Cracked tops and chewy insides with a rich spice flavour…what more do you need for perfectly chewy molasses cookies? Prepare in no time for a sweet (healthy) treat for everyone to enjoy!
WHAT YOU’LL LOVE ABOUT THESE MOLASSES COOKIES.
Chewy: The number one thing you’ll love about these cookies is the texture. The edges are slightly crunchy and the insides are perfectly chewy.
Flavour: The flavour mix of these cookies are absolutely delectable. The molasses mixed with the warm undertones of ginger, cloves and nutmeg are so delicious.
Easy Prep: This type of cookie is extremely easy to prepare. We use coconut oil and coconut sugar, instead of butter and brown sugar which mixes together much easier and can be done by hand. There is no need to whip it, simply mix vigorously for two minutes to combine.
IF YOU LIKE THIS, YOU’LL DEFINITELY LOVE THESE:
More molasses flavour in these : GINGERBREAD COOKIES
If you want to try other flavours, here are some more cookie recipes that are equally delicious:
CHOCOLATE CHIP COOKIES (WITHOUT BROWN SUGAR)
GIANT DOUBLE CHOCOLATE COOKIES
Or maybe biscuits are your thing:
MOLASSES COOKIES INGREDIENTS:
Flour: All purpose or bread flour works well for this recipe.
Baking Soda: Remember that this is not baking powder. Baking soda helps to create the chewy texture that you’ll enjoy in the molasses cookies.
Sea Salt: I never use table salt. Invest in some good quality salt (in general) as it’s better for your body.
Spices: A warming mix of ginger, cloves, nutmeg and cinnamon pair nicely with the molasses in the cookies.
Coconut Sugar: This granulated coconut blossom nectar is a great substitute for brown sugar. It shares a similar colour and creates a similar molasses effect in the cookie by adding to its chewy texture. It also adds a nice caramel undertone when added into your recipes.
Egg: One large egg would do the trick.
Molasses: The star of the show is the molasses in these cookies, giving them their distinct colour and flavour. I use blackstrap molasses, but feel free to use whichever type you prefer. If you’re using blackstrap molasses, then reduce the salt that you add to the recipe.
Vanilla: A splash of vanilla can never go wrong.
HOW TO MAKE THESE CHEWY MOLASSES COOKIES
These molasses cookies are super easy to make. Have a look.
Make the dough:
Whisk the coconut oil and coconut sugar together in a large bowl for a couple minutes. Then add the egg, molasses and vanilla.
In a separate bowl, whisk the dry ingredients together. Gradually add the dry ingredients into the wet mix and stir to combine.
Preheat the oven and chill the dough:
Preheat the oven to 325F and place the dough wrapped in clingfilm into the freezer in the meantime.
Bake:
When the oven has reached the right temperature, take the dough out of the freezer and scoop with a cookie scoop then roll into balls. Roll the balls in a small bowl of coconut sugar then place on prepared baking tray. Press each cookie slightly then place into the oven for 11-13 minutes or until the edges are set and slightly darkened.
Remove and let cool:
When the cookies have set, remove the tray from the oven and let the cookies cool on the tray for an additional 5 minutes before removing and allowing them to fully cool on a wire rack.
Chewy Molasses Cookies
Ingredients
- 3/4 cup softened coconut oil not melted
- 1 cup coconut sugar (plus 1/4 for rolling)
- 1/2 cup blackstrap molasses
- 1/4 tsp vanilla extract
- 1 egg
- 2 1/4 cups flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp sea salt
Instructions
For the dough
- Whip coconut oil and coconut sugar for two minutes.3/4 cup softened coconut oil, 1 cup coconut sugar (plus 1/4 for rolling)
- Mix in egg, vanilla and molasses until fully combined.1/2 cup blackstrap molasses, 1 egg, 1/4 tsp vanilla extract
- In a separate bowl, whisk together all the dry ingredients.2 1/4 cups flour, 2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp sea salt
- Slowly add the dry ingredients to the wet mix, mixing until fully combined.
Preheat the oven
- Heat the oven to 325F and place the dough in the freezer while it is heating up.
Bake the cookies
- Scoop the dough using a cookie scoop, then roll between your palms into a ball. Roll each ball in coconut sugar.
- Press each ball down slightly with the your fingers.
- One prepared baking sheet at a time, bake the cookies for 10 minutes or until the edges begin to brown slightly and the top is cracked a little. (The rest of the cracks will appear when they are cooling).
Allow to cool
- Remove from the oven and let cool on the tray for 5 minutes.
- Remove from the tray and place on a wire rack until warm (or fully cooled).
