Chewy Molasses Cookies

These cookies are an old fashioned classic and holiday favorite.

Slightly crisp around the edges and chewy in the center, they have the magical ability to stay fresh for days. Perfectly spiced with cinnamon and ginger and full of the sweet and sassy taste of molasses and to top it off they are lightly sprinkled with sugar. These cookies are so addictive and delicious. You know the holidays are here when that sweet ‘n’ spicy aroma fills the kitchen air. So pour a cup of hot chocolate, cozy up to the fire and have a cookie (or 2 or 3?)

Chewy Molasses Cookies

adapted from bon appétit

  • 1 1/3 cups blanched almond flour * After mixing all ingredients, if the dough is to thin add 2/3  cup more almond flour
  • 2/3 cup brown rice flour  * After mixing all ingredients, if the dough is to thin add 1/3 cup more brown rice flour along with the 2/3 cup almond flour above
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 large egg
  • 1/2  cup  plus 1 tablespoon sucanat  or turbinado sugar
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup dark molasses
  • Coarse sanding or raw sugar (for rolling) I use turbinado sugar

Preheat oven to 375°. Line cookie sheet with unbleached parchment paper and set aside.

In small bowl whisk together flour, baking soda, cinnamon and ginger.

In large bowl, whisk egg until frothy and whisk in sugar, oil, applesauce, and molasses until well blended.

Mix in dry ingredients just to combine.

Place sanding sugar in shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll top lightly in sugar and place on cookie sheet, spacing 2″ apart.

Bake cookies until cookies they are puffed, cracked and just set around the edges (over baked cookies won’t be chewy), 8-10 minutes. Transfer to wire racks and let cool.

  • Note: After mixing all ingredients, if the dough is to thin add 1 cup more flour – 2/3 cup blanched almond flour and 1/3 cup brown rice flour …also, be sure to refrigerate the dough for at least 1 hour or overnight, this will help thicken the dough and make it easier to work with.



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