Low-Sugar Whole Wheat Molasses-Almond Cookies
Low-Sugar Whole Wheat Molasses-Almond Cookies are delicious for a holiday cookie made with some lower-carb options.
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 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 used 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, and molasses definitely adds some carbs, but if you like molasses cookies, I’m betting you’ll like them.
What ingredients do you need for this recipe:
- Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- White Whole Wheat Flour (affiliate link)
- Whole Wheat Pastry Flour (affiliate link)
- Almond Flour (affiliate link) (see notes)
- baking soda
- ground cinnamon (affiliate link)
- ground ginger (affiliate link)
- ground Allspice (affiliate link)
How to Make Low-Sugar Whole Wheat Molasses-Almond Cookies:
(Scroll down for complete recipe with nutritional information.)
- Cream together the butter, margarine, or coconut oil with the sweetener of your choice. I would use butter and Golden Monkfruit Sweetener (affiliate link).
- Combine white whole wheat flour, whole wheat pastry flour, almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice. (If you don’t have both kinds of flour I am guessing you could use all white whole wheat or all whole wheat pastry flour, but I haven’t tried that.
- 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 and enjoy.
More Tasty Low-Sugar or Sugar-free Cookies:
- 6 T butter (see notes)
- 4 T Monkfruit Sweetener, or 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 (see notes)
- 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 prefer Golden Monkfruit Sweetener (affiliate link) for baking. You can buy Almond Flour (affiliate link) at Amazon.com if you have a hard time finding it. I used butter but you can use coconut oil or margarine if you prefer. Don't use blackstrap molasses, unless you want a stronger molasses flavor and don't mind a few more carbs.
I haven't tried freezing these but I can't imagine why they wouldn't freeze well.
Recipe adapted from Old Fashioned Molasses Cookies in the Bob’s Red Mill Baking Book.
Amount Per Serving: Calories: 128Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 165mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Sugar Whole Wheat Molasses-Almond Cookies 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 Dessert Recipes to find more ideas like this one. Use the Recipes by Diet Type index 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.