Molasses Cookies
Ingredients
- 1/2 cup butter or coconut oil melted
- 1/2 cup sweetener of choice honey, pure maple syrup, coconut sugar, or pure cane sugar
- 1 egg
- 1/3 cup molasses I use blackstrap molasses
- 3 cups whole wheat flour* or gluten-free baking flour, or 2 1/2 cups almond flour plus 1/2 cup coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Instructions
- Preheat your oven to 350 F (180 C).
- In a medium bowl, mix the butter and sweetener of choice. Add in the egg and molasses and continue mixing until well blended.
- In a separate bowl combine the flour and the remaining ingredients.
- Gradually add the flour mixture to the wet mixture until the two are well combined.
- Chill the dough in the fridge for about 30 min- 1 hour until firm. Roll the dough out to about 1/4 inch (1/2 cm) and use your favorite cookie cutter to cut out shapes. The thinner you roll the dough, the crispier the cookies will be.
- Note: If you are using the almond and coconut flours, rolling the dough out is a bit difficult. So I would recommend just rolling the dough into balls and placing on the cookie sheet.
- Place cookie shapes on a cookie sheet lined with parchment paper.
- Bake at 350 F (180 C) for 8-12 minutes. The time will vary depending on how thick your cookies are. Remember that the cookies will become more crisp as they cool.
- Enjoy!
Notes
**If you're in a hurry (or are just feeling lazy) and don't want to be bothered with chilling/rolling/cutting out the cookies, use only 2 1/2 cups of flour. The dough will be softer and you can form it into tablespoon size balls and place on the baking sheet. Press down gently to flatten the dough balls slightly before baking.