June 09, 2016

Ingredients

Cookies
  • 1/2 cup Healthworks Coconut OIl, melted
  • 1 large egg
  • 3/4 cup dark brown sugar, packed (light brown sugar may be substituted)
  • 1/3 cup unsulphered molasses
  • 2 tablespoons vanilla extract 
  • 2 teaspoons cinnamon
  • 1 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda

 

Cinnamon-Sugar Coating

  • 1/2 cup granulated sugar
  • 1 heaping teaspoon cinnamon

 

Instructions

Cookies
  1. Use a large mixing bowl or hand mixer to combine the egg, brown sugar, coconut oil, molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy (~4 mins)
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
  4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds. Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  5. Preheat oven to 350F, spray the baking sheets with cooking spray; set aside.
Cinnamon-Sugar Coating 
  1. Add granulated sugar and cinnamon to a small bowl and stir to combine.
  2. Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
  3. Place coated mounds on baking sheets, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies. Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
  4. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Do not roll cookies through cinnamon-sugar mixture until you plan to bake them.

 

Recipe & Photo via Averie Cooks


Leave a comment

Comments will be approved before showing up.

Subscribe