Healthy, delicious, whole grain, chewy Oatmeal Raisin Cookies. Yum! Sometimes I pack a few of these goodies in my purse and when my handsome husband and I go out for coffee I pull these out and we are in…heaven! Oh, it feels so decadent to do that!
Now these cookies are a bit different from your regular Oatmeal Cookies. I use coconut flour in them. Why? The coconut flour is gluten free, it gives more flavor and makes the texture chewy and crunchy at the same time! Coconut Flour is the highest in fiber of all the flours. It has a natural sweetness and is incredibly good for you.
Now, before you make My Favorite Oatmeal Cookies, you may be wondering: Are oats gluten free? Here’s the scoop:
- Oats are naturally gluten free; however, some oats are grown in fields that have had wheat grown in them previously. This can potentially cause the oats to get “cross contaminated.” If you have an extreme sensitivity to gluten be sure to use gluten free oats.
My Favorite Oatmeal Raisin Cookies
Preheat oven to 325ᴼ Grease your cookie sheets.
12 tablespoons butter (1 1/2 sticks)
Use Earth Balance Buttery Sticks for Dairy Free Cookies
1 cup sugar (I use organic cane sugar)
1 large egg (preferably organic)
2 tablespoons molasses (mild flavored – NOT blackstrap molasses)
1 teaspoon vanilla extract
1/3 cup coconut flour
1 1/4 teaspoons cinnamon
1/4 teaspoon salt
1/2 teaspoon soda
3 cups old fashioned rolled oats (NOT the 1 minute cooking kind)
1 cup raisins, I always use Organic Raisins
1. In a LARGE mixing bowl, cream butter and sugar together until fluffy. Add egg and beat thoroughly. When light and fluffy, beat in molasses and vanilla.
2. Beat in coconut flour, cinnamon, salt and baking soda; mix well. Add oats and raisins.
3. Form cookies into walnut sized balls, and place on greased cookies sheets. Allow room for these to spread a little. Slightly flatten each cookie ball with the palm of your hand. (This helps them to bake evenly and look pretty.)
4. Bake 12 – 15 minutes or until done. The time can vary depending on your oven temperature and how big you make your cookies! The edges will look done but the centers should still be soft. Cool on pan. Then remove to a wire rack until completely cool and set. Letting them set to cool is the hardest part of making these cookies!
Wow! Don’t these look so GOOD?
Do you think xylitol would work in place of the white sugar?
Hi Kelly! I have not tried using xylitol in this recipe. Texture, moistness and browning can be affected when xylitol is used instead of sugar. But! If you try it, please let me know how it works for you! Curious minds want to know! Thanks so much for writing, Kelly.
Hello, i tried these tonight. Very yummy! Added dates instead of raisins. Only thing is they got very crumbly… Followed the recipe, took them out at 10 min because the edges were brown already.
Should i have added something?
Hi Kristy!
Oh man! It is always something of a guessing game to figure out why a recipe turned out different for you. But I’ll give it a try! 🙂
Most likely, your oats were a different brand than the oats I used. I have found when I have changed my oats for a different brand, the texture of my cookies changed radically! (Crazy, right?) Or perhaps you heaped the measuring cup a bit, or your molasses was different or the size of your egg was smaller or your oven is hotter or less hot than mine is, or… mercy! (It’s a guessing game, right? Heehee!)
The next time you make these cookies, if your dough seems dry, try adding a tablespoon or so of water to the dough, mix in well and see if that helps! Please keep me posted!
Thank you so much for writing! (And, I am so sorry for the delay in getting back to you, Kristy! I’ve been struggling with a few health issues. Urgh!!)
Can I substitute the butter with organic coconut oil for perhaps better, healthier cooking?
Hi Yvonne!
Yes! I believe you could use coconut oil instead of butter. (Coconut oil ROCKS!) Warning: Now, I haven’t had a chance to try this myself yet, but I have been meaning to, and when I do, here is what I what I was planning to try:
Instead of the 12 tablespoons of butter, use 10 tablespoons of coconut oil (1/2 cup plus 2 tablespoons). Coconut oil is a solid fat whereas butter is not a solid fat since it contains some liquid and milk solids ~ therefore I think a little less coconut oil would be best for these cookies. Try baking ONE cookie first and see how you like it. If the cookie is a little bit greasy looking or doesn’t hold together, add 1 more tablespoon of coconut FLOUR to the remaining dough. (But I have the feeling they will turn out perfectly delicious on your first try. Coconut and oatmeal are a match made in heaven.)
Yvonne, please let me know how your cookies turn out and what changes you made!
Thanks so much for writing and happy, healthy baking!
Big Smiles, Ruby Lynn
Many thanks for sharing this recipy. I didnt put the exact ingredients, i put the followings and it was great and delicious flavor. 11 cookies: “T for Tablespoon, t for teaspoon”
3 T coconut flour
2 T coconut oil
1 T honey
1 t molases
1 t cinnamon
1 t turmeric powder
1/2 cup quaker rolled oats
Hi Yvonne!
Thanks so much for sharing your recipe! Turmeric is so healthy and I bet it made the cookies a beautiful color!
Happy Day to you! Ruby Lynn
Hi there! This was my first time baking with coconut flour, and I was so happy with the results! These cookies are great! My family loved the flavor, and I loved how rich the molasses made these cookies. It’s a really good thing I made a double batch of these!
My question for you is what would you recommend for substituting honey for the sugar? We have raw organic honey at our house, so that won’t be a problem. (Almost everything I read recommended this type of honey.) As far as I know, you’re supposed to substitute 1/4 cup of honey per cup of sugar, (basically a quarter of whatever amount of sugar you would use) does this sound accurate to you? Would using honey change either the flavor or texture of these scrumptious little cookies? Thank you!
Hooray! Hooray! Oh Jessica, I am so HAPPY that your cookies turned out great! And I’m so GLAD that you enjoyed the coconut flour. (Coconut flour ROCKS! It is high in fiber, delicious, nutritious… oh, I’m getting carried away.)
SUBSTITUTING HONEY FOR SUGAR
Jessica, I have not tried subbing honey for sugar in this recipe, but I do think it is worth trying! Organic Raw Honey is a lovely thing! Here are my thoughts on subbing…
1. BAKING: I have found that when I bake with honey, the oven temperature needs to be turned down 25 degrees since everything baked with honey, browns quicker.
2. FLAVOR: The flavor and texture would change, (but I bet it would be a delicious variation).
If you want to go ahead and use honey instead of sugar, try using 1/2 – 2/3 cup of honey for the cup of sugar that is called for. (I am leaning towards 2/3 of a cup) I think if you used 1/4 cup of honey per one cup of sugar, the cookies won’t taste sweet enough, but of course, I am only human and I could be wrong!
3. TEXTURE: Since honey is a liquid, most likely your cookie dough will be softer and could spread more than the original recipe. Bake ONE cookie as a test. If it spreads too much, stir in 1/3 cup more oats. Bake ONE more cookie. If your cookie is still spreading too much, add an additional tablespoon of coconut flour.
Jessica, please let us all know how your honey substitution works for you! I am so excited to hear!
Thanks a million for writing! It is GREAT to hear from you!
With love, Ruby Lynn
Thank you for the information about the honey! I baked these with honey yesterday because I was so excited I just couldn’t wait! These cookies were so soft, with firm, slightly chewy edges. The honey added a level of flavor to these cookies that I couldn’t even begin to describe. So good! It’s just too delicious! I changed just a few things along with subbing the honey for the sugar. Here’s what all I changed:
Instead of the 1 cup of sugar, I substituted the 2/3 cup of honey that you recommended. (I started out with the ½ cup and mixed that in, but I didn’t think that it seemed quite the right consistency. I’m glad I added a bit more, otherwise these would not have been sweet enough.)
I added another 1/4 teaspoon of cinnamon than your recipe called for, and used vanilla bean paste instead of vanilla extract. I love vanilla bean paste, and usually try it in nearly any recipe that calls for vanilla extract. It adds a stronger vanilla flavor, and isn’t bitter like the extract. Now, because of the added moisture from the honey, I used 3/4 cup of organic raisins instead of the 1 cup called for in the original recipe. Then, I tried baking the first cookie. I baked it for about thirteen minutes or so before it looked done, but it crumbled as soon as I tried to remove it from the cookie sheet! (I did let it set to cool down a bit, but there was still too much moisture.)
I added about a tablespoon or two more coconut flour, and that seemed to do the trick. If you do make these, I recommend trying one tablespoon first, then adding some more if it doesn’t thicken up enough. I baked them at 325 for about fourteen minutes and they came out perfectly! You should know that if you do try this variation, your baking time may be slightly different than mine because I used organic grass-fed butter (Kerrygold brand). It doesn’t burn nearly as easily as regular butter, and it is so much better for you than regular butter. The color is a rich, almost golden yellow and it has a much richer, creamier flavor. I could go on and on about this stuff, but I don’t want this reply to turn into a report on the benefits of grass-fed butter, so I’ll leave it at that.
Today is day number two for these cookies, and they are still moist and perfect. You were right about them not being nearly as sweet when using honey instead of sugar, but I think that this could be a good thing! You can eat more cookies without feeling sick! 😉
My main goal was to create something that would satisfy my sweet tooth without having to feel guilty about the sugar and massive amounts of carbs found in regular flour. These cookies are it. The honey provides natural sweetness from an unprocessed source, (The organic raw honey, which also has so many health benefits that I can’t even begin to list them all) and the organic coconut flour I used is just so much better for you than the highly-processed -very likely GMO ridden- grain flour that is usually used. I’m not saying I’m going to stop making things with grain flour, (Not yet, anyway) I’m just trying to find some healthier alternatives to the usual. These cookies don’t make me feel guilty about eating them because I can easily pronounce every ingredient, and I know where every ingredient came from and how good for you it is. Baking is one of many things that I love, it’s not just a hobby for me. I love making things that are not only good to eat, but look good, and make you feel good about eating them. That’s what I want to do with this. I love the creativity that goes into baking. The small changes to the recipe are my own little flair that makes it my own. I try to be as creative as possible with everything that I do, and open my mind to the possibilities. And maybe this is going into a little too much detail for an update about how my cookies turned out, but I just thought that I may as well add in the little details. Thanks again for your help. This would have been impossible without you.
Jessica
Hi Jessica!
Wowza! Your cookies made with honey sound DIVINE! I am absolutely thrilled hearing about your results! Thank you sooooo much for sharing exactly how you made your changes to the original recipe! You are going to help a lot of people that want to make these cookies with honey instead of sugar. (I can hardly wait to make these myself!)
Thank you so much for writing! You are an inspiration! And… YOU ROCK!
Big smiles, Ruby Lynn
Thank you for all of the substitution suggestions. I wanted to share what I did to let you know how they turned out. 🙂 I substituted 1/2 cup plus 2 tablespoons liquid coconut oil for the butter, 1 plus 1/2 cup chocolate chips instead of the raisins, and I used the quick cooking oats because they were all I had. I smashed the mixture into a 9×13 (1/4 sheet pan), baked and cut into bars. The flavor and texture are amazing….. they practically disappeared within hours of baking.
Next time (probably today 🙂 ), I am going to increase the coconut oil by 2 tablespoons and use the regular oats (non-quick cooking type)…. I bake at an elevation of 5280 ft and the bars turned out well. Thank you again for all of the fun variations.
Oh Jaimi!
Your cookies sound absolutely DELICIOUS! What a BRILLIANT idea to make them into bars!! And chocolate chips…ahhh… one can never go wrong with adding CHOCOLATE! No wonder your cookies disappeared! 🙂 And I LOVE that you used coconut oil! I have to say it again: BRILLIANT IDEA!
I particularly want to thank you for letting us know about baking in a high elevation! Please keep us all posted and let us know how your cookies turn out with using regular oats and increasing the coconut oil. Sooooo fascinating!
Thanks for writing Jaimi! Hope your day simply ROCKS! Smiles, Ruby Lynn
Thank you so much for writing about how cooking/baking gluten-free is drawing your family closer! Hooray!!! So happy for you all!
And thanks for sharing how you changed the Oatmeal Cookie recipe and truly made it your own! So glad they turned out yummy! YES!
BIG HUGS and Happy Baking! Lynn
Thank you so much for this recipe! My household was in a oatmeal cookie war because I bought some premade gf oatmeal cookies and everyone got jealous. They do not need gf. So yesterday my mother made her famous oatmeal cookies (not gf), and they smelled better than the Franz cookies I bought. I also KNOW they tasted better too (because I remember and the ones I bought didn't have much cinnamon or flavor). I don't mind her baking at all because she has been sick for the past 12 years and she is finally getting mobile enough to do what she wants. My only problem is that we share the kitchen and she got so tired afterwards that I ended up doing the clean up. So mixing bowls, cookie sheets, etc. are sanitizing in the dishwasher and I have no cookies to show for it. So I went searching for a recipe and came across yours. I had all the ingredients just no mixing bowl. Lol. What is a girl to do? I got creative. I used all of the odds and ends I could find. Luckily we have multiple measuring spoons/cups. Using the pizza pan to cook the cookies. Lol. I had fun. I used the coconut oil instead of butter, and cut the sugar in half using Splenda to make up for it. Also adding some water because splenda has no moisture like sugar. Oh, and I added almonds and unsweetened coconut shreds-and added more water for the coconut shreds. I am trying to cut down on sugar. The cookies turned out really yummy and I bet they taste better than my mother's. I just need an impartial judge to find out. Lol. I also wanted to thank you for the soda bread recipe. I have been in the dark as to what to do for that. My family is Irish and yet again I am left out of the gluten filled circle. I almost cried because the recipe is so doable, and I feel that much closer to my late Irish grandpa. Cooking can both make families closer or separate them. Thanks again!
Hi Rosemary!
So glad you liked the flavor of these cookies! (They are yummy!)
Now let's figure out why your cookie dough did not hold together…
The only thing I can think of is that in step 1, everything needs to have "the livin' daylights" beaten out of it so the butter/sugar/egg mixture is light and fluffy – before adding the remaining ingredients.
Hope this helps!
Refrigerated dough: You can use the refrigerated dough. Leave the dough out for at least 1/2 hour to warm up, then grab pieces of dough (you'll probably need to break them off – cold dough is stiff!) then roll between your hands to form each cookie dough blob into a ball. Put each dough ball on your baking sheet and flatten with the palm of your hand. Then bake as usual.
Thanks for baking my cookies, Rosemary!
Happy Baking Hugs to you! Lynn
Hi, I forgot to add that I still have half the batch left. I rolled it up and put it in the fridge. Will it be good if I use them in a couple of days?
Thanks,
Rosemary
I just made these cookies. I don't know what, if anything, I did wrong. Although the flavor was wonderful, it seems as though I was making granola instead of cookies! They did not hold together at all. I even added another egg which seemed to help slightly, but do not look like yours at all. As I was putting in the oats, it seemed liked an awful lot, so I stopped at about 21/2 cups. Even as I was trying to roll them, they kept falling apart. What do you think I did wrong. They do have an awesome flavor though. Also, do you think you can make these with the oat flour instead, or maybe 1/2 and 1/2?
Thanks
Rosemary
Hi Liz!
It is so GREAT to hear from you! Thanks so much for writing!
I simply love the idea of your maple syrup/molasses combo – sounds yummy!
Now let's get to the coconut sugar: I love coconut sugar – but I have found that when I bake with it, my baked goods generally taste "less sweet" than when I use regular sugar. (Crazy, right?) Now that's not a bad thing since we all want to cut down on our sugars. But it's a good thing to be aware of.
Here's a thought: You might want to try going 1/2 coconut sugar and 1/2 regular sugar or… just be bold and go for it! Then you will have all naturally sweetened, healthy cookies! Hooray!
Please let us all know what you did and how your cookies turn out! What a fun baking adventure! WhooHooo!
Big hugs to you, Lynn
I'm so excited to make these tomorrow! My favorite part of this blog was reading all your responses to the comments! You really seem to love what you do! I know I'll feel the love when I'm making your recipe tomorrow!
Now for my question …what do you think a combo of maple syrup and molasses would be like? I'll also be using coconut sugar in place of white sugar. Would love to hear your thoughts on this =)
Hi Mary!
What a good idea to add extra coconut! I am so happy that your cookies turned out yummy!!
Thanks so much for sharing your experience!
Happy Molasses Smiles, Lynn
Super good! Accidentally had way more molasses pour in than called for 🙂 added some finely shredded coconut to soak up the extra and these were still SO yummy! Thanks for posting!
What a brilliant idea to use baby food sweet potatoes!! I love that!
So glad you and your boys enjoyed the cookies! Yahoo!
BIG hugs, Lynn
Oh my gosh, soooo yummy. The hardest thing was to wait for them to cool so me and my boys could eat them all up. I put a jar of baby food sweet potatoe in place of 1/4 of the cup of butter…hard for me to put a stick and a half of butter in;) came out great. Thanks so much for this great recipie!
Hi Jane!
No wonder you are confused! I just read my own notes and mercy – I did write about Blackstrap Molasses! Eeeek! 🙂 It looks like I am the one that is confused! Ha ha! Thanks for noticing!! YOU ROCK!!
OK here's the REAL SCOOP:
I think for this particular cookie recipe, REGULAR molasses would taste best.
However… if you would like to be "uber-healthy" you could use the Blackstrap molasses – but, I would recommend that you reduce the Blackstrap molasses to just 1 tablespoon since it is powerfully strong in flavor.
I hope this helps clear up the "molasses confusion!" Thanks so much for writing!!
Smiles, Lynn
im confused about the molasses in the directions you say to not use "blackstrap molasses" just molasses but then in the comment section you talk about how healthy "blackstrap molasses" is. I'm trying to make the most healthy oatmeal cookie there is 😉
How clever of you to try making these with steel cut oats! And I'm so glad they are a "hit" with everyone! Yahoo!!
Now, to solve this high-elevation, "flat cookie" mystery…. Now, I can't try these ideas out personally since I don't live in a 4600 elevation, but I did check out multiple baking sources and here's what I learned:
1. Try increasing the baking temperature by 25 degrees to 350 degrees. Watch the cookies – the baking time will probably be a little less.
2. Add 1 tablespoon more coconut flour.
3. Decrease the baking soda by 1/8th of a teaspoon. (So you would use 1/4 teaspoon plus 1/8th teaspoon)
Okay! Now it's up to you to solve this mystery for all of us! (No pressure – heh heh!)
Can't wait to hear how it goes!!! Thanks so much for writing and sharing your baking experience!!!
Happy High-Elevation Baking!!! Lynn
I've made these cookies 2 times now I had to add in steel cut oats for 1/2 of the oatmeal because I can't seem to remember to get more oats at the grocery UGH! any way they are very delicious but mine have never looked like what you have pictured.
They flatten out so bad they are wafer thin. I live at about 4600 elevation, so I increased the flour but still they flattened out….any Ideas? they are still a hit with everyone. 🙂
Hiya!
Yes, I believe you can use coconut oil successfully. (I've been meaning to try it myself since coconut oil is such a lovely, healthy oil!)
Here's what I recommend:
Instead of the 12 tablespoons of butter, use 10 tablespoons of coconut oil (1/2 cup plus 2 tablespoons). Coconut oil is a solid fat whereas butter is not a solid fat since it contains some liquid and milk solids ~ therefore a little less coconut oil would be best for these cookies.
I would LOVE to hear how your cookies turn out!
Happy, Yummy-Cookie Baking to YOU! Lynn
Could you use coconut oil for the butter?
Dearest Yonghee Kim,
Hooray, hooray!!! I am SO GLAD that you enjoyed these!!! And THANKS a million for writing!
BIG SMILES, Lynn
I just made them, and they are INSANELY good. That addition of molasses made it extra special something you can't really figure out! Thank you 🙂
Hi Jeannine!
WOW! Your cookies sound soooo yummy!!! Wish I had one RIGHT NOW!
YAHOO!! Happy Smiles, Lynn
OMG! I just made these cookies with organic chocolate chips and walnuts and currants instead of the raisins, they are TO DIE FOR! thank you so much, I got what I wanted!
Hi Krysmck!!
Oh YES! What a great idea to use olive oil instead of butter! Whaaaa-hooo! Now these cookies can be dairy-free! I am going to try that the next time I make them! Thank YOU so much for writing!!
Hugs and smiles, Lynn
These cookies are fantastic! I had no raisins so I went without and I substituted olive oil for butter. Bookmarked. Thank you!
Hiya!
Thanks so much for writing and asking about gluten-free oats.
I'm going to emphasize this because it is really important for good health and happy tummies:
If you are Celiac, you must use only gluten-free oats. Bob's Red Mill makes some wonderful gluten-free oats and they will work beautifully in this recipe – Hooray!
Here's the scoop about the oat question, "Are oats gluten free or not?"
As I mentioned earlier, oats are naturally gluten-free. However, with the farming methods in our country, there is a potential for cross-contamination. If the land was previously planted with wheat or if wheat is planted next to a field where oats are planted there is a potential for cross-contamination because the wind could potentially cause some of the wheat seeds to get in the same growing area as the oats.
Now, some folks that are gluten intolerant have no problem at all with digesting regular old-fashioned oats because their tummies are okay with them (since oats naturally are gluten free). But if you are celiac, you must use only oats that are labeled gluten-free.
I hope this helps and I hope you LOVE YOUR OATMEAL COOKIES! This is the perfect time to enjoy some!
Big Hugs to YOU!! And thanks again for writing! YOU ROCK! ~ Lynn
These look great, but are not gluten free when you add the old fashion oats. Will the recipe work with the gluten free oat?
Hi AnnMarie! Thank you so much for writing! I am so glad that you love the flavor of the Oatmeal Cookies! WHAA-HOO!
But now, back to your question on how to get a chewy texture… a couple of things come to mind:
1) OVEN TEMP: It's possible that your oven bakes "hotter" than my oven. Check your oven with an oven thermostat if you suspect this. If your oven does bake hotter, try lowing your baking temperature by 25 degrees.
2) BAKING/COOKIE SHEETS: If you are using dark colored baking sheets or thin baking sheets your cookies will bake much faster and will need less time in the oven. The baking sheets I am using are the double-thick insulated cookie sheets.
3) COOKIE MIDDLES: The middle of the cookies should should still be slightly soft when you pull them out and not firm baked. The cookies will set as they cool.
4) OATS: If your oats are the kind that only take 1 minute to cook on top of the stove ~ Check the package directions for how long it takes to cook hot oatmeal ~ you will NOT get chewy cookies (but they will still taste wonderful.) Be sure your oats are the 5-minute old-fashioned kind.
5) BUTTER/MARGARINE – Real butter gives the best and most consistent texture and flavor. The non-dairy cookies turn out slightly different than those cookies made with real butter. And every brand of margarine/non-dairy baking stick – vary from brand to brand and each brand contain different oils or varying amounts of water or other liquid in them. Also, I find that sometimes the brands will change their formulation (sigh). All this can make a huge difference in the finished cookie. You may want to switch to another brand if you suspect this is the culprit.
6) COCONUT FLOUR: The coconut flour contributes a LOT to the chewy texture. Check to see if your coconut flour is fresh or if it has dried out. Coconut flour should smell divine – like fresh coconuts!
Well, AnnMarie! Those are the thoughts that are coming to my brain at this moment. I hope this is helpful! Let me know what happens and what changes you make!
Thanks a MILLION for writing! HAPPY BAKING!
Big hugs, Lynn
I have made these three times and the flavor is amazing!!!!!!! But the texture is rather hard. Do you have any ideas off the top of your head of how to make them more chewy? If you don't, I will brainstorm these to see what I can come up with. AWESOME COOKIES!!!!!!!!!! 🙂
I love your adaptations! Adding hemp seeds and dried cherries instead of raisins is simply brilliant! (Wish I had one of your cookies right now!)
these are great! I adapted them slightly- you can see on my blog: http://kaleeats.blogspot.ca/2012/08/gluten-free-granola-cookie.html
Hi Leah!
Thanks so much for writing! You could substitute 1 1/4 – 1 1/3 cups of brown sugar, however, I don't think that substitution would be the best choice because you would be actually adding MORE carbs ~ Eeek ~ and you would lose the flavor and marvelous texture that the Molasses adds.
Carb Count: I don't have the carb count for the cookies, but I can tell you that they are really high in fiber, but most important, they are SUPER-YUMMY! 🙂
Happy Baking, Leah!
In your recipe you say not to use blackstrap molasses, but here you say you’re using it? Clarification please!
Hi Jordan!
Thank you so much for taking the time to write. In this oatmeal cookie recipe mild molasses should be used since I think it would give the very best flavor (blackstrap molasses might be a bit overpowering).
Note: I edited my response to a comment-question to Leah about molasses. It was totally my goof to even bring up blackstrap molasses since it isn’t even used in this recipe. Mercy! No wonder you were confused – it was completely my error. I really appreciate you bringing this to my attention and I hope I got it all fixed. 🙂
Happy Baking! I hope your cookies turn out absolutely delicious! Thanks again! Smiles, Ruby Lynn
These look insanely delicious! I cannot wait to try them. can I subsitute brown sugar instead of molasses? if so, what would be the proper ratio? Also, I am very carb conscious so do you happen to have the carb count per serving? Thanks!