Orange Molasses Cookies

Directions

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.