The (Smoke) Point of GHEE + Molasses Cookies Recipe

Let’s talk about smoke point and why it matters when you’re baking cookies (and anything over 350f).

Ghee has a 485f smoke point which makes it one of the highest smoke point cooking oils there is.

“Knowing the smoke point of oils is important because heating oil to the point where the oil begins to smoke produces toxic fumes and harmful free radicals.” read more here.

“Heated past its smoke point, fat starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma.” read more here

Butter and Coconut oil, the two oils commonly used in cookie recipes burn/smoke at 350f, which means WHAAAT for your cookies?

It’s okay. Don’t worry. Ghee will fix all of this.

Ghee is perfect for baking cookies because it tastes amazing in them and it won’t smoke.

Another reason I prefer ghee over butter when it comes to baking because it's far less likely to burn the bottom of my cookies.

When using ghee as a substitute in any recipe that calls for butter, substitute the same amount that the recipe calls for. For example: 1/4 cup butter = 1/4 cup ghee. Easy!

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Here is my favorite recipe for chocolate chip cookies made with almonds rather than grain flour! I found this recipe when I was following a grain-free diet, and even though I have incorporated grains back into my diet I still use it because it’s that good.

🍪 Well Adapted Molasses Cookies (Gluten-free & Grain-free) 🍪

Pre-heat oven 350f.

Grind up dry ingredients into a powder/flour in a high powered blender or a food processor.

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Dry ingredients

1.5 cups raw almonds

2 T coconut flour

1/2 tsp. baking soda

1/4 tsp. salt

Add wet ingredients and blend up until it’s a smooth batter.

1/4 c. Goddess Ghee  or Well Adapted Ghee

3 T molasses

1 egg

2 tsp. vanilla and/or almond extract

Optional Additions:

Add a handful of chocolate chips or cacao nibs.

Bake 10-14 minutes on the top rack of the oven or until their aroma starts to fill the house. I like to remove them before they’re totally done so that they’re chewy after the cool.