Whole Grain Molasses Cookies
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These wholesome molasses cookies are made with 100% whole grains, olive or avocado oil, and without refined sugar. Quick and simple to make, chewy and delicious, this Whole Grain Molasses Cookies recipe is a keeper!
For more healthier sweets be sure to try our Whole Grain Zucchini Muffins, Whole Grain Chocolate Cupcakes, and Chocolate Deception Cake!
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!
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).
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. Some well-stocked grocery stores carry it and you can also purchase einkorn online.
NOTE: You can use whichever whole grain you like for these cookies, but Einkorn is a great option, as is spelt.
Whole Grain Molasses Cookies Recipe
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.
Remove from the oven and let the cookies sit for a couple of minutes on the baking tray.
Transfer the cookies to a wire rack to let cool.
Once fully cooled, store your whole grain molasses cookies in an airtight container. At room temperature they will keep for up to a week. They can also be frozen for up to 2 months.
Enjoy!
For more wholesome and delicious desserts be sure to try my:
- Chocolate Deception Cake
- Whole Grain Chocolate Cupcakes
- Three Ingredient Peanut Butter Cookies
- Whole Grain Zucchini Muffins
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Whole Grain Molasses Cookies
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 even with half the amount of sugar)
- 1/4 cup molasses
- 1 large egg
- 2 cups einkorn flour, spelt flour or whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 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. Remove from the oven and let sit for a couple of minutes before transferring them to a wire rack to cool.Store in an airtight container where they will keep for up to a week at room temperature.
Nutrition
Originally published on The Daring Gourmet January 28, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
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)
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
Has anyone tried these using refined coconut oil instead of avocado or olive oil? Just wondering. Avocado oil is expensive for cookies!
Hi Mindy, yes you can use refined coconut oil, no problem.
My family LOVES this recipe! We adjust a few things here and there, but they are now a household favorite, and staple. Thank you!
Thank you, Kimberly, I’m so happy to hear that!
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.
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!
Thanks for your response Kimberly!
Sourdough bread seems to be the easiest to do without the challenging of yeast breads and rolls.
Judy
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!
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.
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.
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?
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!
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.
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.
How would you make these more diabetic friendly?
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
These turned out great! I followed the recipe exactly. I might make them with less coconut sugar nextime, but it might change the texture.
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.
These are EXCELLENT! Followed the recipe exactly and everyone is hooked!
So happy to find your post using ancient grains ! Thank you so much !