Tender and Spicy Molasses Cookies

"This is a highly modified version of Old Fashioned Ginger Cakes by Rachel-Snachel . It is interesting because it uses no milk or eggs, and is devoid of refined sugar. This recipe's flavours are equilibrated for Blackstrap molasses, if you use regular molasses you might have to reduce the spices. This is a very nutritious, flavorful and comforting recipe on cold winter nights."
 
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Ready In:
27mins
Ingredients:
15
Yields:
20-30 cookies
Serves:
3-7
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ingredients

  • 13 cup water
  • 12 cup raisins
  • 1 34 cups whole wheat flour (I use bread flour)
  • 34 teaspoon baking soda
  • 14 teaspoon salt (I use sea salt)
  • 1 14 teaspoons ginger (ground)
  • 1 14 teaspoons cinnamon (ground)
  • 12 teaspoon allspice (ground)
  • 14 teaspoon nutmeg (ground)
  • 14 teaspoon clove (ground)
  • 18 teaspoon cardamom (ground seeds)
  • 18 teaspoon black pepper (cracked or coarsely ground)
  • 12 cup blackstrap molasses
  • 3 tablespoons oil (I like organic canola for it's omega 3 and or or olive oil)
  • 1 12 teaspoons vanilla (I highly recommend pure vanilla extract, not artificial which leaves a bothering aftertaste)
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directions

  • Preheat the oven to 350°F and have a large cookie sheet ready, greased or lined with parchment paper (if not a non-stick sheet).
  • In a small saucepan, bring the water and the raisins to a boil, then reduce to a simmer and cook 5 minutes. Take off the stove and let cool. (You can put the pot in a sink with a couple inches of cold water to hasten the process.).
  • Meanwhile, in a medium bowl, sift together the flour, baking soda, salt and spices.
  • Then, in a large bowl, put the molasses and the oil, and mix until smooth.
  • Add the vanilla, and the cooled water and raisins, and stir a couple times.
  • Next, you put the flour in the molasses and prepare to act quickly : if you don't, your cookies will delfate.
  • Using a rubber spatula to scrape the sides of the bowl, stir and stop as soon as it is well mixed.
  • Then, drop the batter by tablespoonfuls on the cookie sheet, about 1 inch apart from eachother.
  • Cook for 10-12 minutes, they will be soft when you get them out of the oven, but when cooled they will have a nice crisp on the outside and a soft cakelike texture on the inside.
  • You may have enough dough to make a second batch.

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Reviews

  1. These were great! I mixed them a little differently than the instructions said, I simply mixed the dry and wet separately and then put them both together (I didn't even wait for the raisin mix to cool). The dough was a little stiff so my kids made them into balls and then we flattened them with a fork peanut butter cookie style :) They cooked up perfectly and were delicious! Thanks for this recipe, we will definitely make them again.
     
  2. Thoroughly enjoyed making these great little tasties & will definitely be making them again! Took 2/3 of them to share at a life drawing workshop I attended (students smiling & appreciative), while the rest were devoured right here at home! Great aroma when they were baking & wonderful tasting ~ I particularly liked the use of whole wheat flour AND the raisins! {Made & reviewed for an adoptee in this Spring's round of Pick A Chef]
     
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RECIPE SUBMITTED BY

<p>Please note that my name isn't Ellie, an English female name, but &Eacute;lie, a French male name.</p> <p>&nbsp;</p> <p>Here's a snippet of my life story : I was a music student in college, but had to drop out because of multiple sclerosis. And believe it or not, this has a lot to do about the things I'll be posting here from now on.</p> <p>&nbsp;</p> <p>Indeed, years before my diagnosis I realized that gluten really didn't do it for me. It made me feel ill, in hard-to-desribe ways. My celiac antibodies test came back negative, though, so I started eating it again. And that's when the MS hit full force. So, needless to say, I stopped again. Since then, I learned that it was not my imagination : gluten plays a role in autoimmune disease. So I stay away from it.</p> <p>&nbsp;</p> <p>My adventures with foods started in 2007, when I first noticed how sick I was becoming. I explored a whole lot or diets or lifestyles, including paleo, ayurvedic, gluten/casein/soy-free, ketogenic, chemical-free, and so on. All of these have taught me things, and I kept the habits that made me feel well. In fact, I have recently seen studies about MS that confirmed a lot of my intuitions and encouraged me to apply some principles even firmer : my grocery bag is now 100% organic, since a lot of the pesticides used in modern agriculture can have a neurotoxic effect (actually, that's why they kill pests), which is a risk I'll avoid with all my might, since MS is neurologic.</p> <p>&nbsp;</p> <p>Other things that influence my way of eating are my political and ethical views. As they say, buying is voting. So I weigh the impact of (almost, I'm not perfect) every purchase I make. But I'm on a very low buget, since I'm not apt to work, and that also comes into account, and explains my mostly vegan diet. Indeed, cooking vegan from scratch and whole foods is the less expensive way of eating organic, but I am by no means a true vegan, and as much as I admire their dedication and recognize the positive social impacts of veganism, I'm more of a believer in small scale, humane and organic (or better : holistic) agriculture.</p> <p>&nbsp;</p> <p>I also have a passion for traditional Quebecois (Quebecker) food, which is my cultural heritage, and Syrian cuisine, which is my mom's culture (and so a little part of mine).</p> <p>&nbsp;</p> <p>So, what I post might be a little erratic if you consider it from the modern trends perspective. And my older posts might not be consistent with what I'll be posting in the future. But still, what is consistent is that I post only the recipes I have tested and perfected myself, with the help of the hungry mouths that lurk into my appartment.</p>
 
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