Ginger Molasses Cookies

The holiday season is about sharing good times with the people you love, and sometimes that means sharing desserts. Here’s a recipe I absolutely love for the holiday season. It’s super flavorful and uses several ingredients that make these cookies even easier to love.

Sprouted grain flour provides more fiber, protein, and micronutrients than regular all-purpose flour. It’s easier to digest and lower in gluten!

Grass-fed butter provides omega-3 fatty acids, vitamin A, and vitamin K2.

Pasture-raised eggs naturally provide omega-3 fatty acids and significantly more vitamin E, and vitamin A. Chickens are omnivores and should not eat strictly vegetarian diets!

Blackstrap molasses provides vitamins and minerals including iron, potassium, calcium, vitamin B6, magnesium, and selenium.

Adapted from a recipe on melskitchencafe.com

INGREDIENTS

4 cups (20 oz) sprouted grain flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1.5 teaspoons ground cloves

1.5 teaspoons ground ginger

1.5 cups (12 oz, 3 sticks) grass-fed butter, softened

1.5 cups (11.25 oz) granulated sugar plus extra for rolling cookie dough in (you can swap this for coconut sugar or even do half and half!)

2 large, pasture-raised eggs

.5 cup blackstrap molasses

DIRECTIONS

Preheat oven to 375° F. Line a couple large, rimmed baking sheets with parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.

In a large bowl, beat together butter and sugar until light and creamy ~2-3 minutes. Add molasses and eggs, and mix until well-combined ~2-3 minutes.

Stir dry ingredients into wet, and mix until combined.

Dough can be rolled and baked right away, but your cookies will be slightly thicker and chewier if refrigerated for a bit. If you like them that way, chill for 20-30 minutes (or up to several days) before rolling into balls.

Roll dough into balls (around an inch) and then dip and roll in extra sugar. Space cookies an inch or so apart on the cookie sheets and bake 8-10 minutes. Be careful not to over bake if you want a soft, chewy cookie.

Move cookies to a cooling rack to cool completely. These cookies stay soft and chewy at room temperature for several days in a sealed container, or you can freeze them!

Shelby O’Hagan, Nutritional Therapy Practitioner (NTP)
Rebel Yum Nutrition