Recipe: Chewy Molasses Cookies
For many, the pairing of cinnamon, ginger, and molasses in these Chewy Molasses Cookies evokes a strong association with the holiday season. Something about the warmth of the spices paired with the richness of molasses truly shines in the cooler weather months. This recipe honors traditional flavors while adjusting the recipe to make the cookies both vegan and gluten-free. The use of almond flour adds a more tender crumb thanks to the healthy fats in almonds. The oat flour adds a boost in fiber, along with some fiber in the almond flour, too. Though the cookies are indeed a sweet treat, these properties help to buffer the blood sugar rise, offering a more subtle increase than a traditional baked good.
Chewy Molasses Cookies
Serves 12
Ingredients
- 1 C almond flour
- 1 C oat flour*
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 C liquid unrefined coconut oil*
- 1/2 C brown sugar*
- 3 Tbsp blackstrap molasses
- 1 tsp vanilla extract
- 1 Tbsp non-dairy milk
Directions:
- Preheat the oven to 350°F, then line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder, and salt. Sift together, then set aside.
- In a separate large bowl, add the liquid coconut oil, brown sugar, molasses, vanilla, and milk. Whisk together with a wire whisk, stirring rapidly for about 1 minute until the mixture is incorporated and has a slightly creamy consistency.
- Add the dry ingredients to the large bowl of liquid ingredients in two parts. Stir the first addition until a dough forms, which only takes 20-30 seconds. Scrape down the sides, then add the remaining flour, mixing well.
- Using a cookie scoop (or a spoon to scoop 1 1/2 to 2 Tbsp), shape dough into balls. Place onto a prepared baking sheet and press down gently just to even out the top.
- Bake cookies for 10-12 minutes, until they are puffy and just starting to spread. They may seem undercooked, but they will firm up as they cool.
- Cool on a baking sheet for at least 10 minutes. Store in a sealed container for up to 7 days, or freeze for up to 3 months.
Tips:
- If following a strict gluten-free diet, choose certified gluten-free oat flour.
- If your coconut oil is solid at room temperature, microwave (without the lid) for 20-30 seconds, or until enough is softened to pour out the needed amount.
- For a more robust molasses flavor and slightly less sweet cookie, reduce sugar to 1/3 C, or use coconut sugar.
Swaps:
- For the flours: We haven’t tried any swaps, but we’ve seen similar recipes that substitute 1/4 C coconut flour for 1 C oat flour (while keeping the almond flour the same).
Recipe modified from chewy ginger molasses cookies