Molasses Churro Cookies: 3ten.ca
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

Molasses Churro Cookies

Author: Ali
Servings: 36 cookies
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!
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
CourseBaking
CuisineAmerican

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

Instructions

  • Gather all of your ingredients. The best place to find almond flour? Balk barn! Check it out.
  • 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.
  • 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.
  • 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.
  • Lay out all of the cookie balls on a lined baking sheet and then press with a glass.
  • Bake for 10-12 minutes.
  • Let them cool and then you're done! Time to eat up.

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