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Molasses Spice Cookies

Spiced cookies sweetened with blackstrap molasses and date syrup, made with almond and oat flour.

From The How Not to Age Cookbook

Ingredients

  • blackstrap molasses
  • date syrup 2.0
  • almond butter
  • vanilla extract
  • almond flour
  • oat flour
  • baking powder
  • ground ginger
  • ground cinnamon
  • ground allspice

Instructions

  1. In a large bowl, combine the molasses, Date Syrup 2.0, almond butter, vanilla, and 2 tablespoons of water.
  2. Stir until smooth and well blended.
  3. Set aside.
  4. In a medium bowl, combine the almond flour, oat flour, baking powder, ginger, cinnamon, and allspice.
  5. Mix well.
  6. Slowly add the dry ingredients to the wet ingredients, stirring to mix well.
  7. If the mixture is too dry to form into smooth balls, add more water,* 1 tablespoon at a time.
  8. If the dough becomes too wet, add a bit more flour.
  9. Chill the dough for 30 minutes.
  10. Preheat the oven to 350°F (175°C).
  11. Line one or two baking sheets with parchment paper.
  12. Scoop out 1 tablespoon of the dough and roll it between your hands to shape it into a ball.
  13. Place the dough ball on the prepared baking sheet.
  14. Repeat until all the cookie dough has been used, making about twelve balls, spaced about 2 inches (5cm) apart on the sheet.
  15. Wet your fingers and gently press each cookie to flatten the dough into a disk about ¼ inch (0.5cm) thick.
  16. Bake until the bottom edges are slightly browned, 10 to 12 minutes.
  17. Remove from the oven and set aside to cool for about 10 minutes.
  18. The cookies will continue to firm up as they cool.
  19. When completely cooled, use a metal spatula to transfer the cookies to a plate to serve, or store them in a covered container until ready to enjoy.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Iron
    From: Blackstrap Molasses

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