Molasses Crinkles are my absolute favorite cookie. Believe it or not, I've never actually made them before. My grandma has made them for as long as I can remember, and I just never thought I could do them justice - there's a certain flavor to them that I can't really describe, that I thought just couldn't be replicated. Every time my grandma makes Molasses Crinkles, I eat at least 3-5 per sitting.. I love them that much.
My mom always told me that whenever she tried to recreate my grandma's Molasses Crinkles, they always ended up more like ginger snaps instead of the soft cookie we were so used to. It's definitely very easy to make them too hard - they don't bake for very long for this very reason. I succeeded in making them the softness that I wanted, and they had the flavor I wanted, too! Fantastic.
I used a combination of quinoa flour and white whole wheat flour for some added health, and it didn't stand in the way of the molasses flavor I love. It lends a lovely texture. I used truvia in addition to molasses, instead of regular sugar, so that these wouldn't have too much sugar. Now, I can easily eat three cookies without feeling really bad about it, haha! I'm sure these could easily be made gluten free, if you used oat flour or almond flour in the place of the white whole wheat flour - I'll probably end up trying this sometime soon, and I'll let you all know!
These are perfect with a glass of milk, a cup of coffee, or a cup of tea. Really, they're perfect anytime. It doesn't necessarily have to be Christmas to eat these. Christmas in July, anyone? ;)
Quinoa Molasses Crinkles
makes 2 dozen cookies
1 cup white whole wheat flour
1 cup quinoa flour (quinoa ground up in coffee grinder)
1 1/2 t baking soda
1 t cinnamon
1/2 t cloves
1/2 t ginger
7 packets truvia (or 1/2 cup brown sugar)
3 T butter
3 T coconut oil
1/3 cup molasses
truvia or sugar, for rolling
In a small bowl, combine the quinoa flour, white whole wheat flour, baking soda, and spices. Set aside.
In the bowl of a stand mixer, cream the butter, coconut oil, and truvia together. Once light and fluffy, mix in the molasses and egg. Slowly add in the flour mixture, and mix until a dough forms.
Scoop the dough by the tablespoon, and roll into balls. Roll the balls into truvia or sugar, and place on a parchment lined baking sheet. Flatten the balls slightly with the palm of your hand.
Bake at 350ºF for 5-8 minutes, until slightly puffed and barely golden. Allow to cool on a wire rack, and store in an airtight container.