Low-Sugar and Whole Wheat Molasses-Almond Cookies

Ingredients

• 6 T butter, or use coconut oil or margarine if you prefer
• 4 T sweetener of your choice
• 1/2 cup white whole wheat flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup almond flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/3 cup molasses

Directions

1. Place the margarine, butter, or coconut oil in a medium plastic bowl with the sweetener of your choice, then beat with a hand mixer until the mixture is smooth and creamy. A stand mixer works too, but for this small batch, a hand mixer keeps things easy.
2. In a smaller bowl, stir together the white whole wheat flour, whole wheat pastry flour, almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice.
3. Add half of the flour mixture to the bowl with the creamed sweetener mixture, pour in half of the molasses, and mix on low speed until everything is incorporated.
4. Add the remaining flour mixture and the remaining molasses, then beat again until the dough comes together.
5. Once the dough is fully mixed, shape it into a ball, cover the bowl with cling wrap, and chill it for 40-60 minutes, or a bit longer if life wanders in.
6. When you’re ready to bake, heat the oven to 350F/180C.
7. Line the baking sheet with parchment paper, or grease it if that is your preference.
8. The original approach was to roll the dough with a rolling pin and use cookie cutters, so shaped cookies are absolutely an option if you want something beyond rounds.
9. Use a cookie scoop to portion out a heaping tablespoon of dough, then press each cookie flat with a metal turner, using another turner to help release it if needed.
10. Flatten the cookies to about 3/8 inch thick.
11. Bake for 14-16 minutes, until the edges are just beginning to turn golden. The shorter end of the baking time gives you a chewier cookie, while the longer end makes them crisper.
12. Cool the cookies for 20-30 minutes.