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Home » Disclosure » Healthier Whole Grain Molasses Cookies

Healthier Whole Grain Molasses Cookies

January 28, 2018 by Kimberly Killebrew · 51 Comments

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healthy whole grain molasses cookies recipe no refined sugar coconut olive avocado einkorn flour

Molasses cookies have long been a favorite of mine.  I have many memories of my mom making them and good times spent dipping freshly baked and still warm molasses cookies into a glass of whole milk.  Pulling them back out of the milk the texture would be chewy-squishy and the flavor, as always, heavenly.

These have likewise become a favorite of my own children.  I’m always experimenting with ways to create sweet treats and savory snacks for my kids that are more wholesome.  So I’ve “healthified” this classic cookie and I’ll tell you what, any time I make these for my kids’ friends when they come over, they’ve never once questioned them – they simply gobble them up and ask for more.

Once you’ve tried these I’m sure you’ll agree that you’re not missing a thing by passing up the white flour and sugar.  These Healthier Whole Grain Molasses Cookies have a fabulously chewy texture and phenomenal flavor!

healthy whole grain molasses cookies recipe no refined sugar coconut olive avocado einkorn flour

I’m using a grain called EINKORN for these.  What we know as wheat today has undergone a series of genetic changes over the years, all for the purpose of increasing both yield and gluten content (no surprise to the increase in gluten sensitivities).  When you look at wheat’s DNA structure, it’s almost unidentifiable to its original ancestor – they’re almost completely different grains. You can even see the difference visually:  Wheat, left (nearly double in length and paler in color) and Einkorn, right (smaller and darker in color).

So what is einkorn?  Einkorn is the most ancient form of wheat on earth and hasn’t undergone any of these genetic changes.  It is the purest form of wheat we have.  It contains a different composition of gluten that our bodies are more easily able to digest, even more so than spelt (which is also an older form of wheat, but unlike einkorn has been altered numerous times over the years).  In fact, many people with gluten sensitivities have found that they’re able to tolerate einkorn.

Additionally, most people who have tried einkorn agree that it tastes much better than wheat.  You can purchase einkorn online HERE.

NOTE:  You can use whichever whole grain you like for these cookies, but I highly recommend you give einkorn a try!

Okay, let’s get started!

In a large bowl, add the oil, coconut sugar, egg and molasses and beat until combined.

In another bowl, add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and stir to combine.

Add the dry ingredients to the wet ingredients and beat until combined into a stiff dough.

Roll the batter into 1-inch balls and then roll the balls in cane sugar (this is optional).  Place the balls on a lined cookie sheet spaced two inches apart.

Bake in the oven preheated to 350 degrees F and bake for 8-10 minutes until the cookies are crackly on top and a little darker around the edges.

healthy whole grain molasses cookies recipe no refined sugar coconut olive avocado einkorn flour

Transfer the cookies to a wire rack to let cool.

Enjoy!

healthy whole grain molasses cookies recipe no refined sugar coconut olive avocado einkorn flour

healthy whole grain molasses cookies recipe no refined sugar coconut olive avocado einkorn flour

Healthier Whole Grain Molasses Cookies

Kimberly Killebrew
Made with whole grain flour, without refined sugar and with healthy oil, no one will know that these cookies are "healthified"!  They have a superbly chewy texture and phenomenal flavor!
Print Recipe
4.85 from 19 votes
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine dessert
Servings 24 cookies
Calories 122 kcal

Ingredients
  

  • 2/3 cup olive or avocado oil (don't worry, you won't be able to taste the olive oil)
  • 1 cup coconut sugar or equivalent dry sweetener of choice
  • (My kids enjoy these with half the amount of sugar)
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups einkorn flour (or whole grain flour of choice)
  • - see blog post for info about einkorn
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • organic cane sugar for rolling

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large bowl, add the oil, coconut sugar, egg and molasses and beat until combined.
    In another bowl, add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg and stir to combine. 
    Add the dry ingredients to the wet ingredients and beat until combined into a stiff dough.
  • Roll the batter into 1-inch balls and then roll the balls in cane sugar.  Place the balls on a lined cookie sheet spaced two inches apart.
    Bake the cookies for 8-10 minutes until the cookies are crackly on top and a little darker around the edges.

Nutrition

Serving: 1cookie | Calories: 122kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Sodium: 157mg | Fiber: 1g | Sugar: 7g
Keyword Molasses Cookies, Whole Wheat
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

whole grain wheat molasses cookies recipe healthy

 

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51 Comments →

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51 Responses

  1. Carrie says

    April 17, 2021 at 11:51 am

    These are very tasty. I cut back the sugar to 3/4 cup-could use even less next time. I used equal parts fresh milled whole grain durum and rye flour, used allspice instead of cloves. Will definitely make them again. I did have to flatten them out with a fork, maybe because I used more flour (since there is no weight measurement in the recipe I used about 140 grams flour/cup as an estimate for the grains before I milled them)

    Reply
  2. Lynne C says

    March 25, 2021 at 6:11 pm

    Thank you so much for a great recipe. I am so thankful for all of you brave souls who are doing the work for me so that I can be a better eater. The Taste was great, but, just like with my recipe for these, the cookie spread. I think it’s either my flour measurements or I need to let the dough rest for some hours before I make it. Thank you again

    Reply
  3. Mindy Hitchcock says

    December 11, 2020 at 8:38 pm

    Has anyone tried these using refined coconut oil instead of avocado or olive oil? Just wondering. Avocado oil is expensive for cookies!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 17, 2020 at 9:10 am

      Hi Mindy, yes you can use refined coconut oil, no problem.

      Reply
  4. Kimberly Carter says

    October 18, 2020 at 12:28 pm

    My family LOVES this recipe! We adjust a few things here and there, but they are now a household favorite, and staple. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 18, 2020 at 8:33 pm

      Thank you, Kimberly, I’m so happy to hear that!

      Reply
  5. D says

    December 17, 2019 at 7:47 am

    I made the recipe because I love molasses, I used whole wheat flour but 8-10 mins was not long enough. I also rolled them in sugar and cinnamon.

    Reply
  6. Kim says

    December 5, 2019 at 2:13 pm

    I made these – mixture was still quite wet, so I added an arbitrary 3 handfuls of rolled oats and a highly scientific shake of flour… perfect.

    They’re very nice cookies!

    Reply
  7. Judy says

    November 1, 2019 at 2:18 pm

    Thanks for your response Kimberly!

    Sourdough bread seems to be the easiest to do without the challenging of yeast breads and rolls.

    Judy

    Reply
  8. Judy says

    November 1, 2019 at 9:45 am

    Hi Kimberly,

    I just made these cookies, I have been using Einkorn flour for 5 or 6 years now. I love it but it is more challenging to bake with than other flours, especially when it comes to bread. But I love these cookies. The only thing is that even though I followed the recipe exactly, the cookies tasted salty. Baking soda has a lot of sodium and that plus 1/2 tsp of salt in the recipe. I wonder if the salt could be reduced to 1/4 tsp. I use an ancient sea salt which is probably saltier than regular salt. Thank you for sharing the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 1, 2019 at 12:19 pm

      Hi Judy, absolutely, you can cut it back. Agreed, einkorn is a little trickier. Not so much with things like cookies but with bread, rolls, cakes, etc, I’ve found it a little more challenging, too.

      Reply
  9. Robyn says

    October 12, 2019 at 6:31 pm

    These turned out nice using 1/2 cup of sugar. I also subbed flax egg for the egg. Unfortunately I definitely found that I could taste the olive oil and would recommend using a more neutral oil.

    Reply
  10. Nat says

    September 30, 2019 at 8:52 am

    These look so delicious I can’t wait to try them! I cant find einkorn flour, do you think this would work with spelt flour?
    Also, I was interested in substituting some of the oil with apple sauce, would that mess up the consistency?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 30, 2019 at 8:54 am

      Hi Nat, yes, you can spelt flour or regular wheat flour, whichever you prefer. I haven’t tried the apple sauce substitution but if you try it let us know how it turns out!

      Reply
  11. Heidi says

    May 31, 2019 at 9:00 am

    Making these tonight, so I am giving a before 5 stars. :) Is there a reason you rolled in cane sugar instead of coconut sugar? I am trying to stay away from cane sugar.

    Reply
    • Kimberly @ The Daring Gourmet says

      May 31, 2019 at 1:48 pm

      Hi Heidi, coconut sugar has a different texture. The cane sugar is made up of sugar crystals which visually look nice on the baked cookie. If you prefer you can simply omit it.

      Reply
  12. Anne says

    September 27, 2018 at 9:15 pm

    How would you make these more diabetic friendly?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 27, 2018 at 9:32 pm

      Hi Anne, you can use any powdered sweetener of your choice in equal quantities. Here is one example of a diabetic substitute: https://www.amazon.com/gp/product/B01FRQ5D4Y?ie=UTF8&tag=thedargou09-20&camp=1789&linkCode=xm2&creativeASIN=B01FRQ5D4Y

      Reply
  13. Alex says

    March 16, 2018 at 7:05 pm

    These turned out great! I followed the recipe exactly. I might make them with less coconut sugar nextime, but it might change the texture.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 16, 2018 at 7:08 pm

      I’m so glad you enjoyed them, Alex, thank you! Feel free to cut back on the coconut sugar, that shouldn’t be a problem at all.

      Reply
  14. Natalie Loftus says

    February 23, 2018 at 10:15 am

    These are EXCELLENT! Followed the recipe exactly and everyone is hooked!

    Reply
  15. 2pots2cook says

    February 23, 2018 at 4:31 am

    So happy to find your post using ancient grains ! Thank you so much !

    Reply
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