Healthy Whole Wheat Molasses Cookies
Indulge in the warm, spiced goodness of Healthy Whole Wheat Molasses Cookies—a guilt-free twist on the classic favorite. Made with nutrient-rich whole wheat flour and naturally sweetened with unsulphured molasses and coconut sugar, these cookies boast a soft, chewy texture and a cozy medley of cinnamon, ginger, and cloves. Coconut oil adds richness, while optional turbinado sugar lends a delightful crunch to their golden-brown exteriors. Quick and easy to prepare in just 25 minutes, these wholesome treats are perfect for satisfying your sweet tooth while staying true to your healthy lifestyle. Enjoy them fresh out of the oven or store for a convenient snack throughout the week—ideal for holiday gatherings or everyday indulgence!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted, slightly cooled)
- 0.5 cup Unsulphured molasses
- 0.5 cup Coconut sugar or brown sugar
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Optional: Turbinado sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil, molasses, and coconut sugar. Stir until smooth and well combined.
Add the egg and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a soft dough forms. Avoid overmixing.
If desired, place the turbinado sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the turbinado sugar to coat.
Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft. Do not overbake, as the cookies will finish setting as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.4 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
