Blackstrap Molassas Cookies
Tis the season for all things spiced and sweet! With autumn fully underway, so comes the plethora of seasonal foods of all shapes and flavors, but they also come with temptation. With so many sweet treats passed around at every gathering, it can be difficult to resist all that extra sugar, but fear not, there are other options.
The refined white sugar that’s called for in many recipes, at the end of its production process, is stripped of any potential health benefiting vitamins and minerals. In addition, what’s left is not something that our digestive system really knows what to do with. However, there are many sweetener substitutes now on the market that taste just as good, if not, better than standard table sugar and are far kinder to our health long term.
The primary source of sweetness in our Molasses Cookies is a combination of date sugar, monk fruit, and blackstrap molasses. This powerful triad offers a heavy dosage of antioxidants, dietary fibers, iron, calcium, magnesium, potassium, phosphorus, and vitamin B6. With all this, and plus some, you’ve got yourself a cookie that will also love you back!
Blackstrap Molasses Cookies
Makes roughly 36 cookies
Ingredients:
- 1 ½ cups All-Purpose Flour
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- 2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¾ cup Olive Oil
- ½ cup Classic White Monk Fruit Sugar (plus extra for rolling dough balls in)
- ½ cup fine Date Sugar
- ¼ cup Blackstrap Molasses
- 1 Large Egg (room temperature)
Instructions:
1. In a medium bowl, lightly whisk together the all-purpose flour, cloves, ginger, nutmeg, baking soda, ground cinnamon, and salt. Set off to the side.
2. Using a hand mixer or stand mixer, beat the olive oil and sugars together on medium-high speed until well blended. Add in the full flavored molasses and egg. (Note: this works best with a fitted paddle attachment.)
3. Switch the mixer speed to a low setting and gradually add in the whisked dry ingredients until evenly combined.
4. Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for at least 2 hours (or until it's easy to shape).
5. Once chilled, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with tin foil and lightly grease with olive oil.
6. Using a spoon, form 1 inch sized cookie dough balls. Roll each one in a small bowl of leftover monk fruit sugar and place on the lined baking sheet (roughly 2 inches apart).
7. Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely.
8. Store in an airtight container for up to a week at room temperature and enjoy!