Healthier Molasses Cookies

We’ve been all about the desserts lately, but with a healthy spin. Christmas is coming and my new dessert recipes are a great way to eat all those delicious desserts while nourishing your body at the same time. The original recipe for these molasses cookies is from www.alexandracooks.com and is so good and the cookies are a little fluffier. However, I substituted a spouted whole wheat flour for some extra nutrients and better digestion, as well as an organic pure, unprocessed, unrefined sugar. This sugar is in its natural form straight off the sugar cane grass so it retains the minerals and antioxidants. Even my kids like these cookies, although they’ve never had the original version… The original version is still really nutritious between the organic molasses and butter, especially if you use grass-fed butter. One serving of molasses contains 10% of your daily calcium, 15% of your daily iron, 8% of your potassium, 6% of your vitamin B6, and 10% of you magnesium, making it a powerhouse all natural sweetener! I add it to my coffee every morning. These cookies are sweet and rich, but are really good.

Links are available to my favorite ingredients, which are generally whole and organic, have been thoroughly vetted for cleanliness, but with some exceptions for my teenagers’ taste preferences; however, you’re welcome to substitute them with your preferred ingredients.

Healthier Molasses Cookies

Ingredients

• 3/4 cup organic salted, sweet cream butter, softened or melted
• 1 cup Just Panela unrefined, unprocessed pure cane sugar
• 1 Shady Grove egg, beaten
• 1/4 cup organic molasses
• 2 cups organic sprouted whole wheat flour
• 2 teaspoons Bobs Red Mill baking soda
• 1/2 teaspoon Celtic sea salt, course
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 4 tablespoons Just Panela unrefined, unprocessed, pure cane sugar, for dipping the dough

Directions

Mix butter, sugar, egg and molasses together until mixed well.

Mix flour, baking soda, salt, cloves, cinnamon, and ginger together until well combined.

Add the dry ingredients slowly to the wet ingredients and mix until combined into a dough.

Divide dough into 25 gram portions and roll into balls.

Place 2 of the 4 tablespoons of pure sugar on a plate.

Line a baking sheet that will fit in your refrigerator with a piece of parchment paper.

Dip and smoosh just a little bit each dough ball into the sugar and then place sugar side up on the parchment lined sheet. If you don’t have a cookie sheet that will fit in your refrigerater, the dough balls can be placed on any tray and sealed with Saran Wrap or a ziplock bag will work as well.

Place sugar coated dough balls in the refrigerator for at least 3 hours.

Preheat the oven to 350 degrees.

If not already on the parchment lined cookie sheet, place the dough balls on the cookie sheet, leaving adequate space for spreading. You will need 2-3 cookie sheets or you can re-use the original sheet 2-3 times.

Place in oven and bake for 8-11 minutes, but probably closer to 8.

Let cool on sheet pan and then enjoy!

These can be kept in an airtight container on the counter for a few days.