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Chewy Molasses Cookies

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“This recipe was taken from "Eating Well" magazine. These cookies do require a lot of preparation, however, they are worth it!”
READY IN:
2hrs 15mins
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
  2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses.
  3. Add dry ingredients and stir gently until combined.
  4. Cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
  5. Preheat over to 375°F.
  6. Coat 2 baking sheets with nonstick spray or line them with parchment paper.
  7. Place remaining 1/4 cup sugar in a shallow dish.
  8. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
  9. Roll balls in sugar and place 2-inches apart on prepared baking sheets.
  10. Bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
  11. Transfer to a wire rack to cool.
  12. (The cookies will keep for up to 4 days in a tightly covered tin. Freeze for longer storage.)
  13. Fruit Puree Fat Replacement: Cut fruit into eighths (do not core); place in a heavy medium saucepan.
  14. Add water, lemon juice and lecithin and bring to a simmer.
  15. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
  16. Let cool slightly.
  17. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture).
  18. Let cool completely.
  19. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
  20. Makes about 1 3/4 cups.

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