Low-Sugar and Whole Wheat Molasses-Almond Cookies
Low-Sugar and Whole Wheat Molasses-Almond Cookies are delicious for a healthier holiday cookie! Use Dessert Recipes to find more ideas like this one.
I can go months without making cookies most of the year, but when it’s December I feel that cookie-making urge For the last few holiday seasons I’ve been experimenting with making more carb-conscious cookies, and although I’m not really a baker, I’m getting better at looking at a recipe and figuring out how to adapt it.
This recipe for Low-Sugar and Whole Wheat Molasses-Almond Cookies was adapted from a cookie in the Bob’s Red Mill Baking Book that used whole wheat flour. I subbed an approved sweetener for sugar to make these cookies more carb-conscious. I did use butter, but Coconut oil would also be a good choice. I also switched out some of the flour for almond flour for a slightly different texture and a more nutritious cookie. This is not an ultra-sweet tasting cookie, but if you like molasses, I’m betting you’ll like them. Of course, if you’re not on a diet, go ahead and make them with sugar if you prefer.
How to Make Low-Sugar and Whole Wheat Molasses-Almond Cookies:
(Scroll down for complete printable recipe.)
- Cream together the butter, margarine, or coconut oil with the sweetener of your choice.
- 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 sweetener/fat mixture with half the molasses and beat to combine, then add the other half of flour and molasses and beat again to combine.
- Chill one hour.
- Scoop out a heaping tablespoon of dough, smash it down until it’s flat, and arrange cookies on baking sheet. (I used parchment paper.)
- Bake cookies at 350F/180C about 14-16 minutes. Let cool 20-30 minutes.
More Tasty Recipes for Low-Sugar Cookies:
Low-Sugar and Whole Wheat Molasses-Almond Cookies
Low-Sugar and Whole Wheat Molasses-Almond Cookies are delicious for a healthier holiday cookie!
- 6 T butter, or use coconut oil or margarine if you prefer
- 4 T sweetener of your choice
- 1/2 cup white whole wheat flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup almond flour (see notes)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/3 cup molasses (not blackstrap molasses, unless you want a stronger molasses flavor)
- Put the margarine, butter, or coconut oil and sweetener of your choice 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, and almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice.
- Add half the flour mixture to the bowl with the sweetener 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.
Recipe adapted from Old Fashioned Molasses Cookies in the Bob’s Red Mill Baking Book.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When Low-Sugar and Whole Wheat Molasses-Almond Cookies are made with whole grain flour, almond flour, margarine or coconut oil, and an approved sweetener they’d be suitable for phase 2 or 3 of the South Beach Diet. The molasses has about 78 grams of sugar (slightly less for Blackstrap Molasses) so these are not a sugar-free cookies, and they’re calorie dense, so make them a “once-in-a-while-treat” and use portion control if you’re actively trying to lose weight. Molasses cookies are too high in carbs for a traditional low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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