Healthier Twist: Old-Fashioned Molasses Cookies
A gluten-free, healthier twist on old-fashioned molasses cookies that melt in the mouth and are rich in deep flavor! They are excellent sided with your favorite mug of tea, coffee, or hot cocoa.
3dozen cookies
3dozen cookies
Main Ingredients
  1. In a food processor or in a KitchenAid mixer, beat the garbanzo beans until a paste is formed. There may be some chunks of garbanzo beans still visible but overall the mixture should be a smooth paste. If this is done in a mixer, mix on very low until the beans have broken down, otherwise they will jump from the bowl. If this is done in a food processor, pulse to begin with, then, as the garbanzo beans break down, blend until smooth.
  2. Combine the butter, sucanat, garbanzo bean paste, molasses, and eggs in a large bowl. Using a mixer, beat these ingredients until the mixture is creamy. Pause frequently to scrap the bowl. It is especially important to ensure that no garbanzo bean paste is sticking to the bottom of sides of the bowl.
  3. Once the mixture is creamy and the ingredients are well combined, reduce the mixer speed to low.
  4. Add in the garbanzo bean flour, baking soda, cinnamon, ginger, cardamom, and salt. If you choose to use instant coffee granules (optional), now is the time to add those as well. Beat these on low until combined. Transition to medium speed and beat until the ingredients are well mixed.
  5. Cover the bowl and transfer to the refrigerator. Allow it to chill for 30 minutes to 1 hour.
  6. Preheat oven to 375 degrees Fahrenheit. Line cookie sheets with unbleached parchment paper.
  7. Using either a cookie scoop or your hands, shape the dough into 1 inch to 1 1/2-inch balls. Drop them 2 inches apart on the parchment paper-lined cookie sheet.
  8. Flatten the cookies using your palm, fingers, or the back of a spoon. Optional: sprinkle the top lightly with more sugar.
  9. Bake for approximately 10 minutes.