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Orange Molasses Cookies


They are the best molasses cookies!













Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


For the rolling sugar:
½ cup sugar
1 tablespoon orange zest
freshly grated
For the cookie dough:
1 ½ cups rolled oats
5 tablespoons butter, unsalted
cup sugar
cup brown sugar
dark, packed
2 tablespoons orange zest
freshly grated
½ cup molasses
or light
7 tablespoons applesauce
1 large egg yolks
1 teaspoon vanilla extract
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 ½ teaspoons ginger
½ teaspoon cloves
¼ teaspoon allspice
¼ teaspoon black pepper
freshly ground
¼ teaspoon salt
2 ¼ cups whole-wheat flour


Preheat oven to 375°F.

Line a large baking sheet with parchment paper or a baking mat or coat with cooking spray.

For the rolling sugar:

Pulse ½ cup sugar and 1 tablespoon orange zest in a food processor until well blended.

Trasfer in a shallow dish and set aside.

For the cookie dough:

Grind oats in a blender until they look like a fine powder, about 2 minutes, scraping the sides as needed.

Beat butter and ⅓ cup sugar in a large bowl with an electric mixer on medium-high speed for 4 to 6 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.

Turn the mixer to medium speed 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.)

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.

Arrange cookies about 1 inch apart on the prepared baking sheet.

Make about 40 cookies.

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.

Let the cookies cool on the baking sheet for 10 minutes.

Cool on a wire rack.

Store in an air-tight container or freeze them for up to 3 months.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 8921% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 31mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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