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Low-Sugar and Whole Wheat Molasses-Almond Cookies

Low-Sugar and Whole Wheat Molasses-Almond Cookies
  • Meal

    Dessert

  • Cusine

Ingredients

6 T butter, or use coconut oil or margarine if you prefer

4 T sweetener of your choice

1/2 cup white whole wheat flour

1/2 cup whole wheat pastry flour

1/2 cup almond flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground allspice

1/3 cup molasses

Directions

Put the margarine, butter, or coconut oil and sweetener of your choice into a medium-sized plastic bowl and use hand beater to beat until the mixture is creamed together. (You can use a stand mixer, but I thought it was easier with a hand beater for this small amount.)In a smaller bowl, combine white whole wheat flour, whole wheat pastry flour, and almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice.Add half the flour mixture to the bowl with the sweetener mixture, along with half the molasses, and beat at low speed until fully combined.Then add the other half of the flour mixture and other half of the molasses and beat again.When dough is all combined, mold it into a ball, cover the bowl with cling wrap, and refrigerate for 40-60 minutes, or longer if you get distracted.When you’re ready to bake the cookies, preheat the oven to 350F/180C.Cover the baking sheet with parchment paper (or oil it if you prefer.)The original recipe called for cookies to be rolled out with a rolling pin and cut with cookie cutters, so if you want shapes other than circles you can definitely do that.I used a cookie scoop to scoop out a heaping tablespoon of dough, then used a flat metal turner to smash the cookies (using another turner to scrape them off.)Make cookies about 3/8 inch thick.Bake cookies for 14-16 minutes, or until they’re just starting to look golden on the edges. (Shorter baking time will make chewier cookies and longer baking time will make crispier cookies.)Let cookies cool 20-30 minutes.