These healthier chocolate chunk molasses gingerbread cookies are chewy, soft and filled with the flavors of the holidays.
Up until last Friday I was positive that I would never like the whole molasses/gingerbread thing. I can get behind many a cookie but that combo just wasn’t doing anything for me. Then I saw these and being the good wife that I am, knew Ulysses would love them (his love for gingerbread baked goods is enough for the two of us) so I decided to bake them up for his return home on Friday night.
And now, November 30 will forever be the day my molasses/gingerbread hatred turned to love. No awkward in between friendship stage, straight to love. That’s how I roll. Or maybe it’s just lust? Jury’s still out on that. Either way, we’re a thing now.
Thanks to a little help from a good friend called dark chocolate. That was the missing link.
I took the weekend off from working out, happily ate 4 or 5 (which took massive amounts of self control) of Averie’s cookies and when Ulysses left again on Sunday night, I froze the remaining 18 or so. Somehow frozen = off limits to my brain. But then Monday night rolled around and my nightly tea was incredibly pathetic without an accompanying cookie. So I made the batter for these.
Honestly, they were a total experiment. Could molasses gingerbread cookies actually be healthified to a state where I can eat the whole batch and not think twice? Because as awesome as the other ones were, a stick of butter and a cup and a half of sugar is not something I need or want to be eating regularly.
Some experiments work, some don’t. These kicked ass.
Without trying to sound a bit cocky, I’m totally floored that they came out as well as they did. They’re soft and chewy with the perfect balance of spicy molasses flavor to chocolate and yet there’s a mere 1 tablespoon of coconut oil and 1/4 cup honey in them as far as the fat and sugar go.
I don’t get it, but I’m not complaining.
I know I’m going to get comments on whether you can sub the spelt flour to all almond to make these completely paleo (assuming you don’t roll them in sugar before baking) and while I haven’t tried it, I’m going to say yes, I think you could. No promises, but I think it would work. And if you don’t care about the paleo thing, all purpose or whole wheat pastry would probably work in place of the spelt too. Now that that’s out of the way…
GO MAKE THESE!
- ¾ cup almond flour
- ½ cup spelt flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon salt
- 2 tablespoons molasses
- ¼ cup honey
- ½ teaspoon vanilla extract
- 1 egg
- 1 tablespoon melted coconut oil
- ⅓ cup dark chocolate (72% or higher), chopped
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- In a large bowl, combine all dry ingredients (almond flour, spelt flour, baking soda and spices).
- In a small bowl whisk together remaining wet ingredients until completely smooth.
- Add wet to dry ingredients and mix together until fully incorporated.
- Add chocolate chunks and fold into batter.
- Cover and refrigerate for at least 2 hours or overnight.
- Once chilled, roll about 1 tablespoon of batter into a ball.
- If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered.
- Place on a baking sheet lined with parchment paper or silpat.
- Bake at 350 degrees for 8 minutes.
- Remove cookies from oven and press down on the top of them with a spoon for that signature molasses cookie wrinkle effect.
- Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Store in an airtight container.