Nut Butter Molasses Cookies
May 29, 2012
These cookies are a wonderful treat. I had an urge to create a recipe with blackstrap molasses to increase my B-vitamin and iron content during pregnancy. Whether pregnant or not, these cookies definitely hit the spot.
Ingredients:
2-3 tablespoon blackstrap molasses
1 cup natural nut butter (natural almond butter, peanut butter, hazelnut butter, etc.)
½ cup virgin coconut oil, softened (or real butter)
½ cup maple syrup (or raw honey)
½ cup packed unrefined cane sugar
1 organic egg (vegan alternative: 2 tbsp. ground flaxseeds + 3 tbsp. water)
1 ¼ cup spelt flour (or other gluten free flour)
1 teaspoon natural vanilla extract
1 teaspoon baking powder (aluminum free)
Note: You can reduce the sugar content if desired. Just adjust the dry ingredients accordingly.
Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the molasses, peanut butter, coconut oil, maple syrup, cane sugar and egg until smooth. Combine the spelt flour and baking powder; stir into the batter until blended. Roll into small golf-sized balls, and place on a greased cookie sheet. Flatten slightly using a fork. Bake for 13 to 15 minutes, in the preheated oven, or until cookies are slightly toasted at the edges.
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