Chocolate Dipped Molasses Cookies
from kristineskitchenblog.comThese soft and chewy molasses cookies are dipped in dark chocolate. They are completely addicting... and you'd never guess that they're made with whole wheat flour!
Servings: 40 cookies
Calories: 110kcal
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¾ teaspoon cloves
- ½ teaspoon ginger
- ¾ cup unsalted butter softened slightly
- ¾ cup brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla
- granulated sugar for rolling
- 8 ounces bittersweet (dark) chocolate chips or chopped chocolate
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together white whole wheat flour, baking soda, salt, cinnamon, cloves and ginger.
- Using an electric mixer, beat together butter and brown sugar until creamy. Add the molasses, egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet and beat on low speed until combined.
- Roll 1 teaspoon size portions of dough into balls and roll in granulated sugar. Place on the prepared baking sheets. Bake for 8-10 minutes, until cookies are barely soft in center. Let cookies cool completely before dipping in chocolate.
- Place chocolate and coconut oil in a small saucepan. Heat over low heat, stirring, until melted and smooth. Pour chocolate into a small bowl and dip one side of each cookie. Place dipped cookies back on the parchment-lined baking sheet. Place baking sheet with cookies in the refrigerator for 15 minutes to allow the chocolate to harden.
Notes
Cookies store well in the freezer. Wrap airtight and keep in freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 115IU | Calcium: 18mg | Iron: 0.6mg
