Spicy and sweet, these easy molasses cookies are filled with gingerbread spices. They are a delicious holiday cookie that is perfect with a cup of tea or to dunk into a glass of milk, a great after school snack or sweet addition to lunch boxes. They also pack well and would be a terrific holiday gift for neighbours or teachers.
As far as cookies go, these are a pretty healthy choice. With so many tempting treats, the holidays can be a tough time to stay on track. These are a nicely balanced cookie, filled with flavour, but offer some extra nutrition beyond the calories. These cookies are made with oil in place of a hard fat like butter or shortening, iron rich molasses as the sweetener, and sprouted spelt flour.
Spelt is an ancient grain (cultivated since 5000 BC), which is more nutritious than the standard wheat we have available today. It has a sweet mild flavour and a fine texture, that gives these cookies a tender, cake like consistency with a soft crumb. Spelt is lower in gluten and is ideal for cookies, pancakes, cakes, muffins, pie crust and crackers. The gluten in spelt has slightly different properties which make it easily digestible. It may be a choice to try for those with gluten sensitivities.
Sprouted flour is something relatively new on the market and I’m pretty excited to see it available at the grocery store. Sprouting grains increases the availability of the nutrients locked in the seeds and can make them easier to digest and absorb. Important nutrients like B vitamins, Vitamin C, soluble fibre, essential amino acids are reported to be higher in sprouted flour. Good news for those who suffer from allergies: sprouted grains may also be less allergenic. Sprouted grain flour is made with intact grains and is a very healthy whole grain flour. I’m planning on using it a lot more often!
Molasses Gingerbread Cookies with Sprouted Spelt Flour
Makes 12 cookies
1/4 cup avocado oil
1/3 cup fancy molasses
1 1/4 cup sprouted spelt flour
1/2 teaspoon baking soda
1 1/2 teaspoons hot water
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
2 tablespoons turbinado sugar
Heat oven to 350 degrees and prepare a cookie sheet with a silicone mat.
Heat water and pour it out into a medium heat proof bowl or the bowl of your mixer. Add baking soda and stir to dissolve. Add oil and molasses and mix well. Stir in spices and mix well. Add flour and stir until well incorporated. Batter will not be as firm as typical cookie dough. Using two spoons or a cookie scooper (I used a medium size) make dough into balls. Put loose sugar on a flat surface or plate, roll balls in sugar and place on cookie sheet leaving room between cookies as they spread out a little while baking. Bake 10-12 minutes or until just baked. Let cool in pan before removing.
This recipe is adapted from the free ebook “Bake Better Bites (2014) – Recipes and Tips for Healthier Baked Goods”