For those days that leave you frazzled, comfort cookies hit the spot. One delicious cookie bite and you’ll find yourself in a blissful sweet moment where your woeful, tired thoughts simply fade away.
Using a classic Betty Crocker recipe, I adapted it to my lifestyle choices which made these gluten free and dairy free using quality, organic ingredients whenever possible.
Here’s the original version from Betty herself–If you don’t adhere to a gluten free dairy free lifestyle, just go at this recipe as is and enjoy! http://www.bettycrocker.com/recipes/soft-molasses-cookies/4e20528d-5cb1-45fb-b9eb-8e6cca62afac
Below is my adapted version and I have to say they were pretty scrumptious to me. I nearly hurt myself eating so many! I needed to pass them along for sharing to save my poor belly!
Give them a try. Get wrapped up in these sweet delights and let your worries be free, if only for a few moments. Bet you can’t eat just one.
Ginger Molasses Cookies
2/3 cup packed brown sugar
3/4 cup earth balance spread (organic soy free version)
1/4 cup dark molasses
2 1/4 cup Bob’s Red Mill All Purpose Flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/8 tsp sea salt
3 Tbsp raw sugar (for dipping dough balls in)
Heat oven to 325°F. Using the large bowl of your mixer add brown sugar, earth balance, molasses and mix on medium speed. Add in remaining ingredients except granulated sugar and mix until completely incorporated.
Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into raw sugar. Using an ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack. Try and wait until they cool before eating!