Cinnamon Molasses Cookies
Not just for the holidays, these flavor packed cookies can be enjoyed any time of the year. Lower carb, lower sugar, vegetarian, and gluten free.
Makes
Serving size
Ingredients
5 tablespoons coconut oil, melted
1 large egg
¼ cup molasses
½ cup (105 grams) Splenda® brown sugar blend
1 cup (105 grams) almond flour
1 cup (120 grams) gluten free oat flour
½ teaspoon gluten free baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon sea (kosher) salt, crushed
Instructions
- Preheat oven to 350°F.
- Beat the oil, egg, molasses, and brown sugar blend together until well combined.
- Mix the remaining dry ingredients together then add to the wet ingredients.
- Mix well and place in the fridge for 20 minutes.
- Line baking sheets with parchment paper or silicon mat.
- Scoop 1 tablespoon of dough and place on the pan, 2-inches apart.
- Bake one tray at a time on top rack.
- Bake 15 minutes for crispy edges with gooey insides and more molasses flavor or bake 18 minutes for crispy edges with chewy insides.
- Chill the other pans until ready to bake.
- Remove from oven and cool completely on the pan. Repeat with remaining trays.
Cooking Tip
May substitute unsalted butter for the coconut oil.
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