How to Make Coconut Oil Ginger Molasses Cookies
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
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.
- 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
- In a bowl, combine flour, ginger, cloves, cinnamon, baking soda, and salt.
- 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.
- In a small bowl, combine molasses and water. Mix well (the water helps to thin the molasses).
- Add the molasses mixture to the butter mixture and beat well.
- 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.
- Cover the batter tightly and place in refrigerator for at least two hours to stiffen.
- Preheat the oven to 350 degrees.
- Scoop out tablespoon-sized balls of dough and roll them between your hands to form balls—about the size of a golf ball.
- Roll the top of the ball in the organic raw sugar and place on a greased cookie sheet, sugar side up.
- 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.
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© 2013 Robyn D Bera