Chewy Molasses Cookies

I've always LOVED ginger snaps!  Except for the snapping part... So, I have always resorted to a chewier version of ginger snaps.  These molasses cookies are soft, chewy, and full of flavor!  I've found that getting the right texture in a cookie that is refined-sugar free can be incredibly difficult, and they often come out cakey and dry.  The good news is that I've mastered the perfect cookie texture on these babies, and they are still refined sugar free!  

For these cookies we used Lakanto Monkfruit sweetener:  The vegan, non-GMO, zero calorie, zero after taste, and zero glycemic index sweetener!  Lakanto comes from a fruit and fits all kinds of diets!  Who says you have to stop satisfying your sweet tooth once you go refined sugar free!? 🤣😁😊👍 

Chewy Molasses Cookies

Ingredients:
1 1/2 cups salted butter (softened to room temperature)
1 cup Lakanto Monkfruit Sweetner
1/3 cup raw honey
1/2 cup molassses
2 eggs
4 cups whole wheat flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. Redmond salt

Directions:

1. Preheat oven to 375° 
2. In a medium bowl whisk together flour, soda, cinnamon, cloves, ginger, and salt.  Set aside.
3. In a bowl with an electric mixer, beat together butter, Lakanto, and honey on medium speed until well combined and fluffy.
4. Mix in the eggs, one at a time.
5. Add the molasses and beat on medium speed until well combined.  Scrape sides of bowl if need be.
6. Gradually add in the mixture of dry ingredients and mix until well combined.
7. Cover bowl with plastic wrap and refrigerate for 30-60 mins or until completely chilled. (If you do not chill your dough, it will be very difficult to roll dough into balls to bake, and your cookies will be much flatter and crunchier after they are baked.)
8. Roll the dough into small one inch balls.  Fill small bowl with sufficient Lakanto sweetner and roll each ball in the sweetener until it is completely coated.  Place cookies on a cookie sheet lined with parchment paper or silicone baking sheets one inch apart. 
9. Bake for 9 minutes or until the cookies begin to slightly crack on top.  (They will crack more when cooling.)
10. Remove from oven, let cool for a minute or two and then transfer cookies to wire wrack.

​*Makes about 4 dozen cookies.