Jul 17, 2013

Brown Sugar & Molasses Sugar Cookies - dairy free


I mentioned in another post that I was eating dairy free for the time being but I didn't say why.  It's a really simple reason in that I'm nursing Will and he cannot handle it when I eat any dairy.  Like...any at all.  He'll be gassy and spitting up all day long.  Even though it's difficult to completely avoid dairy (hi cheese, I miss you), it's worth it for a relatively short time.  :)

I have missed cheese and baked goods the most. that's for sure.  I recently told James that when Will weans, the first thing I'm doing is eating macaroni and cheese, then pizza, and then some cupcakes.  In that order.  Ha.  I think it's a case of wanting what you can't have.

Through this journey of not eating dairy, I discovered coconut oil.  It truly opened up a whole new world of food that I was missing out on.  I've melted it and drizzled it over popcorn, made eggs with it instead of butter, I've even spread it on a toasted English muffin.  I know it sounds weird, but it's so good.  I started researching ways to bake with it and came across these cookies.  You cream the coconut oil (which is pretty solid) with sugar in the way that you normally would for other cookies and then you go from there.  These baked up just as any old cookie would with crisp edges and a soft middle.  They definitely hit the mark for my cookie craving!

They do require some chilling time, either in the freezer or the refrigerator, so work that into your time frame when making these!


Brown Sugar & Molasses Sugar Cookie - dairy free
Printable Version

½ cup coconut oil, softened to room temperature*
1 cup dark brown sugar, packed
1 large egg
2 tbsp. vanilla extract
1 tbsp. molasses
1¾ cup all-purpose flour
2 tsp. corn starch
1 tsp. baking soda
¼ t kosher salt
sea salt, for sprinkling (optional but recommended)

*If the coconut oil is very firm, microwave it at 5 second intervals until softened to room temperature but not melted or runny.

1. In the bowl of an electric mixer, cream together the coconut oil and sugar until smooth, about 2 minutes. Beat in the egg and then scrape down the bowl. Add in the vanilla and molasses and mix until well combined.
2. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Slowly add the flour mixture to the sugar and oil mixture and mix until combined, scraping down the bowl as necessary but do not overmix.
3. Either cover the entire bowl with plastic wrap and chill for 2 hours in the refrigerator or scoop out tablespoonful rounds of dough onto parchment lined baking sheets and place in the freezer for 30-45 minutes.
4. When ready to bake, preheat your oven to 350 F and line baking sheets with parchment paper (if dough was refrigerated in the bowl). Scoop out tablespoonfuls of dough and place onto prepared baking sheet.
5. Flatten dough balls slightly and sprinkle with salt (if using). Bake for 8-12 minutes, until cooks are just set and edges are just barely turning brown.
6. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

barely adapted from Take a Mega Bite, originally from Averie Cooks

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