Alison - I've taken the wheat flour out of all my cookie recipes by simply using a like amount of rye flour instead. I've heard the old wives tale all my life about how heavy rye flour is, but if anything our family thinks it improves the quality of basic cookie recipes like choc chip, oatmeal, molasses, or ginger. Try this one:
MOLASSES CRINKLES
Makes about 4 dozen
3/4 cup shortning
1 cup brown sugar
1 egg
1/4 cup molasses
1 1/4 cups rye flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
granulated sugar (for rolling)
Thoroughly mix shortening, sugar, egg, and molasses. Blend all dry ingredients together and gradually add to shortning mixture. Chill. Heat oven to 375. Roll dough in your palms into 1 1/4 inch balls. Dip tops in sugar and place sugar side up 3 inches apart on a greased baking sheet. Bake 10 - 12 minutes, or until just set but not hard. Remove from cookie sheet and let cool.
As you can see, this is the old standby molasses cookie recipe - it just has rye flour in it. Try the same with some of your favorites. Good luck!
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