Let’s make cookies! Yes, because desserts can be part of a healthy diet, when we pay attention to sugar content and portion size. Today I am sharing my molasses cookies, a very old recipe that was developed in the XIX century as a variant of the gingerbread cake.
Molasses is an interesting ingredient, is a by-product of the sugar industry and used as an alternative sweetener. You can find light, dark, fancy and blackstrap molasses, but I like to use the blackstrap type, which is the richest in vitamins and minerals like magnesium, copper, B6, selenium, potassium and iron.
These cookies have 2gr of sugar per piece, you can have them for breakfast or as a snack by pairing with some nut butter and a piece of fruit.
Serve: 8 cookies
Time: 20 minutes
-1/4 cup coconut flour
-1 tbsp tapioca flour (can substitute for arrowroot or cornstarch)
-1/2 tsp cinnamon powder
-1 tsp ginger (powder or freshly grated)
-1/4 tsp baking soda
-1/4 cup melted coconut oil (cool it down completely before using it in the recipe)
-1/4 cup unsweetened applesauce
-1 tbsp blackstrap molasses
- Preheat the oven to 160°C. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the coconut flour, tapioca flour, cinnamon, ginger and baking soda.
- Add the coconut oil, applesauce and molasses. Stir until the mixture is thick and the ingredients are evenly combined.
- Gently roll a tablespoonful of batter at a time and transfer to the baking sheet. Flatten each ball using your fingers or a fork.
- Bake for 12 to 15 minutes. Remove from the oven and let them cool completely to allow the cookies to firm up. If the cookies are too crumbly, freeze them for 5 to 10 minutes before serving.
NOTES: Leftovers can be refrigerated in an airtight container for up to seven days. Freeze for up to two months.