Chewy Molasses Spice Cookies for Two, indulge your spicy cookie desires small batch style with this simple toaster oven recipe.
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The aroma of warm cinnamon, spicy ginger and bold cloves just screams holiday sweater weather.
Second to oatmeal raisin, a soft and chewy molasses cookie is one of my favorites. I relish that old-fashioned rich molasses flavor.
Unfortunately, my flavor appreciation doesn’t stop until ALL of the cookies are gone.
And since us molasses cookie lovers are a rarer breed a big batch isn’t so easy to unload. Not like double chocolate chip cookies. Blink and those brownie-like cookies disappear.
Four years ago I stumbled across Michael Pollan’s book Food Rules at the library.
I flipped it open intending to skim a few pages. An hour later that simple little book had changed my relationship with food.
One of my favorite rules is #39
Eat all the junk food you want as long as you cook it yourself.
Since Tim and I enjoy cooking and baking, I had to revise it. Our rule ends with…“in small batches each time.”
What can I say? We needed a larger hurdle between us and sweet treats.
If you have zero cookie-self-control too then you’ll love these Chewy Molasses Spice Cookies for Two.
You get to indulge your spicy cookie desires now and save a cookie for later.
Things Might Get Sticky
The dough will be very soft and even a little sticky. Don’t worry this is what leads to a crispy on the edges and soft in the middle chewy cookie.
When using a thinner mild molasses (like Brer Rabbit) refrigerate the dough for at least 15 minutes before rolling and baking.
Cookie Recipe Updates:
- There are directions for using a regular egg or a flax egg.
- Cooking times for 6 medium or 12 mini cookies are included.
- We tweaked the recipe to reduce the oil and add more molasses.
For the best looking (pretty crackle like in the picture below) and best-tasting cookies (IMHO) use blackstrap molasses and brown sugar. Light or dark will work.
- 1 teaspoon flax meal and 3 teaspoons water (or substitute 1 tablespoon beaten egg*)
- 2 tablespoons light or dark brown sugar (or coconut sugar)
- 5 teaspoons olive oil (sub melted coconut oil or melted butter)
- 4 teaspoons molasses (a dark molasses like blackstrap tastes best)
- 1/2 cup whole wheat flour (or spelt flour)
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine grain sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- If using a flax egg: mix together flax meal and water in a small bowl, stir well and set aside for at least 5 minutes.
Preheat your toaster oven to 350F and lightly grease your cookie sheet or line with a small silicone baking mat.
- In a small bowl stir together the sugar, oil and molasses. Whisk in your flax egg or 1 tablespoon beaten egg. Whisk until the mixture is thick and very well combined.
- Stir in flour, baking soda, salt, cinnamon, cloves and ginger. Mixing until a dough forms.
- Shape dough into two balls (roll in sugar if desired). Place dough on prepared cookie sheet and gently flatten cookies with your hand. Leave at least 2-inches between cookies, the dough will spread during baking.
- Bake for 7 to 9 minutes until the tops have cracked and the edges are set.
- Allow cookies to cool completely on sheet before removing.
*To measure the egg: crack a large egg into a small bowl (use a bowl with a lid to store the leftover egg). Beat the egg with a fork, about 20 to 30 seconds. Measure out 1 tablespoon. Store leftover egg in the fridge for up to 24 hours.
When using a thinner mild molasses refrigerate the dough for at least 15 minutes before rolling and baking.
For a lightly crunchy touch, roll dough in granulated sugar before flattening and baking.
Measure olive oil before molasses. The residual oil will coat the spoon keeping the molasses from sticking.
Bake 6 medium cookies for 6 to 8 minutes. Bake 12 mini cookies for 5 to 7 minutes.
Recipe inspired by and adapted from this recipe.