Molasses Breakfast Cookies
I’m in love with molasses breakfast cookies made without sugar. They’re sweetened with molasses and honey and whole grains. Healthy enough for breakfast!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: About 25 Cookies 1x
- Category: Desserts
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1/3 cup coconut oil, room temperature
- 2 Tbsp honey
- 1/3 cup molasses
- 1 tsp vanilla
- 1 cup milled flaxseed
- 1 cup oats, ground into a flour in a blender
- 1/2 cup whole grain flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat the oven to 350F.
- In a big bowl OR in the bowl of a stand mixer, mix together eggs, coconut oil, honey, molasses and vanilla until well combined.
- Add the milled flaxseed, oat flour, whole grain flour, baking powder, cinnamon and nutmeg and stir until combined well.
- Let the dough sit for about 5 minutes while you line a cookie sheet with a silpat mat, or lightly grease the cookie sheet.
- Scoop cookies onto the cookie sheet, leaving enough room for expansion*. Bake for 12 minutes, or until the edges are just slightly darker.
Notes
*The cookies will expand less and less the longer the dough sits. My first sheet of cookies, baked as soon as I was done mixing, doubled in size. My second sheet of cookies, baked about 20 minutes after the batter was done mixing, barely expanded in size. The amount of expansion will not effect the outcome of the recipe.
Adapted greatly from Raising Generation Nourished.
Find it online: https://dontwastethecrumbs.com/molasses-breakfast-cookies/