Vegan Molasses Cookies (the best texture, so easy!)

These vegan molasses cookies are soft, chewy and can also be made a little healthier! Can be made with all-purpose, gluten-free or whole wheat flour. If you don’t need them to be vegan, you can just use an egg.

I feel pretty much alone in my molasses cookies love. It’s like… you tell some people that you’re bringing peanut butter cookies, chocolate chip cookies, or anything other than molasses cookies to a party and this is their reaction:

“Aaaah! Thank you! I can’t wait!”

But when I say I’m bringing molasses cookies, I get:

“That would be great. Thank you.”

I don’t get it. Molasses cookies are amazing!

When I was in school, sometimes I’d find some Archway molasses cookies in my lunchbox. The kind that came in a cardboard package with cellophane.

I absolutely loved them! I haven’t had an Archway cookie in ages, but I’m positive that these healthy molasses cookies are just as good or even better.

And they definitely don’t have any of that funky stuff that pre-packaged cookies tend to have.

If molasses cookies aren’t your thing, check out these other cookie recipes!

Different flour options

You’ve got lots of options with this recipe. I’ve made them with all-purpose flour, whole spelt flour, white whole wheat flour, regular whole wheat flour and even gluten-free flour.

There’s so much spice and molasses in these cookies that any whole grain taste is covered up. And they certainly don’t taste like cardboard, the way some whole wheat treats do.

If you prefer a grain-free version, these Paleo Gingerbread Cookies are great. They are much spicier than these vegan molasses cookies and are crisp on the outside and chewy on the inside.

Can I use cookie cutters?

If you’re not making the gluten-free version, you can make these molasses cookies with cookie cutters. If you want to do that, you really need to chill the dough first for a few hours to make it easier to roll out and handle.

You’ll want to roll the dough out between two pieces of parchment paper. If it’s too sticky, then knead a bit of flour into the dough. But I’ve never had a problem with that!

They’ll definitely spread a bit, so I wouldn’t recommend any cutters that are too intricate.

Ingredient notes

In the cookies pictured, I used blackstrap molasses and brown sugar. If you use blackstrap molasses and coconut sugar, your cookies will be darker.

If you use brown sugar and regular molasses, your cookies will be lighter.

Sometimes I like to add a little orange zest, but I usually prefer my molasses cookies plain. You can also rub some orange zest in the sugar you use to roll the cookie dough in for an outer orangey sugary coating.

Note that if you don’t roll them in sugar, then they likely won’t crackle while baking.

Can I use a regular egg?

Yes! If you’re not vegan, you can replace the chia egg with a regular large egg.

Other vegan egg subs would likely work, but I haven’t tried them. So I can’t guarantee it!

Soft and Chewy Molasses Cookies {gluten-free, vegan, 100% whole grain and dairy-free options} With a how-to recipe video.

What’s up with blackstrap molasses?

I’ve always used blackstrap molasses in everything and have loved everything I’ve made with it. My paleo + vegan Gingerbread Brownies recipe originally called for blackstrap molasses.

And then I learned that WOW! Some people really hate it.

It appears to be an acquired taste. I shared those gingerbread brownies with a ton of people, and everyone claimed to have loved them and wanted more, so I don’t get it.

So what I’m going to say is this – if you regularly use blackstrap molasses and like the results, you can use it here. If you’ve never tried it before, I recommend going with regular light molasses.

By regular light molasses, I mean the molasses you find in every grocery store. Brands like Grandma’s or Crosby’s. It’s lighter in taste than blackstrap.

Blackstrap is thick, dark and concentrated with spicy overtones. It has an ultra-high mineral content and can be bitter.

Everything I’ve read says not to use it in a recipe unless it specifically calls for it, but I always do. Maybe there are big differences in brands of molasses? Perhaps some are very bitter and others aren’t?

I use the blackstrap molasses from Wholesome, a British brand named Meridien, and a German one from Rapunzel. That one doesn’t specifically say blackstrap (it seems like all brands here are blackstrap), but it looks and tastes just like the other two.

Gluten-free version

You can use your favorite gluten-free flour mixture that’s a 1:1 substitute for regular all-purpose flour.

I’ve made them with Bob’s Red Mill 1-to-1 Gluten-free Baking Flour but thought the results were better with this homemade mix:

  • 188 grams white rice flour
  • 68 grams potato starch
  • 26 grams tapioca flour/starch
  • 3/4 teaspoon xanthan gum

There are a few differences when making the gluten-free version. First, the dough will be quite wet.

You’ll need to refrigerate it for 1-2 hours or until firm enough to easily roll into balls.

The cookies also won’t crackle during baking as much as the ones pictured and may not crackle at all.

You do not need to press the cookies down with your palm. They spread quite thin but then puff up. That’s why I said no cutters for the gluten-free version.

My gluten-free molasses cookies were perfectly done at 7 1/2 minutes. Earlier than that and they were uncooked in the middle and any longer than that and they became cakey.

All ovens are different, so I recommend doing one test cookie to make sure 7 1/2 minutes is correct for your oven. The middle should no longer appear wet when they’re ready.

When you take the cookies out of the oven, slide the piece of parchment paper (along with the cookies) onto a cooling rack so that they don’t continue to bake. If they’re firm enough to remove with a spatula, you could also just do that.

These don’t taste 100% like the ones made with wheat. They have a slightly grainy texture that you sometimes get when you use rice flour. It’s really noticeable when you eat them straight from the oven and much less noticeable once they’ve cooled.


I wish I could say that this recipe is my own original creation, but I’ve been making it since I was about 10 years old and have no idea where it came from.

I looked for the source, but I think I’ve made too many changes over the years to recognize the original. If anyone recognizes it, please let me know!

These molasses cookies are soft, chewy and can also be made a little healthier! With gluten-free, vegan, 100% whole grain and dairy-free options.

Other Vegan Christmas Desserts

With the holidays nearing, it’s always nice to plan ahead for holiday treats, and I have loads of vegan dessert recipes.

  • Starting with this Vegan Hot Chocolate! It’s thick, rich and can be naturally sweetened. Paleo option.

  • This Vegan Caramel Pecan Cheesecake is such a beauty! It’s also paleo, no-bake, yet rich, creamy and decadent. Plus, it freezes great, so it’s perfect for the holidays.

  • This Vegan Chocolate Cake is super moist and fudgy with an easy chocolate ganache frosting. It can be made with gluten-free, whole wheat or all-purpose flour.

  • Vegan Fudge is a must at my house! It’s super creamy and made in minutes. It stays solid at room temperature and tastes just like traditional fudge. If you like mint, this Mint Chocolate Fudge Recipe is for you! Both have paleo options.

  • These Mini Apple Pies with Caramel have an oatmeal cookie crust are terrific mini Christmas desserts! They’re gluten-free and vegan.

  • Speaking of easy recipes! Energy balls are a perfect addition to your holiday treats. They’re all vegan, easy with simple ingredients, and healthy. Find the ones you like here in these easy Sweet Snacks recipes.

  • If it’s cookies you want, try these Chocolate Gingerbread Cookies or these Cassava Flour Cookies, which are perfect for the cookie cutters!

That’s it! I hope you enjoy these Vegan Molasses Cookies! If you try them, drop a comment below, I’d love to hear your feedback.

Note: photos updated 11/2021! Here’s an old one.

Soft and Chewy Molasses Cookies {gluten-free, vegan, 100% whole grain and dairy-free options} With a how-to recipe video.

Vegan Molasses Cookies (gluten-free option)

Rated 4.9 by 26 readers
Vegan Molasses Cookies (the best texture, so easy!)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 cookies


  • 2 cups (240 grams) all-purpose flour, whole wheat flour, or for gluten-free, see notes below1
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup (100 grams) brown sugar or coconut sugar
  • 6 tablespoons (84 grams) coconut oil2 or another neutral oil
  • 6 tablespoons (132 grams) molasses3
  • 1 chia egg4
  • 1-2 tablespoons orange zest, optional
  • 3 tablespoons raw sugar, optional, for rolling


  1. In a medium mixing bowl, mix together the flour, baking soda, salt, and spices.
  2. In a large mixing bowl, mix together the remaining ingredients except for the 3 tablespoons raw sugar.
  3. Add the dry mix to the wet mix and stir just until combined.
  4. Depending on the combination of ingredients used, you may need to refrigerate the dough for 1-2 hours or until the dough is firm enough to easily roll into balls. If you used coconut sugar, you must refrigerate the dough (regardless of whether or not it's firm) for at least an hour. The ones pictured were made from non-refrigerated dough. If you refrigerate the dough, the cookies will be a little thicker.
  5. Preheat the oven to 350 °F (175°C) and line a baking sheet with a piece of parchment paper.
  6. Roll the dough into 40 gram balls (about 1 1/2"), roll them in the sugar, flatten them a little with the palm of your hand, and bake for 6-9 minutes.
  7. Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
  8. Store in an airtight container for up to 5 days.


  1. You can use your favorite gluten-free flour mixture that's a 1:1 substitute for regular all-purpose flour. I used Bob's Red Mill 1:1 Gluten-free Baking Flour but thought that the result was better with this homemade mix:

    – 188 grams white rice flour
    – 68 grams potato starch
    – 26 grams tapioca flour/starch
    – 3/4 teaspoon xanthan gum

  2. I used refined coconut oil for no coconut taste. You can use unrefined if you don't mind some coconut taste.
  3. I used blackstrap molasses, but it seems to be an acquired taste. Unless you know that you like blackstrap molasses, it's safer to use Grandma's or another brand of molasses that's not blackstrap.
  4. Mix 1 tablespoon ground chia seeds with 3 tablespoons water to create the chia egg.
  • Additional notes for the gluten-free version:
  • The dough will be quite wet. You'll need to refrigerate it for 1-2 hours or until firm enough to easily roll into balls.
  • The cookies won't crackle as much as the ones pictured (and may not crackle at all).
  • You do not need to press the cookies down with your palm. They appear to spread quite thin but then puff up.
  • My cookies were perfectly done at 7 1/2 minutes. Earlier than that and they were uncooked in the middle and any longer than that and they became cakey. All ovens are different so I recommend doing one test cookie to make sure 7 1/2 minutes is correct for your oven. The middle should no longer appear wet when they're ready.
  • When you take the cookies out of the oven, slide the piece of parchment paper (along with the cookies) onto the cooling rack so that they don't continue to bake. If they're firm enough to remove with a spatula, you could also just do that.
  • These don't taste 100% like the ones made with wheat. They have a slightly grainy texture that you sometimes get when you use rice flour. It's really noticeable when you eat them straight from the oven and much less noticeable once they've cooled.

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133 comments on “Vegan Molasses Cookies (the best texture, so easy!)” — Add one!

4 comments are awaiting moderation!

  • Carmen says
    September 10, 2017 @ 12:39 am

    I have not tried your recipe yet, but I am going to! I wanted to tell you that I searched “spelt flour” and according to Bob’s Red Mill .com address concerning their spelt product, they write: “…Spelt is unusual because it can be more easily digested than other forms of wheat, and some people with wheat intolerances may be able to tolerate spelt; however, spelt is not gluten free…”
    I would strongly suggest that since your recipe calls for spelt flour that you change your advertising that it is gluten free. This can be critical to people like me!
    Blessings, ~ Carmen

    • Erin replies to Carmen
      September 10, 2017 @ 8:59 am

      Thanks for your note! Spelt is definitely not gluten-free, which is why I have a gluten-free blend listed in the recipe. The spelt and whole wheat options listed are the “whole grain options” mentioned in the title. The post also says to “Please read the notes section of the recipe for instructions on how to make the gluten-free recipe” so I hope people are reading that. :) There’s a big notes section in there just for the GF version. I hope you’ll enjoy the cookies!

  • Theresa says
    May 30, 2017 @ 2:33 pm

    Hi Erin! These look delicious! Have you ever tried them with Oat Flour?

    • Erin replies to Theresa
      May 30, 2017 @ 8:07 pm

      Hi Theresa! I haven’t. I haven’t had good luck with subbing oat flour in recipes. Everything comes out so much more dense!

  • Linda Tanzini
    April 20, 2017 @ 10:58 pm

    Erin, had to comment about rice flour being grainy. You can purchase super fine brown and white rice flour from vitacost on line which don’t leave the natorious gluten free grit. They have many other items as well nd free shipping of their brands with 25$ purchase. Just a suggestion and by the way I love love your recipes, Linda T.

    • Erin replies to Linda Tanzini
      April 22, 2017 @ 9:21 pm

      Hi Linda! Thanks for the tip. :) I’ll have to check that out! I’m so happy to hear that you love my recipes. Thank you! :)

  • Patricia A Wickering Schoonbeck
    March 19, 2017 @ 7:09 pm

    Erin! I tried these and they came out delicious! I made substitutions, ran out of unflavored coconut oil ( or any other oil I’d gladly use ) so I used butter. I used Namaste gluten free flour and coconut sugar. I rolled them in maple sugar.
    Very tasty! Mine came out a bit cakey ( I always beat my egg too much! ) and although my oven was set at 350, and I left my trial cookie in for 9 minutes, it still came out a bit wet in the middle. I left the lot in for 9 minutes, and then on the pan to cool. Thank you for your dedication, I appreciate it! I took a picture ( ( showing the middle, bottom and tops )of my batch, but don’t know if I can send it.

    • Erin replies to Patricia A Wickering Schoonbeck
      March 20, 2017 @ 9:22 pm

      I’m happy that you enjoyed them! Sometimes GF mixes can yield different results so I’m guessing that could be the issue as they shouldn’t be the least bit cakey. :) If you’re on Facebook, you could upload a comment + picture to this post, where I posted about the cookies. I’d love to see them! Thanks a bunch for your lovely comment. :)

  • pnwremod
    January 19, 2017 @ 12:01 am

    About the flour measurement?? 1 cup of gf flour was 240 grams. I ended up going with my gut instinct and used 2 cups, & ditched the scale for this part. Did measure the coconut sugar on the scale. Also split coconut oil with avocado oil for fear of a strong coconut taste.
    These turned out fabulous!!! Cannot rave enough about them.

    • Erin replies to pnwremod
      January 19, 2017 @ 12:08 am

      Wow! Which brand of GF flour did you use? The one I always use (which I didn’t use in this recipe since I used my own mix) is only 158 grams. Good thing that you went with your gut! And also, did you spoon the flour into the cup and weigh it or did you dig the cup into the bag and measure that way? There’s some more info about measuring flour here. I’m happy that the cookies came out well! Thanks for your comment. :)

      • pnwremod
        replies to Erin
        January 19, 2017 @ 3:51 am

        I used the Namaste brand that I can pick up at Costco here. I had my 1 cup measuring cup on the scale and was spooning the flour into the cup. It was just starting to heap at 240 g which I thought was strange. So I quit using the scale for that measurement. :)
        Seriously though… these are fabulous!

        • Erin replies to pnwremod
          January 22, 2017 @ 10:46 pm

          So strange! Is this what you used? If so, it says that 1 cup is 138 grams on the nutritional label. Maybe your scale was acting up? I’ve had that happen to me! So yeah. Good call on not going by weight. ;)

  • Gina says
    December 22, 2016 @ 11:52 pm

    These. Were. Amazing! Exactly what I wanted.. very soft, and so flavorful. Even better than grandma’s! I used regular all-purpose flour, coconut sugar, and coconut oil. I was too excited to chill the dough, so I skipped that step, and they turned out perfectly. THANK YOU! I’ve made three different healthy-ish molasses cookie recipes in the last week and they’ve all been horrible. This one’s a keeper.

    • Erin replies to Gina
      December 23, 2016 @ 7:58 pm

      Aww, yay! I’m happy you finally found a good molasses cookie recipe. But what a disappointment to have to go through three other recipes first! Good to know that it worked out well without chilling. My dough’s always super soft so I have to chill it. Thanks a bunch for your comment and merry Christmas! :)

  • Melissa says
    December 14, 2016 @ 2:29 am

    Hi Erin! I’ve made so many of your cookies and your blog is my go-to when it comes to paleo baking alternatives! I’ve shared your blog and Instagram with quite a few friends. One question, in the step where you said combine the 3 remaining ingredients, did you mean 4? Egg, sugar, coconut oil, molasses…. thanks!

    • Erin replies to Melissa
      December 14, 2016 @ 10:09 am

      Hi Melissa! I’m so happy you’ve been enjoying the recipes. :) And thanks so much for sharing! Are you talking about Step 2? It says, “In a large mixing bowl, mix together the remaining ingredients except for the 3 tablespoons raw sugar.” Or are you seeing something else, like in a comment or something?

  • Erin says
    December 7, 2016 @ 3:22 am

    Great recipe! Used Bob’s red mill GF flour with 3/4 tsp Xanthum gum and they are delicious! Definitely adding to the Christmas cookie rotation. So nostalgic, and unique addition to our annual Cookie Exchange party. Also dipped part in Dairy free chocolate and added chopped pistachios and dried cranberries to top (as seen in another similar recipe) which really added another element that took it to another level!

    • Erin replies to Erin
      December 7, 2016 @ 9:48 pm

      Yummy! I’ll have to try dipping these in chocolate. Did you use the Bob’s GF flour in the red bag? Thanks so much for your tips and your comment! I’m happy they came out well for you. :)

  • Andrea
    November 30, 2016 @ 3:09 am

    Love this cookie recipe! I have recently become dairy free because my 7 month old has an intolerance to cow’s protein so I have cut out dairy products. I have been looking at a variety of recipes and different websites for my new lifestyle change. I love your website! I used gluten free flour, canola oil instead of coconut (although I do love coconut oil) & I used coconut sugar but rolled dough in raw cane sugar. Chilled in fridge for an hour but towards last ball, dough got pretty sticky. I will take your suggestion for putting dough in freezer next time. I am looking forward to making batches for Christmas gifts! Thanks!

    • Erin replies to Andrea
      December 1, 2016 @ 7:48 pm

      I’m so happy that you enjoyed the cookies and that you like my website. :) What kind of GF flour did you use? The mix I listed or another one? Just in case someone wants to make these GF but doesn’t want to use my homemade mix. Thanks a bunch for your comment! I hope people will like your gift of cookies (I know I’d love them! :D)

  • Charles
    November 11, 2016 @ 8:21 pm

    Aww, these are so good!
    Thank you for the recipe

    • Erin replies to Charles
      November 11, 2016 @ 8:50 pm

      Yay! You’re welcome and thank you for your comment. :)

  • Alyssa
    November 11, 2016 @ 6:59 am

    These were fantastic! I used Better Batter gf flour and the dough was very easy to work with. I chilled it for about 20 minutes in the freezer before baking and they crinkled beautifully for me. Thank you so much for sharing.

    • Erin replies to Alyssa
      November 11, 2016 @ 8:49 pm

      I’m so happy you enjoyed the cookies and that they came out well with that GF flour! Thanks for the tip. :)

  • Kristen
    October 2, 2016 @ 7:13 pm

    Thanks for a great and easy to make recipe! My son has low iron so these will be a perfect snack addition to his diet to bring his iron up. I was skeptical, but I love the soft, chewy texture and my goodness so much taste! This is going in the family recipe book for sure!

    • Erin replies to Kristen
      October 2, 2016 @ 10:07 pm

      Aww, yay! I’m so happy to hear that. I hope your son enjoyed them, too! Thanks a bunch for your comment. :)

  • Farrah
    July 25, 2016 @ 1:04 am

    Thank you so much for this recipe! As a person who is lactose-intolerant it’s quite hard to find dairy free treats that taste pleasant. What I like most about this recipe is how easy and fast it is to make. I would definitely recommend it.

    • Erin replies to Farrah
      July 26, 2016 @ 1:06 pm

      Thanks so much for your feedback! I’m happy to hear that you liked the cookies and would recommend them. :) Thanks again!

  • MJ says
    July 15, 2016 @ 10:23 pm

    Can I add oats to these?

    • Erin replies to MJ
      July 16, 2016 @ 12:07 am

      I’m not sure as I haven’t tried it but it seems like an unusual addition for these cookies. I don’t know if they’d really “fit.”

  • Leah
    May 29, 2016 @ 6:00 am

    Yummy cookies, recipe easy to follow and cookies turned out very tasty. Not as sweet as we thought they would be.

    • Erin replies to Leah
      May 29, 2016 @ 12:35 pm

      I’m happy you enjoyed them! I’ve always found them quite sweet, though. Did you make any changes at all to the recipe?

  • Jackie
    March 28, 2016 @ 1:35 pm

    These cookies are delicious! I just discovered your blog and I will be trying more of your recipes. Thank you for sharing!

    • Erin replies to Jackie
      March 29, 2016 @ 6:10 pm

      So happy you liked them! I hope you’ll enjoy the other recipes just as much. :) Thanks for your feedback!

  • Karen says
    December 18, 2015 @ 7:21 am

    I’ve made molasses cookies every year for decades; they are my favorite cookie and go with coffee or tea ssooooo well. And while mine taste great, they don’t crackle like yours do. I’ll have to try your recipe and also try rolling them in raw sugar instead of white sugar. (My recipe is just the one on the side of the grandma’s molasses jar with the addition of an extra 1 tsp ginger powder and 2tsp of freshly grated ginger.) My question to any of you…do you know what else could cause the cookies to not crackle on top?


    • Erin replies to Karen
      December 19, 2015 @ 7:02 pm

      I like how you added a lot of extra ginger to the Grandma’s molasses recipe. Sounds good! Not all cookies crackle so that’s probably why yours don’t. It just depends on the recipe you use! I did find this article which talks about crackly cookie tops but I’m not sure if it’ll help.

  • Tayla
    December 15, 2015 @ 4:33 am

    Just finished making these (2nd round of cookies today) and they look incredible, with a crinkly top like yours. I used plain flour but will try spelt for an even healthier version. The coolest thing is that I made a similar cookie with butter just beforehand, and I’m pretty sure these with oil have turned out way better! I ate my initial ‘tester’ cookie and it had a really nice taste and texture.. Today’s the first time I’ve baked with molasses, and I can’t understand why it took me so long! Thank you once again for an awesome recipe!!
    Can these be made into a chocolate version?

    • Erin replies to Tayla
      December 16, 2015 @ 3:45 am

      That’s awesome that you liked these even more than the butter version. :) And I’m totally with you on the molasses thing – I have no idea why it’s not more popular! It’s so delicious. I love your chocolate molasses cookie idea! I’ll have to try it soon. Thanks for the idea and for your feedback! :)

  • Jaime says
    December 8, 2015 @ 2:13 am

    This made me smile. My mom made Molasses Crinkles when I was a kid – the recipe – VERY similar to this is in the old-fashioned-looking Betty Crocker cookbook. These cookies are always a favorite whenever I take them anywhere – very few people seem to make them anymore, but I don’t know anyone who doesn’t love them! I actually had a babysitter five years ago who offer to have me pay her in these cookies!

    • Erin replies to Jaime
      December 9, 2015 @ 6:57 pm

      Oh, neat! Do you happen to remember the title of the book? I’d love to take a look! And isn’t it weird? It seems like people do love molasses cookies but they just seem really unpopular. Such a pity! And payment in molasses cookies sounds good to me. ;) Thanks for your comment!

  • Nutmeg Nanny says
    December 7, 2015 @ 5:40 am

    I LOVE molasses cookies! If you brought these to a party I would be all over them. They are packed full of flavor and molasses is so perfect during Christmastime.

  • Krista @ Joyful Healthy Eats says
    December 7, 2015 @ 5:36 am

    YUM! I made these for the first time the other day and fell in love! So good and gorgeous pictures!

  • Deb A says
    December 4, 2015 @ 2:50 am

    I love these types of cookie… they would be perfect as a holiday gift too!

    • Erin replies to Deb A
      December 4, 2015 @ 7:16 pm

      They would indeed! They keep quite well. :)

  • Carrie @Frugal Foodie Mama says
    December 4, 2015 @ 12:50 am

    Molasses cookies are some of my favorites! I usually buy the Archer ones, but I need to try this recipe and make them at home for myself soon. ;)

  • Laura | Petite Allergy Treats says
    December 3, 2015 @ 3:29 pm

    Lol, I know what you mean about people under appreciating molasses cookies. I love molasses cookie more than gingersnaps (it’s practically the same anyways) but nobody seems to realize this. :D Pinned

  • Megan Keno says
    December 3, 2015 @ 6:30 am

    I am attending a holiday party and the host has some dietary restrictions so these are perfect, she will love them!

  • Sylvie says
    December 3, 2015 @ 12:49 am

    I’ve always loved molasses cookies, especially around the holidays!

    • Erin replies to Sylvie
      December 4, 2015 @ 7:11 pm

      I can’t get enough of them! :)

  • Lauren B says
    December 2, 2015 @ 11:40 pm

    Made them! I used white whole wheat and coconut oil. Great texture, thanks Erin!!

    • Erin replies to Lauren B
      December 3, 2015 @ 10:04 pm

      Yay! So happy you liked them. Thanks for letting me know. :)

  • Amy Stafford says
    December 2, 2015 @ 11:35 pm

    Molasses adds such a deep flavor to baking. I bet every bite of these cookies is delicious!

    • Erin replies to Amy Stafford
      December 4, 2015 @ 7:10 pm

      I totally agree! Molasses is just amazing. :)

  • Beth says
    December 2, 2015 @ 4:09 pm

    Are molasses cookies like gingersnaps?! I like gingersnaps!

    • Erin replies to Beth
      December 4, 2015 @ 7:08 pm

      I think they’re way better! ;)

  • Medeja says
    December 2, 2015 @ 3:54 pm

    These cookies are just asking to be eaten :D mm..perfect with a cup of tea

    • Erin replies to Medeja
      December 4, 2015 @ 7:08 pm

      They’d be perfect with tea! :D

  • Jessica @ A Kitchen Addiction says
    December 2, 2015 @ 3:48 pm

    I love a good molasses cookie! Yours look perfect!

  • Charlotte Moore
    December 2, 2015 @ 2:37 pm

    I am able to comment now. These look delicious.

  • Faith (An Edible Mosaic) says
    December 2, 2015 @ 2:27 pm

    Molasses cookies are without a doubt one of my favorite kinds of cookie! I love the warm spices and rich molasses flavor. And the fact that these are so much healthier is perfect!

  • Liz says
    December 2, 2015 @ 3:37 am

    I was obsessed with those Archway Molasses Cookies in the red package when I was a kid too!! Molasses cookies are still one of my favorite Christmas cookies to this day. Can’t wait to try these :)

    • Erin replies to Liz
      December 2, 2015 @ 3:11 pm

      Haha. They were seriously the best!

  • Janie says
    November 19, 2014 @ 12:43 pm

    I made these cookies last night. They are very good. Loved the fragrant aroma as they were baking. I only changed a few things…Instead of 1 1/2 tea soda, I added 1/2 tea soda and one tea baking powder… cut brown sugar to 1/3 cup and used half butter, half olive oil. I didn’t have clove spice so used 1/2 tea allspice with the cinammon and ginger. :)))

    • Erin replies to Janie
      November 20, 2014 @ 5:23 pm

      Those sound like some good changes! Especially reducing the sugar. I’m so happy that they came out well for you. :) Thanks a bunch for the feedback!

  • Sarah
    November 4, 2014 @ 3:50 pm

    Omg these are AMAZING!!! My mom loves molasses cookies but I wanted to make them healthy, been looking for a good recipe for a long time. I’ve never tried molasses cookies before, but these blew me away!
    Can I roll out the dough to make into gingerbread cookies? Thanks so much for a healthier version of molasses cookies.

    • Erin replies to Sarah
      November 4, 2014 @ 5:43 pm

      Yay! I’m so happy that you liked them! I believe that you can roll the dough out (just refrigerate it first) to make gingerbread cookies, but they’ll still be soft and chewy (which is a good thing, at least according to me! ;)) Thanks so much for your feedback!

  • Tina
    May 4, 2014 @ 8:26 am

    Oh baking fail for me! I just made these and forgot to put in the egg. Wondered why the batter was so dry, then added more olive oil. Baked beautifully, look amazing, but are a bit bitter tasting because of it. Think it’s a good idea actually, but I’ll put a lot less spice in next time. Something about the egg must absorb something of the spice taste. Curious, but I’m ready to experiment! Thanks for the recipe, it’s just what I need.
    Cheers, Tina

    • Erin replies to Tina
      May 4, 2014 @ 6:43 pm

      I’m happy that they still came out well despite the missing egg! I often forget to add in eggs until whatever it is is in the oven. So I pull it out, add the egg and mess it up even more. ;) I hope you’ll like the spiciness next time with the egg! Thanks a bunch for the feedback and the rating. :)

  • Kimmie Jo says
    February 19, 2014 @ 11:00 pm

    These would be great as a sandwich cookie put vanilla ice cream I. The center and freeze. My mom alway made molasses ginger cake and we had it with ice crem too. I grew up loving molasses which is the part of the suar taken out in the process of refined sugar it is what helps you digest your sugar properly

    • Kimmie Jo
      replies to Kimmie Jo
      February 21, 2014 @ 7:47 pm

      I did make the sandwich cookie a bit messy but sure tasty! I used vanilla bean ice cream as the vanilla is real not fake. I do make my own ice cream 2 cups sugar with one pkg 8 oz cream cheese 3 eggs half and half one carton quart. And one quart of whipping cream and pure vanilla extract mix all except the cream really well starting with the sugar and softened cream cheese then eggs then half and half then whip the cream till almost full whipped cream consistency then fold in to other mixture and freeze in an ice cream maker. Soft and luscious .

      • Erin replies to Kimmie Jo
        February 21, 2014 @ 8:37 pm

        Mmm! That sounds amazing! Thanks for sharing your recipe with me. :) It sounds great! Thanks a ton for the feedback and the rating. :)

    • Erin replies to Kimmie Jo
      February 21, 2014 @ 8:13 pm

      Molasses ginger cake?! That sounds amazing! :) And even more so with ice cream!

  • Cari
    December 19, 2013 @ 8:58 am

    I LOVE these cookies. I keep on making them again and again. :D
    I omit the orange zest, and use butter instead of oil. The other day we rolled the dough and made cutouts. I think these are my favorite cookie. So flavorful!

    • Erin replies to Cari
      December 19, 2013 @ 9:59 am

      Yay! I’m so happy that you liked them. And cutouts?! I don’t think I’ve ever tried that with these! Great to know that that works. Thanks so much for the tip, the feedback and the rating! :)

  • Brooke says
    February 20, 2013 @ 3:58 am

    I made these and they are delicious! Definitely a hit in my house. It made 24 cookies, in case you were wondering (: Thanks for the recipe, I will be making these again!

    • Erin replies to Brooke
      February 20, 2013 @ 8:19 pm

      I'm so happy to hear that, Brooke! Yay. :) I'll update the recipe a little later to say that it yields 24. Thanks for that! And thanks for the feedback. I really appreciate that you took the time to leave a comment. :)

  • Erin says
    June 13, 2012 @ 11:12 am

    Anon – I hope you like them! I'd love to hear how they come out. :)

  • Anonymous says
    June 13, 2012 @ 1:23 am

    So excited to find a molassas cookie recipe that I can try!! Thank you so much :)

  • Erin says
    February 15, 2012 @ 1:51 pm

    Anon – It's not a repeat. :)

    Sorry about that and thanks for letting me know! I went through several of my other recipes to see if the same thing happened, and it happened in another recipe too so I'll have to look into this on the weekend. Thanks for telling me. I would have never noticed it!

    I hope you enjoy the cookies. :)

  • Anonymous says
    February 15, 2012 @ 1:46 pm

    Sorry if this is a repeat..
    I am looking forward to making this recipe. Your link to print this recipe does pop up, but in the recipe, it does not include how much flour to use. I had to refer back to the website recipe to get the amount.

  • Erin says
    December 23, 2011 @ 1:43 pm

    Warmvanillasugar and Heidi – the smell is pretty fantastic but I think they taste even better!

    Nicole – if you like ginger cookies, the ginger cookies I posted are my favorite cookies ever. And they're also healthier. :) Thanks a ton for the nice comment.

    Happy holiday baking! :)

  • Nicole says
    December 23, 2011 @ 1:30 pm

    Though I've never tried making them myself, I adore molasses cookies. Yours look so perfect and photo beautifully. I too prefer my cookies to be big and soft as opposed to flat and crispy. :)

    I'm on a bit of a cookie baking spree lately for the holidays, so it's always interesting to find healthy versions of the cookies I love. I'm sure my family and I would love these beautiful cookies. Happy holidays! :)

  • Heidi @ Food Doodles says
    December 22, 2011 @ 5:13 pm

    I love molasses. The smell of these baking must be so yummy. I love how thick they are! :D

  • warmvanillasugar says
    December 22, 2011 @ 6:04 am

    Mmm I'm not bored. No way! I love molasses cookies, especially when they're baking. The smell drives me nuts!

  • Erin says
    December 21, 2011 @ 8:37 pm

    I'm not a fan of flat and crispy either. The original recipe has butter in it and people seriously can't tell the difference between the two. The taste and texture is the same in these, but often oil in cookies isn't a good thing. But not in my cookies. I only share the good oil-in-cookies recipes. :)

    By the way, I made more egg liqueur today and thought about the nice comment you left. Thanks for that. :)

  • Becca says
    December 21, 2011 @ 8:24 pm

    I've never tried using oil in a cookie, but it sounds interesting. I love how these look big and soft; the way a cookie should look-none of that flat and crispy business.


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