Monday, February 22, 2010

Better for You Cookies

It's no secret that this family like sweets. (It's more of a mystery why we're not all 500 lbs!) Realizing that the horde will not stand for a moratorium on treats and apart from trying to convince them that smoothies constitute dessert, I've been manipulating recipes by reducing the sugar and switching to whole wheat flour. But when I find a recipe that doesn't call for any refined sugar like Laura's breakfast cookies, I'm in the zone. I realize that molasses, the main sweetener in tonight's yummy treat, is a sugar cane product. Yet this recipe contains less sugar than most cookie recipes.

Gingerbread Treats
(makes 4 dozen)
adapted from a recipe found in the More-With-Less Cookbook

Mix together:

1 cup hot water
1/4 cup honey
3/4 cup molasses

Combine separately and add:

3 cups whole wheat flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt


1/4 cup melted coconut oil
1 cup raisins (we left these out because the cupboard was bare)

Mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 350 for 10-12 minutes.


Disclaimer discussion with my youngest:

Me: "Wow! So aren't these great? Can you believe they don't have any sugar in them?"

LB, after snarfing down two cookies and reaching for another: "Yes. I could tell. They're good, but they aren't good enough to have sugar in them."

There you have it folks. These cookies are darn good, but don't expect molasses crinkles.

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