Every summer, for as long as I can remember, my family would travel north to Pentwater, Michigan. My grandparents would rent a house right on the beach of Lake Michigan and my aunts, uncles and cousins would all be there. We always had a fun week playing in the sand, sharing meals together, watching movies, and taking trips into town for ice cream at the famous, House of Flavors.
My grandparents are still making this trip and it’s been a joy and privilege to get to take my little men and share with them a piece of my childhood. There are many things that I look forward to when getting ready for our trip to Pentwater, but I would be remiss if I didn’t mention Mrs. R’s baked goods. Just thinking about Mrs. R’s spread of deliciously moist baked goods makes me hungry and craving a trip up north. This past summer while we were in Pentwater, Mrs. R decided to retire from the baking business and instead of just closing down shop, she did something incredible. She has self-published a cookbook filled with all of her recipes and baking tips. She wanted to pass on her recipes to her fans so we could always have her cookies, breads, pies and cakes.
Of course, I have a copy – not just any copy, a signed copy! Now when I bake I feel as though I’m baking alongside Mrs. R. Her cookies remind me of my childhood, my grandparents and time spent in the sun and sand along Lake Michigan. Her recipes are chock full of dairy, eggs, gluten and many of the allergens that my little men avoid. But that hasn’t stopped me from adapting a handful of the recipes so my little men can have a little taste of heaven.
My favorite was her Molasses Cookies. They were perfectly crinkled on top, yet soft and chewy in the middle. Not overpowered by the molasses flavor. Perfect in every way. I’ve reworked the recipe to make them free of the top-8 allergens. I wish Mrs. R had a website where I could give credit to the original recipe. However, I just stumbled upon her etsy shop where she is selling this fabulous cookbook. Although it’s not an allergy-friendly cookbook, it is a must have, in my opinion! Many of the recipes can be easily adapted and there isn’t a bad recipe in the book. So, consider purchasing a copy for your kitchen and the kitchen of all of your friends. 🙂
This recipe is free of the top-8 allergens (dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish & shellfish).
- 2 TBS Flaxseed Meal + 6 TBS Warm Water
- 2 c. Granulated Sugar
- 1⅓ c. Canola Oil
- ½ c. Molasses
- 4 tsp. Baking Soda
- 1 tsp. Ground Cloves
- 1 tsp. Ground Ginger
- 2 tsp. Ground Cinnamon
- ½ tsp. Salt
- 3½ c. Gluten-Free Flour Mix (I use Better Batter)
- Additional Granulated Sugar for Rolling
- Preheat Oven to 350° F.
- In a small bowl, mix the flaxseed meal and warm water. Let stand 10-15 minutes until it thickens.
- In a large mixing bowl, mix the canola oil, sugar, molasses, baking soda, cloves, ginger, cinnamon and salt.
- Add in the flaxseed and water mixture. Mix well until thoroughly combined.
- While the mixer is still turning, add in the flour, ½ cup at a time.
- Form dough into ping-pong sized balls. Roll each ball in a small bowl of granulated sugar. Place on a parchment papered cookie sheet. Do not flatten.
- Bake for 10-12 minutes or until the tops begin to crack.
- Cool for about 5 minutes before removing the cookies from the baking sheet. Move to a cooling rack.
- Makes about 36 cookies.
Be sure to read all of your labels. I have found many spices and other products (i.e. garlic powder) that include additional ingredients like soy.
Known Allergy Information (containing the major 8): None
**Disclaimer: Please note that every child’s sensitivity to their given allergen(s) varies. Some of the items that I use do contain “natural flavoring” and “spices” which is hard to determine if it is 100% allergy free. You should always check with the manufacturer to confirm that your child can have their product(s). The products that I list are items that I’ve been using for awhile and have proven to be safe for my boys (their allergies are dairy, egg, peanut, tree nut, fish, shellfish and sesame).**