Molasses cookies are like the opening band.
People are like yeah, this is cool I could rock out to this, but when the feature band hits the stage, everyone quickly forgets who opened.
I feel like molasses cookies take backstage in the kitchen when it’s time to whip up a batch of treats. Tollhouse is the one we turn to in a pinch.
Go big or go home.
How long has it been since you’ve had a molasses cookie? This recipe is easy to make, and they seem as if they would freeze well too…for when a cookie craving strikes. Yep, you know who I’m talkin’ bout.
Spicy Molasses Cookies with Golden Raisins
1/2 cup whole wheat flour
1/2 cup almond flour
1 tsp. baking soda
1 Tbsp. ginger
1/4 tsp. sea salt
2 Tbsp. coconut oil
1/4 cup organic molasses
1 Tbsp. raw honey
1 egg, lightly beaten
3 Tbsp. mini chocolate chips
1/2 cup golden raisins, (soaked in a bowl w/ water for 5min and drained)
First, mix all of your dry ingredients + raisins & mini chips together in a small bowl. Then in a medium bowl, melt your coconut oil, molasses, and honey. Let cool a touch and add the egg.
Add the dry ingredients into the wet, and stir until well mixed. Put in the refrigerator to firm up for 10-30 minutes.
Preheat your oven to 350 degrees. Drop the batter by tablespoon full onto a lightly greased cookie sheet. Gently press down each cookie with the back of a spoon. (Don’t press too hard, they will spread when baking)
Bake the cookies for 7-9 minutes. Depending on your oven. Mine bakes things pronto!
These are amazing dunked in your afternoon coffee or with a glass of cold almond milk.
Question: Which would you choose cookies or cake? Why?
I would totally choose cookies every.single.time. I’m not a frosting, or heavy dessert kinda gal. I do love a good piece of carrot cake from time to time though.