Orange spice molasses cookies!

Orange spice molasses cookies

Wow! These are delicious! Applesauce is added to the mixture to help keep the cookies moist. Whole wheat flour and oats contribute whole grain-goodness. The recipe makes a big batch of cookies (yields 40) so they are great to freeze for a quick, go-to dessert. The cookies are guilt free, with only 85 calories each and 1 gram of fiber and protein! The original recipe can be found here

Ingredients:

ROLLING SUGAR

• 1/3 granulated sugar
• 1 tablespoon freshly grated orange zest
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COOKIE DOUGH

• 1 1/2 cups rolled oats
• 5 tablespoons unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 2 tablespoons freshly grated orange zest
• 1/2 cup light or dark molasses
• 7 tablespoons unsweetened applesauce
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 1/4 cups whole-wheat flour
• 
  

Directions:

1. Preheat oven to 375°F. Coat a large baking sheet with cooking spray or line with parchment paper.
2. To prepare the rolling sugar: Pulse 1/3 cup granulated sugar and 1 tablespoon orange zest in a food processor until well combined. Place in a shallow dish and set aside.
3. To prepare cookie dough: Grind oats in a blender until they look like a fine powder, 1 to 2 minutes, scraping the sides as needed.
4. Beat butter and 1/3 cup granulated sugar in a large bowl with an electric mixer on medium-high speed for 5 minutes. Add brown sugar and 2 tablespoons orange zest and beat another 2 minutes. Add molasses, applesauce, egg yolk, vanilla, baking soda, cinnamon, ginger, cloves, allspice, pepper and salt; beat on medium-high until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
5. Turn the mixer to medium and slowly add the ground oats. Scrape down the bowl; with the mixer on medium, slowly add whole-wheat flour. (The dough will be moderately sticky.)
6. Using a slightly rounded tablespoon of dough, roll into balls, then roll in the rolling sugar to coat. (If necessary, wet your fingers to help roll without sticking.) The zest will make the mixture slightly wet and it will clump; lightly brush off the excess so that just a thin coat is on the cookie. Place cookies about 1 inch apart on the prepared baking sheet.
7. Bake the cookies in batches until the edges are set and the tops are cracked, but the centers are still soft and puffy, about 10 minutes.
8. Let the cookies cool on the baking sheet for 8 minutes. Serve warm or cool on a wire rack

Nutrition Facts per cookie:

Yields 40 cookies

Calories: 85

Fat: 2 grams

Saturated Fat: 1 g.

Carbohydrates: 16 g.

Protein: 1 g.

Fiber: 1 g.

Sodium: 48 mg.