Pineapple Molasses Jumbles
Sweet and tropical pineapple molasses jumbles combine rich spices, coconut, and walnuts for a flavorful treat perfect for snack time or dessert gatherings.
Ingredients
Instructions
- Cream oleo and brown sugar until light and fluffy.
- Add egg, molasses, and well-drained crushed pineapple; mix well.
- Stir in flour, baking soda, cinnamon, ginger, and cloves until combined.
- Fold in shredded coconut and chopped walnuts.
- Drop dough by spoonfuls onto a lightly greased cookie sheet.
- Brush the tops with reserved pineapple juice and sprinkle with sugar.
- Bake at 350°F (175°C) for 15 to 18 minutes until golden brown.
Tips & Substitutions
For a rich flavor, consider using dark molasses instead of light. If you don't have oleo, butter can be used as a substitute, though it may slightly alter the texture. You can also add dried fruit like raisins or cranberries for added sweetness. Ensure the crushed pineapple is well-drained to prevent excess moisture, which could lead to soggy cookies.
Serving Suggestions
These cookies are delightful on their own or served alongside a scoop of vanilla ice cream for a comforting dessert. They also pair beautifully with a warm cup of tea or coffee. For a festive touch, consider serving them with a fruit platter, perhaps including slices of pineapple or other tropical fruits.
Storage & Reheating
Store any leftover Pineapple Molasses Jumbles in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Molasses Jumbles contains roughly 67 calories, with 0g protein, 16g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned in this recipe?
While fresh pineapple can be used, it's essential to ensure it is finely crushed and well-drained to avoid excess moisture. This may slightly alter the taste and texture of the cookies, but it can provide a fresher flavor.
What can I substitute for walnuts if there are allergies?
If walnuts are a concern, you can replace them with pecans or sunflower seeds for a nut-free option. Alternatively, omit them altogether and add more shredded coconut or chocolate chips for extra flavor.
What should I do if my dough is too sticky?
If the dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes to make it easier to scoop. You can also add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).