Winter is here! I’m not a fan of the cold weather, but I do love the flavors of the holidays. Wintertime means all sorts of wonderful flavors, like peppermint, gingerbread, and molasses! I love molasses. It has such a rich, intense flavor, and it smells delicious. These super soft cookies from Averie Cooks are ones I made quite a while ago, but I think they would fit right in with the holiday season. This is one of the first recipes I made with coconut oil, and these cookies had me sold. The coconut oil doesn’t really taste like coconut, it just adds a rich, buttery flavor to these cookies. I upped the molasses in these and decreased the sugar accordingly, since I wanted a little more molasses flavor. These cookies are incredibly soft, and it’s worth the wait to chill them.
Molasses Coconut Oil Cookies
adapted from Averie Cooks
1/2 cup coconut oil, softened (the same consistency as room temperature butter)
3/4 cup dark brown sugar
1 tsp vanilla extract
1/4 cup medium unsulphured molasses
1 3/4 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 350˚F.
Sift together the flour, cornstarch, baking soda, and salt. In a separate bowl, cream together the coconut oil and sugar until smooth, then beat in the egg, vanilla, and molasses. Add the dry ingredients to the wet and stir until thoroughly combined.
Chill the dough for at least a couple hours (I chilled mine overnight). Once the dough has chilled, drop small balls, about 2 teaspoons each, onto ungreased baking sheets. Bake for 8-9 minutes, until just set. Remove from the oven and allow to cool. Enjoy!