react a bit and thicken the batter. Scoop two tablespoons worth of cookie dough into rounds on prepared baking sheet and bake for 10 minutes. Transfer cookies immediately to a cooling rack. While the cookies cool, prepare the icing. In the bowl of a electric stand mixer beat all ingredients except the coconut oil until well combined. While mixing on high, drizzle coconut oil in slowly and mix until whipped together. Scoop the frosting into a piping bag and with scissors cut just a little bit off from the tip, or if you are real fancy use a #2 decorating tip. When the cookies are cooled enough pipe on the outlines of the lunar phases and then fill in the centers. Use a toothpick to help spread it evenly.