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Molasses Cookies

Dec 20, 2016 | by Lisa Reynoso

Molasses Cookies

Molasses are known to be high in iron, but they are also high in calcium. In fact, a tablespoon of blackstrap molasses has about 20% of the recommended daily allowance of both. But whether you need extra iron or not, these cookies are tasty and healthy. And don’t be scared of the beans; you won’t know they are there!

1 cup oat flour
1 tbsp cornstarch
½ tsp baking soda
pinch salt
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp allspice
¼ c mashed navy beans
¼ c molasses
2 tbsp unsweetened applesauce
2 tbsp brown or raw sugar

1. Mix 1 cup of oat flour, cornstarch, baking soda, salt, and spices together in a mixing bowl until well combined.
2. Add remaining ingredients and stir until just combined.
3. Set batter aside to rest while oven heats to 350 F
4. Drop heaping teaspoonfuls of batter onto the cookie sheet.
5. Bake for 10 – 15 minutes or until cookies are firm to touch.

Chef’s note #1: I usually make the oat flour on demand, though you can purchase it if desired. Just whiz up rolled or quick oats in your blender until it is fine like flour. I like to leave it a little coarse for texture.

Chef’s Note #2: When it comes to molasses, there are different schools of thought. Some think that blackstrap molasses are way too bitter, but I think that regular molasses is way to sweet. Use whatever you have. Just know that a tablespoon of blackstrap molasses has 20% of the RDA of both calcium and iron, but Grandma’s molasses, or most any other kind, will have significantly less. So use the kind you like best, but don’t be afraid to experiment with blackstrap.

Adapted from the Everyday Happy Herbivore cookbook.

 

Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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