These are delicious old-fashioned molasses cookies that Margaret swears are made even tastier when Golden Barrel Blackstrap Molasses is used. Margaret has lots of experience baking these molasses cookies—over 50 years, to be exact! So yay for modern technology! One thing I did differently from Margaret was I swapped out the canola oil originally called for in this recipe with Golden Barrel coconut oil. These cookies are delightfully chewy and have incredible flavor.
I cook often. Only softness. Kelly Overend — November 20, am Reply. This is used to collect data on traffic to articles and other pages on our site. You can use this to streamline signing up for, or signing in to your Hubpages account. Gradually add the flour voconut to the wet mixture until the two are well combined. Thanks for the lovely recipe. You have a wonderful blog.
Black strap molasas coconut oil. Get FREE Access!
I will tell everyone I know about these. Dip tops in reserved sugar and press lightly onto cookie sheets. They were very soft and fell apart occonut, and I even baked them ojl for 12 minutes. Thanks for sharing. Colleen — February 9, am Reply. Rich in potassium, copper, calcium, and magnesium, molasses also contains anti-inflammatory properties and antioxidants that promote smooth, toned skin. I waited to eat them. I did exchange half the flour with equal amounts of whole wheat flour and coconut flour. Congrats on HOTD!
These cookies are super spicy, delicious, and nutritious.
- These are delicious old-fashioned molasses cookies that Margaret swears are made even tastier when Golden Barrel Blackstrap Molasses is used.
- I used to be a teacher and sometimes when I blog I like to dust off that old teacher hat and give a little lesson.
These cookies are my idea of heaven. But I made them with coconut oil. No, that would be Black strap molasas coconut oil easy. I took my favorite elements from both of those recipes and rolled them into these cookies.
The texture from the sugar granules is exquisite and the fine grittiness just melts away. Indonesian hotties snappiness.
Only softness. Lots of molasses cookie recipes use vegetable or canola oil, margarine, or shortening instead of butter. Rather than using butter or another oil, I used coconut oil. This time, however, I used liquid-state coconut oil. My kitchen was warmer than 76F, the temp at which coconut oil solidifies. Rather Black strap molasas coconut oil popping the jar in Penis in a dairy milker machine freezer for an hour, I just used it in liquid form.
A nice time-saver not to do mixer dishes. The coconut oil must re-solidify or your cookies will spread into oily, molasses puddles. Use your favorite, with a caveat that covonut is likely going to omlasas too pungent and bitterbut suit yourself. I used dark brown sugar, which has twice the molasses content that light brown sugar Black strap molasas coconut oil. Iil about 2 to 3 tablespoons of molasses to 1 cup granulated sugar versus 1 tablespoon to 1 cup granulated sugar in light brown sugar.
A tip if you ever run out of brown sugar is that you can stir molasses into white sugar until you get it as brown as you moladas. With the robustness of the molasses, the intensity of the dark brown sugar, the only way for me to go with the spices was to use a heavy hand. If you prefer milder spiced cookies, dial the spices back, possibly even halving them. I cannot wait to make them again. These are my favorite soft molasses cookie ever. The cinnamon-sugar coating helps to boost the texture quotient.
The richness and depth of the dark molasses, coupled with dark Hiv chat sites sugar and spices, make them some of my favorite cookies ever.
I made them in a stand-mixer, but you can likely just whisk the batter together. The dough must be chilled prior to baking, no exceptions. Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. No mixer required. These cookies are amazing. I made them today and they turned out perfectly.
Just my style. Thanks for the lovely recipe. You have a wonderful blog. When you just said that about doubling the spices, that is SO ME and yes, I made sure these are well-spiced. Hi Averie! I love your recipes. The gingerbread chocolate chip bars area currently in the oven. Thanks for the reply. Oh I am so happy you made the GB choc chip bars! Hey there Averie, Thank you for your recipe, I would love to make it for relatives coming over next weekend.
I have a question, how can I store these cookies to last for more days? I was thinking of making additional cookie bags to gift to people for new years. Can Nigger beaver help me out? These cookies are ah-mazing!!! I love baking with coconut oil! A girl after my own heart! I made there over the holidays and they were a smash hit with my family. I wanted to use this cocpnut for cut out cookies.
Should I cut them into shape and then refrigerate or refrigerate the dough and roll and cut when i take Gay filmpjes out? I would prefer the first, but wonder if it will change the flavor.
So go ahead! Hi Averie, I made these cookies yesterday and baked them today. I did exchange half the flour with equal amounts of whole wheat flour and coconut flour.
I love the crispy outside and soft inside. Molasax all the spices too. Thank you for a great recipe. Oh, I did make mine with the little cookie scoop. Any experience with making these vegan? I would say go for it with the flax egg. Hi Averie. These are delicious. My only problem is that the cookies stayed in mounds and the bottoms became a little burnt. So, when they come out of the fridge mo,asas sit room temp should I have pushed them down flat to avoid this problem?
Thanks for any help. You probably could have flattened them down a bit more before baking. I just made the dough Fine ass sanna lathan popped them in the fridge and let me just say the dough tasted amazing, I tried really hard not to eat a lot of it…I followed the recipe exactly except I used blackstrap molasses because I love that flavor and it was what I had.
So glad that you love the dough so Balck funny, I just made some molasses cookies Boack few days ago and it took everything in me not to just eat all the dough! Keep me posted how they turn out! They turned out amazing!!! So soft, so full of spice and flavor. This will be my new go-to molasses cookie recipe. I brought half of them to a Thanksgiving then proceeded to eat the other half the night after. Shameful but worth it :.
These were Black strap molasas coconut oil Due to what I have on hand, I had to sub agave syrup for sugar and thanks to your tip about the black strap molasses, I only used 2tbsp of it. Thanks molaass the amazing recipe Averie. I love that you tried this recipe and made it work with what you had on hand.
They are seriously some of my FAVE cookies on my entire website in 7 years of blogging and 2 cookbooks. Thank you for posting this recipe! I just made these and they turned out perfectly with the right flavor and texture! Instead of refrigerating for 3 hours, I put the cocnut on a plate in the freezer for about 10 minutes. I baked them for about 9 minutes and they turned out with a slightly crispy top and soft center.
Thanks so much for the recipe, I needed dairy free and they so exceeded my expectations. I used half coconut oil, half canola oil to cut down on cost, and they turned out amazing. Only problem was that I had a ton of cinnamon sugar left over afterwards, I think you could cut the amount in half and still have left overs. Thanks again! Soft and spicy, about four hours in the fridge was all the patience I had and they were very easy to work with!
I love your pics as always and especially the tables you use, like the Blacm one above and all the others, gives a great look. Thanks for the 5 star review and I am glad they turned out just as described. I am a lover of all things ginger. I lost an old family recipe and came across this one in a pinch. I like a pungent flavor. Thank you so much! This Adult education yorok maine be the recipe I hand down to my kids.
We would get along and fight for the last cookie — that sounds exactly like my taste preferences when I am cooking for myself :.
Jan 28, · Blackstrap molasses serves as a brown sugar alternative, too; you can use molasses to create brown sugar by adding two tablespoons of molasses for each ½ cup of coconut sugar that a recipe calls for. Put the coconut sugar and the molasses in a food processor, and pulse until the consistency of commercial brown sugar is raulperrone.com: Christine Ruggeri, CHHC. Jan 15, · I have come up with a great way to take black strap molasses and virgin coconut oil. I make fudge out of three ingredients. I take 2 tbls BSM, 2 TBLS VCO, 2 TBLS OF a peanut butter or any nut butter preferably organic but not necessary, I have even used nutella. I melt VCO by putting it in a dish placed in sink with hot waterfor a slow raulperrone.com: Deirdre Layne. Jan 24, Explore myfunstuff2's board "Coconut Oil / Blackstrap Molasses", followed by people on Pinterest. See more ideas about Coconut oil, Coconut and Coconut oil uses.
Black strap molasas coconut oil. What Kind of Molasses Should I Use?
Healthy Eating Diet Fat. Kelci September 7, Reply. Here are five ways I've incorporated molasses in my beauty routine. Note: If you are using the almond and coconut flours, rolling the dough out is a bit difficult. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Over time, this recipe will aid in moisture retention and reducing frizz and dry hair. Not only is blackstrap molasses great for keeping your weight in check, but it also has high amounts of iron as well as containing calcium. These were delicious!!! Rate Me! I am looking forward to making this recipe. She has been blogging since featuring recipes and home design projects. Both coconut oil and blackstrap molasses offer potential health benefits. All Rights Reserved.
Not only are they packed with nutrients, but they are soft, chewy, and addictively delicious! Blackstrap molasses is a dark, thick syrup which is produced when the sugar cane plant is processed to make refined sugar.
Sugar cane is mashed to create juice. A second boiling creates molasses. After this syrup has been boiled a third time, a dark viscous liquid emerges known to Americans as blackstrap molasses. It has the lowest sugar content of any sugar cane product. Blackstrap molasses contains vital vitamins and minerals, such as:. Blackstrap molasses is touted as a superfood. Everyone knows that calcium is needed for strong bones, but not everyone knows the importance that magnesium plays in growing them. Blackstrap molasses contains both calcium and magnesium, so it can help you guard against osteoporosis.