Wholesomely delicious molasses cookies

Here we are, already nearing mid-July, and how has summer been slipping away so? Time flows ever faster, yet we always somehow manage to feel startled by its progression. Clearly I’m having trouble keeping track of it, because you’d think I’d be sharing something more appropriately mid-summer than molasses cookies. The truth is, our weekly meals have been largely endless, fresh stretches of colorful salads, and I do want to share them. But your tables are probably enjoying equally easy, sensational salads, too, so I decided mine could wait a little longer. Whereas (in my mind), these low-oil, naturally sweetened, warmly spiced, just-right molasses cookies couldn’t. Call it a humbly scrumptious offering for Christmas in July.

Subtle tender chew in the center, lightly crisped, coconut-sugar sparkly outside, these cinnamon-rich treats are everything a molasses cookie should be. Crisped just a little longer in the oven, they can fit the bill as gingersnaps to boot. Moreover, they are perfect made with high-fiber, more nutritious spelt flour (I love using One Degree Organics’ Sprouted Spelt), and work well with whole wheat or white whole wheat, too. While all these flour options result in scrumptious treats, there is a difference in consistency. Go with the spelt flour for more spread and a more delicately meltaway cookie; the other types will yield a little more thickness and chew. Also, for a generous batch, they use just 1/4 cup of olive oil (or, swap in avocado oil).

I made these to crumble over a summery rice pudding dish I wanted to make for Felix while he wasn’t feeling well. The result was cheerful and nurturing, but the cookies themselves, uncrumbled, proved to be the true winning treat. And as with anything mindfully homemade with natural sweeteners that are balanced by extra nutrients, even trace, they don’t kick off the insatiable sugar cravings that only lead to crashes. Who doesn’t love that kind of satisfaction?

You don’t need a reason to enjoy these cozy morsels, but if you want one, Christmas in July is a real thing. I was today years old when I learned that (yes, I just wanted to use that fun phrase of ‘today years old’). I always thought it was a kinda quirky, rather cheesy Hallmark marketing ploy. Once I heard it had an actual real event origin, though, I got curious.

Turns out, there are true observers of Christmas in July. I have yet to confirm with Aussie friends, but apparently in Australia and New Zealand, the concept caught on with some thanks to the British relaying that the holiday was meant to be celebrated in snowscapes. I’m not sure if it’s more appropriate to say “legend has it” or “the truth is”, but the prevailing credit for the first Christmas in July today goes to a girls' summer camp in 1933, when Keystone Camp in Brevard, North Carolina decided to dedicate two days (July 24 and 25) to the holiday. The celebrations featured cotton fake snow, a decked-out tree, a gift exchange, and even Santa.

Curiosity withstanding, I can’t say I’m a fan of Christmas in July, which may seem suprising because I love, love Christmas. I’m all for watching low-drama, sugar-coated Hallmark Christmas movies from the day after Halloween, lapping up all the gooiness without even an eyeroll. With the first early signs of spring, however, I can’t lift a Christmas mug without feeling somehow —I don’t know, disloyal? Messily gift-wrapped?

In any case, Christmas in July isn’t a celebration that I can get into myself, personally. But the idea of Christmas in July…that’s different. In fact, I think July is the perfect time to check-in with the idea of Christmas, or the coziness, or maybe mainly the feelings that we pledged to keep going all year round back in January. This couldn’t be more painfully needed than now. Mired in tumult, heat, and turmoil, six months out from the warm glow of traditional winter gratitude is primte time to counter building edginess.

The other day, while we were cleaning up dishes and generally unwinding, we put America’s Got Talent on for some background entertainment. It was a totally random, atypical choice, and now I might be a little hooked. Because, we tuned in just in time to see the tenderly touching and honestly awesome audition of talented janitor Richard Goodall. Have you seen it? If not, I highly recommend.

This brave and passionate, modestly unassuming man moved me so much, I pulled an audition link and texted it to friends and family over the course of the following few days. I’m not sure I’m finished sending it out. I guess the fact that I’m linking it here suggests not. Why is this related? Honestly, Richard Goodall’s performance, including the well spoken, honest interview and emotional reaction segments, were a Christmas in July kind of check-in for me. At a time when so much of the world seems perilous, when so many conflicts seem critical, and when so there is so much real reason for anxiety, I am hopefully clinging to the idea of Richard Goodall working his way to realizing a dream. Comforted by the wholesomeness he represents.

No amount of tear-jerking AGT auditions or trays of molasses cookies are going to lift up the world out of peril. But taking a moment to feel with them is worth a minute or a few, and that is something indeed. Happy July, friends! xo

I'll have to tweak and play with these again when the holidays roll in!

Yield: 18

Author: Wendy McMillan

Wholesome Vegan Molasses Cookies

Subtle tender chew in the center, lightly crisped, coconut-sugar sparkly outside, these cinnamon-rich treats are everything a molasses cookie should be. Bonus, they're low-oil and perfect made with high-fiber, more nutritious spelt flour.

Prep time: 10 MinCook time: 10 MinInactive time: 2 H & 5 MTotal time: 2 H & 25 M

Ingredients

1/4 cup olive oil
2-3 tablespoons orange juice or as needed
1 teaspoon vanilla extract
1/2 plus 1/4 cup coconut sugar , divided
¼ cup molasses
1 cup spelt flour (try One Degree Organics Sprouted Spelt) (Note, whole wheat, white whole wheat, or all-purpose work, too)
½ cup almond flour
2 teaspoons ground ginger
1 teaspoon plus 1 Tablespoon cinnamon
Pinch each of nutmeg and cloves
½ teaspoon baking soda
¼ teaspoon sea salt

Instructions

Preheat the oven to 350°F and line a large baking sheet with silpat or parchment paper.
In a large mixing bowl, whisk together the olive oil, 2 Tablespoons of the orange juice, and vanilla. Whisk in 1/2 cup of the coconut sugar and the molases.
Lightly add the flour, almond flour, ginger, cinnamon, baking soda, and salt on top of the olive oil mixture and use a whisk or fork to gently mix up the dry ingredients before combining with the wet mixture to form a dough.
In a small dish, combine the remaining 1/4 cup coconut sugar with the tablespoon cinnamon. Roll equally sized balls of dough (roughly 16-18), coating each in the cinnamon-sugar mixture before placing them onto the prepared baking sheet, leaving approximately 2 inches between each. Press the balls lightly with the palm of your hand to flatten slightly.
Bake the cookies for ten minutes, or until crackled on top and the edges feel slightly firm to the touch. Let cool at least 5 minutes before enjoying.

Nutrition Facts

Calories

88.53

Fat

4.8 g

Sat. Fat

0.54 g

Carbs

9.99 g

Fiber

1.56 g

Net carbs

8.42 g

Sugar

3.9 g

Protein

1.61 g

Sodium

64.93 mg

Cholesterol

0 mg