There is nothing like the smell of molasses cookies! Recently, I’ve been loving ginger…in everything! In smoothies, in teas, in my vegetable seasoning…it just has that wonderful distinct taste that we all know and love. So today, I decided to give into the craving! But instead of using refined sugars, this recipe takes the healthier route and uses only honey as a sweetener instead. But I guess that didn’t stop me from putting milk chocolate Buttons on top!
These cookies are not too heavy on the sweetness, but definitely still have that amazing molasses cookie taste! If you aren’t worried about adding a little extra sweetness, you can even roll the dough in a mixture of cinnamon-sugar… I made both versions, and I must say, they are both really really good!
Sugar-Free Molasses Cookies
6 tbsp butter
4 tbsp fancy molasses
1/2 cup honey (maple syrup or agave can be substituted)
1 1/2 cups oat flour
1 1/2 cups almond flour
1 pinch of salt
1 tsp baking soda
2 tsp cornstarch
2 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1 small bag of Cadbury Milk Chocolate Buttons (can be substituted for chocolate chips)
1/2 cup granulated sugar
2 tsp cinnamon
- In a large bowl, cream the butter using a hand mixer until smooth. Once creamed, add the egg, molasses, and honey. Continue to mix with the hand mixer on medium speed until completely combined. Set aside.
- In a separate bowl, whisk together flours, salt, baking soda, cornstarch, cinnamon, ginger, and cloves.
- Add the dry ingredients to the wet ingredients and mix with the hand mixer on low until just combined.
- Refrigerate dough for 30 minutes (if you have the time to!).
- Preheat oven to 325°F.
- Lightly grease baking sheet with, or line with parchment paper. (And if you are adding the cinnamon-sugar coating, mix the sugar and cinnamon in a small bowl to roll the dough in)
- Roll dough into 1 inch balls, or roughly one rounded tablespoon, and place onto baking sheet, making sure to leave a couple inches of space between each cookie. If you are adding the cinnamon sugar coating, roll each ball into the mixture, coating it in an even layer.
- If you are adding the milk chocolate to the middles, bake for 6-8 minutes and remove from the oven, lightly press a piece of chocolate to the centre of each cookie. Place cookies back in the oven for another 2-4 minutes.
- Bake cookies for approximately 10 minutes total. Allow to cool for 5 minutes once removed from oven.
Recipe adapted from WildFlower Farm