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–+ servings

Molasses Spice Cookies

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook
The amazing aroma of these cookies will fill your home as they're baking, and your senses will be overwhelmed in the best way with their incredible flavor. They are especially good served with a cup of hot tea or coffee.
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Course Dessert
Difficulty Moderate
Servings 12 people
Daily Dozen Nuts and Seeds, Other Fruits, Spices, Whole Grains

Ingredients
 
 

  • ⅓ cup blackstrap (dark) molasses
  • ⅓ cup Date Syrup
  • 2 tablespoons almond butter
  • ½ teaspoon pure vanilla extract
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 teaspoon aluminum and sodium-free baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice

Instructions
 

  • In a large bowl, combine the molasses, Date Syrup, almond butter, vanilla, and 2 tablespoons of water. Stir until smooth and well blended. Set aside
  • In a medium bowl, combine the almond flour, oat flour, baking powder, ginger, cinnamon, and allspice. Mix well. Slowly add the dry ingredients to the wet ingredients, stirring to mix well. If the mixture is too dry to form into smooth balls, add more water,* 1 tablespoon at a time. If the dough becomes too wet, add a bit more flour. Chill the dough for 30 minutes.
  • Preheat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
  • Scoop out 1 tablespoon of the dough and roll it between your hands to shape it into a ball. Place the dough ball on the prepared baking sheet. Repeat until all the cookie dough has been used, making about twelve balls, spaced about 2 inches (5cm) apart on the sheet.
  • Wet your fingers and gently press each cookie to flatten the dough into a disk about ¼ inch (0.5cm) thick. Bake until the bottom edges are slightly browned, 10 to 12 minutes. Remove from the oven and set aside to cool for about 10 minutes. The cookies will continue to firm up as they cool.
  • When completely cooled, use a metal spatula to transfer the cookies to a plate to serve, or store them in a covered container until ready to enjoy.

Notes

VARIATIONS:
  1. Replace 2 to 3 tablespoons of the flour with unsweetened cocoa powder and add some cacao nibs.
  2. Add some grated lemon or orange peel to the cookie dough.
  3. Add a pinch of ground cardamom to the spices.
  4. Top the dough discs with some chopped nuts.
*Because the consistencies of molasses, almond butter, and homemade Date Syrup can vary, you will need to monitor the amount of additional water, using it only if the dough is too dry.