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).
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.
Transfer the cookies to a wire rack to let cool.
Healthier Whole Grain Molasses Cookies
- 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
- 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.
These sound delicious! Do they ship well?
All I taste is olive oil. The cookies would be good because they are chewy and seasoned well. I would use a different oil.
Adapted to my taste…Halved the amount of sugar, increased spices and added some unsweetened cocoa powder. Chilled the dough overnight and baked as directed. Make any variation- this is a keeper!
Thank you for a great & easy recipe I can make “forever”.
Kimberly Killebrew says
Fantastic, H.J., thanks so much for the feedback!
How much cocoa powder did you add?
Can you freeze these ?
Kimberly @ The Daring Gourmet says
Hi Shay, yes you can.
These came out delicious but too sweet for me. I made the following changes. 1/2 light olive oil, 2 c whole wheat pastry flour, 3/4 c brown sugar (would use 1/2 c next time) and 1 tsp b soda + 3 tsp b powder (to cut the baking soda taste). I pressed down with a glass bottom and baked 11 minutes. Perfect texture.
Catherine Nguyen says
My cookie dough was not stiff, but rather oily and soft. First time baking these which I am so excited about;
I combined dry and wet by hand, should I have used an electric mixer?
You talk about using whole grain flour, but the links you posted are for all-purpose flour. Which one did you use? All-purpose einkorn flour, or whole wheat einkorn flour?
Can you use canola oil for these?
Kimberly @ The Daring Gourmet says
Yes you can.
You can , by why would you want to? There are many oils to choose from that are healthy such as olive, avocado, grapeseed, and coconut.
Delicious recipe! Great to hear you can use coconut oil. Mine didnt flatten either. How would I adjust to do so?
Could you make them gluten free with another flour?