Chewy flavor packed cookies reminiscent of
traditional gingerbread, but distinctly different with the loud voice of
blackstrap molasses. As far as sweeteners go, blackstrap molasses wins the
award for outstanding nutrient content. Don't try and use these cookies as a
vitamin substitute. Just eat them because they are darn good.
Makes about 2 1/2 dozen
1 1/4 cup all purpose flour
1 cup whole wheat pastry flour or white whole
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
dash of salt
3/4 cup coconut oil
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
2 tablespoons sesame seeds
Preheat the oven to 350 degrees F. Combine flours,
ginger, baking soda, cinnamon, cloves and salt. Set aside.
If coconut oil is solid, warm the jar in a warm
water bath until liquefied. Combine oil and sugar in a large bowl and mix with
whisk or electric mixer. Add in egg, water and blackstrap molasses. Mix
Gradually stir in the dry ingredients until the
dough takes in all the flour. It will be sticky compared to the typical
chocolate chip cookie dough, but proceed with delicately rolling out tablespoon
sized balls by hand. If it sticks to your hands try chilling the bowl in the
fridge for a few minutes.
Roll the balls in sugar. Place on ungreased cookie
sheet about 2 inches apart. Gently flatten and sprinkle with sesame seeds. Bake
at 350 degrees for 8 minutes.
Copyright 2009, Marcy Johnson, Original recipe and