It’s finally time, today is my very last day of my degree, and I feel the need to pinch myself because I cannot believe it is true. It’s been 4 1/2 years, 9 semesters, 1 summer class, 2 campuses, 9 clinics and countless friendships with some of the most amazing people I’ve met. I can’t wait to get out there and share my passion for wellness and the knowledge I’ve gained with you all – I’m just so excited!!
So to celebrate, I’d like to share with you, the cookie recipe I made for my last day celebrations – Ginger & Lime Molasses Cookies.
These cookies are chewy and incredibly filling, in fact, after just one, despite their deliciousness, you likely will not be able to eat a second one. They are sugar free, so if you have a bit of a sweet tooth, they will take some getting used to, but the flavour is so rich and has so much depth, they make a good treat for anyone having too much sugar.
Black strap molasses is a lovely source of iron and B vitamins, great for energy production and brain function, while the oats have a fibre called beta-glucan which bind to cholesterol in the gut and excretes it, which can lower your cholesterol levels if they are high.
Ginger & Lime Molasses Cookies
(Makes 30 cookies)
125g butter, softened
1 cup black strap molasses
2-3cm fresh ginger, grated
Zest of 2 limes
900g rolled oats, blended in batches into a flour consistency
2tsp baking soda
Juice of 1/2 lime
Preheat the oven to 180 degrees Celsius and prepare two oven trays, lining them with baking paper.
In a large bowl, mix butter, molasses, cinnamon, lime zest and ginger until all of the lumps are gone and everything is thoroughly mixed. Add 1/4 of the oat flour and baking soda and combine. Add the lime juice and another 1/4 of the oat flour, and mix. Add the third quarter and combine. Finally, using your hands to knead the dough, add the last 1/4 of oat flour bit by bit until the mixture is no longer sticky, but not too dry.
Grabbing small handfuls of the mixture at a time, shape the dough into round discs, about 3cm wide and 1cm thick. Place these on the oven trays 1-2cm apart.
Bake each tray for around 10 minutes. Cool for 10 minutes on the tray and transfer to a cooling rack.
These cookies are a fantastic treat for morning or afternoon tea and because they have no added sugar, they are low GI, which means the energy is slow release, so you wont have an energy slump later on after eating them, and because they are so filling, you are unlikely to overeat.