Low-Sugar and Whole Wheat Molasses-Almond Cookies

Low-Sugar and Whole Wheat Molasses-Almond Cookies

 

 

 

 

 

 

 

 

Ingredients

Yield :

Ingredients

  • 6 tbsps margarine or butter (use trans-fat free margarine for the South Beach diet)
  • 4 tbsps stevia (in-the-Raw Granulated Sweetener, Splenda, or sugar, use Stevia or Splenda for the South Beach Diet)
  • 1/2 cup flour (white whole wheat)
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup almond flour (I use Honeyville Almond flour, which is made in Utah)
  • baking soda (1 tsp.)
  • salt (1/2 tsp.)
  • ground cinnamon (1/2 tsp., I use Vietnamese Cassia Cinnamon from The Spice House)
  • ground ginger (1/4 tsp.)
  • ground allspice (1/4 tsp.)
  • 1/3 cup molasses

Directions to make Low-Sugar and Whole Wheat Molasses-Almond Cookies

Put the margarine (or butter) and Splenda (or sugar) into a medium-sized plastic bowl and use hand beater to beat until the mixture is creamed together.  (You can use a stand mixer, but I thought it was easier with a hand beater for this small amount.)
In a smaller bowl, combine white whole wheat flour, whole wheat pastry flour, almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice.  Add half the flour mixture to the bowl with the margarine/Splenda mixture, along with half the molasses, and beat at low speed until fully combined.  Then add the other half of the flour mixture and other half of the molasses and beat again.  When dough is all combined, mold it into a ball, cover the bowl with cling wrap, and refrigerate for 40-60 minutes, or longer if you get distracted.
When you’re ready to bake the cookies, preheat the oven to 350F/180C.  Cover the baking sheet with parchment paper (or oil it if you prefer.)
The original recipe called for cookies to be rolled out with a rolling pin and cut with cookie cutters, so if you want shapes other than circles you can definitely do that.  I used a cookie scoop to scoop out a heaping tablespoon of dough, then used a flat metal turner to smash the cookies (using another turner to scrape them off.)  Make cookies about 3/8 inch thick.
Bake cookies for 14-16 minutes, or until they’re just starting to look golden on the edges.  (Shorter baking time will make chewier cookies and longer baking time will make crispier cookies.)  Let cookies cool 20-30 minutes.
I have lots of cookies left which I’m planning to freeze, and I can’t think of any reason why they won’t freeze well.