What’s better on a cold rainy winter day than some warm cookies and milk? Well, healthy cookies and almond milk some might argue. I stumbled upon a recipe that I just couldn’t resist making, “Soft Molasses Coconut Oil Crinkle Cookies.” I am a huge fan of coconut oil, I love to cook with it, and I couldn’t image being able to bake with it as well. So, I put it to the test.
As the recipe from “Averie Cooks” states it is important to remember that these cookies need to be refrigerated before being baked so that the coconut oil may harden, if you skip this test you will rather thin hard cookies. But, it’s always up to you. The nice part is they can stay in the fridge for up to 5 days, so you can make these on a weekend or week day evening and then pop them in the oven later!
These cookies were a huge hit at the office. They are soft, chewy, have a nice zing to them, and the cinnamon sugar puts just the right amount of sweet on them. I have to say, I may have eaten three myself!
I adapted the recipe from Averie Cooks as I was out of ground ginger, and added salt!
1 large egg
3/4 cup light brown sugar, packed
1/2 cup coconut oil in liquid state, about 4 large tablespoons melted.
1/3 cup unsulphured molasses (I used Grandma’s Original Unsulphured Molasses)
2 tablespoons vanilla extract
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup granulated sugar
1 heaping teaspoon cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment combine the egg, brown sugar, coconut oil, molasses, vanilla, and beat on medium-high speed until well-mixed and smooth. The mixture will become nice and glossy.
- Scrape down the sides of the bowl and add the cinnamon, cloves, nutmeg, and salt. Beat on medium-high speed until combined, about a minute.
- Now add the flour, baking soda, and mix until just combined, about 1 minute. If needed scrape down the sides of the bowl.
- Using a cookie scoop make 1 – 2 tablespoon balls, I like my cookies smaller so I used 1 tablespoon balls. Place balls on a large plate, and cover with plastic wrap. Refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake right away because the coconut oil needs to harden first.
- When ready to bake preheat oven to 350F, and spray your cookie sheets with cooking spray.
- For the sugar coating add granulated sugar and cinnamon to a small bowl and stir to combine.
- Roll each ball of dough in the coating making sure to get all the nooks and crannies.
- Place coated mounds on baking sheets spaces about 1.5 inches apart. Bake for 8 – 10 minutes. The cookies will be soft, but they will harden as they cool. Allow to cool for 5 minutes on baking sheet, I sprinkled the rest of the sugar coating on top of my cookies now. After 5 minutes, once the cookies have hardened move to a cooling rack!
- Eat as many as you can!