I was going to save this recipe to post tomorrow morning, but I just couldn’t keep it from you one more day. Snow clouds are blanketing the sky this morning. I can feel the flurries excitement as they bounce around in the clouds above, ready to shower me with winter magic and turn my window into a snow globe. WE LOVE SNOW. It has been a long, painful month since our last snow storm. We have been waiting, and we are so ready. I don’t know what I was expecting when we moved to Denver two months ago, but I don’t think I anticipated us loving and craving snow as much as we do. It makes me feel as if we would do better in a colder climate, where snow actually did blanket the ground all winter long. I know, I’m an inexperienced amateur and I bet those of you in the midwest are laughing at me right now saying “girl, you don’t even know” — BUT, I would love to try. That way I could say that I know, and we can decide if we love it or not based on real experience.
If you read my previous post about how I have a tendency to make things happen, no matter how ridiculous the words may sound when they initially come out of my mouth, and how my crazy ideas early on tend to manifest themselves someway down the road… Well, I mentioned to Scott a few weeks ago how Canada has been on my mind a lot lately, and how I felt as if we would do well there. HA! You should have seen the look of fear on his face as he stopped what he was doing immediately, looked up at me with that questionable look if his, and in total seriousness said “Jessie, we practically just moved to Denver. Canada? NO”. So I jokingly teased him about how we will see what happens, with that mischievous smile on my face. For Scott who will be reading this, don’t worry I don’t really want to move to Canada… But put on your earmuffs on for a second (pssst, the rest of you folk, I actually really do! But let’s keep it on the down-low for a while and see what happens. Maybe northern Montana? Would get us pretty close. But I’m not ruling out somewhere in the mountains of Colorado yet, lets just say I like to keep my options open).
Now that I have made Scott pee his pants and my family tear up with the thought of us moving further away, lets move onto these cookies! I had been contemplating a few weeks ago what my contribution to the cookie madness this season would be, and I settled on a seasonal favorite of mine that I only get to enjoy this time of year. A soft, rich, and chewy molasses cookie. Made only better with a cold glass of almond milk, and a window full of snow (come on snow clouds, I’m looking at you). I wanted to reduce the sugar-load in these cookies by creating a recipe using only maple syrup and molasses as sweeteners. Ten test batches later — I finally came up with one I think you all will love. I was feeling fancy and decked them out by dipping them in melted dark chocolate and crushed pistachio dust, but it’s hardly necessary. Although delicious.
UPDATE: It just started SNOWING! The snowflakes are free! Now excuse me while I go do my happy dance and blast LET IT SNOW.
Makes 1 dozen cookies.
6 tablespoons maple syrup
2 tablespoons molasses
1/4 cup coconut oil liquid
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup whole spelt flour
1/4 oat flour
Preheat the oven to 325F. Whisk the wet ingredients with the spices and salt. Add in the flour and baking powder, and mix well until fully incorporated. Let sit for 2 minutes to allow the baking powder to react a bit and thicken the batter. Using a cookie scoop or large spoon, scoop two tablespoons worth of cookie dough into rounds on a parchment lined cookie sheet. Bake for 10 minutes. Slide the parchment off the cookie sheet onto the counter immediately and allow cookies to cool.
Either eat the cookies as they are with a cold glass of almond milk, or dunk them in some melted dark chocolate and crushed pistachio dust if you’re feeling fancy. Store in an airtight container on the counter, best if eaten within four days. Will keep for one week.