Molasses cookies are my longtime favorite. I have many memories of baking them for winter holidays. Taste of freshly baked and still warm molasses cookies dipped into a glass of whole milk or hot tea is one of the memorable flavors of Christmas. Chewy texture and heavenly taste – what a perfect combination! And what is interesting, in this recipe with einkorn flour, you are not missing a thing by passing on the white flour in favor of a much healthier alternative.
For my molasses cookies, I’m using a grain called einkorn. Today’s wheat has undergone series of genetic changes over the course of millennia with the purpose of increasing both yield and gluten content (hence, it is no surprise how gluten sensitivity is so widespread these days). When you look at wheat’s DNA structure, it’s impossible to identify its relation to the original ancestor – they’re almost completely different grains.
What is einkorn? This is the most ancient and purest form of wheat on earth, with no genetic changes in modern wheat. It contains a different composition of gluten our bodies are more easily able to digest. Einkorn is even older than spelt. Many people with gluten sensitivities, in fact, able to tolerate einkorn very well.
Two Bites Einkorn Spice Cookies
- 2 1/2 cups all-purpose einkorn flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 10 Tbsp unsalted butter, melted and slightly cooled
- 1/2 cup date sugar (or granulated sugar)
- 3 tbsp granulated sugar for dusting
- 1/3 cup dark brown sugar
- 2 tbsp molasses
- 2 tsp freshly grated ginger (or ground ginger)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 1 large egg
Preheat the oven to 350 F.
In a medium bowl mix together dry ingredients: flour, baking soda, and salt.
In a second bowl, mix together the melted butter, sugars ( except some for dusting), molasses, and spices. Add the egg and whisk together until well combined. Add the flour and mix it well with a spatula. Let stand for 15 minutes in room temperature to give the flour time to absorb the wet ingredients.
Roll 3/4 inch balls of dough between your hands and roll them in the granulated sugar. You should have about 24-27 balls.
Place the balls 2 inches apart on a baking sheet. Bake for about 15 minutes, until cookies have spread and barely firm to the touch. Cool the cookies for about 10 minutes, then make yourself a nice cup of tea or coffee and enjoy!
You can make much bigger cookies, for that roll about 1 1/2 inch balls of dough and bake. Increase your baking time by a few minutes. You will get 16 large cookies.