One of our Christmas traditions, one that we share with many, many other families, is leaving cookies out for Santa. We also leave eggnog, and a few carrots for the reindeer. This year, the kids agreed that since we’re eating healthier, Santa should try it too, so we made him some healthier cookies.
They’re not the healthiest treat ever, they do still have refined sugar. However, adapted from this recipe from Natural Girl Modern World, they are much healthier than our offerings of previous years, replacing margarine with coconut oil, and eggs with “flax eggs,” and using whole wheat flour in place of some of the white.
I hope Santa appreciates these deliciously soft, chewy, healthier cookies.
I also hope he likes cashew eggnog. Because that’s what he’s getting.
Healthier Spiced Molasses Cookies
Makes 2 to 2 1/2 dozen
2 tbsp ground flax
6 tbsp water
2 cup white flour
2 1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tsp allspice
2 tsp ground cloves
1 1/2 tsp ground ginger
1 1/2 tsp nutmeg
1/2 cup melted coconut oil
2/3 cup molasses (unsulfured)
1 1/3 cup sugar
Combine flax and water. Set aside while working on other steps.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine flours, baking soda, salt, and slices in large bowl. Whisk to mix thoroughly.
In a separate large bowl, place melted coconut oil and molasses. Bat with electric mixer 2-3 minutes until mixed thoroughly. Add sugar and beat for 1 minute. Add flax mixture and beat another minute.
Add flour mixture slowly in three batches, mixing thoroughly between each addition. There should be no visible flour left.
Scoop dough onto parchment-lined baking sheets. I flattened my dough balls (3-4 tbsp each) into large disks before placing on the sheets. Or you could flatten them after you place them on the sheets.
Bake for 10-13 minutes, remove to racks to cool.