Olive Oil Molasses Cookie Recipe
I love to make this Olive Oil Molasses Cookie Recipe in the colder months. It is the perfect Mediterranean Diet cookie. My Sweetheart, Mark, does not feel it is Christmas without a Christmas cookie. Now that we are on the Mediterranean Diet, we no longer care for the overly sugary-sprinkled-saturated-fat-filled cookies from our past. Spicy, nutty, and slightly sweet, this Olive Oil Molasses Cookie recipe is the perfect treat to enjoy when you want something sweet with good-for-you attributes. This cookie recipe uses einkorn flour but it can be substituted for regular wheat flour.
The Ingredients Olive Oil Cookie Recipe: A Mediterranean Diet Dessert Cookie
- Molasses (Unsulfured)
- Extra virgin olive oil
- Applesauce
- Brown sugar
- Vanilla
- Einkorn flour (or whole wheat)
- All-purpose flour
- Baking soda
- Sea salt
- Cinnamon
- Ginger (ground)
- Cardamom
- Optional – Turbinado sugar
The benefits of Einkorn Flour in the Molasses Cookie Recipe
Many people have difficulty digesting wheat. Gluten-free is now a common request for many consumers, yet wheat is a long-time staple for generations of humans. The issue is less wheat, but rather the modern production practices of wheat. Most flour is overly processed. Einkorn is a super grain, and it actually means “one grain” in German. Better for you than standard wheat, it only has one type of grain attached to the stem versus four. Einkorn has nutrients and antioxidants and it also has more protein and less starch than regular wheat flour.
On the Mediterranean Diet, whole grains are a staple to integrate into meals. Adding this GMO-free, super grain to a cookie is a great place to start. You may even want to replace ALL of the flour with the Einkorn. Einkorn has a nutty flavor which is perfect for this lovely Olive Oil Molasses Cookie Recipe. If you do choose to use only Einkorn, you will need to reduce the liquid in the recipe (directions following the recipe). I use a blend because I find the inclusion of all-purpose flour allows the subtle sweetness of the molasses and other sweeteners to have a more prominent role.
If you have celiac disease, this flour (or this cookie for this matter) is probably not for you. But many people who are gluten-free due to the digestive issues caused by gluten, can enjoy Einkorn. As always, I am not a nutritionist, and these decisions should be made through your own research or with the help of a medical provider.
Less Sugar More Nutrition in the Olive Oil Cookie Recipe
Olive Sunshine desserts strive to include as many good-for-you ingredients as possible. Yes, the sugar is there but it is WAY less sugar than your average cookie. This recipe focuses on less refined sweeteners, that have better health benefits. Desserts are to be limited to only special occasions (think monthly). Even better, choose desserts that include other health benefits. I do not feel sluggish or gross after eating these Mediterranean Diet Desserts.
- Molasses – full of iron and support strong and healthy bones.
- Einkorn flour – a super grain, it is a good source of nutrients and protein.
- No sugar added applesauce – a great source of fiber and vitamin C – making it digestive friendly and heart-healthy.
- Ginger, cinnamon and cardamon are all ancient spices that help regulate blood sugar spikes.
- Cardamom is anti-inflammatory and this is a perfect spice to work in if you are trying to lose weight.
Olive Oil Molasses Cookies are Easy to Make
Two mixing bowls and a cookie sheet and fifteen (15) minutes to make the delicious dough. I like to refrigerate the Olive Oil Molasses Cookie dough for an hour or so just because I feel the cookies hold their shape better. This is truly the easiest cookie to make. Blend the wet ingredients. Whisk the dry ingredients. Combine the wet and dry and chill.
Enjoy warm or store for up to five (5) days in an airtight container. I love to enjoy this with a cup of tea on a chilly day reading a good book! Let me know how you like this Mediterranean Diet friendly cookie.
Ingredients
Wet Ingredients
Dry ingredients
Optional
Instructions
In a large mixing bowl blend the wet ingredients until frothy. In another bowl, whisk the dry ingredients. Combine the wet and dry ingredients. The dough should be soft but stick together well.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper, or use a silicone mat.
Cover the bowl with plastic wrap and place in the refrigerator for 45-60 minutes.
Using a scoop, or a spoon, take approximately 1.5 tablespoon of dough. Roll the dough into a bowl using the palms of your hand. If using, dip the top and sides of the ball in the sugar crystals. Do not put sugar on the bottom of the cookie. Place on a backing sheet. Press down slightly with your fingers, just until the ball no longer rolls. Repeat with the rest of the dough, leaving approximately 2 inches around the cookie dough. Enjoy warm or store for up to five (5) days in an airtight container.
If you can fit both baking sheets on the same rack, put them in together. Otherwise just bake on at a time. Bake on a center rack for 10-12 minutes. Do not overcook, the cookies will continue to cook on the baking sheet. Remove the baking sheet from the oven and leave the cookies on the sheet for 3-4 mintues to cool. Transfer to a wire rack.
