Recipes

Recipe: Molasses Churro Cookies

Molasses Churro Cookies: 3ten.ca

Molasses churro cookies on this fine Sunday! What did you do this weekend? Me, I watched cooking shows, Top Chef and MasterChef Junior, sewed some pillows for the holidays, did a bit of planning for an upcoming trip we might get to take this spring and, well, I baked!

These cookies are chewy, filled with molasses love and are gluten free, ta-boot!

Let’s bake up.

Ingredients

  • 2 cups of almond flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt, cinnamon, nutmeg and all spice
  • 3 tablespoons of melted coconut oil and pumpkin puree
  • 1/4 cup of molasses
  • 2 tablespoons of vanilla
  • 1 tablespoon of brown sugar for coating
  • 2 tablespoons of cinnamon for coating

Gather all of your ingredients. The best place to find almond flour? Balk barn! Check it out.

Molasses Churro Cookies: 3ten.ca

Measure out all the spices and get the oil and the pumpkin puree ready to go.

Molasses Churro Cookies: 3ten.ca

Molasses Churro Cookies: 3ten.ca

The star? High quality molasses. Be sure you use the best.

Molasses Churro Cookies: 3ten.ca

In your mixer, combine all of the dry ingredients – the first 6 on the list above. Next, in a separate bowl, combine all of the wet ingredients – the next 4 ingredients. Then, add the wet to the dry ingredients. Combine well.

Molasses Churro Cookies: 3ten.ca

Molasses Churro Cookies: 3ten.ca

Roll into a large ball and wrap in plastic wrap. Let it sit in the fridge for 25 minutes.

Set the oven to 350 degrees.

Take out the chilled dough and roll into 3/4 inch balls. In a bowl, mix the brown sugar and cinnamon together for the coating. Roll the ball in the coating.

Molasses Churro Cookies: 3ten.ca

Molasses Churro Cookies: 3ten.ca

Lay out all of the cookie balls on a lined baking sheet and then press with a glass.

Bake for 10-12 minutes.

Molasses Churro Cookies: 3ten.ca

Molasses Churro Cookies: 3ten.ca

Let them cool and then you’re done! Time to eat up.

Molasses Churro Cookies: 3ten.ca

Molasses Churro Cookies: 3ten.ca

Enjoy every last bite.

Molasses Churro Cookies: 3ten.ca

Happy baking – I hope you have a super marvellous week! See you again soon.

Recipe

Recipe: Molasses Churro Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 cookies
Ingredients
  • 2 cups of almond flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt, cinnamon, nutmeg and all spice
  • 3 tablespoons of melted coconut oil and pumpkin puree
  • ¼ cup of molasses
  • 2 tablespoons of vanilla
  • 1 tablespoon of brown sugar for coating
  • 2 tablespoons of cinnamon for coating
Instructions
  1. Gather all of your ingredients. The best place to find almond flour? Balk barn! Check it out.
  2. Measure out all the spices and get the oil and the pumpkin puree ready to go. The star? High quality molasses. Be sure you use the best.
  3. In your mixer, combine all of the dry ingredients - the first 6 on the list above.
  4. Next, in a separate bowl, combine all of the wet ingredients - the next 4 ingredients.
  5. Then, add the wet to the dry ingredients. Combine well.
  6. Roll into a large ball and wrap in plastic wrap. Let it sit in the fridge for 25 minutes.
  7. Set the oven to 350 degrees.
  8. Take out the chilled dough and roll into ¾ inch balls. In a bowl, mix the brown sugar and cinnamon together for the coating. Roll the ball in the coating.
  9. Lay out all of the cookie balls on a lined baking sheet and then press with a glass.
  10. Bake for 10-12 minutes.
  11. Let them cool and then you're done! Time to eat up.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.