Molasses Crinkles, Gluten-Free/Egg-Free

A GLUTEN-FREE COOKIE IS A HAPPY COOKIE!

These cookies are absolutely delicious!  They are soft and chewy with only a slight buckwheat taste and the texture is not too far off from a regular "glutenous" molasses crinkle.  This is one of those recipes that my daughter and husband likes even though they have no allergies.  And it is so easy!

1 stick of butter (4 oz.)
1 c. brown sugar
1/4 c. molasses
1/4 c. applesauce
1/4 c. flax seed egg substitute (see information in the Egg Substitutes post)
1 1/2 c. buckwheat flour
1 c. masa harina
1/2 tsp. salt
2 tsp soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves

Cream together the butter, sugar, molasses, applesauce, and flax egg substitute in an electric mixer.  Add the buckwheat flour, masa harina, salt, baking soda cinnamon, ginger and cloves and mix until well combined.
Refrigerate dough for 2-3 hours or overnight.

Roll into 1" balls and dredge in granulated sugar.  Place on a baking sheet and bake for 12-15 mins at 350 degrees.  They should be slightly soft when touched in the top with finger, but not gushy.  After removing from oven let cool on baking sheet, removing them hot will result in breakage.  Makes about 2-2 1/2 dozen cookies.  Store in an airtight container, they stay moist and delicious for up to a week, if they don't get eaten up first!!  :o)

If you like molasses cookies or ginger snap type cookies...  you will love these!