How to Make Coconut Oil Ginger Molasses Cookies - Delishably - Food and Drink
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How to Make Coconut Oil Ginger Molasses Cookies

Robyn is a new mom devoted who's devoted to cooking nutritious, delicious, and clean treats for her family.

recipe-for-ginger-molasses-cookies-using-coconut-oil

Spicy and Addicting

These cookies are super spicy, delicious, and nutritious. They’re perfect during fall but wonderful year around. They're coated in raw sugar crystals, which give them just a bit of crunch. Made with molasses and coconut oil, these chewy and crunchy cookies are purely addicting

recipe-for-ginger-molasses-cookies-using-coconut-oil

What Kind of Molasses Should I Use?

There are two things to consider when using molasses: the color and the sulfur level. Generally, the darker the molasses, the higher the nutritional benefits.

Molasses is made from sugar cane, although it's not sweet.

First, sugar cane juice is separated from the pulp and then the sugar is extracted from the juice. Molasses is the syrup that remains after all the sugar has been extracted. This process can be done up to three times, or three "washes." One wash results in mild, light colored molasses. Two washes leaves a higher concentrated syrup, thus creating dark molasses, which is most common. A third wash creates blackstrap molasses, the thickest and most nutrient dense molasses available. It’s also the strongest in flavor. In this recipe, I’m using dark molasses but you can definitely use blackstrap if you prefer.

The second consideration is the use of sulfur during processing. I prefer unsulfured molasses. Unsulfured molasses allows the sugar cane to ripen in the sun rather than be forced to factory ripen through the use of sulfur. Many people have severe allergic reactions to sulfur dioxide in foods.

All dark molasses has nutritional benefits, like calcium, potassium, iron, and selenium, although blackstrap contains the most.

Guilt-Free Baking With Coconut Oil

Coconut oil is really amazing stuff and it will add nutritional value to your baked goods. Many are even calling it a superfood. It can be substituted for shortening, margarine, butter, or vegetable oil. It promotes weight loss, supports thyroid health, protects against heart disease, cancer, diabetes and more. It is both a solid (when cold) and a liquid (when warmed).

Unrefined and organic coconut oil is the best. It's minimally processed and has only a mild coconut flavor, which you can rarely taste in baked goods. Expeller-pressed is another option as it has no coconut flavor, but the oil is deodorized and processed to remove the flavor.

In this recipe I’m using organic refined oil because that’s what I happen to have in my cupboard. I’m using half butter and half coconut oil simply because I prefer the flavor and texture that way. But this recipe works fine with all butter or all coconut oil too. Using all coconut oil will result in a flatter cookie, but the taste will actually be richer and denser.

Vote Here!

350 degrees

Prep timeCook timeReady inYields

30 min

10 min

40 min

makes 24-32 cookies

Ingredients

  • 2 1/4 cup Organic All-Purpose Flour
  • 2 tsp Ginger
  • 1 tsp Cloves
  • 2 tbsp Cinnamon
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 cup Organic Unsalted Butter, Softened
  • 1/2 cup Organic Coconut Oil
  • 3/4 cup Organic Sugar, Evaporated Cane Juice
  • 1/2 cup Organic Raw Sugar, Turbinado
  • 1 large Organic Egg
  • 1/2 cup Organic Unsulphered Molasses
  • 1 tbsp Water
  1. In a bowl, combine flour, ginger, cloves, cinnamon, baking soda, and salt.
  2. In a separate bowl, whip the butter, coconut oil, and the 3/4 cup of evaporated cane juice (or regular, refined white sugar) until smooth and light. Beat in egg.
  3. In a small bowl, combine molasses and water. Mix well (the water helps to thin the molasses).
  4. Add the molasses mixture to the butter mixture and beat well.
  5. Add the flour mixture to the molasses mixture, 1/3 at a time to avoid lumps. Do not overmix. Batter should be soft, not as thick as a normal cookie dough.
  6. Cover the batter tightly and place in refrigerator for at least two hours to stiffen.
  7. Preheat the oven to 350 degrees.
  8. Scoop out tablespoon-sized balls of dough and roll them between your hands to form balls—about the size of a golf ball.
  9. Roll the top of the ball in the organic raw sugar and place on a greased cookie sheet, sugar side up.
  10. Bake for 9-10 minutes for a chewy cookie. The center will still be soft. Rest on cookie sheet for 5 minutes before transferring to a cooling rack.
And don't forget, never leave your cookies unattended. The COOKIE MONSTER might be lurking around the corner!

And don't forget, never leave your cookies unattended. The COOKIE MONSTER might be lurking around the corner!

Other Healthy and Delicious Recipes

Chocolate Crinkle Cookies with Agave Nectar and Coconut Oil

Chocolate Brownies from Scratch with Agave Nectar

Organic Frozen Pierogie Casserole

Thank you for reading, linking, pinning, sharing, emailing and commenting!

© 2013 Robyn D Bera

Comments

William on December 08, 2014:

Depends on how thick the plastic is. I had the iron on high and cntoued to 20 slowly each time. test it out. You may need more or less time. Let it cool some before you pull the paper off. if the paper isn't waxed enough (aspect of the paper), the paper will stick to the plastic and have to be torn off. My paper roll came from Home Depot $9

Better Yourself from North Carolina on June 16, 2013:

Yum! And congrats on Hub of the Day! I love using coconut oil, but molasses is new to me. Look forward to giving these a shot!

Doreen on June 14, 2013:

awesome! Thank you! Voted up and shared

Tirralan Watkins from Los Angeles, CA on June 14, 2013:

Wow, these look delicious. Definitely worthy of hub of the day! I'm pinning this recipe so I can make it.

Keely Deuschle from Florida on June 14, 2013:

Congratulations on Hub of the Day! These cookies look delicious! Thank you for sharing this great recipe with us! Voted up, shared, and pinned.

Robyn D Bera (author) from California on June 14, 2013:

Thank you, thank you, THANK YOU to everyone for the support and encouragement! I am so very proud and grateful.

Kathryn from Windsor, Connecticut on June 14, 2013:

Haha, the last photo (with the warning to not leave the cookies unattended) made me laugh!

This photo has been beckoning me every time I go on HubPages, so I decided to give in :)

This is a great recipe, and unique. They look pretty, too, with the sugar crystals. Great job, Sugahware, and congrats on winning HOTD!

Debby Pobst from Mountain Home, ID on June 14, 2013:

Yummy!!

Bernadyn from Jacksonville, Florida on June 14, 2013:

Congrats on HOTD! This looks delicious & I look forward to using coconut oil, too for more baking. Voted up, interesting and useful :-)

Angie Power from North Cali on June 14, 2013:

Congrats on HOD! I love any recipe that uses Coconut Oil and am always on the lookout for a new healthy snack to make at home. I can tell by your pictures that this is truly a chewy cookie. Voted Up.

Jeana Jeffers on June 14, 2013:

The cookies look so great that I can taste them. Mouth watering. Thanks for the recipe and beautiful insight.

Melissa A Smith from New York on June 14, 2013:

Wow these look good, I have to make this.

Crissylite on June 14, 2013:

Mmmm....looks very yummy!

Stephanie Bradberry from New Jersey on June 14, 2013:

These look really delicious. Unfortunately I eat based on my blood type and coconut oil is not for me. But coconut oil does have so many benefits.

Congratulations on your Hub of the Day!

Lucy Jones from Scandinavia on June 14, 2013:

Yummy. These look soooo delicious and very worthy of the HOTD. Thanks for sharing. Voted up.

Carlo Giovannetti from Puerto Rico on June 14, 2013:

Looks delicious. Congrats on the HOD too.

Robyn D Bera (author) from California on June 14, 2013:

Thelma and Claudia, thanks for the congrats and for reading my recipe. So glad you like it!

Robyn D Bera (author) from California on June 14, 2013:

RTallnoi, thanks for stopping by. I'm so glad you like my recipe. I have many more milk free recipes that you might like, and I'll be posting even more soon. I can't believe I got HOTD! I'm so flippin excited right now!

Claudia Tello from Mexico on June 14, 2013:

Your cookies look fantastic: rustic, wholesome and delicious! Congrats for the HOTD.

Thelma Alberts from Germany and Philippines on June 14, 2013:

Congrats on the HOTD award. These cookies are yummy. I would love to try this recipe. Thanks for sharing:-)

RTalloni on June 14, 2013:

Oh me oh my oh! This ginger molasses cookie recipe was made for me! :) Always on the look out for cow milk free recipes, in love with ginger, and trying to remember to use blackstrap molasses, I am looking forward to making these soon.

Will be checking your profile page to see if you have more recipes. Thanks for posting this one (I learned something new about blackstrap molasses) and congrats on your Hub of the Day recipe for a real winner!

Robyn D Bera (author) from California on May 08, 2013:

Thank sarifearnbd!

Shariful Islam from Bangladesh on May 08, 2013:

Your recipes are really cool. Thanks for sharing.

Robyn D Bera (author) from California on May 08, 2013:

Yay! Thanks for your comment. Let me know how they turn out. They taste amazing and freeze very well.

lcbenefield from Georgia on May 08, 2013:

My mouth is watering. I love spicy cookies, too. I am looking forward to making this recipe. I added it to my favorites. Thanks for sharing.