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Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"

Dad’s Molasses Gingerbread Cookies

Whole Food Molasses Cookie recipe

Made with whole grain oat flour. Use Gluten-free oat flour if needed but note that there is no such thing as truly Gluten-free oat flour. Oats still have gluten, just not the same gluten as in wheat, barley and rye. See The Gluten Free Society’s article here.

Used as a rare treat, oat flour might be just fine but that certainly depends on the individual. If you can tolerate oat flour than you may appreciate this recipe.

These delicious molasses gingerbread cookies are especially good to make for the Christmas Holidays. They bring back special memories for many and make great gifts.

My Dad had a just a few things he liked to make and they were: whole wheat bread, chili, and molasses cookies. These were his comfort food specialties and just the thought of them brings back fond warm memories of my childhood with my dear ol’ Dad. I thought I should have a Wholetarian version of Molasses cookies just for that special occasion. So, here is the recipe I came up with. I was surprised at how much my kids liked them. I think I’ll make them again for Christmas in memory of my Dad.

Dad's Molasses Gingerbread Cookies
 
Author:
 
Ingredients
  • ½ cup coconut oil or butter or a mixture of both
  • 1¾ cup coconut sugar, sucanat, muscavado or unrefined sugar of choice
  • ¼ cup molasses
  • 2 eggs
  • 4½ cups oat flour (gluten free if needed)
  • ¼ tsp sea salt
  • 2 tsps baking soda
  • 1 tsp cinnamon powder
  • ½ tsp clove powder
  • ½ tsp ginger powder
  • ¼ cup pecans, chopped (optional)
Instructions
  1. In a mixing bowl add coconut oil and or butter, wSugar of choice, molasses and eggs. Use beaters and cream together well until fluffy.
  2. Then add in the oat flour, sea salt, baking soda, cinnamon, cloves and ginger. Blend again until well incorporated. Stir in the chopped pecans if using.
  3. Prepare a cookie sheet with a thin layer of coconut oil.
  4. Use a 1¼" ice cream scooper to make small balls and roll in wSugar or place balls on the cookie sheet and sprinkle with wSugar.

Photo by: Karly Blair

Karly’s Chocolate Chip Cookies

Whole Food Chocolate Chip Cookies with Oat flour This recipe uses whole grain oat flour. You can use gluten-free oat flour if needed. Even if you don't eat whole grains or have severely reduced the frequency of eating them this recipe can be extremely helpful at times. I like this recipe is for two important reasons. #1  Mainly because oat flour is so much cheaper than gluten-free and grain-free almond flour or coconut flour. #2  Oat flour resembles traditional wheat flour so much that people find it hard to believe these Chocolate Chip Cookies are Wholetarian (made with whole foods). Since Chocolate Chip Cookies are likely the most loved cookies of all time you know the need to make them is going to arise sooner or later. Whether it is for yourself during your own transitional period, for that rare treat or for when you are asked to bring cookies for a party and your integrity really wants to keep it healthy. For a variety of reasons, you'll be glad you have this recipe. Note: Whole sugars vary in sweetness so you may have to make adjustments to this recipe depending on the type of whole granulated sugar you use as well as the level of sweetness you prefer. Just taste the batter and add more sweetener if needed.
Karly's Chocolate Chip Cookies
 
Author:
Yield: 20 2" cookies
 
Ingredients
  • ½ cup grass-fed butter OR coconut oil (or a mixture of both) For best tasting cookies use Kerrygold Pure Irish butter.
  • 1½ cup coconut sugar or 1 cup sucanat or muscavado sugar (Whole sugars vary in sweetness. Make it as sweet as you prefer)
  • 2 eggs
  • 2 tsp vanilla extract
  • 3¼ cups oat flour (Gluten-Free if needed)
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • ½ to 1 cup dark chocolate chips or chopped pieces from a dark chocolate bar (60% cacao or higher is recommended)
Instructions
  1. Grease 2 large baking sheets with coconut oil.
  2. In a medium mixing bowl, add the grass-fed butter or coconut oil or mixture of both, add eggs, unrefined sugar and vanilla. Blend together well with a hand mixer.
  3. Add the oat flour. I purchase oat groats and grind them up in a kitchen flour mill because its cheaper and freshest that way. I use a Whole Grain Flour Mill by Kitchen Specialties. If you don't have a mill you can use a coffee grinder (not one used for coffee) only it will be more coarse. You can grind up oat groats or old fashioned oats in a high powered blender to turn it into a flour.
  4. Add the salt and baking soda and blend together.
  5. Taste the batter and blend in a little more whole sugar if needed.
  6. Hand stir in the chocolate chips.
  7. Use a 1¼" ice cream scooper and place dough on the prepared baking sheets, allowing 3-4" between cookies.
  8. Bake at 350 for 10 to 12 minutes.
  9. Let the cookies cool on the baking sheets.

Photo by: Karly Blair

Peanut Butter Oatmeal Cookies

Healthy Peanut Butter Cookies These have been a favorite cookie recipe while transitioning off of white flour and sugar. Luckily they are easy and quick to make and gluten free if you use gluten-free oats. Well, technically there is no such thing as gluten-free oats. They just don’t have the same gluten as found in wheat, barley and rye but they do have another form of gluten that can be a problem for some. See this article from the Gluten-Free Society here. If it is not a problem for you, you may enjoy this recipe.

While I love gluten-free cookies made with almond flour, whole grain oat flour is much cheaper. These cookies are really good. If you are wondering what to take to a gathering or to a friend, this could be the perfect recipe.

Peanut Butter Oatmeal Cookies
 
Author:
Yield: 24 2" cookies
 
Ingredients
  • 2 eggs (organic, free-range)
  • 2 cups wSugar, granulated such as Coconut Sugar, Muscavado, or Sucanat (see Wholetarian Approved Sugars)
  • ½ tsp salt
  • 1 Tbsp pure vanilla
  • 2 cups all-natural peanut butter
  • ⅔ cup rolled oats (use Gluten-Free if needed)
Instructions
  1. Preheat the oven to 350°.
  2. In a medium mixing bowl, beat the eggs, granulated choice of wSugar, salt and vanilla until well blended with electric beaters.
  3. Add the peanut butter and rolled oats and stir together with a spoon until its the right consistency.
  4. Use a 1 or 1½" ice cream scooper or Roll cookie batter into 1 or 1½" balls and place on a cookie sheet. Flatten with a fork, creating a criss-cross design.
  5. Bake for 10-12 min.
  6. Its better to under bake these than to over bake them. They should be soft and chewy for the best flavor.
Variations
  1. Omit the oats and add in ⅓ cup chopped, roasted peanuts.

Photo by: Karly Blair


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