Low-Sugar and Whole Wheat Molasses-Almond Cookies

Directions

Put the margarine, butter, or coconut oil and sweetener of your choice into a medium-sized plastic bowl and use hand beater to beat until the mixture is creamed together. In a smaller bowl, combine white whole wheat flour, whole wheat pastry flour, and almond flour, baking soda, salt, ground cinnamon, ground ginger, and ground allspice. Add half the flour mixture to the bowl with the sweetener mixture, along with half the molasses, and beat at low speed until fully combined. Then add the other half of the flour mixture and other half of the molasses and beat again. When dough is all combined, mold it into a ball, cover the bowl with cling wrap, and refrigerate for 40-60 minutes, or longer if you get distracted. When you’re ready to bake the cookies, preheat the oven to 350F/180C. Cover the baking sheet with parchment paper The original recipe called for cookies to be rolled out with a rolling pin and cut with cookie cutters, so if you want shapes other than circles you can definitely do that. I used a cookie scoop to scoop out a heaping tablespoon of dough, then used a flat metal turner to smash the cookies Make cookies about 3/8 inch thick. Bake cookies for 14-16 minutes, or until they’re just starting to look golden on the edges. Let cookies cool 20-30 minutes.