Tis the season! When the holidays come around, I loooove baking. And this recipe is easily in my top 10.
I found this recipe when I was pregnant with Mojo and trying to raise my haemoglobin levels naturally. I had a really hard time doing that. Turns out Floraidx and most iron rich foods are not gluten-free. And unfortunately, since I struggled with horrible nausea throughout my pregnancy, I just couldn’t stomach straight blackstrap molasses.
So the smartest midwife in my corner encouraged me to get that molasses however I could.
Thus began my love affair with blackstrap molasses cookies.
These babies are just the right amount of sweet and spicy. And they can easily (and deliciously) be made gluten-free. And they’re only 2 PPV each.
A few important things to note:
- If you’re baking these GF – make sure you don’t overbake them! The recipe says they’re done within 8-10 mins or as soon as you see the tops cracking. This particular recipe yields chewy delicious cookies. But if overbaked or improperly stored – they quickly turn into molasses rocks. So once they’re cool, I suggest storing them in an airtight container with a piece of fresh bread to keep them from going stale. Either that, or reheat them a little before eating. (Cause warm cookies. Yum!)
- Don’t skip chilling the dough. It actually does matter. Makes the difference between soft chewy cookies and cookies that spread oddly and bake unevenly. So leave yourself an hour of chilling time if the former is your goal.
3/4 cup butter (Kerrygold is great if you’re wanting real butter. You can also substitute Earth Balance or another dairy-free version if you’re needing to make them DF.)
1 cup white sugar
1/4 cup blackstrap molasses
2 cups all-purpose flour (we use a GF blend like Pamela’s or Namaste – whatever’s currently in stock at Costco)
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 cup white sugar (for garnish)
- In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
Let me know if you try them! This guy definitely approves.