Super Chewy Molasses Cookies

Yummy and chewy, chewy, chewy is how I describe these fantastic molasses cookies. They’re my new cookie obsession! The intoxicating sweet and spicy aroma of these cookies will pull you in, and their delicious flavor and chewy texture will keep you coming back for more!

Feel free to pull out your stand mixer if you like, but this simple recipe can easily be mixed with a hand mixer.

Start by whisking together the flour, baking soda, ground ginger, ground cloves, ground cinnamon, and table salt in a medium mixing bowl.

Set aside.

In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

This is when your mouth is going to start watering…. you’ve been warned.

Pour the wet ingredients into the dry.

Mix on medium speed until no traces of dry ingredients remain. Chill the dough before the next step.

Use a #50 scoop to portion the dough. You can place the dough directly on a silicone-lined half sheet pan, or….

Roll the dough in the palm of your hands; then coat with granulated sugar.

Sometimes time is a factor and rolling the dough can eat up precious minutes in one’s schedule, but I have to say, the sugar-coated cookies look the most festive after baking.

Bake as directed and allow cookies to cool for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in an airtight container to maintain chewiness.

Items used to make this recipe:

(affiliate links)

• hand mixer https://amzn.to/3gBebJF

• silicone baking liner https://amzn.to/3Bp3mEh

• half sheet pan https://amzn.to/3oC6rLW

• #50 cookie scoop https://amzn.to/3JdIVN6

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Super Chewy Molasses Cookies

makes 24 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 cups all purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon table salt

• 1 cup granulated sugar

• 3/4 cup neutral flavor vegetable oil

• 1/4 cup molasses

• 1 large egg

• optional: 1/4 cup granulated sugar for rolling

Directions

1. Preheat oven to 275F and place rack in center position.

2. Line 2 half sheet pans with silicone liners; set aside until needed.

3. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

4. In another mixing bowl, whisk together the sugar, oil, molasses, and egg.

5. Pour the wet ingredients into the dry and use and hand mixer to combine on medium speed until no traces of dry ingredients remain.

6. Cover the dough and chill for at least 15 minutes before moving to the next step.

7. Use a #50 scoop to portion dough, 12 cookies per silicone-lined half sheet pan (optional, roll dough into balls and coat with granulated sugar before baking).

8. Bake cookies, one tray at a time, in center of preheated oven for 18-20 minutes.

9. Remove from oven and rest for 5 minutes before transferring to a rack to cool completely.

10. Store cookies in an airtight container.

Note

• If the cookies lose their chewiness, place in an airtight container with a damp paper towel and they will soften nicely within a few hours.

adapted from Shelby at The Queens Cabinet.

Keto Scampi-Style Chicken

The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!

Start by dipping the chicken pieces into beaten egg…

Then coat them with almond flour.

Done.

Heat oil in a skillet over medium-high heat.

Brown chicken on both sides.

Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).

Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.

Add the sliced garlic and saute, stirring constantly, for 1 full minute.

Add the chicken stock (try my homemade stock).

Add the parsley too.

Bring to a gentle bubble and cook until the mixture thickens and reduces by half.

Reduce the heat to a simmer and stir in the butter.

Return the chicken to the pan and stir well to coat well.

Cover pan and continue simmering for 5 minutes until chicken is heated through.

I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!

Items used to make this recipe:

(affiliate links)

• almond flour https://amzn.to/3oD6rez

• my favorite kitchen knife https://amzn.to/2SwAbY8

• cast iron skillet https://amzn.to/2Sty4UG

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Keto Scampi-Style Chicken

makes 4 servings

Printable Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts, tenders, or thighs, cut into bite-size pieces

• 1 large egg, beaten

• 1/2 cup finely ground almond four (or meal), sifted

• 3 tablespoons vegetable oil, divided

• 1/2 red bell pepper, cut into batonnet (short matchsticks)

• 4 cloves garlic, sliced thin

• 1 cup chicken broth

• 1 tablespoon dried parsley

• 2 tablespoons butter

• salt and pepper to taste

• fresh lemon juice to taste

Directions

1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

2. In a large skillet over medium, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

4. Wipe out pan to remove any remaining almond flour; add remaining tablespoon of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

7. Return chicken to pan and simmer for 5 minutes, covered, until the chicken is cooked through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).