Soft and Chewy Whole Wheat Molasses Spice Cookies

Every season is cookie season, let’s be honest. But around the holidays that concept ramps up about 1000%. All it takes is a hint of snow or a Christmas carol on the radio and I’m headed to the kitchen.

Lately I’ve been thinking about a certain cookie. A spiced, sweet, soft, chewy, and, shockingly, chocolate chip-free cookie with all the flavors of the holidays. It’s got to have ginger, cinnamon, cloves, molasses, plus a crinkly sugared outside and a wonderfully soft and chewy inside.

Happy to report that these Soft and Chewy Molasses Spice Cookies fit that long list of requirements. And would you believe they’re whole wheat, low in fat, and sneak in some iron at the same time? I know, unbelievable, right? And yet it’s true. Of all my attempts at healthy-ish cookies, this is by far the kids’ favorite.

A few notes about technique and ingredient choice:

I always spoon flour very lightly into the measuring cup, to be sure I’m not packing it in and getting too much flour as a result. For this recipe I sifted the 2 cups of flour after measuring it out by tapping it through a mesh strainer. It only took a few seconds and left the flour light and fluffy.

I used light (in color) molasses. If you choose to use darker “robust” or “blackstrap” molasses, beware it may change the flavor of the cookie. The darker the molasses, the less sweet it is (though it is all pretty sweet).

I refrigerated the dough for about 2 hours, until it was firm, because I wanted dough that was firm enough to roll into balls with my hands and then in sugar.  I can’t be sure what the cookies will be like without refrigerating the dough – but likely they will spread out a lot more than mine did.

Now, get to it! These, baking in your oven, will lend an unbelievably Christmas-y smell to your kitchen!

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Almond Gingerbread Squares (Gluten Free)

These Almond Gingerbread Squares are dense, chewy and richly spiced with molasses, ginger, cinnamon, and cloves. Sliced almonds on top add a nice crunch with each bite. This recipe uses almond and oat flours but all-purpose gluten free flour works, too.

Course Dessert

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16 squares

Author Julia Robarts

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup oat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 1 large egg
• 2/3 cup brown sugar packed
• 5 tablespoons butter melted
• 3 tablespoons molasses
• 1/4 cup slivered almonds

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Prepare an 8x8 baking pan with spray oil.

2. In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

3. In a separate bowl, add the egg, brown sugar, melted butter, and molasses. Whisk until well combined. 

4. Pour the wet ingredients into the flour mixture, and stir until all the dry ingredients are incorporated well. 

5. Transfer the dough to the prepared pan, and spread it out with a spatula until evenly distributed. Sprinkle the slivered almonds on top.

6. Bake for 28-30 minutes, or until a toothpick inserted 1 inch from the edge comes out clean. Allow to cool in pan for 15 minutes prior to cutting. Once cool, store in an airtight container for up to 1 week.

Recipe Notes

To measure flour, spoon it lightly into the measuring cup - do not pack it in. 

You may substitute all-purpose gluten free flour for the almond/oat flour combo I use here.

Before measuring the molasses, spray the measuring spoon with oil. The molasses will then pour easily out of the spoon leaving very little behind.