Big Soft Molasses Cookie Recipe

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WebMIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup …

Rating: 5/5(3)
Category: DessertCuisine: AmericanCalories: 199 per serving1. Line a large baking sheet with parchment paper and set aside.
2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth.
3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined.
4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.

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WebAdd the dry ingredients and beat at low speed until it forms into a dough. Cover and refrigerate the dough for 1 to 24 hours. When you're ready to bake the …

Rating: 5/5(3)
Total Time: 1 hr 25 minsCategory: DessertCalories: 93 per serving1. Prepare the flax egg and set it aside.
2. Mix Dry Ingredients: Combine flour, baking soda, baking powder, cinnamon, ginger, and salt in a medium bowl and stir until combined.
3. Using a hand-held or stand mixer with a paddle attachment, beat the butter with the granulated and brown sugars in a mixing bowl. Beat for 1 to 2 minutes, until light and fluffy. Add the molasses and beat again until combined. Add the flax egg and beat for another minute until combined. Be sure to scrape down the sides of the bowl as needed while beating.
4. Add the dry ingredients and beat at low speed until it forms into a dough. Cover and refrigerate the dough for 1 to 24 hours.

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Web¾ cup Vegetable Oil, 1 cup Granulated Sugar, ¼ cup Full Flavor Molasses, 1 Large Egg Switching the mixer speed to low, …

Rating: 4.8/5(13)
Category: Dessert, Snack1. Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, cinnamon, and salt. Set to the side.
2. Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the full flavored molasses and egg.
3. Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.
4. Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it's easy to shape).

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WebInstructions. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set …

Rating: 4.5/5(231)
Category: CookiesCuisine: AmericanTotal Time: 2 hrs1. Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2-3 days.
4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

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WebDirections Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to …

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WebPreheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in …

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Web1/2 teaspoon molasses flavoring 1 tablespoon granulated stevia/erythritol blend Instructions Preheat oven to 375º Fahrenheit. Prepare a cookie sheet by lightly spraying with coconut oil or lining it with parchment. Place …

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WebFor this Small Batch Low Carb Chewy Molasses Ginger Cookies recipe, if you need to substitute something for molasses, I would go with 1 ½ teaspoons tightly packed dark brown sugar + ½ teaspoon …

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WebCombine the wet ingredients: In your stand mixer, combine butter and sugars until creamed together. Add in the molasses, eggs, and vanilla, then beat until combined. Add the dry ingredients: In a separate …

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WebMix the egg, molasses, melted butter and sugar together in a large mixing bowl until smooth. Stir flour mixture into the wet ingredients a little at a time. Mix until well …

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WebLet it come to room temperature before rolling and baking the cookies. Freeze Raw Dough Balls: Form the dough into balls, place on a baking sheet, then …

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Web2 teaspoon molasses *** 1 tsp fresh ginger finely grated US Customary - Metric Instructions Preheat oven to 350. Combine the dough ingredients in the food …

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WebPreheat the oven to 350° F. Line a 15 × 10-inch baking sheet with parchment paper. In a medium bowl; blend together the cooled coconut oil, sugar, molasses, egg …

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Webdirections Preheat oven to 375. Dissolve baking soda in molasses in a large bowl. Combine buttermilk and oil; stir into molasses mixture. Lightly spoon flour into dry measuring …

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WebIn a large bowl, beat together almond butter, eggs, molasses, and fresh ginger with an electric mixer until smooth. In a medium-sized bowl, mix together the …

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WebKeto Molasses Cookies - Soft & Chewy Low Carb … 1 week ago lifemadesweeter.com Show details . Recipe Instructions Line a large baking sheet with parchment paper and …

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