Reprinted from The Blood Type Diet Website (

Aunt Hattie's Soft Molasses Cookies
6 votes

Contributed by: RobinAdded: Dec 06, 2008 at 02:22 PM


This is my favorite cookie. It gets better as it ages! It's more work than a chocolate chip cookie, but not as much as gingerbread men. A great special occasion treat, especially during winter revels! Your kitchen will smell wonderful! This recipe is easily doubled--just use one egg or egg substitute for a doubled batch. You may omit the sugar if you wish and use the molasses as the sole sweetener. Store in layers with waxed paper between each layer, or the cookies will stick together.If you want to make these cookies the way my mom did, make a thin glaze with some confectioner's sugar and a bit of vanilla extract. When the cookie come out of the oven, put a bit of the glaze over the center of the cookie and spread a little with a butter knife. I omitted this step as these cookies are already quite sweet without the addition of the glaze.

Best Used By Blood Types:
  • Type A (8 beneficials)
  • Type A Non Secretor (4 beneficials)
  • Type AB (6 beneficials)
  • Type AB Non Secretor (9 beneficials)
  • Type O (2 beneficials)
  • Baked Good
  • 3-4 cups flour
  • 2 teaspoons ground cinnamon or allspice
  • 2 tablespoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup ghee (or butter, softened)
  • 1/2 cup sugar (optional)
  • 1/4 teaspoon sea salt
  • 1 egg or egg substitute
  • 1 cup robust (green label) OR black strap molasses
  • 1 tablespoon lemon juice OR apple cider vinegar
  • 2 teaspoons baking soda
  • 1/2 cup boiling water
How to make it:
  1. Preheat oven to 350F.
  2. Sift flour with the salt and spices; put in a small bowl and set aside.
  3. Cream the ghee and sugar. (If you are not using sugar, cream the ghee and molasses.)
  4. Add the egg. Beat together until light. Make sure you scrape down the bowl frequently now, so all ingredients are completely incorporated.
  5. Add the molasses and lemon juice and beat well.
  6. Slowly add one-fourth of the flour-spice mixture at a time, beating well between each addition.
  7. If you are using whole grain flour or added flaxseed to your flour, let the batter sit for about 15-20 minutes before the last step. This is a good time to grease the cookie sheets and get the cooling area ready.
  8. Last, put the baking soda in a heatproof measuring cup and slowly pour in the boiling water. The soda will foam, so don't be startled!
  9. With the mixer running on a low speed, slowly add the soda water and beat well.
  10. Add a little more flour if needed. This cookie batter is NOT a stiff dough--it's more like a thick cake batter or cream whipped to soft peak stage. The batter should stand up in soft peaks when you pull the beaters out.
  11. Drop by generous teaspoonsful on greased cookie sheets.
  12. Bake 8-10 minutes.
  13. Cool thoroughly before storing in a container with a lid or a cookie jar.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Clove  N N N N N N N N
Lemon/Lemon Juice1 B B B B N N N N
Sea Salt1 N N N N N N N N
Egg (chicken)1 N N N B N N N N
Ghee (Clarified Butter)1 N N N B N B N N
Ginger1 B B N B B B B B
Baking Soda  N N N N N N N N
Molasses  B N N N N N N N
Cinnamon1 N N N N A A N A

BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Flax Seed (Linseed)2 B B N N N N B N

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Vinegar (Apple Cider)1 ,2 A A A A N N N A

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Molasses (Blackstrap)- B N B B B B N N

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter1 A A A A N N N N

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Allspice1 N N A A A A N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Amaranth- B B B B A N N N
Rice Cake/Flour2 ,3 B N B B B B N N
Oat Flour2 ,3 B N B B B N N A
Spelt Flour/Products2 ,3 N N N N N N N A
Millet2 N N B B B B N N

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients which are high in phytates.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 07, 2009 at 09:58 AM By: Rodney