Whole Grain Molasses Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24 cookies
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Calories
122 kcal
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Course
Dessert
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Cuisine
International
Whole Grain Molasses Cookies
Description
This recipe starts by combining olive or avocado oil with coconut sugar, egg, and molasses to form a wet mixture. A blend of einkorn flour, baking soda, sea salt, and traditional warm spices such as cinnamon, ginger, cloves, and nutmeg is mixed separately and then incorporated into the wet ingredients to form a stiff dough. The dough is rolled into one-inch balls, coated in organic cane sugar for texture and sweetness, then baked at 350°F until the cookies develop characteristic cracks on the surface and slightly darken at the edges.
The resulting cookies are chewy with a soft interior and a gentle crunch from the sugar coating. The molasses adds a robust, slightly bittersweet depth that is complemented by the warming notes of spice. Using whole grain flour lends a heartier texture and nuttier flavor compared to cookies made with refined flour. These cookies store well in an airtight container at room temperature for up to one week.
Ingredients
- 2/3 cup olive oil or avocado oil (don't worry, you won't be able to taste the olive oil
- 1 cup coconut sugar or equivalent dry sweetener of choice (my kids enjoy these even with half the amount of sugar)
- 1/4 cup molasses
- 1 egg large
- 2 cups einkorn flour or spelt flour or whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt sea salt
- organic cane sugar for rolling
Instructions
- Preheat the oven to 350 degrees F.In a large bowl, add the oil, coconut sugar, egg and molasses and beat until combined.In another bowl, add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and stir to combine. Add the dry ingredients to the wet ingredients and beat until combined into a stiff dough.
- Roll the batter into 1-inch balls and then roll the balls in cane sugar. Place the balls on a lined cookie sheet spaced two inches apart.Bake the cookies for 8-10 minutes until the cookies are crackly on top and a little darker around the edges. Remove from the oven and let sit for a couple of minutes before transferring them to a wire rack to cool.Store in an airtight container where they will keep for up to a week at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 122kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Sodium | 157mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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