Tag Archives: cookies

gingerbread muffin tops

Ginger Molasses Muffin Tops

The other day my daughter made cookies. They were gingery molasses cookies sweetened with dark molasses and sucanat (unrefined whole cane sugar) so they weren’t as bad as other sweets, but were still much higher in sugars than is good for me to eat. So, of course, I shouldn’t have had any.

I ate six of them.

SIX!

Very obviously, I cannot be trusted around sugar-sweetened foods – even if it’s whole, unrefined sugar.

I set out to make something that had the same flavor but without the addictive sugar punch. What resulted was a soft, pillowy muffin-like cookie. Something more like muffin tops than anything else – but the most tender and light muffin tops you’ve ever eaten! They’re packed with flavor, and the perfect sweetness for what you’d expect from a muffin. I’ve found that my enjoyment of a food is directly impacted by what I expect them to be, so calling them muffins instead of cookies immediately made them more delicious!

gingerbread muffin tops

They’re really good. So good that my son is – at this very moment – BEGGING me to let him have another one, falling to the ground in mock hysterics, pretending to be heartbroken over the fact that he has to wait until he’s done his spelling homework first. (He thinks he’s funny.) My daughter, in her more subdued way, said in agreement, “Yeah, Mom. They’re REALLY good!”

So. There you go.

However, while they’re very tasty (and obviously kid approved), they don’t make me want to wolf down the entire batch. I can eat one, enjoy it, and think it’s delicious – and then be done. It’s so much easier to have self-control without the sugar-drug!

I don’t have a step-by-step photo session of these, because I just threw them together last night and didn’t feel like bothering. (Yeah, I’m lazy sometimes.) But it’s easy, and I’m sure you can figure it out just fine!

gingerbread muffin tops

Four notes:
1. My new printable recipe thingee won’t let me put links within the recipe, so if you need a tutorial on how to make date puree, you’ll find it here. And if you need a tutorial for browning butter, you can use this one from How Sweet It Is.
2. I know I extolled the virtues of blackstrap molasses on my last post about baked beans, but it’s too bitter for this desert recipe. Use dark (sometimes called full flavor) molasses instead.
3. This recipe uses some almond flour, and it gives it great texture, but all grain flour can be used instead if desired.
4. And, while these are a very nutrient-dense and relatively healthy dessert, molasses IS still sucrose (dark molasses is 60% sucrose.) So you still have to be careful about your consumption if you’re fighting inflammation!

Ginger Molasses Muffin Tops
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: about 30 cookies
 
Ingredients
  • 10 oz. dates, or 1 cup prepared date puree
  • ½ cup butter
  • ¼ cup coconut oil, preferably unrefined
  • 1 egg
  • 1 tsp vanilla
  • ⅓ cup molasses, preferably dark (sometimes called "full flavor")
  • 1½ cup whole grain spelt or whole wheat flour
  • ½ cup almond flour or meal
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 1½ tsp ground ginger
  • scant ⅛ tsp Stevia powder
Instructions
  1. Soak the dates in very hot water for 10 minutes. Drain, and refill with fresh hot water and let soak for another 10 minutes. (or use previously prepared date puree).
  2. While the dates are soaking, brown the butter. In a small saucepan, heat the butter over medium high heat, stirring occasionally, until it's lightly browned. Turn off heat, and stir in the coconut oil until melted.
  3. When the dates are softened, put them in a food processor and pulse until coarsely chopped. Pour in the melted brown butter/coconut oil mixture and pulse until relatively smooth. Add the egg, vanilla, and molasses, and process for about a minute, or until consistently smooth.
  4. In a large mixing bowl, combine the flour, almond meal, baking soda, Stevia, and spices and stir together. Pour the wet ingredients into the bowl and mix until completely combined. (At this point, taste the batter and if you want it sweeter add a couple tablespoons of maple syrup.)
  5. Cover the bowl, and place in the refrigerator to chill for an hour.
  6. Heat the oven to 375 F. Grease a cookie sheet with coconut oil, or line it with parchment paper. Using two small spoons, scoop small spoonfuls of the dough onto the cookie sheet, about an inch apart. Bake for 10 minutes.

 

(This recipe is a part of Kelly the Kitchen Kop’s Real Food Wednesday and Food Renegade’s Fight Back Friday)

bitten cookie

Chocolate Peanut Butter Fudge Cookies

Today my daughter wanted to make cookies. She really, really wanted to make cookies. She wouldn’t stop talking about making cookies.

But, the thing is, even though my kids are technically not on this anti-inflammation diet with me, once you know the damage certain foods do to your body, you just can’t stand the thought of them going into your children. I die a little death each time I see them eat a piece of their Halloween candy. So, if she was going to make cookies, I at least wanted to make them be not-so-bad.

And then I found the recipe for this cookie.

Well, actually it was for a plain peanut butter cookie, but I thought that adding cocoa could only make it better…and I was sooooo right.

It’s like chocolate peanut butter fudge…in a cookie. Nutty and chocolatey and chewy and just sweet enough.

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cookie closeup

Nutty Carob Chip Cookies (gluten free!)

So, you’ve gotten past the crazy stage of cravings that crop up in the first week or two. You’re no longer terrorizing your family. At least not on a regular basis. You’ve bought into this whole new lifestyle of eating, and are feeling better. And, while the Special Occasion Chocolate Chip Cookies were something of a lifesaver late that one Saturday night when it was either that or an entire pint of Ben and Jerry’s, now you’re a little afraid to make them too often. You’re ready for the next stage.

Think of it like a 12 step program for cookie withdrawal. And now you’re on step 2. I don’t know what the other 10 steps may be…I’ll have to see. Maybe there are only like 2 steps total. At any rate, this is the next step.

In that case, I bring you Nutty Carob Chip Cookies. I bought carob chips from the bulk bins at my last visit to Whole Foods because I knew they were naturally sweet, with no added sweeteners at all, and are commonly used as a substitute for chocolate. I tasted them and they taste very familiar to me. There’s a childhood memory attached with that flavor for me, but I don’t remember what it is. It’s not really like chocolate, but I can see how it’s a good substitute for it. So I decided to try them out, with a new, less inflammatory version of my chocolate chip cookie recipe.

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plate of cookies

Special Occasion Chocolate Chip Cookies

Okay, I’m not going to mess around with you guys. I’m not going to lead off with a recipe for smoothies or stewed apples (even though those things taste great). I know that’s not what you’re looking for right now. If you’re jonesing for the comfort food desserts you’ve given up, you’re wanting more than just fruit.

I’ve got the fix for you. I’m talking chocolate chip cookies, people.

Now, this is not strictly speaking something I should be eating, because it does have sweetener in it, and some wheat. So this is a “special occasion and/or I’m-going-to-lose-my-mind-right-now” sort of recipe. Make it and eat one. ONE. Hopefully, a bite of something at least a little close to what you’re craving will help you get through the day.

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