Rating: 4.64 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These spiced molasses cookies have added applesauce to help keep the cookies moist, and whole-wheat flour and oats to incorporate whole grains.

Shyla Huber
Source: EatingWell Magazine, November/December 2009

Gallery

Recipe Summary test

total:
1 hr 25 mins
Servings:
40
Servings:
40
Advertisement

Ingredients

Rolling Sugar
Cookie Dough

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray or line with parchment paper or a nonstick baking mat.

    Advertisement
  • To prepare the rolling sugar: Pulse 1/2 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.

  • To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.

  • Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

  • Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.)

  • Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.

  • Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.

  • Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack.

Tips

Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

85 calories; protein 1.2g; carbohydrates 15.9g; dietary fiber 1.1g; sugars 8.7g; fat 1.9g; saturated fat 1g; cholesterol 8.4mg; vitamin a iu 53.4IU; vitamin c 0.6mg; folate 2.4mcg; calcium 12.9mg; iron 0.4mg; magnesium 18.5mg; potassium 77.5mg; sodium 48.6mg; added sugar 8g.
Advertisement