Sprouted Molasses Cookies (THM E)
These cookies are not quite like traditional molasses cookies, but they do meet expectations for a sweet treat. The following recipe is adapted in THM style, but the changes to the recipe have altered the way they bake, they don’t spread out thin like traditional molasses cookies but they still taste great and make for a perfect treat.
I believe that if you kept the butter at 3/4 of a cup instead of reducing it like I did that they would probably bake more like the traditional recipe, but I was aiming for an E cookie instead of a crossover. I have countered the lack of spreading by pressing my cookie down with a fork before baking, like a peanut butter cookie and this has seemed to help. The cookies are still soft and chewy like you expect from a molasses cookie.
I altered a few more ingredients and methods when I made my cookies than listed above. I used 1/2 a cup of monk fruit and approximately 1/2 cup of honey for my “sugar” sources. Yes, I know that honey is considered off plan but I tend to like it’s flavor better. I also did not roll all my cookies in Pyure sweetener before baking because I experienced an aftertaste from the stevia and I liked the cookies better without the extra sweetener. I know that a lot of people feel that stevia doesn’t have an aftertaste, so it really depends on your own preference. I also found that in my oven the cookies only needed 8 minutes baking time to turn out perfectly.
If you make any other variations or use more butter I would love to hear about your results. I hope you enjoy this recipe.
Sprouted Molasses Cookies (THM -E)
2 cups Sprouted Whole Wheat Flour
2 teaspoons baking soda
1/2 teaspoon salt
1-3/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup butter, melted
1 cup plus 1/3 cup Sweetener of choice
1 egg, room temperature
1/4 cup molasses
Mix together all the dry ingredients except 1/3 of a cup of sweetener
Melt the butter and cream in sugar and egg, then stir in molasses.
Mix with the dry ingredients until a dough forms.
Refrigerate 1 hour.
Pre heat oven to 375
Roll chilled dough in balls and roll in reserved sweetener. (Optional)
Press down with a fork. (Optional)
Bake 8-10 mins