As you may remember from earlier posts, I injured my heel when I was out for a jog. My doctor diagnosed me with plantar fasciitis and I’m happy to report that while I am getting better, I’m certainly not back to where I was. I’ve recently started to exercise again and the form of exercise I’m able to do easily right now is walking and yoga. I take my two dogs on a morning walk every day and it feels so nice to move again. It amazes me how different my body feels from lack of exercise and it frustrates me that I’ve put on a few pounds which I’m not very happy about at all.
It’s okay though, I know what I need to do. I need to stick with this exercise program, ease slowly back into running and watch what I eat a little more closely. Fortunately, my family has a relatively healthy diet. We don’t eat fast foods and we don’t eat a whole lot of sweets but we do like a little something sweet on occasion. The other day, craving something sweet, I decided to take a great Molasses Cookie recipe that my family loves and tweak it to make it a healthier version. Sometimes it’s hard to re-work a recipe that needs to be baked because the texture, consistency and of course, the taste is almost always altered, but with a few attempts, some trial and error, I came up with this spiced cookie recipe that is perfectly sweet, moist and packed with flavor.
These Honey Molasses Cookies get their sweet taste from a combination of molasses, a touch of honey and a little brown sugar. My daughter helped me by scooping the batter into little balls and rolled them in a mixture of ground ginger and sugar.
After the ccokies baked and I took them out of the oven, I used a spatula to flatten the cookies just a bit.
Soft, moist and delicious, these Honey Molasses Cookies will certainly satisfy your sweet tooth without adding a lot of sugar.
- ½ cup butter, softened
- ½ cup canola oil
- ½ cup brown sugar
- ½ cup honey
- ½ cup molasses
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2¼ cups all-purpose flour
- 2 cups whole wheat flour
- 2¼ teaspoon baking soda
- 2¼ teaspoon ground ginger + 1 teaspoon
- 1½ teaspoon ground cloves
- 1½ teaspoon ground cinnamon
- ¼ cup sugar
- Preheat oven to 325 degrees F.
- In a large mixing bowl, cream the butter and the canola oil together.
- Add the brown sugar, honey, molasses and vanilla and continue mixing.
- Slowly add in the eggs and mix.
- In another large bowl, combine the flours, baking soda, 2¼ teaspoons of the ginger, the cloves and the cinnamon. Blend with a wire whisk.
- Gradually add the flour mixture to the creamed mixture and mix until the dough is well blended.
- In a small bowl, mix together ¼ cup sugar and 1 teaspoon ginger.
- Scoop out 1 tablespoon of the cookie batter and roll the dough into a ball using your hands.
- Drop the cookie dough ball into the bowl of sugar and ginger and coat the dough ball with the sugar mixture.
- Place the coated balls of cookie dough about 2 inches apart on a cookie sheet lined with parchment paper or silpat.
- Bake the cookies for 8-10 minutes.
- Remove the cookies from the oven.
- Lightly press each cookie with a flat spatula to remove any excess air.
- Let the cookies cool on a wire rack.